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Food & Recipes

Chocolate Cupcakes with Cookies and Cream Frosting

chocolate cupcake with oreo frosting

Happy Sunday! It’s been awhile since I’ve baked cupcakes, and after a sad weekend and my plans getting shot (that’s another story), I figured today would be the perfect day to stay in my pajamas and bake. I’ve neglected this blog for far too long, and hope to start posting more. I honestly don’t know how people with full time careers like myself make the time to blog everyday! I definitely won’t be posting every day, but I’m aiming to blog at least once a week. I bet my 10 daily visitors are pretty pumped now.. This site is also in need of a major makeover, so be on the lookout for that! Back to the cupcakes! I had some leftover Oreos from birthday cookies I made for my ex-lover and wanted to use them up so I opted for Chocolate Cupcakes with Cookies and cream frosting. The cake texture is interesting; the top is almost like a brownie, while the inside is soft and moist. Whatever the texture, you really can’t go wrong with chocolate! The frosting is rich and sugary and compliments the cake perfectly. I’ve seen other bloggers put an oreo in the cake, but I figured that’d be overkill. I might try it in the future when I use a vanilla cake. The disappointing part about this is I still have Oreos left. I’m not a fan of eating just plain Oreos, when I was a kid I used to lick out the cream and throw the cookie part away. Where was my Mom when I was doing that? Maybe I can use the rest to make a personal batch of dirt pudding, because we all know that stuff is like crack! If/when you make these cupcakes, prepare for your kitchen to be screwed. My mess is still waiting for me to clean it up!

chocolate brownie cupcake

chocolate cupcakes with cookies and cream frosting

Chocolate Cupcakes with Cookies and Cream Frosting
Yields 12
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For the cupcakes
  1. 1/2 Cup Bittersweet Chocolate Chips
  2. 1 1/2 Sticks Butter Softened and cubed
  3. 4 Eggs
  4. 3/4 Cup Self-rising flour
  5. 2 1/2 Tablespoons Cocoa Powder
  6. 1 Cup plus 2 tablespoons Sugar
  7. Pinch of salt
For the Frosting
  1. 1 Stick Butter Softened
  2. 2 tbsp Vanilla Unsweetened Almond Milk
  3. 1/2 Cup Vegetable Shortening
  4. 4 Cups Powdered Sugar
  5. 1/2 tsp Vanilla extract
  6. 6 tbsp Oreo crumbs finely crushed (About 5 cookies)
  7. 6 Oreos Cut in half for toppers
  1. Preheat oven to 350°F.
  2. Line a muffin pan with 12 muffin cups.
  3. Slowly melt the chocolate chips and butter in a heatproof bowl over simmering water. Do not let the base of the bowl touch the water. Stir until mixture is glossy and smooth. Remove from heat and stir in the sugar. Let cool for 10 minutes.
  4. Once cooled, beat with a mixer for 3 minutes. Add the eggs one at a time, beating for 10 seconds between each addition. Sift the flour, cocoa, and salt into bowl and beat until blended.
  5. Divide the batter between the muffin cups, filling about 3/4 full. Bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool completely before piping your frosting.
  6. For the frosting
  7. Cream the butter and shortening together with a mixer on medium-high speed until light and fluffy, about 2-3 minutes. Reduce mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughly mixed. Add the vanilla extract, 2 tablespoons of milk, and oreo crumbs; mix well. Pipe onto cupcakes using a 1m open star tip. Garnish with half of an oreo cookie.
Adapted from from Making Cupcakes with Lola, Frosting recipe adapted from Tide and Thyme
Adapted from from Making Cupcakes with Lola, Frosting recipe adapted from Tide and Thyme
Cupcake Crystal

chocolate cupcaes with oreo frosting

Food & Recipes

Loaded Oatmeal-Pumpkin Cookies

pumpkin oatmeal cookies

Sundays around here are usually pretty quiet. It’s the day that you’ll most likely find me in the kitchen creating some kind of dessert. Baking has become somewhat therapeutic for me. I’m too busy carefully measuring ingredients and watching the clock to worry about any of life’s struggles. Now, I don’t want to get melodramatic on you so let’s talk about what I baked!

I had some leftover pumpkin in the fridge that I wanted to use up, so I incorporated it into some oatmeal cookies. These cookies are incredibly sweet. I’m not a fan of raisins, so I used cranberries as an addition, plus walnuts and white chocolate chips. These have a great texture. They’re a bit cakey but also crisp. I got 46 cookies out of this recipe, so it’d be a great one to use if you have a party and want to impress everyone. Make sure you have a glass of milk poured and ready!

pumpkin oatmeal cookies with cranberries and white chocolate chips


  • 2 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats (or quick)
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie seasoning
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup brown sugar (packed)
  • 1 cup granulated sugar
  • 1 cup pure pumpkin
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts
  • 3/4 cup cranberries
  • 1/2 cup white chocolate chips
  • Instructions

    1. Preheat oven to 350 degrees F. Lightly grease baking sheets with baking spray.

    2. Combine flour, oats, baking soda, cinnamon, pumpkin pie seasoning, and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. (About 3 minutes) Add pumpkin, egg and vanilla extract; mix well. Add flour mixture in increments; mix well. Stir in cranberries, walnuts and chocolate chips. Drop by rounded tablespoons onto prepared baking sheets.

