suzan
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I found these recipes.. will try some soon!
Serious Chocolate Cupcakes
https://farm2.static.flickr.com/1370/740696238_94986dd397.jpg?v=0
Cake ingredients:
110g unsalted butter
3 large eggs
1 teaspoon vanilla extract
150g brown sugar
100g sugar
175g plain flour
2 tablespoons cocoa powder
1 packet instant hot chocolate
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
50ml single cream
125ml milk
Preheat oven to 180C and line cupcake tin with papers.
In a mixing bowl, beat butter until fluffy, then add sugars and beat until light and even. Add eggs and vanilla, mixing on low between each one.
Stir in remaining ingredients, then mix until an even consistency.
Fill cupcake papers just over halfway and bake for about 18 minutes. Remove from oven and cool on a wire rack. Make sure they are room temperature or chilled before adding filling.
Malted chocolate cream filling
ingredients:
200ml whipping cream
1 teaspoon vanilla extract
100g dark chocolate
50g light brown sugar
1 packet instant hot chocolate
Melt the chocolate in a glass bowl over a saucepan of simmering water. Remove from heat and allow to rest until just warm.
In a separate bowl, mix the whipping cream and sugar on a high speed until the cream thickens. Add remaining ingredients and continue to mix on high. Stir in melted chocolate.
Chill until cold. Use a melon baller to remove the centre of each cupcake top and spoon cream into the cupcakes, then replace the tops.
Chocolate cream frosting
ingredients:
200ml whipping cream
50g unsalted butter
1 teaspoon vanilla extract
100g dark chocolate
50g light brown sugar
100g icing sugar (or more to taste)
1 packet instant hot chocolate.
Essentially, this is the same as the filling but with butter and more sugar. You may want to tweak amounts to match the chocolate you are using and your taste for dark to milk chocolate, but it is the same process as the above. Just beat the butter in the bowl first, then add the cream, then everything else.
Frost the cupcakes with a knife or spatula, then pile on chocolate sprinkles, Malteasers and any other chocolate you have left in your cupboard.
_________________________
https://farm2.static.flickr.com/1408/581165473_e34e96ec96.jpg?v=0
♥Orange and Cinnamon and Carrot Cupcakes♥
Ingredients:
60 mL vegetable oil
2 large eggs
100g sugar
100g brown sugar
1 teaspoon vanilla extract
1 tablespoon undiluted orange squash (or orange juice concentrate)
35g Birds custard powder (half a single serving packet)
200 mL boiling water
160g plain flour
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 medium sized carrots, grated
I felt like I was making this backward, but heres how it went:
Start with most of the dry ingredients in the mixing bowl, including both sugars, flour, soda, cinnamon and cloves.
Mix the custard as you normally wouldput the powder in the bottom of the gravy jug, boil the kettle and fill to the 200mL line. Stir until thickened.
Add the custard, oil, vanilla and orange squash and stir until well mixed. Add the eggs and mix until even.
Stir in the grated carrots at the last minute, just before you are ready to pour into the pan.
Fill cupcake papers 2/3 full. Bake 18-22 minutes, or until a chopstick comes out clean. Remove and let cool on a rack.
♥Orange and Cinnamon and Cream Cheese Icing♥
Ingredients:
200g plain cream cheese
100g unsalted butter
400g icing sugar (more or less to taste)
40g brown sugar
2 tablespoons golden syrup
2 tablespoons cinnamon
1 tablespoon undiluted orange squash or juice concentrate
1 teaspoon vanilla extract
15g Dream Topping mix (half a packet)
Essentially, put it all in a bowl and mix it up. Clearly youll want to add the icing sugar a little bit at a time, unless you like the snowy-kitchen look.
The dream topping will make this go quite soft while youre mixingmake it the night before, put it in the fridge, and it will ice just fine in the morning, and make it through the day on the table in the staffroom.
Garnish with more cinnamon, coconut flakes, walnuts, or whatever else seems to be handy.
