I’m staring at this screen, trying to make words, but they elude me. My brain is so exhausted, all I can think about is how much ice cream I want to eat and how I wish it was acceptable to go to bed at 5:30. Learning a new job without any training is tough. But really, just being alive can be tough. It really doesn’t matter who you are or what you do, chances are, you feel completely worn out every now and then. Obviously, you need a cupcake.
Baking is one of my very favorite things, and when I don’t have time for it, it’s a bit depressing. Luckily, I made excuses to stay in last weekend and bake Cookies and Cream Cupcakes filled with marshmallow filling and topped with a cloud of cookie studded frosting that will make you want to dance with joy. There are several steps to these cupcakes, but none of them are complicated.
Take refuge in your kitchen. Don’t let anybody make any demands of you. Don’t answer any emails, don’t take any calls until you’ve created something so lovely, so delicious, that everybody will wonder why they asked you to do anything else.
When was the last time you made your own cupcakes, shared them with your friends, and ate one without any feelings of guilt? Make it now.
- 24 Oreos or other chocolate sandwich cookies
- 1 box white cake mix
- 1 stick (4 ounces) butter, melted
- 1 cup water
- 3 eggs
- 4 ounces marshmallow cream
- 2 tablespoons butter, softened
- Splash of vanilla extract
- 1 tablespoon heavy cream
- 3/8 cup powdered sugar
- 2 sticks (8 ounces) butter, softened
- 1/8 cup heavy cream
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 8 Oreos or other chocolate sandwich cookies, finely crushed
- Preheat your oven to 350 and place your favorite cupcake papers in your cupcake pans. Add a whole cookie to the bottom of each cup.
- In a large mixing bowl, beat together cake mix, butter, water, and eggs with an electric mixer on low for about a minute. Turn up the speed to medium high for another minute to make sure everything is smooth.
- Scoop your batter evenly into your cups, filling them about two thirds full. Bake for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for about five minutes then remove them to a rack. Allow the cupcakes to cool completely.
- In a mixing bowl, beat together marshmallow cream, butter, vanilla and heavy cream until smooth. Slowly mix in the powdered sugar, then beat on medium high for about a minute until everything is smooth. Transfer mixture to a piping bag with a small round tip.
- Use a chopstick or something similar to "drill" a hole in the center of each cupcake. Poke the piping tip down into the hole of each cupcake and squeeze in some of your filling.
- In a large mixing bowl, beat together butter, heavy cream, and vanilla until smooth. Turn mixer down to low and slowly add in the powdered sugar. Crank up the speed for a minute or two to make everything smooth and fluffy.
- Fold in your cookie crumbs, and frost your cupcakes in your favorite way.
- Be patient if you're piping your frosting. Even using a wide tip, it can sometimes get clogged with larger cookie crumbs.