Cookies and Cream Cupcakes

It can strike at any moment.  Out of nowhere.  Without warning.  No one is safe and NO ONE is immune.  I'm talking about a late-night chocolate craving.  (Not H1N1, so calm down.)  The kind that hits when you're at home, minding your own business, watching Top Chef or some USA show marathon, when suddenly you are struck by the uncontrollable urge to consume something luscious and chocolate-y.  Immediately.  I mean, like, now.   

I fell victim to just such a craving the other night.  When it struck, I did what any other red-blooded woman in my shoes (well, slippers) would have done: waited for commercial (naturally), ran to the kitchen, and ransacked the pantry, only to find... half a bag of chocolate chips and some stale Oreos.  Not the fix I was looking for.  And then inspiration struck: I had flour, sugar, eggs, butter... I could make CUPCAKES!  Where there's a will, there's a way!  And in the process of feeding my chocolate-craving-frenzy, I stumbled upon the best chocolate cupcake recipe that I have tried AND developed a pretty tasty frosting recipe, to boot!

Chocolate Buttermilk Cupcakes
Makes 12 cupcakes

3/4 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 TBSP unsweetened cocoa powder
3 TBSP unsalted butter, melted
6 TBSP buttermilk (if you don't have this in the house, here's an easy substitution: pour 1 TBSP white vinegar or lemon juice into a measuring cup and then fill the measuring cup to the 1 cup line with milk.  Give it a little stir and let sit for a minute or two.  Voila!)
1 large egg
1 large egg white


Preheat the oven to 350 degrees (or 325 degrees if you are using a dark metal muffin tin, like me).  Place paper liners in the muffin tin or use nonstick cooking spray to ensure that every last crumb of chocolate-y goodness comes out.  In a mixing bowl, sift the first 5 ingredients together, then set aside.  In a large mixing bowl, whisk together cocoa powder and 3 TBSP hot water.  Once it has formed a thick paste, beat in remaining wet ingredients.  Once the wet ingredients are combined, gradually add the dry ingredients and mix until smooth.  Distribute batter between the 12 liners.  Bake for about 20 minutes.  The cupcakes are done when a toothpick inserted into the middle comes out clean.  Allow the cupcakes to cool completely and then frost with...


Cookies and Cream Frosting
Makes more than enough for 12 cupcakes :)

1 stick unsalted butter
1 1/2 cups confectioner's sugar
Pinch salt
6-8 Oreos, crushed (but leave some big chunks in there, yum!)

Beat butter, confectioner's sugar, and salt until smooth and fluffy.  Stir in Oreos.  Apply liberally to cupcakes and enjoy!

Take that, chocolate craving!