Oreo Cupcakes

I’ve shared my recipe for funfetti cupcakes and red velvet cupcakes, but I haven’t shared my recipe for Oreo cupcakes.

I’m a big fan of baking with Oreos. I love them in ice cream, cakes, even croissants! Hence my oreo drip cake and my oreo frosting recipe.

I think they also make an awesome cupcake flavor.


Ingredients
Chocolate Cupcake Batter
1/3 cup chocolate chips - milk or dark (57 grams)
1/3 cup black cocoa powder (32 grams)
3/4 cup hot water (177 grams)
1 1/2 tsp instant espresso or coffee (3 grams)
3/4 cup all-purpose flour (98 grams)
3/4 cup granulated sugar (150 grams)
1/2 teaspoon salt (2 grams)
1/2 tsp baking soda (3 grams)
1/3 cup vegetable oil (73 grams)
2 large eggs, room temperature (114 grams)
1 tsp white vinegar (4 grams)
1 tsp vanilla extract (4 grams)
1 cup roughly chopped oreos (150 grams)
Oreo Buttercream Frosting
1 cup unsalted butter, room temperature (226 grams)
3 1/2 cups powdered sugar (454 grams) - or a 1lb box
1/2 teaspoon salt (3 grams)
1/4 cup heavy cream (or whipping cream) (40 grams)
2 tsp vanilla extract (8 grams)
1/2 cup of crushed Oreo cookie crumbs (75 grams)
Additional Decorations/Tools:
Stand mixer
Whisk and paddle attachments for stand mixer
Large piping bag
Wilton 1M Frosting tip

Instructions
Chocolate Oreo Cupcakes:
Begin by preheating the oven to 350°F. Place cupcake liners in baking pans.
Add 3/4 cup of (VERY) hot water into a large bowl.
Mix in 1 1/2 tsp of coffee or espresso powder, and stir lightly until dissolved.
Carefully pour in 1/3 cup chocolate chips and 1/3 cup of sifted black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
Pour the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
Mix in the eggs one at a time.
Then add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla, and mix until the batter is smooth - it will be thin!
Fold in the crushed oreos with a rubber spatula.
Fill cupcake liners 3/4 full, and bake for about 18 minutes, or until a toothpick comes out clean (or with minimal crumbs).
Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).
Oreo Frosting:
Separate your oreo cookies, and set aside the centers/filling (you will use these later)
Crush the oreo cookies in a food processor until they're super fine and no large bits remain.
Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Slowly add in the powdered sugar, 1 cup at a time. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds.
Alternate with small splashes of cream.
Once fully mixed, add in the vanilla extract, reserved oreo centers, and salt, and beat on low.
Add in 1/2 cup of crushed Oreos, and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
Decorating These Oreo Cupcakes:
Place the frosting into a large piping bag fitted with a Wilton 1m frosting tip.
Pipe a generous swirl on top of each cupcake, and top with some additional crushed oreos.
If desired, drizzle with chocolate ganache and leftover bits of crushed oreo.

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