Friday, March 3, 2017

Dirt Cake Cupcake

Guess who got a new oven? ME! As I stated in a post before the mystery still remains of how my old oven glass door got shattered but as a wonderful result I got my new oven on Wednesday and I couldn't be anymore in love. So break it in I had to see how well it did with baking cupcakes and let me tell you it did an amazing job. As for these cupcakes they are fluffy with superb texture and the perfect chocolate taste that will make this your new favorite chocolate cake recipe. The frosting is great because it is not overly sweet, it is light and fluffy. The frosting will make extra enough for you to put in some glasses and eat as an oreo pudding, your kids will love you a little extra for two desserts!

Makes 24


2 Small boxes chocolate instant pudding
2 sleeves of Oreos (smashed)
3 Cups Milk
8 oz Cool Whip
1/4 Cup Powdered Sugar

1/2 Cup Butter (room temp)
1/4 Canola Oil
1 2/3 Cup Sugar
1 Cup Cocoa powder
1/3 Cup Chocolate syrup
1/2 Teaspoon Salt
3 Eggs
1/2 Cup Hot Coffee
1 3/4 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
3/4 Cup Milk


Preheat oven to 350*
In a mixing bowl cream together butter, oil, and sugar; add in your cocoa powder and mix well. Add syrup, salt and eggs mix until combined; pour in hot coffee and mix well. In a separate bowl place flour, baking soda, and baking powder and sift. Place flour mixture into the chocolate min and mix until well combined. Slowly stir in the milk until creamy.

Place an ice cream scoop into your cupcake tin and bake for 20-25 minutes or until toothpick comes out clean. Cool on rack for 30 minutes before frosting.

In a mixing bowl place in powdered sugar, pudding mix and milk and whisk until thick. Fold in cool whip and mix in half of your cookie crumbs as well. Chill for 30 minutes and frost when cupcakes are completely cooled. Top the cupcakes off with the rest of the crushed Oreos. 

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