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I realize St. Patrick’s Day is tomorrow & with a name like Kerry & a somewhat Irish heritage, I should probably be posting something dyed green or spiked with Bailey’s.
I forgot St. Patrick’s day was this month I made these instead.
I suppose you could always spike them with Bailey’s if you really wanted to be festive.
It took me a long time to jump on board the cupcake trend. At the time, they seemed like a lot of work compared to baking cookies & I’m not really one for fancypants decorating & frosting tips.
Also I just really love cookies.
ultimate chocolate cupcakes I made earlier this year, but resisted the urge to stuff them with ganache.
They’re baked with a double stuffed Oreo cookie on the bottom!
They get kind of soft & dreamy & cake-like in the oven.
And the cookies & cream whipped cream frosting?
Why yes, I did could eat it with a spoon for breakfast.
Side note: Never turn a mixer full of whipping cream & powdered sugar on full-on high unless you feel like cleaning your entire kitchen. We’re talking counters, floors, and ceiling, people. Sigh. Wonder who did that.
Unrelated side note: Meet my newest love.
For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cooke crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe on top of the cupcakes (I used a Wilton #1M tip for these cupcakes). Garnish with Oreo cookies.
Source: Cupcake recipe from Cook’s Illustrated, May/June 2010. Whipped cream frosting from Annie’s Eats.
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