Cappuccino Cupcakes

Now I know my last post was on Somoa cupcakes, but I found a recipe for cupcakes on another food blog that involved chocolate and coffee flavored ice cream. As I am the first to admit that I have a coffee consumption problem I just had to try these out. Plus the crust is made out of milks favorite cookie, Oreos. Hot damn.

Obviously the only partner for this job is my trusty baker, Sohini. So we devised a plan to make these and some other treats for our ritualistic bake-offs.

What you want you want to start with is removing the cream center from 15 Oreos. The recipe called for “chocolate sandwich cookies” but in the pictures there was no trace of the cream. So bye-bye cream.

Place cookies in plastic bag and let out your frustration on those little things. Really beat them, they feel no pain.

Melt some butter, just 2 tablespoons


Take those crushed cookie bits, toss ’em in a bowl and pour that wonderful, hot butter all over them


Line your cupcake trays with sturdy liners. The best liners to use are the aluminum ones, but alas Safeway was out! So we doubled up on the regular ones instead.

Next, fill up the cups about 1/3 full with the cookie crust. I like using my fingers to mash it down. So did Sohini. (Those are her fancy hands).

NOW FOR THE COFFEE! Pick any brand of coffee ice cream. You only need 1 pint, but we sprung for the quart because we knew we would want to have a scoop before the cupcakes were ready. Is that bad?

To make it special, we added 1/2 teaspoon of cinnamon

…and 1/2 teaspoon of nutmeg (Check out my sprinkle job, pretty sick huh?)

I promised chocolate was involved, fret not, the Oreos aren’t the only source of it! Add 1/4 cup of semi sweet chocolate chips. If you really love this stuff like Sohini and I do, add about 1/2 cup. Perfection.


Rather, Sohini mixed. I almost cried because they were taking too long.

After what seemed like an eternity, which in reality was only about 90 seconds, it was time to fill up our cups!

Since we were one step closer, I could relax and let my hair down.

We took it one step further by adding little slices of strawberries atop the creamy goodness for a pop of color and nutrients.

Put the whole tray in the freezer for about 45-60 minutes depending on how soft your ice cream got in the mixing process.

At long last this no bake wonder was ready.

In case there was any doubt, we heart these. Peel the paper off, get a fork and dig in.  Crunchy crust, firm ice cream that, because of the spices, gave me faint reminder of Thanksgiving. Because they don’t have any cake batter they are smoother going down and don’t make you feel as guilty.

Absolutely wonderful.

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