____________________________________
https://farm1.static.flickr.com/211/523632713_0811df7b96.jpg?v=0
Blueberry Morning
Ingredients:
85g unsalted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cup plain flour
1 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp salt
1/2 cup sour cream
1/8 cup milk
A big coffee cup full of blueberries, washed and stems removed
Preheat oven to 180C and place liners in muffin tin. (ha! Its the same thing as a cupcake tin! Sorry. I am easily amused.)
Beat butter and sugar together with a mixer until fluffy. Add eggs and vanilla and mix until even.
Add all remaining ingredients except for blueberries. Stir in, then mix on low speed until evenly distributed.
Fold in blueberries.
Scoop into tin, filling papers 3/4 full. Bake for 18-20 minutes, or until set with golden tops.
Serve with coffee, adorable hedgie tea towels from The Black Apple and randomly placed plants, for good measure.
_____________________________
https://static.flickr.com/139/323788805_1a196d6739.jpg?v=0
Gingerbread Latte Cupcakes
with Ginger Spice Buttercream Icing
Cake ingredients:
350g unsalted butter
300g dark brown sugar
3 large eggs
1 double espresso (about 100mL)
200g plain flour
100g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 tablespoons dark treacle // moleasses
100mL double cream
1 tablespoon gingerbread syrup (optional)
Ginger preserves (optional)
Heat oven to 180C and line cupcake tin with papers. This made 24 standard sized cupcakes.
Make a double espresso and sit aside to cool. If you cant make espresso at home, use about a half cup of strong black coffee.
In a mixing bowl, beat room temperature butter until soft and fluffy, then add sugar and mix well. Add each egg, mixing in between.
Stir in espresso.
Add the flour and other dry ingredients and continue to mix. Fold in cream and treacle and mix until even, making sure the treacle isnt just stuck to the bowl or the beaters.
If you are a Starbucks Gingerbread Latte addict, you can add their syrup to make it taste as close to the drink as possible. If you just like ginger and coffee, then this is totally optional.
Once this is mixed, it should have a mousse-like texture. Scoop into the cups, filling just over halfway. Bake for about 18 minutes, or until a chopstick comes out clean. Let cakes cool on a wire rack.
When totally cool, use a melon baller to scoop out the centre of a cupcake, then fill with a teaspoon of ginger preserves (found with the jams at the supermarket) and replace the top of the cake. Its not too sweet and will keep the cakes moist longer in theory. I didnt get to test that, really.
Icing ingredients:
300g unsalted butter at room temperature
Icing sugar to tastearound 300-400g
1 teaspoon ginger extract/flavouring
1 teaspoon gingerbread syrup (optional)
2 teaspoons ground cinnamon plus extra for dusting
2 tablespoons marshmallow fluff
food colouring (optional)
crystallised ginger pieces for the top
In a mixing bowl, beat butter until fluffy. Mix in part of the icing sugar until consistency is even. Then add all the restsame thing as above for the gingerbread syrupand mix well. Continue to add more icing sugar until it reaches the sweetness and thickness you like.
As British butter is very yellow, I sometimes find its tough to get icing to a nice colour without food colouring. I actually just added a little brown to this one so it would tone it down from the happy yellow and look a bit more gingery. You could make it any colour you like, but just remember the flecks from the cinnamon will show, even if you decide to make it neon green.
Spread on cooled cupcakes with a knife or a piping bag, and dust with more cinnamon. Add crystallised ginger to the tops of some cupcakes and youre done!
____________________
https://static.flickr.com/100/299997623_9c4b61dcb1.jpg?v=0
We Love Almonds Cupcakes
Ingredients:
250g unsalted butter
150g sugar
100g brown sugar
4 large eggs
1 teaspoon almond extract (synthetic almond flavouring is weaker and has a more chemically taste, so look for the real stuff preferably!)
