Picture it if you can:
Wednesday night of 10th week. Classes are done for the year, finals are still far enough that the panic hasn’t set in, and the ladies of PBT are rocking out to Taylor Swift in a dorm basement kitchen.
Their mission for the night has been long awaited, but what better way to welcome reading period than with stress baking? Yes, the night was simply perfect for slutty cupcakes.
Now don’t ask me why they’re slutty. I can’t answer that question in any remotely satisfactory fashion. What I can tell you is that they’re so rich, so deeply indulgent, and so damn easy to make that they should be illegal. (Except not actually, because then what would we do without them?!) These classic but slightly terrifying muffin-cupcake-brownies–because one name is not enough to capture what they are–consist of a soft cookie dough base, one full Reese’s Cup, and one full Oreo layered over it, all topped with a healthy serving of gooey, moist brownie batter.
Warning: more than one of these may kill you.
So we assembled the trays. Readymade cookie dough, Reese’s Cups, Double Stuf Oreos, and Betty Crocker brownie mix. They looked like those adorable chocolate-covered marshmallow and graham cracker cookies, whose name completely evades me.
So cute already!
The baking time was an educated guess, so I set the timer for 20 minutes, and we went off to find a way to amuse ourselves.
Victoria remained skeptical.
I was domestic.
Emma vandalized Sheena’s whiteboard.
And we took incredibly cheesy photos in our matching dresses.
Somewhere in between all of this, Victoria ended up with a busted ankle. No worries–she’s fine now–but the valiant sacrifice of her body will not be forgotten.
Finally, out came the slutty brownies, hot and baked to perfection, crisp with melting insides. We probably should’ve let them cool longer, but we couldn’t help it. We dug in.
Satisfied, we split up the remaining cupcakes and called it a night. Almost zero effort for a small treat that goes a long way–and makes a great gift for physics TAs, as we found out.
Seriously, make these. You won’t regret it in the slightest.
On to baking logistics things! One package of brownie mix and one roll of ready to bake cookie dough yielded 24 cupcakes, with leftover brownie batter. Our cupcakes stuck to the paper liners pretty badly, especially once they’d cooled. If you don’t want to deal with that, I’d suggest forgoing the liners and simply spraying the pan. That should solve the problem.
20 minutes at 350F was enough to bake these really thoroughly. As you can see in the photo above, the brownie batter formed a light, flaky skin over the Oreo just as it normally would, and the surrounding edges were crisp like the edges of a pan of brownies. I would actually start checking the cupcakes around 16 minutes to make sure they don’t overcook. The cookie dough will definitely be cooked–you’ll just want to test the brownies, which you can do with a toothpick as normal, cooking until a toothpick inserted into the batter (away from the Oreo!!) comes out clean/with a few moist crumbs.
IN OTHER NEWS…
I’m back! In case that wasn’t obvious. After a week at home to settle in, I’m getting back into the baking swing of things, and updates will become regular again (every weekend!). Unfortunately, being back home means the UChicago cupcake orders have been put on hold for the summer. That being said, if enough people around here want custom cupcakes, I’ll consider making this a second location. Just drop me a comment/message! 🙂
And speaking of UChicago–shameless self-promotion! HUGE thanks to Hannah at Spoon, a UChicago food magazine/blog for writing about tlc baking this month! Spoon is growing quickly, and is definitely worth keeping an eye on even if you don’t go to UChicago. Check out their site here, and read the article about tlc here!
Aaaaand that’s it for my very, very long post. Sorry, guys! Making up for lost time here. 😉
See y’all next weekend!