    3. Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    adapted from

    loaded pumpkin oatmeal cookies

    Exploration Fashion & Style Food & Recipes

    Saturday Fun at Vintage Market Days

    vintage market days st. louis

    Today my friend Brienna and I drove to Illinois to hit up St. Louis Vintage Market Days! It’s an upscale vintage-inspired outdoor market with 100’s of vendors selling antiques, handmade pieces, furniture, jewelry, and more! I love everything vintage, and I especially love handmade items, so I knew I had to go when I found out about it a couple months ago. I texted Brienna and told her to wear something cute because we’d be taking pictures! Apparently we accomplished the looking cute part because about a dozen of people complimented us on our outfits and told us we “looked the part”.

    At the market the pieces that stuck out to me the most was the repainted and distressed vintage furniture. It was shabby chic at its finest! Brienna made a comment that it would be the ideal place to go to decorate a new home. One collection that I wanted something from, but was pinching pennies was the fringe hobo bags by Pairabelles. You can see from the photo below how delicate and beautiful the bags were. I took the vendors business card, so hopefully in the future I can buy one directly from their store. Christmas is coming soon…Mom, are you reading this blog?

    We roamed around the market for about an hour or so, then I started to have a craving for lunch. I didn’t want to wait in the food truck lines, so we decided to leave and find a cozy restaurant. Brienna and I are somewhat foodies, and I told her about seeing Cleveland-Heath often in the local food magazine, so we stopped there for some classy comfort food. I ordered their hearty, yet very messy cheeseburger. I know I’ve been complaining about my weight lately, but I did miss National Cheeseburger Day this past week, so…that’s my excuse and I’m stickin’ to it! What I don’t have an excuse for is the Pumpkin Cheesecake in a jar that I ordered for dessert. It was in a jar! That even sounds cute. It was light, not like most cheesecakes and very delicious!

    It was a day fun-filled day complete with laughter, no buyer’s remorse, and my randomness — “Let’s go take photos down this hilly country road!”

    Get ready for some photos.

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    Food & Recipes

    S’mores Cupcakes

    smores cupcakes
    The last few weeks in St. Louis have been a bit on the cooler side. Autumn is almost here, and the cold is approaching. While I’m not a fan of cold weather, I do enjoy the types of food it brings. Fall should be everything pumpkin, creamy soups, and comfort meals! Luckily, we have a bit of Summer left, and I think it’s the perfect weather to sit around a bonfire and enjoy s’mores! I love a good s’more with its melted chocolate and marshmallow goodness, what I’m not really fond of is the dry graham crackers you have to put them in between. I suppose you could ditch the cracker, but I’m guessing that’d be a little messy, and would probably burn. That’s why I love how s’mores have been made into so many other desserts where you don’t get that dryness. I’ve seen s’more brownies, pie, bars, you name it! I think my favorite is these s’more cupcakes I made. I got the original recipe from here. These are so moist and delicious! I especially love the graham cracker crust on the bottom, it’s just the right amount. The funny thing is that these cupcakes contain no marshmallows, the frosting definitely tastes like marshmallow though, and it was nice not to worry about using a kitchen torch (especially because I don’t own one) or the broiler. I will warn you, these are time consuming, but in the end they are so worth it!

    smores cupcakes

    smores cupcakes

    S’mores Cupcakes Recipe
    1 1/4 cup graham cracker crumbs
    5 tbsp butter, melted
    5 tbsp sugar

    Chocolate Cupcakes
    1 cup flour
    1 cup sugar
    1/4 + 1/8 cup Unsweetened cocoa powder
    1 tsp baking soda
    1/2 tsp salt
    1 egg
    1/2 cup buttermilk
    1/2 cup vegetable oil
    3/4 tsp vanilla
    1/2 cup boiling water

    Marshmallow Frosting
    4 eggs whites
    1 cup sugar
    1/2 tsp cream of tarter
    chocolate sauce for ice cream
    graham cracker crumbs

    1. Heat oven to 325 degrees.
    2. In a small bowl, combine crust ingredients and mix well.
    3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
    4. Bake crusts for 7 minutes then remove and set aside.
    5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
    6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
    7. Add vanilla to boiling water and add to mixture. Mix well.
    8. Pour batter over crusts, filling a little more than half way in the cupcake liner, and bake at 300 degrees for about 19-21 minutes.
    9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
    10. While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
    11. Place over a saucepan with simmering water.
    12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
    13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
    14. Pip cupcakes with frosting and top with chocolate sauce and graham cracker crumbs, and graham cracker if desired.

    Makes 12 – 16 Cupcakes

    You’d think with a blog name like Cupcake Crystal, I would have posted some cupcakes by now. It’s not that I haven’t made any since I started this blog, it’s that when I bake it’s usually in the evening and I don’t have any daylight to snap photos. Tabletop lighting is on my wishlist!