70g ground almonds
150g self-raising flour (you may need a little more)
1 teaspoon baking powder
1 teaspoon bicarbonate soda
100mL cream
50mL milk
Raspberry jam
Heat oven to 170c and line cupcake tin with papers. This recipe makes about 18 average sized cupcakes.
In a mixing bowl, beat softened butter with an electric mix/whisk until fluffy. Add sugars and continue to beat.
Add eggs one at a time and continue to beat. Stir in almond extract.
Add dry ingredients gradually, mixing throughout.
Stir in cream and milk until texture is consistent.
Spoon into cupcake papers, filling just over half full. Bake for 18-20 minutes, or until a chopstick comes out clean.
Cool in the pan for a few minutes, then remove to a wire rack to cool completely.
Use a melon baller or a knife to remove part of the top of the cooled cupcake, and spoon in raspberry jam. Replace top and add frosting.
Ice with almond buttercream (unsalted butter, icing sugar, almond extract and a little milk). Roll out some marzipan and cut shapes with a cookie cutter. Marzipan, too, is a love/hate thing, so just place marzipan on a few cupcakes and everyone will be happy.
____________________________
https://static.flickr.com/98/255083772_eccb06d0f9.jpg?v=0
Oreo Cupcakes
Ingredients:
180g unsalted butter
400g brown sugar
250g dark chocolate
3 large eggs, separated
2 teaspoons vanilla
200g plain flour
100g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
8 Oreo cookies, smashed to bits
1 3/4 cup milk
Melt the chocolate in a bowl over a saucepan of simmering water. Set aside but dont chill.
Heat the oven to 180C and line cupcake tin with papers.
Beat the butter until it is soft, then add sugar and mix until fluffy.
Stir up the egg yolks, then add them to the butter and sugar.
Add the vanilla and the chocolate (just make sure its not so hot that it would cook the eggs).
Add the flour, baking powder, soda, alternating with the milk.
Stir in the bashed Oreos until evenly distributed.
In a separate bowl, whip the egg whites until peaks form.
Fold in the egg whites, until no more whites show.
Scoop into the cupcake liners straight away, filling them 3/4 full.
Bake for 20 minutes or until chopstick comes out clean.
Cool on a wire rack before icing.
Cookies & Cream Icing
Ingredients:
225g unsalted butter
400 600g icing sugar (to taste)
1/4 cup milk
2 teaspoons vanilla
3/4 cup marshmallow fluff (they have this at sainsburys now!!)
8 Oreo cookies, smashed to bits
Beat the butter, then add in the sugar gradually and mix well.
Add milk and vanilla and continue to mix.
Once this much is to your taste (a basic vanilla buttercream), stir in the fluff with a spatula.
Add the bashed Oreos until the texture is even.
This will go through a piping bag, but youll need the Oreos to be very fine! Otherwise, just use a knife. The tops of these cupcakes are a bit fragile and the icing is sticky, so take your time and make sure the cupcakes are fully cooled.
Add more Oreos on top if you like. How could you not like?
__________________________
https://static.flickr.com/85/249112510_600f3b553f.jpg?v=0
Brown Sugar Cupcakes
ingredients:
250g unsalted butter
400g sugar
200g self-raising flour
100g plain flour
50g dark brown sugar
4 large eggs
3/4 cup milk
1/4 cup double cream
2 tsp vanilla extract
Heat the oven to 180C. Line cupcake tin with paper liners.
Use a mixer or electric whisk (or lots of arm strength) to beat butter until creamy and even.
Add white sugar and mix until fluffy.
Add eggs and vanilla and mix.
Add flours, milk and cream in stages to make it easier to mix. Mix until everything is smooth and even.
Then fold in the brown sugardo not mix, just smash it through with a spatula to mix in the giant lumps, but you still want some little pockets of sugar that isnt mixed. Thats the oatmeal effect.
Fill liners 3/4 full and bake for about 22 minutes (more time for big cupcakes, less time for minis).
Makes 30 regular sized cupcakes.
