Oreo Explosion Cupcakes

Hello friends,

What is it about Oreos that makes us all smile? Of course they're yummy, chocolatey (shockingly even vegan) but this little cookie manages to make my day that much better no matter how I am feeling. Example number one: The Oreo Cheesecake Cookies from last Friday. Stress + Jess = cranky mess. Stress + Jess + OREOS = no more stress. It's like magic, except if it were truly magic there would be no calories involved either. Maybe if I only eat six it won't matter...

or maybe I just won't look at the nutrional facts on the box for awhile.

Today brings about example number two in the Oreos for a Less Stressful You project. Yes, I just came up with that right now as an excuse to eat way more Oreos than is nutritionally suggested. Don't judge me; I know you're all thinking it sounds like a great idea that should be supported nationwide.

Now these aren't just any Oreo Cupcakes. These are cupcakes with:

a) half an oreo on the bottom
b) oreo chunks suspended throughout vanilla cake
c) cream cheese frosting
d) oreo crumb topping
e) all of the above

I will admit I was just a tad worried that the ratio of Oreo to Cake was too high, but then I reminded myself that there is no such thing as too many Oreos. Ever. I can feel the stress floating away already. Do you have a favorite Oreo recipe? Does it help you de-stress on those day when nothing else can? If not, find one! I promise you, nothing can ease a stressful mind like an Oreo, or more accurately a cupcake overflowing with Oreos

Happy Baking!

Oreo Explosion Cupcakes Via Annie'sEats

1/2 cup butter, softened
1 2/3 cup sugar
3 egg whites
2 tsp vanilla
2 1/4 cups flour
1 baking powder
1/2 tsp salt
1 cup milk
24 oreo halves
20 coarsely chopped oreos

1. Preheat oven to 350 degrees and line 2 cupcake pans with paper liners. Place one side of an Oreo cookie (preferably with the cream still attached) in the bottom of each liner.
2. In medium bowl sift together flour, baking powder and salt. Set aside.
3. In large bowl cream together butter and sugar until light and fluffy, then beat in egg whites, one at a time, until fully incorporated. Beat in vanilla.
4. Beat in 1/3 of the flour mixture on lowest speed until just incorporated, followed by 1/2 of the milk. Repeat, beginning and ending with the flour, beating until you reach a uniform consistency.
5. Gently fold in chopped Oreos.
6. Equally divide batter amongst cupcake lined pans and bake at 350 for 18-20 minutes, rotating the pan once during baking. Cupcakes are done when a toothpick inserted in the center comes out clean
7. Let cool in pan for 5 minutes before removing to cool completely on wire rack.

Cream Cheese Frosting

8 oz cream cheese
6 tbsp butter
1 tbsp vanilla
4 cups powdered sugar
2 tbsp heavy cream
Oreo Crumbs
1. Cream butter and cream cheese until well blended. Beat in vanilla, followed by powdered sugar.
2. Beat in heavy cream on low at first until fully incorporated then on medium/high for roughly 3-4 mintues until frosting is light and fluffy.
3. Pipe frosting onto cooled cupcakes, then sprinkle with Oreo Crumbs.

Tarpon Springs Food Truck Rally

Hello all,

This past weekend (besides whipping up awesome Homemade Hostess Cupcakes) I managed to make it to a Food Truck Rally in Tarpon Springs, Florida. First off, might I say this is a fabulous idea and we should encourage more rallies like these in other states? What a great way to get the word out about some really impressive eateries on wheels and yet another excuse for me to stuff my face with good food.

There were about eight or ten trucks all lined up along Tarpon Ave in the historical district of Tarpon Springs, and to top it off we had a lovely sunny day. Though the sunny day quickly turned into a "oh my god it's so hot I'm sweating like a pig" day, it did not deter any of the hundreds of foodies eager to sample the gourmet eats at these food trucks.

From gator empanadas to grouper sliders, gourmet cupcakes to all-natural popsicles, it was like a dream come true for me. My family and I had to walk up and down the street multiple times just to decide where we were going to eat and what we were going to bring back home for later.

