• Ingredients
  • all purpose flour 2 1/2 cups
  • sugar 1 1/2 cups
  • baking soda 1 tsp
  • salt 1/2 tsp
  • cocoa powder 1/4 cup
  • vegetable oil 1 cup
  • buttermilk, room temperature 1 1/2 cups
  • large eggs, room temperature 2
  • T red food coloring 3
  • distilled white vinegar 1 tsp
  • vanilla extract 1 tbs
  • dark chocolate Prioulines, chopped 1 bag
  • block cream cheese 1 8 oz.
  • unsalted butter (1 cube) 1/2 cup
  • powdered sugar (Depending on how stiff/sweet you want it) 5 - 6 cups
  • vanilla 1 tsp
  • dark chocolate Pirouline cookies 2
mm Mandy Madsen Published 10 recipes

Hey guys, I’m Mandy! I’m a Culinary Arts graduate and a baker in Salt Lake City.

  • Information
  • Duration 40mins
  • Intended for 6
  • Difficulty level Easy
  • Prepares in 3 steps
  • Ingredients 17

Steps to Complete

Step 1

Preheat oven to 350. Line two 12-cup muffin pans with cupcake liners. In a medium bowl, sift together all dry ingredients, including sugar, and set aside. In a mixing bowl fitted with a paddle attachment, cream vegetable oil, and buttermilk. Then add eggs, food coloring, vinegar, and vanilla. Beat until combine. Add sifted dry ingredients and beat until smooth. Scrape down the sides throughly and mix some more.

Step 2

Divide batter evenly into cupcake tins, with the batter coming up the sides 3/4 of the way. Bake in the oven for 20-22 minutes, or until toothpick comes out clean. Chop Pirouline cookies about 1 inch think and press into cupcakes immediately after they come out of the oven.

Step 3

Frosting Directions:

Whip cream cheese and butter until light and fluffy. Add vanilla and powdered sugar until smooth. Chop Pirouline cookies in to small pieces (make sure they are small enough to fit through your pastry bag) and fold into frosting. Wait until cupcakes are completely cool to frost. Garnish with chopped Pirouline cookies.

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