Brown Sugar Icing
75g dark brown sugar
1/2 cup milk
150g unsalted butter
400g icing sugar
1 tsp vanilla extract
Mix milk and brown sugar in a saucepan and bring to the boil, then simmer for ten minutes to thicken. While this cooks, sit the butter in a bowl to soften.
Remove sugar mix from the heat and stir for about a minute, then add to the butter and mix in until the butter is all melted.
Add the vanilla.
Add the icing sugar in stages, mixing as you go, and tasting to see if it is too sweet for your taste.
This will be soft enough (in hot weather, too soft) to pipe but sets up quickly in the fridge. Pipe then stick them in the fridge and they will set as they are just melting down the edges of the cupcake.
After eating, be aware of crash to sugar low due in approximately 25 minutes!
_________________________________
https://www.dianasdesserts.com/assets/managed/recipes/Cupcakes%20devils%20food%202.jpg
Chocolate Cupcakes with Fluffy White Frosting
Ingredients:
For Cupcakes:
1-1/4 cups milk
1 teaspoon white vinegar
1-3/4 cups all-purpose flour
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz./170g) butter or margarine, softened, cut up
2 large eggs
1 teaspoon vanilla extract
For Fluffy White Frosting:
2 large egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla extract
Garnish: (optional)
Pastel colored sprinkles or jimmies
Instructions:
For Cupcakes:
Preheat oven to 350 degrees F/180 degrees C. Line twenty-four 2-1/2-inch (6.35 cm) muffin-pan cups with paper liners.
Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes.
Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Beat in butter at low speed until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes.
Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely.
Spread cupcakes with warm frosting. Sprinkle lightly with sprinkles or jimmies.
Makes 24 cupcakes.
For Frosting:
Combine egg whites, sugar, cream of tartar and water in top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread.
Makes 2-3/4 cups frosting.
To Make One-Bowl Sheet Cake:
Prepare batter as above. Grease a 9 x 13-inch baking pan. Line bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm frosting. Decorate with cocoa, if desired.
Makes 24 slices.
Serious Chocolate Cupcakes
https://farm2.static.flickr.com/1370/740696238_94986dd397.jpg?v=0
Cake ingredients:
110g unsalted butter
3 large eggs
1 teaspoon vanilla extract
150g brown sugar
100g sugar
175g plain flour
2 tablespoons cocoa powder
1 packet instant hot chocolate
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
50ml single cream
125ml milk
Preheat oven to 180C and line cupcake tin with papers.
In a mixing bowl, beat butter until fluffy, then add sugars and beat until light and even. Add eggs and vanilla, mixing on low between each one.
Stir in remaining ingredients, then mix until an even consistency.
Fill cupcake papers just over halfway and bake for about 18 minutes. Remove from oven and cool on a wire rack. Make sure they are room temperature or chilled before adding filling.
Malted chocolate cream filling
ingredients:
200ml whipping cream
1 teaspoon vanilla extract
100g dark chocolate
50g light brown sugar
1 packet instant hot chocolate
Melt the chocolate in a glass bowl over a saucepan of simmering water. Remove from heat and allow to rest until just warm.
In a separate bowl, mix the whipping cream and sugar on a high speed until the cream thickens. Add remaining ingredients and continue to mix on high. Stir in melted chocolate.
Chill until cold. Use a melon baller to remove the centre of each cupcake top and spoon cream into the cupcakes, then replace the tops.
Chocolate cream frosting
ingredients:
200ml whipping cream
50g unsalted butter
1 teaspoon vanilla extract
100g dark chocolate
50g light brown sugar
100g icing sugar (or more to taste)
1 packet instant hot chocolate.
Essentially, this is the same as the filling but with butter and more sugar. You may want to tweak amounts to match the chocolate you are using and your taste for dark to milk chocolate, but it is the same process as the above. Just beat the butter in the bowl first, then add the cream, then everything else.
Frost the cupcakes with a knife or spatula, then pile on chocolate sprinkles, Malteasers and any other chocolate you have left in your cupboard.
