I L.O.V.E. S’MORES. Seriously… I have an unholy love for them. I’m pretty sure if I could only eat one dessert type food for the rest of my life, it would be a S’more. Or some variation of a S’more.
This recipe happened when I noticed the cookie dough I used to make the homemade S’mores (a few weeks ago) doesn’t have eggs. Do you know what that means?! That means I can eat it raw! RAAAAAW!
Ok… Confession time. I also really love raw cookie dough. And I love stuffing cookie dough into things. Haha, that sounded bad! I meant to say that I love stuffing cookie dough into other food!
The cookie dough recipe came from Add A Pinch. I doubled it. If you don’t want to make the garnish, only make half the amount I did. Unless you want to eat the rest… it would go great in some chocolate fro yo. Or by the tablespoonful with a glass of milk. Or you could just skip the milk and the spoon….
The chocolate cake recipe is my favorite boozy chocolate cake. I can’t remember when the first time I used it was, or who the “credit” should go to. I’m sure it’s on one of the other posts. I did have to bake these for the full 20 minutes, usually I only bake it for 17. I think it was because of the frozen centers.
The Boozy Fluff Buttercream is the same one I used on the S’more Cupcakes, AND the Boozy S’mores Cupcakes. It’s perfect. The only thing I don’t like about it is the fact that is uses 4 sticks of butter. FOUR! Eeek.
I made the “garnish” because I had a TON of cookie dough leftover and I really didn’t want to eat all of it by myself… I figured I’d share the love. 😉
Check out the recipe for these cupcakes HERE!
Then check out the Vodka S’mores Brownies, the Peanut Butter Cookie Dough Brownies, Peanut Butter Cookie Dough Stuffed Cupcakes, or Cookie Dough Stuffed Cupcakes that I made!
Whelp… I feel like I’ve been slacking a little bit on my posting. I’ve been pretty busy and super preoccupied. Hubs and I starting house shopping last weekend, and we ending up going to a bunch of open houses on Sunday. I’m sooo very excited about finding our new home… and even more excited about NOT renting an apartment anymore! Then this past weekend we drove the 7 hours to VA so I could run in my first 5k race (ever!), and so he could golf in a tournament with his dad, not to mention how badly we missed all our Southern friends. We didn’t get back to PA til pretty late in the afternoon yesterday… I was too tired to bake!
Because all our friends in VA have been really excited about all the baking… I made these Boozy Homemade Hostess Cupcakes Wednesday night and took them down to VA on Thursday.
They got demolished… so I assumed they tasted pretty good! Atleast…no one complained. I enjoyed the one Hubs shared with me. I haven’t had a Hostess cupcake since I was a little kid, so I’m going on hearsay when I tell you these taste like Hostess cupcakes with (of course) a small hint of boozy goodness.
I adapted the recipe from the blog With Sprinkles On Top. I kept the cake batter the same, subbed vodka for the heavy cream, and used my favorite chocolate ganache. I used store-bought cake icing to make the white loops. When I say store-bought I mean the kind that comes in a can with the nozzle on it. I think Wilton makes the one I bought at the grocery store…
Chocolate cake made with Bailey’s, Crème de Menthe, chopped Andes & Thin Mints. Frosted with Chocolate vodka, Andes & Thin Mint buttercream… RECIPE HERE!
Mint & Chocolate is one of my favorite flavor combinations… right behind chocolate & orange, chocolate & peanut butter, and right in front of peanut butter & jelly. I also REALLY love Thin Mints. Like, so much that I bought 6 boxes when I saw the Girl Scouts out in front of the grocery store last month. Ok… I didn’t just see them, I went on to the Girl Scouts website and used the cookie finder. I’m almost embarrassed about this. Almost.
After demolishing a box… I realized that I should make something with at least one of the boxes. Thus, these Triple Mint Chocolate Cupcakes were born.
I’ve made another Mint Chocolate Cupcake before, and I didn’t really change much when I made this version. I used extra Crème de Menthe (instead of Kahlua), added the Thin Mints, and used less chocolate chips. I also filled the liners almost all the way to the top, instead of ¾ full, so I ended up with 28 cupcakes instead of 30. The batter was my favorite chocolate cake. Sadly… I think I chopped up my Thin Mints too much. If I make these cupcakes again I’ll probably use a whole Thin Mint in each cupcake. I’ll just fill the liner ½ way, put a Thin Mint on top, then cover it with more batter.
I used the same buttercream recipe as the original version, and changed out the Crème de Menthe for chocolate vodka. I also added Andes & Thin Mints to the frosting, chopped SUPER FINE. At this point… I would suggest using a food processor if you have one. I don’t, so my frosting was kind of chunky (and definitely NOT pretty)! I’m a little sad because I tried a cupcake last night and barely got any chocolate vodka flavor…
Over all… I really love these. AND I got a whole box of Thin Mints out of my kitchen (one less for me to demolish in a fit of “diet” rage bingeing)!
top left- silicone liner, top right- 2nd batch, bottom- 1st batch
all finished and lightly frosted
snuck these homemade peanut butter cups in today too!
These cupcakes use 3 of my favorite things. Bailey’s. Chocolate. AND peanut butter. Seriously… you can’t go wrong.
I used my favorite chocolate cake recipe, AND my favorite buttercream recipe, then add delish raw (eggless) peanut butter cookie dough… heaven.
I saw a version of these on one of the food blogs, and could believe that I hadn’t thought of doing this myself! ‘Specially after I made the Chocolate Chip Cookie Dough Cupcakes. If I can find the recipe that inspired these I’ll add a link later.
Make the cookie dough the night before, and put them into the batter still frozen. That way the cookie dough will stay nice and soft. It’s the same pb cookie dough that I used in the Peanut Butter Cookie Dough Brownies, from foodnetwork.com. It’s a bit salty, so next time I’ll probably only use half the amount called for.
When I baked the first dozen cupcakes, I filled the lined muffin tin 1/3 of the way full, put the cookie dough in the middle, and then covered it with more batter. It took too long and they still caved a little bit in the middle.
So, for the second batch I just filled the liner THEN pressed the frozen cookie dough gently on top. It left a small depression that ended up being a perfect spot to put the frosting on!
For the last 8 cupcakes I figured I’d give my silicone baking cups another try. The last time I used them, the cupcakes stuck to the silicone, so this time I used a paper liner on the inside. Basically what happened was that they didn’t bake all the way through. The batter rose really high while the cookie dough sank! I had to bake them for a few minutes longer (about 20minutes). At some point I also thought it started to smell funny, but Husband didn’t smell anything. Maybe I’m just not supposed to use silicone.
The buttercream recipe makes just enough to frost these cupcakes, but lightly. There wasn’t near enough to smother them like I usually do. But that’s probably a good thing.
At any rate… I’ve got to go. Worst Cooks in America is on, and that show REALLY makes me feel better about my cooking abilities.
Happy Sunday Bakery!!
Click HERE for the RECIPE.