Tag Archives: Back for Seconds

Day 54 – Chocolate Oreo Cupcakes with Cookies and Cream Frosting

23 Sep

It’s Musical Monday!!!  Yay!!  I get so excited to share these artists with you all!!

Today’s artist is hope hazy.  She’s accompanied by Benjamin Hazlett – more info on both of them below the video!

Find more information on hope at:

https://www.facebook.com/hopehazy  http://www.hopehazy.com

Twitter: @hopehazy  iTunes: hope hazy

And more information on Benjamin at themusicofbenjamin.com

Now, there are sooooo many takes on the Cookies & Cream Cupcake.  I fully intend to find the best one!  So, today I’m trying Chocolate Oreo Cupcakes with Cookies & Cream Frosting (recipe below from Back for Seconds).

Chocolate-cupcakes     Mini Chocolate Cupcakes

These cakes are almost brownie-like.  The mini is dense, kinda like a slightly overcooked brownie, but not too dense to enjoy.  They have a nice chocolate flavor, more obvious in the full-size.  The chunks of Oreo make for a nice, rich bite of cake.

Olivia-frosting     Oreo-frosting     Olivia-frost

(I had a little helper for these cupcakes.  My friends, Meredith and Dave, lent me their daughter, Olivia, for a baking assistant! Obviously, she hates baking…)

Oreo-Cupcakes     Mini-Oreo-Cupcakes

The frosting is a good consistency.  (Note: be sure to really crush/grind Oreos that go into the frosting, otherwise piping is difficult and messy.)  It tastes like a typical cream cheese frosting with a twist of Oreo.

Oreo-cupcakes-all     Olivia-tasting

They have a nice balance.  Sweet, chocolatey cupcake.  A good cupcake for anyone who likes Oreos.  And, bonus, you don’t even need a mixer for the batter.  I used one as a time saver, but it’s wasn’t necessary.  And, they got a definite thumbs up from Olivia!

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4.5

– Overall Taste: 4

– Appearance: 3.5

– Ease of Making: 4.5

– TOTAL: 20

RECIPE (from Back for Seconds)

1/2 cup chopped Oreos
1/8 teaspoon salt
1/2 cup butter (melted)
1/2 cup canola oil
1 1/2 cup sugar
1/2 cup brown sugar
3/4 cups cocoa powder
3 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 eggs
1 3/4 cup buttermilk
1 teaspoon vanilla extract
3/4 cups butter (softened)
4oz cream cheese (softened)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
4-6 heaped tablespoons milk
1/3 cup crushed Oreos
For directions visit Back for Seconds.

*Tomorrow: Sticky Toffee Vanilla Cupcakes*

Day 45 – Mocha Toffee Fudge Cupcakes

14 Sep

First, today is a Happy Birthday kinda day!  Happy Birthday to a couple of amazing, talented, beautiful women, Danicah (who you might remember from my August Cupcake Panel) and Joanna!!

It is also the very happy 2nd birthday of my niece.  Happy Birthday, Brin!!

This is her eating her birthday cupcake last year!  (Photo credit: Jaybee Images)


And, enjoying her birthday cupcake this year!


(Clearly we haven’t mastered the “art of eating cleanly” yet.  haha!!)

Now we are ready for cupcakes.  I love birthdays.  I love my niece!!  And I love chocolate (as you really should know by now).  I’m also a pretty big fan of coffee.  So, Mocha Toffee Fudge Cupcakes (recipe below from Back for Seconds) were a no-brainer.

Cupcake     Mini-Cupcake

These cakes are delicately dense.  Very moist.  Very squishy.  With a nice, even chocolate flavor.


The frosting is extremely smooth, almost too soft, but it’s pipeable.  The chocolate in the frosting really highlights the coffee flavor.  There’s not much coffee, but it’s very strong.

Mocha-Toffee-Cupcake     Mini-Mocha-Toffee

The smoothness of the cupcake really mellows the frosting.  They’re really nice and even when they get together.

I will say, this cupcake has no right to be this tasty.  It defies the laws of baking – throw it all in a bowl and mix.  Literally.  It should come out a hot mess, but it doesn’t!  The toffee helps the visual, and throws in a little crunch, but it’s almost indistinguishable against the frosting.

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 3

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 5 (only slightly more difficult than a box cake)

– TOTAL: 20


Mocha Toffee Fudge Cupcakes (recipe from Back for Seconds)

1 3/4 cup flour
1 cup sugar
1/2 cup brown sugar
1/2 cup butter (softened)
2 eggs 1 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup buttermilk
3oz unsweetened bakers chocolate (melted)
1 cup butter (softened)
2/3 cups cocoa powder
3 cups powdered sugar
3-6 heaped tablespoons brewed coffee
1 teaspoon vanilla extract
1/2 cup toffee bits
For directions visit Back for Seconds.
*Tomorrow: S’mores Cupcakes*
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