Chocolate Mousse Cake

Recipe here.

Ingredients

For the cake:

• 1/2 pound unsalted butter (2 tablespoons melted)
• 8 ounces semisweet chocolate, broken into 1/2-ounce pieces
• 8 large egg yolks
• 3/4 cup granulated sugar
• 4 large egg whites

For the filling:

• 8 ounces semisweet chocolate, broken into 1/2-ounce pieces
• 2 1/2 cups heavy cream
• 2 tablespoons granulated sugar

For the Dark Chocolate Ganache:

• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter
• 18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Directions

Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired

Cake:

Lightly coat the insides of 3 9 by 1 1/2-inch cake p

ans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees Fahrenheit.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.

Place the egg yolks and 3/4 cup sugar in the b

owl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.

While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.

Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.

Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.

Filling:

To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolat

e in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smo

oth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Ganache:

Heat the heavy cream and the butter in a 3-quar

t saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature

To assemble cake:

Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desi

red, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

My mom put all of the egg whites into this cake, instead of just the 4 it calls for, so she used 8 egg yolks as well as the 8 egg whites, whipping them separately from the rest of the mixture. It makes the cake a bit taller.

Peanut Butter Cup Cupcakes

Idea originally from here, frosting from here.

Took yet another box cake mix, piped some into the cupcake wrappers, dropped a peanut butter cup in, covered with more batter, baked according to box instructions.

Fluffy Peanut Butter Frosting

INGREDIENTS

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

DIRECTIONS

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Froot Loop Cupcakes

Recipe taken from here.

Froot Loop Cupcakes
adapted from Gastronomy Blog

1/2 cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (I used 1%)
Zest from 1 orange and 1 lemon
1 1/2 cups Froot Loops
Powdered sugar, for dusting (optional)

1. Preheat the oven to 350 degrees. Grease and/or line 12 muffin cups.
2. Using a mixer, cream the butter until light and fluffy. Add the sugar and continue to cream for 5 minutes. Beat in the eggs one at a time, followed by the vanilla. mixing in well.
3. In a medium bowl, sift together the flour, baking powder and salt. Mix into the butter mixture alternating with the milk in 3 batches (flour, milk, flour, milk, flour). Add orange and lemon zest to batter.
4. Scoop 1/4 cup of the batter into each muffin cup of the prepared pan, and sprinkle the tops with a generous amount of cereal.
5. Bake for 20 to 25 minutes, until the cupcakes are puffed and firm in the center and light golden brown on the edges. When ready, remove from the oven and allow to cool in the muffin tins for about 10 minutes. Remove from the tins and allow them to cool completely before sprinkling with powdered sugar. Makes 12 cupcakes.

from http://crepesofwrath.net

Strawberry Milkshake Cupcakes

Recipe from here

Strawberry Milkshake Cupcakes!

Ingredients
Makes 1 dozen

* 2/3 cup whole fresh or frozen strawberries, thawed
* 1 1/2 cups all-purpose flour, sifted
* 1 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1/4 cup whole milk, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg, room temperature
* 2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Icing
Ingredients

Makes enough for 1 dozen cupcakes

* 1/2 cup whole frozen strawberries, thawed
* 1 cup (2 sticks) unsalted butter, firm and slightly cold
* Pinch of coarse salt
* 3 1/2 cups confectioners' sugar, sifted
* 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Chocolate Chip Cookie Dough Cupcakes

Recipe from here!

Brown Sugar Cupcakes

(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)

• 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs, room temperature
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 30 seconds after each.
5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
6. Measure out milk and vanilla together.
7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
8. Add about one third the milk/vanilla mixture and beat until combined.
9. Repeat above, alternating flour and milk and ending with the flour mixture.
10. Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
11. Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

Cookie Dough Frosting

(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)

• 1-3/4 cups confectioners sugar
• 1/2 cup unsalted butter, chilled
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk
• Eggless cookie dough (recipe below)

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
3. At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

Eggless Cookie Dough

(Recipe from How To Eat A Cupcake)

• 1/4 cup butter, softened
• 1/4 cup brown sugar, plus 2 tablespoons
• 2 teaspoons water
• 1/2 teaspoon vanilla
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (optional)

1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
   
2. Store in refrigerator until ready to use.
   

Dirt and Worms Cupcakes

I had this idea yesterday, when I went into the student center/cafeteria area at school, looking for yogurt/granola cups, and instead I found dirt and worms sitting there in their fridge. So I bought it, and as I was eating it before class, I had this miraculous idea.

