I'm heading to an Easter dinner tonight, and of course I'm bringing dessert. When thinking of ideas, my first instinct was to do something that had a primarily coconut flavor, but then I thought not everyone likes coconut. Next, I was thinking maybe strawberry or lemon, but again not everyone's favorite. Finally, I realized, what is more "Easter" than a chocolate bunny, so I decided to go for a chocolate dessert. Keeping it simple, I went into my cupcake comfort zone and switched it up with a flavored buttercream topped with some very cute milk and white chocolate Easter squares from Ghirardelli.
Cookies and Cream Easter Cupcakes
Ingredients
- Triple Chocolate Fudge boxed cake mix
- Other ingredients for the box mix, likely water, eggs, and vegetable oil
- 4 sticks of unsalted butter, room temperature
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 8 cups powdered sugar
- 18 oreos crushed to a fine powder
- Prepare cupcakes according to the instructions on the box
- While cupcakes are cooling, in an electric stand mixer with a paddle attachment, cream room temperature butter with the heavy cream and vanilla until smooth
- Slowly add in the powdered sugar on low speed so that it doesn't fly out of the bowl
- When all of the powdered sugar has been mixed with the butter, beat the buttercream on medium-high speed for 2 minutes
- In a blender or food processor, grind the oreos into a fine powder
- Fold the oreos into the buttercream
- Pipe onto cooled cupcakes and top with preferred easter candy decoration
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