_________________________
https://farm2.static.flickr.com/1408/581165473_e34e96ec96.jpg?v=0
♥Orange and Cinnamon and Carrot Cupcakes♥
Ingredients:
60 mL vegetable oil
2 large eggs
100g sugar
100g brown sugar
1 teaspoon vanilla extract
1 tablespoon undiluted orange squash (or orange juice concentrate)
35g Birds custard powder (half a single serving packet)
200 mL boiling water
160g plain flour
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 medium sized carrots, grated
I felt like I was making this backward, but heres how it went:
Start with most of the dry ingredients in the mixing bowl, including both sugars, flour, soda, cinnamon and cloves.
Mix the custard as you normally wouldput the powder in the bottom of the gravy jug, boil the kettle and fill to the 200mL line. Stir until thickened.
Add the custard, oil, vanilla and orange squash and stir until well mixed. Add the eggs and mix until even.
Stir in the grated carrots at the last minute, just before you are ready to pour into the pan.
Fill cupcake papers 2/3 full. Bake 18-22 minutes, or until a chopstick comes out clean. Remove and let cool on a rack.
♥Orange and Cinnamon and Cream Cheese Icing♥
Ingredients:
200g plain cream cheese
100g unsalted butter
400g icing sugar (more or less to taste)
40g brown sugar
2 tablespoons golden syrup
2 tablespoons cinnamon
1 tablespoon undiluted orange squash or juice concentrate
1 teaspoon vanilla extract
15g Dream Topping mix (half a packet)
Essentially, put it all in a bowl and mix it up. Clearly youll want to add the icing sugar a little bit at a time, unless you like the snowy-kitchen look.
The dream topping will make this go quite soft while youre mixingmake it the night before, put it in the fridge, and it will ice just fine in the morning, and make it through the day on the table in the staffroom.
Garnish with more cinnamon, coconut flakes, walnuts, or whatever else seems to be handy.
____________________________________
https://farm1.static.flickr.com/211/523632713_0811df7b96.jpg?v=0
Blueberry Morning
Ingredients:
85g unsalted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cup plain flour
1 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp salt
1/2 cup sour cream
1/8 cup milk
A big coffee cup full of blueberries, washed and stems removed
Preheat oven to 180C and place liners in muffin tin. (ha! Its the same thing as a cupcake tin! Sorry. I am easily amused.)
Beat butter and sugar together with a mixer until fluffy. Add eggs and vanilla and mix until even.
Add all remaining ingredients except for blueberries. Stir in, then mix on low speed until evenly distributed.
Fold in blueberries.
Scoop into tin, filling papers 3/4 full. Bake for 18-20 minutes, or until set with golden tops.
Serve with coffee, adorable hedgie tea towels from The Black Apple and randomly placed plants, for good measure.
_____________________________
https://static.flickr.com/139/323788805_1a196d6739.jpg?v=0
Gingerbread Latte Cupcakes
with Ginger Spice Buttercream Icing
Cake ingredients:
350g unsalted butter
300g dark brown sugar
3 large eggs
1 double espresso (about 100mL)
200g plain flour
100g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 tablespoons dark treacle // moleasses
100mL double cream
1 tablespoon gingerbread syrup (optional)
Ginger preserves (optional)
Heat oven to 180C and line cupcake tin with papers. This made 24 standard sized cupcakes.
Make a double espresso and sit aside to cool. If you cant make espresso at home, use about a half cup of strong black coffee.
In a mixing bowl, beat room temperature butter until soft and fluffy, then add sugar and mix well. Add each egg, mixing in between.
Stir in espresso.
Add the flour and other dry ingredients and continue to mix. Fold in cream and treacle and mix until even, making sure the treacle isnt just stuck to the bowl or the beaters.
If you are a Starbucks Gingerbread Latte addict, you can add their syrup to make it taste as close to the drink as possible. If you just like ginger and coffee, then this is totally optional.
