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Oreo Rubble

I have been feeling a bit caught up, between muffins and cupcakes.

I wanted them to look pretty, but i didn’t want the fussy frostings.

Because, let’s admit it, each time i pack the cupcakes into a case, i have to beware of butterfinger smudges.

And each time i walk with the said loaded case, i have to walk a lil bit slower.

And i do say a lil prayer, for the weather to be just right, that it wouldn’t rain too hard, or shine too bright,

Just so that my frostings would stay upright.

But with this cupcakes, my precautions can take a mini break.

These cuppies were swiftly sweeped into an awaiting lunchbox.

And as i walk with the lunchbox, i could even afford a lil swing of my arm.

I smiled upon the heavy deluge that accompanied us the whole of this morning.

And i have to say, these cuppies are quite lookers too. Rustic, and homely, a different set of charm from its hollywood-ised, glammed up cousin with the pretty cream frostings.

So if you are like me, or Dana, who are feeling in a lil bit of a cupcake scrooge mood, this is one recipe to turn to.

Mississippi Mud Cupcakes
Taken from Dana who adapted from Cupcakes!
Makes 18-24 regular cupcakes

I used Newman’s Own for the cookies.  The recipe says the yield is 18, but I got 24 – never a bad thing!

2 1/4 cups crushed chocolate sandwich cookies , in 1/2 inch to 1/4 inch pieces
1 cup (6oz.) semisweet chocolate chips
Chocolate Sour Cream Cupcake Batter (recipe follows)
3 oz. semisweet chocolate, chopped

Position a rack in the middle of the oven.  Preheat the oven to 350 degrees.  Line 18 muffin tin cups with paper cupcake liners.

Spoon 1 tbsp. of the cookie pieces into the bottom of each paper liner, then spoon about 8 chocolate chips over the cookie pieces in each liner.  Spoon a scant 1/4 cup of batter over the chocolate chips.  Sprinkle the remaining chocolate chips and cookie pieces over the  tops, pressing them gently into the batter.

Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 22 minutes.  Cool the cupcakes for 20 minutes in the pans on a wire rack.

Carefully lift the cupcakes from the pan and place them on a wire rack to cool completely.  Put the chopped chocolate in a heatproof bowl and place it over, but not touching, a saucepan of barely simmering water.  Stir until the chocolate is melted and smooth.  Remove from the water and set aside to cool slightly.

Use a small spoon to drizzle thin lines of melted chocolate over the top of each cooled cupcake.  The cupcakes can be covered and stored at room temperature for up to 3 days.

Chocolate Sour Cream Cupcake Batter

This is a great basic cupcake to have in your repetoire.  All kinds of frosting taste great on top.

3 oz. unsweetened chocolate, chopped
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup water

Put the chocolate ina heatproof bowl and place it over, but not touching, a saucepan of barely simmering water.  Stir until the chocolate is melted and smooth.  Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix in the melted chocolate.  On medium speed, add the eggs one at a time, mixing well until each is blended into the batter.  Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute.  Mix in the sour cream until no white streaks remain.  On low speed, add half of the flour mixture, mixing just to incorporate it.  Mix in the water.  Mix in the remaining flour mixture unil it is incorporated and the batter looks smooth.  Proceed with above recipe.

  1. October 7, 2010 at 11:01 am

    Those Oreo cupcakes looked so sinfully good! Chocolate and Oreo…. Match made in heaven. Yum!

  2. October 7, 2010 at 3:43 pm

    With each step of the recipe I read, I kept thinking, whoa, this is a true chocolate overload. Still, what a way to go. Your finished cupcakes look lovely. That chocolate glaze on the top really finishes them off nicely.

    • crustabakes
      October 8, 2010 at 7:22 am

      I knoww! There is more of cookie and chocolate at the base! 🙂

  3. October 7, 2010 at 8:21 pm

    Mmmm, those look GOOOD!!

  4. DG
    October 8, 2010 at 1:47 am

    I love both oreo and chocolate, it always taste good! Somemore … you combined both, absolutely perfect!

  5. October 8, 2010 at 3:12 am

    Thanks for visiting. You’ve got a great blog!

    • crustabakes
      October 8, 2010 at 7:23 am

      Thanks. and thanks for dropping by too!

  6. October 8, 2010 at 12:41 pm

    That really is a great basic cupcake recipe to have in one’s repertoire and I love what you have done with it. I never understood why a luscious flavorful cupcake needed overly sweet frosting anyway. I’d take one of yours any day!

    • crustabakes
      October 10, 2010 at 5:10 pm

      yes, this is truly a great recipe. The cake turned out super soft and moist too. must be coming from all that sour cream! 🙂

  7. October 10, 2010 at 1:00 am

    those cupcakes look insanely delicious!! Thanks for such a wonderful creation!

  8. crustabakes
    October 10, 2010 at 5:10 pm

    my pleasure! thanks for dropping by!

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