Another box cake mix, made according to box instructions, piped into cupcake cups, dark chocolate kisses pressed into the center and baked according to box. Frosted with canned chocolate frosting [I don't like using canned frostings, but I wasn't about to go and make ANOTHER batch of frosting when I had to make several as it was], dipped in crushed oreos and a gummy worm pressed on top.

Originally, I had the idea of putting pudding as the frosting, but then they would have to go in the fridge. Better idea after all to use the canned frosting, that way they wouldn't need to go in the fridge overnight before we took them to the park.

Mint Chocolate Brownie Cupcakes

Taken from a box brownie mix. The recipe I had to make the brownies with originally, In my opinion kinda sucked, mostly for the fact that I was baking 7 dozen other kinds of cupcakes, so I wanted stress free as possible, since 4 dozen of those cupcakes were from scratch, frosting included.

I mixed up the brownie mix according to the box, threw in a handful or two of semi-sweet chocolate chips in, and a bit of mint extract, poured into cupcake wrappers and baked for 28 minutes. Easy peasy.

Snickerdoodle Cake

Taken from here

Snickerdoodle Cake

Solid vegetable shortening for greasing the pans
flour for dusting the pans
1 pkg 18.25 oz plain white cake mix (not the kind w/pudding in the mix)
1 cup whole milk (don't use skim or low fat or it can come out dry)
8 Tbsp (1 stick) real butter, melted
3 large eggs
1 tsp pure vanilla extract
2 tsp ground cinnamon
Cinnamon Buttercream Frosting--recipe follows

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Prepare pans by generously greasing and flouring two 9-inch round cake pans. Set the pans aside.

2. Sift the cake mix, and add milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down the sides of the bowl as needed. Increase the mixer speed to medium and beat 2 minutes more. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that cakes are right side up. Allow them to cool completely, at least 30 minutes.

Cook's Tip: Pop the cake layers into the freezer if you have room. It only takes about 1/2 hour or so to freeze fairly firm. The cake will be much easier to frost with fewer crumbs.

4. Prepare the Cinnamon Buttercream Frosting recipe and frost cake.

5. Place this cake in the refrigerator, uncovered, until the frosting sets, about 20 minutes.

Cook's Note: You can make this recipe in 2 8-inch square pans, frosted them as individual cakes, served one, and freeze the other (wrapped in foil, for several months). Just thaw it over night in the fridge then serve.


Cinnamon Buttercream Frosting

Makes enough to frost a two layer cake thinly. If you like frosting (this is good frosting!), double this recipe.

1/2 C (1 stick) unsalted butter, at room temp
3 3/4 cup confectioners' sugar, sifted
3 to 4 Tbsp milk or 1/2 and 1/2 or cream
1 tsp pure vanilla extract
1/2 tsp coconut extract (don't worry, won't taste coconutty - just good!)
1 tsp good ground cinnamon like makara (or a pinch more, to taste)

Blend butter in a large mixing bowl on low speed until fluffy (about 30 seconds). With mixer stopped, add confectioners' sugar, milk, vanilla, and coconut extract. Blend on low speed until well incorporated (about a minute). You may have to stop once or twice to scrape down the sides of the bowl. Add cinnamon. Increase the speed to medium and beat until light and fluffy (another minute or two more). Blend in up to another 1 Tablespoon milk if it's too stiff (can vary with the weather)

Banana Walnut Muffins

Used and posted with permission from Rachel Rappaport - Coconut & Lime

Ingredients:
2 eggs
1 1/4 cup mashed overripe bananas
1 cup whole wheat flour
1 cup flour
1/2 cup chopped walnuts
2/3 cup light brown sugar
1/2 cup milk
1/4 cup butter, at room temperature
1 1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 banana, sliced into 1/4 inch slices (optional)

Directions:
Preheat oven to 350. Grease or line 16 wells in a muffin tin. In a large bowl, whisk together the spices, nuts, baking powder and both flours. Set aside. In another large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the milk then add the dry ingredients. Mix to combine. Fold in the mashed banana. Divide evenly into wells. Top with slices of banana (one per muffin) if desired.

Bake about 20-25 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Note: if the tops are covered in banana slices, slide the toothpick at an angle, under the banana to test. Do not pierce the banana slice. Cool on a wire rack.