My parents decided on the Rollin Zoinks! Truck which featured out-of-this-world wraps, such as The Southerner, filled with fried Chicken, corn, risotto, green beans, and who knows what else. My Dad also settled on the Steak on a Whim, which included steak, of course, along with risotto, mushrooms, green beans and more.

My brother made a beeline for a pulled pork sandwich, and though I originally had decided on the Zoinks! truck as well, my heart was stolen away by the Keepin it Reel Truck. Not that it was really all that difficult to do, since Zoinks! was moving like molasses on their orders, and I sadly have to report that they most likely lost a few hundred dollars in business that way.

I'm not a food truck expert, but I do know that speed is crucial to maintaining your customers, especially when there are seven or eight other trucks within walking distance of you who can dish their meals out in seconds, which was another reason why I hustled over to Keepin it Reel. Fresh seafood sandwiches, including a Sweet Chili Po' Boy that had my name on it, which I ordered, received, and then walked back to my mom at the Zoinks! truck to find her still waiting on her and my dad's food.

The shrimp were fried to perfection, and the heat from the sweet chili sauce paired well with the lettuce, onions, pickles, on a well toasted bun. Not even one bite in, I was approached by five or six people asking what I had ordered and from where, completely intrigued by the steaming sandwich full of bright glistening fried shrimp.

I'd do free advertising for Keepin it Reel if they just paid me in those Shrimp Po' Boys.

Are you curious about the verdict of the Zoinks! wraps?

My parents loved them; every bit was filled with flavor and it was a departure from their normal food comfort zones, but we all couldn't get past the idea of my poor mom, standing there in the unforgiving Florida Sun, waiting for what seemed like hours for two wraps.

Before we left we picked up half a dozen cupcakes from this adorable truck:

which also took longer than expected. I mean c'mon cupcake man, just put them in the box and give me my cupcakes. If there is a truck that is cooking quicker then you are packaging, there's a problem.

But when it came to flavor, there was no problem. We brought them home to have with some coffee, and I had the ingenious idea to cut them into quarters so we could all sample them. I even did my fake Florian impression from Cupcake Wars (which I am so relieved none of you will ever hear). Soft, fluffy, light-as-air cake became the foundation for a subtle lemon with fresh lemon curd center, or a tangy red velvet or even a moist, decadent chocolate cake.

It was a day full of food, which is exactly how every day would be if I could have it my way.
If you're around the Tampa/St. Pete area this summer you have to check out the Food Truck Fridays hosted by TastingTampa. I know we will definitely be going back for seconds, thirds...until they recognize us there and tell us to go home.

Until next time: Happy Eating!
~Jess

If you like Pina Coladas, and Getting Caught With Cupcakes...

Hello all,

I know, I know, its's a corny blog post title, but I honestly couldn't help singing it to myself while I was baking these cupcakes, or while eating them.

We had a little setback in the weather here in New Jersey for awhile (as if that's shocking to any of us who have lived here for our entire lives) but there's finally been a breakthrough! We hit 80s and now are headed to a balmy mid-70s range for for the rest of the week. So, with all the sun, warmth, and fresh air, I thought these pina colada cupcakes would be the perfect way to go during my month of cupcakes...and I was right.

I have eaten not one, not two...but many of these little cakes as they sat on my kitchen table, staring at me with their toasted coconut, just begging to be gobbled up before anyone notices they're gone.

After being treated to the Banana Split Cupcakes awhile back, some of my peers asked me if I could bring them a few of these to our next class. For once I actually wanted to say "there are no more" because I was thinking to myself "there won't be anymore after I get to them" but of course I said I'd be happy to.

But then, who would've thought this late in the semester I'd have such luck, my professor cancelled class today. It's a sign from God - I was meant to have all of these cupcakes to myself.

Is it going to cause a serious stomach ache? Most definitely. Do I care? Not in the slightest.

Every time I eat one I am reminded that there is roughly one WEEK left of classes for the entirety of my junior year, and I am that much closer to Summer Vacation.

