The Witching Hour. The frightful time of the day (generally between 5 and 6pm) that the kids turn into...witches!! And everything seems to happen about that time of the day too. Dinner is needing to get on the table, the phone just won't stop ringing, the endless whining and list of demands from the kids grows.
I have to say that the inspiration behind it all started with this Parent's Magazine article on handling the Witching Hour. But I was thinking about chocolate while reading it, and I was craving some Oreo cupcakes. Then my daughter thought up the witch hat theme and whoa-la! The Witching Hour cupcakes were inspired. See, the wierdest things really do inspire some of the cutest food ideas. You can feel free to share your crazy creations you thought up too. Be sure to leave a link if applicable.
This week I'm aiming to help you save time in the kitchen. We'll have some great meal ideas for breakfast and dinner! I was also able to attend the Gluten Free Expo in Salt Lake this weekend. What a great event. I ate WAY too much!! I've got a great giveaway on my Healthy Deals N' Steals site, plus a review of the event. Check it out by clicking here now!
Makes 24 cupcakes
2 ⅓ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
1 ½ cups buttermilk, room temperature
48 Double Stuff (or regular Oreos)
1 bag Hershey Kisses
To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. Lightly grease cupcake liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
Twist 1 Oreo so the middle and bottom of the cookie seperate from the top of the cookie. Place the middle and bottom of the cookie in the bottom of the muffin pan, middle side up. Place the top of the cookie in a bowl and set aside. Continue until cookies have been placed in the muffin pans. Put cookie tops into a bag, and crush with rolling pin until they become fine crumbs. Set aside for later use with frosting. Scoop muffin dough into each muffin cup, until muffin cups are filled to ⅔ full.
Bake in 350 degree oven for 18-21 minutes or until tops spring back when touched lightly. Remove and allow to cool completely before frosting.
Adapted from Dinner with Danielle