These party-perfect Oreo Cupcakes belong at any blissful event! The muffins are made with wealthy, black cocoa powder and so they’re topped with the very best Cookies and Cream buttercream, ever!
Because the baker and recipe blogger of the household, I typically get requested questions like “The place’s the Oreo cupcake recipe in your weblog, I couldn’t discover it.” Which makes me panic a bit of, and surprise why on earth I don’t have already got an Oreo cupcake recipe revealed, after 14 years of running a blog. Positive, I’ve loads of different Oreo-themed recipes, however this was an apparent oversight. I’m correcting it at the moment.
Black cocoa batter.
This cake recipe begins out as most batters do. First, cream the butter and sugar collectively in giant mixing bowl. Add in an egg, vanilla, and buttermilk. Mix collectively till clean.
Subsequent, whisk the dry elements collectively. Darkish cocoa from the grocery retailer will work simply nice and can style improbable. However for genuine Oreo taste, go for black cocoa. Which will be bought on-line. I used this black dutched cocoa powder. It imparts true Oreo cookie taste.
Get the moist and dry elements collectively in the identical bowl and blend all of it up. Beat till the batter is clean and constant matte black. Now it’s time to bake!
Now, that is vital – fill the cupcake papers not more than 1/2 full. This batter rises fairly a bit, and has an excellent moist and delicate crumb. These received’t crown a lot on prime. And the one technique to examine for doneness is with a toothpick inserted within the heart of a cake. It ought to come out clear, or with just a few small crumbs clinging to it.
Cookies and Cream buttercream.
This buttercream is SOOOO creamy and scrumptious! I’m its greatest fan. The Oreo cream facilities are integrated with the creamed butter and powdered sugar combination. Then, finely pulverized Oreo cookie shells are blended in. Use a meals processor to get the cookies floor to nice consistency. Should you’re like me, you hate dragging out a cumbersome meals processor. But it surely’s price it – I promise!
A studying second.
I SO needed to make use of these tall cupcake cups for baking the batter, however their form doesn’t work nicely with chocolate cake batter. Their tall popover profile encourages the batter to bubble up within the facilities and overflow. After a number of makes an attempt (and oven scrubs) I used to be compelled to resort to plain dimension liners. Which labored completely. Nevertheless, the tall papers do make cute cupcake holders, so that they weren’t an entire loss. Utilizing them made the muffins sturdier, and simpler to move and prepare very moist chocolate cupcakes.
Switch the buttercream to a piping bag with a big open star tip. See all of these tiny chocolate flecks? They supply a lot Oreo taste! And once more, to drive the purpose dwelling additional – it’s vital to grind these cookies nice. Or else they’ll clog the piping tip.
Garnish every cupcake with a complete Oreo cookie positioned to 1 facet of the frosting swirl. Then sprinkle with a bit of extra crushed Oreo cookies.
The interiors are so delicate and moist – and darkish! I had a tough time getting an excellent picture of the inside as a result of the muffins are so intensely darkish chocolate. Oh nicely. I attempted!
It is a fantastic candy factor for any blissful event, reminiscent of birthdays, holidays – or simply as an ending to Sunday dinner. Get pleasure from!
Darkish chocolate cupcakes
- 1/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup bitter cream
- 1 giant egg
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup black cocoa powder or darkish cocoa powder reminiscent of Hershey’s darkish
- 1 teaspoon baking soda
- 1/4 teaspoon nice grain sea salt
Cookies and cream buttercream
- 20 Oreo sandwich cookies
- 2 cups unsalted butter at room temperature
- 6 cups confectioners’ sugar
- Milk or cream to skinny
- 20 complete Oreo cookies
- 6 Oreo cookie shells crushed in a bag with a rolling pin
Darkish chocolate cupcakes
Preheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.
Within the bowl of an electrical mixer, mix the butter and sugar. Beat till gentle and fluffy. Add the bitter cream, egg, buttermilk, and vanilla. Combine on medium velocity till nicely integrated.
In a separate mixing bowl, whisk collectively the flour, cocoa powder, baking soda, and salt. Add the flour combination to the creamed combination. Beat on low velocity till simply mixed.
Divide the batter between the cupcake liners, filling every liner only one/2 means full. These cupcakes will rise fairly a bit within the oven, however won’t dome within the facilities. Bake for 15-17 minutes, or till a toothpick tester inserted within the heart of a cupcake comes out clear, or with just a few moist crumbs clinging to the toothpick.
Take away from the oven and let cool within the pans for 5-7 minutes. Switch the cupcakes to a wire rack to chill utterly.
Cookies and Cream Buttercream
Separate the Oreo cookies and scrape the cream facilities out right into a bowl. Add the Oreo cookie shells to a meals processor and course of till nice crumbs are fashioned. Put aside.
Within the bowl of an electrical mixer, mix the butter, Oreo cream facilities, and the confectioners’ sugar. Beat on medium-low till mixed. Improve the velocity and beat till lightened in shade. Add milk or cream 1 tablespoon at a time to skinny the buttercream to piping consistency if wanted. Beat 5 minutes on excessive velocity till the buttercream is nearly white in shade.
Add the Oreo crumbs to the buttercream. Combine briefly till the crumbs are nicely dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.
Switch the buttercream to a big disposable piping bag fitted with a big open star piping tip.
Meeting and toppings
Pipe a triple swirl of buttercream over every cooled cupcake. Instantly place a complete Oreo cookie into one facet of the swirl; prime every with a sprinkle of crushed Oreo cookies.
Serve instantly, or retailer in an hermetic cupcake keeper at room temperature till able to serve.
Make sure you course of the Oreo cookies into nice crumbs for the buttercream frosting. In any other case, giant items of the Oreos will clog the piping tip when attempting to frost the cupcakes.
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