I told you yesterday that it was Marc’s 30th birthday, but what I didn’t tell you was how we were going to celebrate. Behind our husband’s backs, my sister-in-law, Megan, and I had been planning for months a surprise party for them. We came up with this simple but great plan in which we took the guys out to dinner, then had one of their friends text and ask if we wanted to grab a drink at a local bar for their birthday. While it was simple in theory, in reality it involved a few lies, some stalling when we were finished with dinner earlier than expected, and some more lies. It was all for a good reason though, I promise!
The guys were surprised, the party was a blast, and I think it’s safe to say that it was a birthday that will be remembered forever. Megan and I definitely couldn’t have done it all by ourselves, and we owe a thousand thanks to our friends and family who helped. With their help, the room we rented was all decorated, the cake and cupcakes were all set out, beers were flowing by the time we arrived, and the party was flawless.
Are you surprised that I jumped at the chance to bake all of the desserts for the party? Didn’t think so. The one hitch was how I was going to do all of that baking without Marc asking questions about why I was making so much. If you know Marc, you know he likes to ask a lot of questions, so I had to come up with something. Luckily my friend Emily came to the rescue, not only with her amazing cake and cupcake decorating skills, but also with the opportunity to fib (once again) when I told Marc she was baking the cupcakes for another friends birthday. Then we hid the evidence in the basement until the party. Muahahaha. Even Marc was impressed by my sneakiness.
For Marc’s cake, we made Brown Eyed Bakers’ Snickers Cake and pretty much followed the recipe exactly. It was a little on the messy side when it came to cutting it, but over-the-top delicious when it came to eating it. Exactly what a birthday cake should be. Then we made Salted Triple Caramel Cupcakes from Sally’s Baking Addiction which were insanely delicious and caramely, but didn’t turn out as “cupcakey” as I was hoping.
Then there were these Cookies ‘N Cream Cupcakes, which are the closest thing to heaven any Oreo lover will get. The base is a perfect vanilla cupcake filled with chopped Oreos. It’s texture is light, but holds up well to the massive amount of frosting that goes on top. Speaking of the frosting, I chose a chocolate frosting filled with even more chopped up Oreos. And since I obviously didn’t have enough Oreos stuffed inside of the cupcakes, I sprinkled even more on top. This recipe also came from Sally’s Baking Addiction…a GREAT site for baking recipes!
With three delicious desserts and two happy 30 year olds, I’d say it was a 30th birthday party success!
for the cupcakes:
- 1 and 2/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
- 2 egg whites
- 1/4 cup sour cream vanilla or plain yogurt would work too
- 3/4 cup milk I used whole milk
- 2 tsp vanilla extract
- 1 and 1/2 cups chopped Oreo pieces
for the frosting:
- 1 cup 2 sticks unsalted butter, at room temperature
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 3 tbsp heavy cream
- 4-5 crumbled Oreos for topping
- Preheat oven to 350F degrees.
- Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine melted butter and sugar with electric mixer.
- Mix in egg whites, yogurt, milk, and vanilla extract until combined.
- Slowly add dry ingredients into the wet ingredients until no lumps remain.
- Fold in the crushed Oreos. Batter will be thick.
- Divide batter among 12 cupcake liners and bake in preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely.
- To make the frosting, cream butter for 3-4 minutes in a stand mixer with the paddle attachment on medium speed.
- Turn mixer speed to low and slowly pour in the powdered sugar, cocoa powder, and salt and mix until well combined.
- Slowly add the cream and vanilla extract and beat for 2 minutes or until the frosting reaches a desired thickness.
- Pipe or spread the frosting onto the cooled cupcakes.
- Top with Oreo crumbles.