I hope these send you off to a blissful summer daydream as well.

Happy Baking!

Pina Colada Cupcakes Via GloriousTreats

2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups sugar
3 eggs
1 cup vegetable oil
1 tsp vanilla
3/4 cup sour cream
1 1/2 cups crushed pineapple, drained slightly

1. Preheat oven to 350 degrees and line two 12-cup muffin pans with liners.
2. In a medium bowl sift together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together eggs and sugar until it reaches a uniform consistency. Slowly beat in oil and vanilla.
4. Stir in sour cream and crushed pineapple until well combined.
5. Add flour mixture to wet ingredient mixture and beat until just combined.
6. Fill cupcake liners 3/4 way full and bake at 350 for 20-24 minutes, or until a toothpick comes out clean.

Coconut Frosting Barely Adapted from Baked Perfection

1/2 cup butter, softened
1 tsp vanilla extract
3 cups powdered sugar
4 tbsp coconut milk

1. Cream butter and coconut milk, then add vanilla.
2. Beat in powdered sugar, a cup at a time, until desired consistency is reached.

The Cupcake Challenge Continues - Maple Bacon Pancake Cupcakes

Hello all,

Now to be perfectly honest, I was never really into the whole "maple bacon" idea when it burst on the scene a year or so ago in the form of cupcakes, doughnuts, muffins and pretty much whatever other for it could take. But, with a slew of hungry male co-workers at the computer lab, I knew it was only a matter of time before the question popped up:

Can you make maple bacon cupcakes?

More specifically they asked for maple bacon brownies, but let's just say I wasn't ready for that deep of a plunge. I have yet to even try chocolate covered bacon, though it's supposedly out of this world.

So I hopped on over to another one of my favorite food blogs: Brown Eyed Baker. She pretty much has a recipe for anything, and I always love her recipe roundups (especially around the holidays). Of course, she had the recipe I needed: Pancake Cupcakes with Maple Bacon Buttercream.

Though they aren't bad, I have to say I was expecting more from these, more bacon and more maple to be more precise. Believe it or not I ended up just adding in tablespoon after tablespoon of maple syrup, all to no avail as the buttercream strictly refused to taste like maple. I also ended up crumbling in nearly twice as much bacon as instructed, but honestly who here is thinking "that's way too much bacon" ?

She did write up in her post that she was thinking of retrying the recipe with bacon in the actual cupcake, and I have to say I agree. The cupcake tasted great; it just didn't pack the flavor punch I was expecting.

I have to admit, however, after the Banana Split Cupcakes (I can tell you I lost most of my self control and ate entirely too many of those) it was probably pretty difficult to impress me. Hmm, perhaps if we stuffed the cupcakes with a maple bacon filling! Now there's an idea.

I've linked the recipe above but here it is one more time in case you missed it. I definitely recommend adding in as much bacon as you feel is necessary, even if it means way more than stated.

I usually like to keep things as surprises, but I have to admit I have had a huge craving for Nutella lately and I just found a wonderful recipe for it that I can't wait to try out this weekend.

Check back on Monday for the full details on how it turned out!

Happy Baking!

Banana Split Cupcakes

 Hello all,

So did any of you guess what this post would be about from my hint last week?

Well if you guessed Banana Split you get an A+ in my book. 'Banana Split' you may wonder 'how on earth do you turn an ice cream sundae into a cupcake?' My friends, it was hard for me to believe too, at first, but it's been done in the most perfect way by ConfessionsofaCookbookQueen and I am so delighted to share it with you here.

Step 1 - Take a French Vanilla Cake Mix and turn it into a delicious, soft, moist Banana Cake. Then proceed to cut a decent sized hole in the center of the cupcake and fill it with, would you believe it, Marshmallow Fluff.

As if this wasn't enough to make you drool, Step 3 is whipping up some decadent homemade Strawberry Buttercream and piping a unhealthy sized amount on top to hide the fluff and all it's marshmallowy goodness from unsuspecting taste-testers.

