Monday, June 21, 2010

Mississippi Mud Cupcakes

A treat for my dad for Father's Day! I had my parents over for Father's Day and made lasagna (I wish it was home-made, but I was exhausted after the days activities), garlic bread, and cupcakes. This recipe was rather easy, and my dad enjoyed licking the batter out of the bowl when I was done (something that was not allowed by my sister and me when we were kids). The recipe comes from Cupcakes! by Elinor Klivans.

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 24 regular cupcakes

20 Oreo-like cookies, cut into 1/2- to 1/4-inch peices
6 oz semi-sweet chocolate chips
Classic Chocolate Cupcake Mix

Classic Chocolate Cupcake Mix:
3 oz unsweetened chocolate, chopped
1 C unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, at room temperature
1 1/4 C sugar
2 large eggs
1 tsp vanilla extract
1/2 C sour cream
1/2 C water

1. Preheat the oven to 350°F.
2. Chop the Oreo-like cookies. I used a Pampered Chef Food Chopper, once on two cookies, rotated and once more.
3. Put the chocolate in a double boiler, and stir until the chocolate is melted and smooth. Remove from the heat, and set it aside to let it cool
4. Mix the flour, baking powder, baking soda, and salt and set aside.
5. In a large electric mixing bowl, whip the butter and sugar until smooth and creamy, about 2 minutes. Stop the mixer and scrape the bowl if necessary.
6. On a low speed, mix the melted chocolate in the butter mixture.
7. On a medium speed, add the eggs, one at a time, until the batter is smooth.
8. Add the vanilla, mix about 1 minute.
9. Mix in the sour cream until completely blended, no white streaks.
10. On a low sweep, add half of the flour mixture.
11. Mix in the water.
12. Mix in the remaining flour mixture until completely smooth.
13. Put the cupcake wrappers in a cupcake tin.
14. Put enough chopped cookies to cover the bottom of the cupcake liner, in a single layer.
15. Put about 1 tablespoon of chocolate chips on top of the chopped cookies, about 8-10 chips.
16. Put 1/4 cup of batter in each liner, to about 1/3 inch from the top.
17. Cover the tops of the cupcakes with more chopped cookies and chocolate chips and pat them into the batter so they stick a little.
18. Bake for 22 minutes.
19. Let the cupcakes cool before serving.

The recipe called for drizzled chocolate on the top, but I didn't think it needed it because of the chocolate chips on the top of the cupcake.

The cupcakes came out looking great, and smelling even better! I finally gave in and tasted one of my creations, and ohemgee it was amazing!! I couldn't eat a whole one because I don't have much of a sweet tooth, so my dad finished mine, after his.

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