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!
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)!
January has been my month to “tweak” some of my favorite recipes. This week I picked these Cookies & Cream Cupcakes. I used boxed mix in the original version, but this time I really wanted to make it “homemade”. (Blog Post Here)
When I made these the first time, I layered the crushed Oreo’s in the bottom, this time I stirred them into the batter… I wanted cookies in EVERY bite!
Instead of using the mini Oreos in the frosting I saved 10 (ok, ok, it was 9 because I ate one) of the Double Stuf cookies for the frosting.
I also used a bit of milk, and less vodka in the frosting… it tastes great with all vodka (and no milk) if you want, but I think the milk helps make the buttercream a little fluffier. Or that could be all in my head, I’m not really sure. 😉
This version is definitely my favorite of the two. I like that the cake is moist, but still pretty firm. And the extra cream from the Double Stuf Oreos in the frosting is perfect.
Lastly… I’d like to point out how ADORBS those cupcake liners are! I love penguins! They’re made by Reynolds (like the tin foil), and they’re “no fade”. AND I found them at the grocery store! Woot!
Cookies & Cream Cupcakes II recipe