Now here's where I deviated. She suggested using Chocolate Sauce (like Hershey's chocolate syrup for example) but for me, I planned on having these around for more than a few days and needed a chocolate topping that was a little more sustainable and a little less "it's going to drip all over the kitchen table all week". So I opted to melt chocolate chips and drizzle it on top of the Buttercream instead. Add a dash of sprinkles and a cherry and voila!

Banana Split Cupcakes. I can't even express in words how amazing this cupcake is. It could very well be my most favorite miniature-sized dessert ever in existence. Though I do have an unhealthy obsession with cake pops...see now if we could turn this into a cake pop THEN we'd be getting somewhere.

And honestly, it's not that overwhelming to create yourself. It's a little more time consuming than other cupcakes, but just in that there are many steps to go through. The fact that she doctors a cake mix will save you tons of time (and less mess!).

Plus, if you're like me and need a distraction every now and then, just do these cupcakes in steps throughout your afternoon. I baked the cupcakes, then let them cool while I read half of one novel for class; then I'd frost them and read the other half of the novel, etc.

See? Procrastination can be turned into progress with the help of cupcakes!

Happy Procrastinating Baking!

Banana Split Cupcakes Via ConfessionsofaCookbookQueen

1 box French Vanilla Cake Mix
1/2 cup butter (1 stick) melted
4 eggs
3/4 cup water
2 medium ripe bananas, mashed

1 jar (7oz) marshmallow fluff

1. Preheat oven to 350 degrees and line 2-12 cup muffin pans with liners.
2. In a large bowl combine cake mix, eggs, water, bananas, and melted butter. Beat with a hand mixer on low for one minute, then on medium/high for another 2 minutes.
3. Fill cupcake liners 2/3 full (I always use a 1/4 cup measuring cup for a guide) and bake at 350 for 12-16 minutes or until cupcakes spring back lightly when touched. Let cool completely before frosting.

4. Once cool, cut a small hole in the center of each cupcake and fill with marshmallow fluff. (I suggest placing the fluff in a large plastic bag, snipping off an end and piping into said holes).

For the Strawberry Buttercream:

1 cup sliced strawberries, pureed
1 cup butter (or shortening)
5-6 cups powdered sugar

1. Beat butter and sliced strawberries together until well combined. Beat in powdered sugar, one cup at a time, until desired consistency is reached.

Assembling the Cupcakes:

1. Pipe Strawberry Buttercream onto the cupcakes, covering the marshmallow fluff center completely.
2. Use chocolate syrup OR melted chocolate chips to pipe the "hot fudge" onto the cupcake. Quickly add rainbow sprinkles and cherry on top.

Easter Nest Cupcakes

Hello all,


Did I ever mention I love Easter? I believe much of my enormous sweet tooth is owing to the awesome Easter Baskets the "bunny" left for my brother and me each year. Unfortunately the bunny no longer stops at my place, so I've had to make due with buying extraordinary amounts of Peeps and scarfing down these carrot cake cupcakes.

Easter = Bunny = Bunnies love carrots = Jess loves carrot cake = carrot cake cupcakes for Easter.

Plus I was so inspired by ParisPastry's Easter Nest Cupcakes that I just had to try it out for myself. I picked up these at Wal Mart the other day:

and got straight to work. Not bad if I do say so myself. :D

A breath of relief as I dig into one and it's absolutely heavenly; no need to relive the disappointment of the Chai Cupcake. 

And in case carrot cake isn't your favorite, here are a few links for some adorable Easter Sweet Treats I've stumbled upon that could be show-stoppers in case you're in charge of dessert this Sunday:

1. Easter Bunny Cake Pops by Bakerella
2. Chick Cupcakes by BirdonaCake
3. PeepCakes by 52 Kitchen Adventures
4. Basket Cupcakes by Dinners, Dishes and Desserts
5. Egg Hunt Cupcakes by InKatrinasKitchen
6. Easter Nest Sugar Cookies by PenniesonaPlatter
7. Coconut Macaroon Nest Cookies by PreparedPantry
8. Easter Bunny Macarons by raspberricupcakes
9. Ultimate Easter Crispy Treats by DoughPuncher
10. Easter Bunny Push Pops by Hungry Happenings

I hope one of these links comes in handy for you in preparation of the holiday - or if you just need another excuse to bake like I do.