Comments/Changes

I used 2 cups of just All-Purpose flour since we didn't have any whole wheat flour on hand. I haven't gotten the chance to eat one yet, since I am saving them for morning, as well as dessert in my dad's and my lunches. I will let everyone know when I get a chance to try these. The batter was EXTREMELY delicious and it smelled SO good.

Oreo Cupin' Cakes!

cupcake recipe here, and frosting recipe here

COOKIES AND CREAM CUPCAKES
MAKES 22 TO 24

30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cup­cake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them I in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cup­cakes overnight in the refrigerator and top with cookie crumbs before serving.

Oreo Cream Cheese Frosting

2 Blocks Cream Cheese
1/2 Stick Butter
4 Cups Sift Powdered Sugar
1 teaspoon vanilla
12 crushed Oreo Cookies

1. Brings cheese and butter to room temperature.
2. Sift powdered sugar.
3. Beat butter and cheese at medium speed until creamy
4. Add half o the sugar, and vanilla. Beat until combined.
5. Gradually add remaining sugar until you a good consistency.
6. Fold in crushed cookies. Enjoy!

Cranberry Yogurt Cake + Cranberry Orange Glaze

recipe here, glaze is my own concoction! (:

Recipie, with adjustments (:
2 eggs
1 cup of plain unsweetened yogurt
1 cup sugar
1/2 cup vegetable oil
2 cups all-purpose flour
1 tbsp baking powder
1 or 2 tsp vanilla extract, to taste.
300 grams of raspberries, frozen (no need to thaw them) or fresh

Preheat the oven to 175° C (350° F).
Combine the yogurt, eggs, sugar, vanilla and oil. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together. Pour half of the batter into a ten-inch cake pan (bottom lined with parchment paper, sides greased), then pour half of the raspberries on the surface. Cover the berries with the remaining batter, top with remaining half of the berries. Bake for 40 to 45 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.
The cake is better the next day.

Followed the recipe but made a few adjustments.
1. I added the zest of one medium/large orange and the juice of half of that orange. I also added in some orange oil since I wanted the orange flavor to stand out.
2. Used dried cranberries instead of fresh/frozen ones. [ basically what I did was took the dried cranberries and filled the bowl up over the top the cranberries were in with water, put them in the microwave for a couple of minutes and then let them soak until soft ]
3. Since this was a birthday cake, I took some powdered sugar, and poured a bit of the cranberry soaking liquid into the powdered sugar, along with the juice in the other half of the orange. Then, to make it a bit more orange-y [ before this it tasted like powdered sugar with a slight tinge of cranberry ] I added a couple of drops of orange oil. It came out PERFECT! And the glaze soaked into the cake and made it even MORE moist.
4. I also didn't have a 10in cake pan, so I used a 9 inch, cooking it for the full 45 minutes, and then checking it in two-minute increments until a knife I inserted came out clean. It spilled over just barely, and luckily not over the entire oven. But I'd definitely get a 10in pan just to put my mind at ease when I next bake this cake.
5. I also eyeballed the amount of cranberries I used. I just dumped the dried ones into a bowl and just went from how many I thought would be good.

Comments:
-This is a very tasty cake, and it is quite moist. I don't think it was TOO sweet, since I have a pretty good sweet tooth, if I may say so myself. It is better the next day, even as a cake for breakfast [ kind of like a coffee cake, perhaps? ] and my Dad says it's a cake that needs to be made again, especially when company comes over (:

Strawberry Cream Cheese Cake Balls

recipe here, with modifications for cake, of course.

Strawberry Cake Balls
1 box strawberry cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Comments:
I used chocolate chips and a double boiler to melt my chocolate. I also threw in splashes of milk and butter to help it melt and get to a saucy-dippable consistency.

Mint Oreo Cupcakes

cupcake recipe here, and frosting recipe here

COOKIES AND CREAM CUPCAKES
MAKES 22 TO 24

30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cup­cake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them I in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cup­cakes overnight in the refrigerator and top with cookie crumbs before serving.

Oreo Cream Cheese Frosting

2 Blocks Cream Cheese
1/2 Stick Butter
4 Cups Sift Powdered Sugar
1 teaspoon vanilla
12 crushed Mint Oreo Cookies

1. Brings cheese and butter to room temperature.
2. Sift powdered sugar.
3. Beat butter and cheese at medium speed until creamy
4. Add half o the sugar, and vanilla. Beat until combined.
5. Gradually add remaining sugar until you a good consistency.
6. Fold in crushed cookies. Enjoy!