Once this is mixed, it should have a mousse-like texture. Scoop into the cups, filling just over halfway. Bake for about 18 minutes, or until a chopstick comes out clean. Let cakes cool on a wire rack.
When totally cool, use a melon baller to scoop out the centre of a cupcake, then fill with a teaspoon of ginger preserves (found with the jams at the supermarket) and replace the top of the cake. Its not too sweet and will keep the cakes moist longer in theory. I didnt get to test that, really.
Icing ingredients:
300g unsalted butter at room temperature
Icing sugar to tastearound 300-400g
1 teaspoon ginger extract/flavouring
1 teaspoon gingerbread syrup (optional)
2 teaspoons ground cinnamon plus extra for dusting
2 tablespoons marshmallow fluff
food colouring (optional)
crystallised ginger pieces for the top
In a mixing bowl, beat butter until fluffy. Mix in part of the icing sugar until consistency is even. Then add all the restsame thing as above for the gingerbread syrupand mix well. Continue to add more icing sugar until it reaches the sweetness and thickness you like.
As British butter is very yellow, I sometimes find its tough to get icing to a nice colour without food colouring. I actually just added a little brown to this one so it would tone it down from the happy yellow and look a bit more gingery. You could make it any colour you like, but just remember the flecks from the cinnamon will show, even if you decide to make it neon green.
Spread on cooled cupcakes with a knife or a piping bag, and dust with more cinnamon. Add crystallised ginger to the tops of some cupcakes and youre done!
____________________
https://static.flickr.com/100/299997623_9c4b61dcb1.jpg?v=0
We Love Almonds Cupcakes
Ingredients:
250g unsalted butter
150g sugar
100g brown sugar
4 large eggs
1 teaspoon almond extract (synthetic almond flavouring is weaker and has a more chemically taste, so look for the real stuff preferably!)
70g ground almonds
150g self-raising flour (you may need a little more)
1 teaspoon baking powder
1 teaspoon bicarbonate soda
100mL cream
50mL milk
Raspberry jam
Heat oven to 170c and line cupcake tin with papers. This recipe makes about 18 average sized cupcakes.
In a mixing bowl, beat softened butter with an electric mix/whisk until fluffy. Add sugars and continue to beat.
Add eggs one at a time and continue to beat. Stir in almond extract.
Add dry ingredients gradually, mixing throughout.
Stir in cream and milk until texture is consistent.
Spoon into cupcake papers, filling just over half full. Bake for 18-20 minutes, or until a chopstick comes out clean.
Cool in the pan for a few minutes, then remove to a wire rack to cool completely.
Use a melon baller or a knife to remove part of the top of the cooled cupcake, and spoon in raspberry jam. Replace top and add frosting.
Ice with almond buttercream (unsalted butter, icing sugar, almond extract and a little milk). Roll out some marzipan and cut shapes with a cookie cutter. Marzipan, too, is a love/hate thing, so just place marzipan on a few cupcakes and everyone will be happy.
____________________________
https://static.flickr.com/98/255083772_eccb06d0f9.jpg?v=0
Oreo Cupcakes
Ingredients:
180g unsalted butter
400g brown sugar
250g dark chocolate
3 large eggs, separated
2 teaspoons vanilla
200g plain flour
100g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
8 Oreo cookies, smashed to bits
1 3/4 cup milk
Melt the chocolate in a bowl over a saucepan of simmering water. Set aside but dont chill.
Heat the oven to 180C and line cupcake tin with papers.
Beat the butter until it is soft, then add sugar and mix until fluffy.
Stir up the egg yolks, then add them to the butter and sugar.
Add the vanilla and the chocolate (just make sure its not so hot that it would cook the eggs).
Add the flour, baking powder, soda, alternating with the milk.
Stir in the bashed Oreos until evenly distributed.
In a separate bowl, whip the egg whites until peaks form.
Fold in the egg whites, until no more whites show.
Scoop into the cupcake liners straight away, filling them 3/4 full.
