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