These party-perfect Oreo Cupcakes belong at any glad event! The truffles are made with wealthy, black cocoa powder they usually’re topped with the perfect 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 somewhat, and marvel why on earth I don’t have already got an Oreo cupcake recipe printed, 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 as we speak.
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 easy.
Subsequent, whisk the dry substances 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 could be bought on-line. I used this black dutched cocoa powder. It imparts true Oreo cookie taste.
Get the moist and dry substances collectively in the identical bowl and blend all of it up. Beat till the batter is easy 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 a brilliant moist and delicate crumb. These received’t crown a lot on prime. And the one technique to test for doneness is with a toothpick inserted within the heart of a cake. It ought to come out clear, or with a number of small crumbs clinging to it.
Cookies and Cream buttercream.
This buttercream is SOOOO creamy and scrumptious! I’m its largest fan. The Oreo cream facilities are integrated with the creamed butter and powdered sugar combination. Then, finely pulverized Oreo cookie shells are combined in. Use a meals processor to get the cookies floor to nice consistency. When you’re like me, you hate dragging out a cumbersome meals processor. But it surely’s value 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 straightforward measurement liners. Which labored completely. Nevertheless, the tall papers do make cute cupcake holders, in order that they weren’t a whole loss. Utilizing them made the truffles sturdier, and simpler to move and organize 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 house additional – it’s vital to grind these cookies nice. Or else they’ll clog the piping tip.
Garnish every cupcake with an entire Oreo cookie positioned to 1 aspect of the frosting swirl. Then sprinkle with somewhat 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 truffles are so intensely darkish chocolate. Oh nicely. I attempted!
It is a great candy factor for any glad event, equivalent to birthdays, holidays – or simply as an ending to Sunday dinner. Take pleasure in!
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 equivalent to 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 entire 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 mild 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 method full. These cupcakes will rise fairly a bit within the oven, however is not going to 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 a number of 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 fully.
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 shaped. 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 coloration. 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 sort of white in coloration.
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 an entire Oreo cookie into one aspect 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.
Remember to 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 making an attempt to frost the cupcakes.