Milk's favorite cookie in cupcake form!
If I had to choose one cookie over all others, it would definitely be the OREO!
Delicious cream sandwiched between 2 perfect crunchy cookies...what could be better than that?!
As a child, I'd pull two Oreo cookies apart, toss away the sides with no cream and sandwich the remaining 2 sides with all the cream together - sooo good!!
Now, they make Double Stuff Oreos, which are my absolute favorite, but to be honest I still do the same with those, haha!
Cookies are great, but there is no treat I love more than a good old cupcake - so naturally, I had to make my favorite cookie into a cupcake!
Rich chocolate cake baked over an Oreo cookie, topped with buttercream frosting with crushed Oreos mixed in, and an Oreo piece right on top! These cupcakes are as cute as they are delicious!
Ingredients
For the cupcakes: (Makes 24 cupcakes)
3/4 C unsweetened cocoa powder
1 tbsp instant coffee granules
1 C of hot water
1 C sour cream
2 large eggs, room temperature
1 C white granulated sugar
1/2 C vegetable oil
1 + 3/4 C cake flour
1/2 Tbsp baking soda
1 tsp baking powder
1 Tbsp vanilla extract
Pinch of salt
Oreos (1 per cupcake)
For the Frosting:
12 crushed oreos
1.5 batches of my "The Best Buttercream Frosting" recipe: https://www.karrahgermain.com/blog/the-best-buttercream-frosting
Instructions
1. Preheat oven to 375 degrees Fahrenheit. In a bowl combine cocoa powder, instant coffee granules and hot water. Stir well and set aside.
2. In a separate bowl combine cake flour, baking soda, baking powder and salt. Lightly mix to incorporate and set aside.
3. In a large mixing bowl combine eggs and oil. Beat on high using an electric mixer for 1 - 2 minutes. Add eggs and mix again until creamy and pale yellow in color. Add sour cream and vanilla extract and mix again on high for about 2 minutes.
4. Slowly add dry flour mixture to the wet batter. Continue mixing after each addition. Mix until well incorporated. In a slow and steady stream add cocoa powder mixture. Continue to mix for 2 minutes. Scrape down sides and bottom of the bowl and give one final mix.
5. Line muffin pan with cupcake liners. Place one Oreo into each liner and fill with about 1/4 cup of cake batter. Gently tap pan a few times on the countertop to prevent any air bubbles from baking into your cupcakes. Bake for 22-25 minutes or until a clean knife or toothpick is inserted in the center of a cupcake and comes out clean.
6. Make the buttercream frosting while your cupcakes are baking.
7. Using a rolling pin crush 12 Oreos in a large food safe storage bag. Be sure to roughly crush the cookies - you don't want a powder or sand consistency - you want some small chunks for a nice crunch! Add your crushed Oreos to the buttercream and mix in well. Fill a piping bag fit with a large round tip to frost your cupcakes.
8. Once cupcakes have baked and are fully cooled begin frosting. Position the piping bag with the tip about a 1/4" above the center of the cupcake. Squeeze firmly and slowly lift until you are pleased with the amount. Top with an Oreo cookie piece.
Enjoy!
Comentarios