Oreo Cupcakes

Cupcake week is so much fun.  I sent a batch of test cupcakes to school with my daughter this week.  I wanted to give oreo cupcakes another try because my last attempt was not very successful.  My first batch of oreo cupcakes were way to sweet - even for me!  I turned to the internet in search of oreo cupcake recipes - whoa - there were a ton.  I finally settled on this recipe from baker girl because they looked simple and delicious.  Her cupcake recipe came from Cook's Illustrated and her frosting recipe came from Annie's Eats.

Oreo Cupcakes

Cupcakes 

3 ounces bittersweet chocolate, finely chopped

1/3 cup Dutch-processed cocoa

3/4 cup hot, strong-brewed coffee

3/4 cup bread flour

3/4 cup granulated sugar

1/2 teaspoon table salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar

1 teaspoon vanilla extract

15 Oreo halves, with cream filling attached

Frosting 

1 3/4 cups plus 2 tablespoons whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

6 tablespoons Oreo cookies, finely crushed

15 Oreos for the top of each cupcake

 

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. 

Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

 

Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.

 

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 

 

Whisk oil, eggs, vanilla, and vinegar. 

Mix into the cooled chocolate mixture until smooth. 

Add flour mixture and whisk until batter is smooth.

 

Divide batter evenly among muffin pan cups, filling each 3/4 full. 

 

 

Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 

 

 

For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. 

 

Crush the leftover oreo tops and gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe on top of the cupcakes. Garnish with Oreo cookies.

 

I think I've found my recipe for Oreo Cupcakes.  These were really good - way better than the super sweet batch that I made a couple of years ago.  I did have a couple of technical issues but those can be easily corrected.

First of all, when my family unwrapped their cupcake, the cookie on the bottom fell out!  I think that I will try adding a little bit of batter to the bottom of the cupcake liner before adding the oreo next time. 

The second problem was just a silly mistake on my part.  I didn't crush the oreos up fine enough and they kept clogging my pastry tip.  I got really frustrated at myself because I really should have know better. 

Despite my technical difficulties, I really loved these cupcakes.  The light and fluffy whipped cream frosting was a much better compliment to these rich chocolaty cupcakes than buttercream.  If you like Oreos, you need to give these a try.

Ciao!

Oreo Cupcakes

Cupcakes 

3 ounces bittersweet chocolate, finely chopped

1/3 cup Dutch-processed cocoa

3/4 cup hot, strong-brewed coffee

3/4 cup bread flour

3/4 cup granulated sugar

1/2 teaspoon table salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar

1 teaspoon vanilla extract

15 Oreo halves, with cream filling attached

Frosting 

1 3/4 cups plus 2 tablespoons whipping cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

6 tablespoons Oreo cookies, finely crushed

15 Oreos for the top of each cupcake

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 

For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cooke crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe on top of the cupcakes. Garnish with Oreo cookies.