So when I brought the Death By Oreo cupcakes to work last week, I had promised snacks for the other newsroom, too. It must be annoying for them to see e-mails about various treats they have no access to. I am all for fairness. You know, when it is convenient.
(My colleague Jennifer e-mailed to say she loved me. I told her I bake for love; it’s the sugar-sponsored version of prostitution. She wrote back to say at least the only disease people will catch is diabetes.)
Cupcakes: From the Cake Mix Doctor is a great collection of cupcake recipes. It has everything from super easy to super involved. My daughter is already pouring through the book to see what awesome cupcakes we can make next.
These cupcakes made me cool in a 10-year-old’s eyes. They are miracle cupcakes.
- 1 package plain yellow cake mix
- 1 package instant chocolate mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- Malted Milk Buttercream (recipe below)
- 40 malted milk balls, coarsely crushed, for garnish
Preheat oven to 350 degrees with rack in the center of the oven. Line two cupcake pans with 24 liners and set aside.
Place cake mix, pudding mix, sour cream, oil, water, sugar, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, until the ingredients are well blended, then stop the blender and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes, scraping down the sides again if needed. The batter should look smooth and thickened. Fold in the chocolate chips, making sure they are well-distributed throughout the batter.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters full. You will get anywhere from 22 to 24 cupcakes. Place the pans in the oven and bake until the cupcakes spring back when lightly pressed with your fingers, 18 to 20 minutes.
Remove the pans from the oven and place on wire racks to coll for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for 15 minutes before frosting.
MALTED MILK BUTTERCREAM
- 8 tbsp butter, at room temperature
- 31/2 cups confectioners’ sugar, sifted
- 5 tbsp malted milk powder
- 1/4 cup milk
- 1 tsp pure vanilla extract
Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds. Stop the machine and add the confectioners’ sugar, malted milk powder, milk and vanilla. Blend on low speed until the sugar is incorporated, about 1 minute. Increase the speed and beat until light and fluffy, about one minute more.
Use to frost the cupcakes of your choice. If making Malted Milk cupcakes, garnish with crushed malted milk balls after frosting.
Recipe courtesy of Cupcakes: From the Cake Mix Doctor