Cookies and Cream Frosting on top of Martha's Devil's Food Cupcakes.. You may have tasted the honey, but I have the hive.

Honest to god love that saying.. It applies to many aspects in my life. I could go on for ages explaining, but I bet you the smarty pants reader has figured it out already ;)

That saying also applies food. I get so frustrated after I'd taste something, then person who made it refuses to share their recipe. So there goes the saying.. "You tasted the honey, but I have the hive".

It is hard to explain, but you feel some kind of sick power knowing that they would have to come back to you for more.. That is why I started my blog - I mean why keep it to myself when I can share it for anyone to enjoy!

Here is one recipe I've always wanted to make but never knew what the exact ingredients were

Unfortunately this recipe didn't make the cut for my cupcake stall. So feel free to make this recipe.. Definitely tasty!

Devils Food Cupcakes with Cookies and Cream Frosting

Again, Martha's Devils Food Cupcakes featured my previous post

Devils Food Cupcakes
By Martha Stewart

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

• To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Cookies and Cream Frosting
Sourced from Annies Eats

Ingredients
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

For garnish:
24 Oreo cookie halves

Directions:

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves

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