Bake for 20 minutes or until chopstick comes out clean.
Cool on a wire rack before icing.
Cookies & Cream Icing
Ingredients:
225g unsalted butter
400 600g icing sugar (to taste)
1/4 cup milk
2 teaspoons vanilla
3/4 cup marshmallow fluff (they have this at sainsburys now!!)
8 Oreo cookies, smashed to bits
Beat the butter, then add in the sugar gradually and mix well.
Add milk and vanilla and continue to mix.
Once this much is to your taste (a basic vanilla buttercream), stir in the fluff with a spatula.
Add the bashed Oreos until the texture is even.
This will go through a piping bag, but youll need the Oreos to be very fine! Otherwise, just use a knife. The tops of these cupcakes are a bit fragile and the icing is sticky, so take your time and make sure the cupcakes are fully cooled.
Add more Oreos on top if you like. How could you not like?
__________________________
https://static.flickr.com/85/249112510_600f3b553f.jpg?v=0
Brown Sugar Cupcakes
ingredients:
250g unsalted butter
400g sugar
200g self-raising flour
100g plain flour
50g dark brown sugar
4 large eggs
3/4 cup milk
1/4 cup double cream
2 tsp vanilla extract
Heat the oven to 180C. Line cupcake tin with paper liners.
Use a mixer or electric whisk (or lots of arm strength) to beat butter until creamy and even.
Add white sugar and mix until fluffy.
Add eggs and vanilla and mix.
Add flours, milk and cream in stages to make it easier to mix. Mix until everything is smooth and even.
Then fold in the brown sugardo not mix, just smash it through with a spatula to mix in the giant lumps, but you still want some little pockets of sugar that isnt mixed. Thats the oatmeal effect.
Fill liners 3/4 full and bake for about 22 minutes (more time for big cupcakes, less time for minis).
Makes 30 regular sized cupcakes.
Brown Sugar Icing
75g dark brown sugar
1/2 cup milk
150g unsalted butter
400g icing sugar
1 tsp vanilla extract
Mix milk and brown sugar in a saucepan and bring to the boil, then simmer for ten minutes to thicken. While this cooks, sit the butter in a bowl to soften.
Remove sugar mix from the heat and stir for about a minute, then add to the butter and mix in until the butter is all melted.
Add the vanilla.
Add the icing sugar in stages, mixing as you go, and tasting to see if it is too sweet for your taste.
This will be soft enough (in hot weather, too soft) to pipe but sets up quickly in the fridge. Pipe then stick them in the fridge and they will set as they are just melting down the edges of the cupcake.
After eating, be aware of crash to sugar low due in approximately 25 minutes!
_________________________________
https://www.dianasdesserts.com/assets/managed/recipes/Cupcakes%20devils%20food%202.jpg
Chocolate Cupcakes with Fluffy White Frosting
Ingredients:
For Cupcakes:
1-1/4 cups milk
1 teaspoon white vinegar
1-3/4 cups all-purpose flour
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz./170g) butter or margarine, softened, cut up
2 large eggs
1 teaspoon vanilla extract
For Fluffy White Frosting:
2 large egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/3 cup water
1 teaspoon vanilla extract
Garnish: (optional)
Pastel colored sprinkles or jimmies
Instructions:
For Cupcakes:
Preheat oven to 350 degrees F/180 degrees C. Line twenty-four 2-1/2-inch (6.35 cm) muffin-pan cups with paper liners.
Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes.
Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Beat in butter at low speed until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes.
Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely.
Spread cupcakes with warm frosting. Sprinkle lightly with sprinkles or jimmies.
Makes 24 cupcakes.
For Frosting:
Combine egg whites, sugar, cream of tartar and water in top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread.
Makes 2-3/4 cups frosting.
To Make One-Bowl Sheet Cake:
Prepare batter as above. Grease a 9 x 13-inch baking pan. Line bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm frosting. Decorate with cocoa, if desired.
Makes 24 slices.
lol i hope mine look as good as this 
