Ingredients: |
Ingredients: CUPCAKES:
1 c. cocoa
2 c. boiling water
1 c. butter, softened
2 c. sugar
4 large eggs
2 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
FROSTING:
1/2 c. butter, softened
16 oz. powdered sugar
1/3 c. whipping cream
1/8 tsp. salt
2 tsp. vanilla extract
15 cream-filled chocolate sandwich cookies, finely crushed
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Directions: |
Directions:CUPCAKES: Combine cocoa and water, stirring until blended and smooth. Cool completely. In a separate bowl, beat butter until creamy. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. In a third bowl, combine flour and the next three ingredients. Add to butter mixture, alternatively with cocoa mixture, beginning and ending with flour mixture. Beat at low speed, just until blended after each addition. Stir in chocolate extract. Place paper baking cups in muffin pans. Spoon batter into cups, filling two-thirds full. Bake at 350º for 15-20 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Makes about 30 cupcakes. FROSTING: Beat butter at medium speed until creamy. Gradually add powdered sugar, alternatively with cream, beating at low speed until blended. Add salt and vanilla, beating until blended. Stir in crushed cookies until combined. Beat at high speed 2 minutes or until creamy.
FINISHING: Frost each cupcake and top with sandwich cookie half or coarsely crushed cookie pieces. |
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