Pssst - I have a secret to tell you! The next cupcakes coming up are going to be a smash hit!

Would you like a hint? Bananas + Strawberries + Chocolate = ?

Happy Baking!

Carrot Cake Cupcakes Via Yours Truly

1 cup flour
2 cups shredded carrots
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil

1. Preheat oven to 350 degrees and line one 12-cup muffin pan with cupcake liners.
2. In a bowl sift together flour, baking soda and cinnamon. In a separate bowl beat sugar and oil until well combined. Beat in eggs, one at a time, then beat in vanilla.
3. Stir carrots into wet ingredient mixture, then gently fold in dry ingredient mixture.
4. Fill cupcake liners 2/3 way full (I use a 1/4 cup measuring cup) and bake at 350 for 15-20 minutes or until a toothpick comes out clean
5. Frost with vanilla or cream cheese frosting and enjoy!

Back to Blogging with a New Room and a Cupcake Review!

Hello friends!
Oh how I've missed you all  during these past few weeks of stressful exams. During the hours of excruciating studying my mind would wander and I'd think to myself "what awesome new recipes are floating around the blogosphere that I'm missing right now?" and I just could not wait to get back.

Well, I made it. I am officially on Spring Break for the week with my lovely family down in Florida, and while I am here I plan to bake up a storm of delicious goodies to share with you all!

But first...

Wasn't I surprised to find a completely new room waiting for me to enjoy as soon as I got home?!

It's like HGTV in there!

My mom (and even my dad) did it all while I was away at Rutgers, and it is just such an improvement over the old layout. I finally have a desk (no more doing work from the bed!) and I LOVE the bookcase setup as a focal point in the room since I am a huge book worm.

THEN as if this wasn't nice enough, my Dad surprised me with a trip to a cupcake shop! I didn't know cupcakeries were as big down in Florida as they are up in the Northeast (with what feels like millions in NYC).

The shop is called Mmm Delicious Cupcakes and is located in Tarpon Springs, Florida. Now although the shop isn't bright pink or glitzed out and overly decorated, I have to tell you these are some (if not the) best cupcakes I have ever had. This is where simplicity = superiority.

At Mmm Delicious Cupcakes you will find a slew of delicious flavors that vary daily, from Classic Chocolate to Strawberry Milkshake and even Pillow Talk, a decadent chocolate cake with a marshmallow creme center.

My family and I opted to buy half a dozen and went home extremely excited with: Red Velvet, Wedding Cake, Classic Chocolate, Cookie Dough, Salted Caramel, and Pillow Talk.

As soon as we got home I naturally dove into my first choice: Red Velvet.

I am just going to come out and say it: this cupcake rocked my socks.

Light, airy, moist, and full of flavor, this Red Velvet is hands-down the best Red Velvet Cupcake I've ever had. Beautifully adorned with a fantastic Cream Cheese Frosting, this cupcake is worth the $1.99 and then some.

And to be honest, almost all of the cupcakes we received were just that: fabulous. Salted Caramel also received big points amongst the Gonzalez family, along with Classic Chocolate.  The only one that I believe we would not get again was Wedding Cake, but honestly it wasn't a bad cupcake, just not my style.

If you are ever in the Tamba Bay Area and are looking for a sweet fix, you have to stop by Mmm Delicious Cupcakes. Their sweet treats not only satisfy your sweet tooth, but their simple, elegant presentation reminds us that frills and fondant decorations aside, it's the cake that counts. I've linked them here in the post so please go check them out and show some cupcake love!

Well, that's all for now fellow bakers! Since I am in Florida for the week I plan on taking advantage of the wonderful Fresh Produce in my posts, so I foresee Strawberries in the near future!

Happy Baking!