-
1
Preheat oven to 350F.
-
2
In a small bowl, sift together flour and baking soda; set aside.
-
3
In a large bowl, on medium speed, cream butter till smooth.
-
4
Add sugars, and beat until fluffy, about 3 minutes.
-
5
Add eggs, one at a time, beating for 30 seconds after each.
-
6
Add chocolate (easier when melted), mixing until incorporated.
-
7
Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla.
-
8
Beat until well-mixed, but do not overheat.
-
9
In a separate small bowl, add crushed cookie and melted butter.
-
10
Stir well, then add the mixture to the bottom of the cupcake papers.
-
11
Push down until firm.
-
12
Scoop the batter into the cupcake papers, over the cookie bottom, until 3/4 full.
-
13
Bake for 20-25 minutes, until toothpick tester comes out clean.
-
14
Whipped Cream Frosting:.
-
15
In a medium sauce pan, combine cream, flour and salt, mix until lumps are dissolved.
-
16
Cook over medium heat, stirring frequently with a wooden spoon.
-
17
Cook this until it's thick, and forms a paste like ball that comes away from the sides easily.
-
18
Remove from pan and allow paste to cool.
-
19
After the paste is cooled, whip the mixture.
-
20
Whip into the paste the butter, then sugar, and vanilla, whipping till each ingredient is incorporated before adding the next.
-
21
Cool mixture, either by freezer or refrigeration, till it hardens.
