Monday, 27 October 2014

Oreo Cupcakes

Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy oreo frosting. And oreo crumbs, of course.

Oreo Cupcakes
Hey Guys! I was having some friends over for dinner at my flat and by popular request, they wanted my Oreo Cupcakes - so here they are! 


Today’s chocolate cupcakes are not overly sweet – it’s like biting into pure chocolate. There’s no need for excess amount of sugar. Let’s save that for the Oreo frosting. The last time I made these cupcakes, I topped them with vanilla buttercream from my rainbow cupcakes! 
Today I topped the chocolate cupcakes with an Oreo frosting - A new frosting recipe for me. And I know you will just love it! Thick, dense and sweet buttercream mixed with Oreo crumbs.
Oreo Cupcakes

I swirled the mouth watering frosting on top with a 1M piping tip. I love using this piping tip for very thick frosting – the frosting resembles soft serve and has that classic cupcake swirl!

Since there is always a need for more chocolate, I added half an Oreo on top, along with some Oreo sprinkles.  C’mon – you KNOW there is always a need for Oreo sprinkles too!


Oreo Cupcakes

These guys are always a winner. But seriously, I don't know one person who isn't a fan of a cookies and cream combo. Perfect for all occasions, these are definitely sure to impress! 

There's not much more to say about these except that if you're an Oreo fan - this is definitely going to make your day much better!

Hope you enjoy this one! 


Oreo Cupcakes

Prep Time: 15 minutes
Cooking Time: 20-24 minutes
Serves: 24 cupcakes

Ingredients:

Chocolate Cupcake:
  • 1¾ cups all purpose flour
  • 2 cups white sugar (granulated)
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  •  2 large eggs
  • 1 cup buttermilk
  • ½ cup butter, melted
  • 1 tbsp vanilla extract or vanilla bean paste
  • 1 cup boiling water 
Oreo Frosting:
  • 3 cups icing sugar (add more until it reaches your preferred consistency)
  • 1 cup unsalted butter, room temperature
  • 4 tsp vanilla bean paste (add more to taste)
  • 2 tablespoon milk
  • 6 oreo (blended into crumbs)

For the cupcakes:

Preheat oven to 375 degrees F or 190 degress C.
In a large bowl, stir together all dry ingredients: flour, sugar, cocoa, salt and baking soda with a electric mixer or by hand until well mixed.

Add melted butter, vanilla bean paste, buttermilk and eggs with electric mixer or by hand until the mixture is smooth. Slowly add in boiling water and mix by hand with spatula until the water is incorporated into the mixture. The batter will be fairly runny.

Line cupcake trays with cupcake liners and spoon batter into liners, filling each no more than two-thirds full (fill anymore than that and the mixture will make a mess).

Bake for 20-24 minutes, or until cupcakes feel slightly springy to the touch. Move cupcakes to wire racks to cool before frosting (approximately two hours).
For the frosting:
Mix together icing sugar and butter with an electric mixer until they are blended together and have a creamy texture. Add vanilla bean paste and milk and continue to beat for another minute. If preferred, add more vanilla bean paste to taste, or more icing sugar to make it stiffer for piping. Once all ingredients are incorporated, mix in the oreo crumbs with a spatula. 

When cupcakes have cooled completely, frost cupcakes by transferring frosting to a piping bag fitted with a large tip and pipe onto cupcakes (I used a wiltons 1M tip). Cut oreos in half and place the flat side gently into the side of the cupcake. Sprinkle cupcake with a few oreo crumbs for decoration. Then you're done!