Home » baked goods » Oreo cupcakes with cookies and cream frosting

Oreo cupcakes with cookies and cream frosting

Good morning!
I’m getting together with one of my girlfriends today, and I thought what a perfect occasion it would be for to bake something fun. I immediately thought of something with chocolate, because what woman doesn’t love chocolate? Me included! I found this recipe and decided to give it a try! I am very happy to report that the cupcakes turned out awesome and the Oreo frosting is to die for!!!!

Cupcake Ingredients:
* 3 ounces semi-sweet chocolate
* 1/3 cup unsweetened cocoa powder
* 3/4 cup hot water
* 3/4 cup bread flour (all-purpose would also work, but it may yield a more dense cupcake)
* 3/4 cup sugar
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 6 tbsp. vegetable oil
* 2 large eggs
* 2 tsp. vanilla extract
* 2 tsp. white vinegar (trust me its the secret ingredient)!
* 1 package Oreo cookies (I always buy the double stuff ones)

Frosting Ingredients:
* 5 tbsp. all-purpose flour
* 1 cup milk
* 1 1/2 tsp. vanilla extract
* 1 cup butter, softened
* 1 cup sugar
* 1 cup crushed Oreos (you can pulverize them in your food processor or blender or just crush them yourself with a mallet)

Directions:
Pre-heat your oven to 350F and line two cupcake pans with paper liners. I had enough batter for about 22 cupcakes, just line all the cups and then you can see where you’re at at the end with the batter.
In a large bowl, combine the semi-sweet chocolate, cocoa powder, and the 3/4 cup hot water. Whisk until the mixture is smooth and all of the chocolate has melted. Place this mixture in the fridge to chill for about 20 minutes.
In another large bowl, combine flour, sugar, salt, and baking soda.
When the chocolate mixture has cooled, whisk in the 6 tbsp. of oil, 2 eggs, 2 tsp. vinegar, and 2 tsp. vanilla into the cooled chocolate mixture.
Combine the dry ingredients with the wet ingredients and whisk until all the ingredients are incorporated.

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Place an Oreo on the bottom of each cupcake liner.

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Pour batter over each cookie and fill liner about 3/4 of the way full.

Bake for 20 minutes, or until the cupcake passes the toothpick test. Once done remove to a wire rack and cool completely.

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While the cupcakes are baking, prepare the frosting. In a small pan over medium low heat, combine the 5 tbsp. of flour and the cup of cold milk.

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Keep whisking your milk/flour mixture until it becomes VERY thick. I promise it will get there, you just have to whisk constantly for about 5 minutes.

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Place this mixture in the fridge and cool for about 20 minutes. You want to make sure that is cools completely.

When your flour/milk mixture has cooled completely, cream together the butter and sugar in your mixer. Once it’s well incorporated, add in the vanilla and mix for 30 more seconds. Now, you will add in the flour/milk mixture and mix on low for another 30 seconds. Next, turn your mixer on high and mix for about 3-5 minutes, or until the mixture is light and fluffy. You want the mixture to resemble whipped cream, if it doesn’t then just keep mixing. Lastly, add in the crushed Oreos.

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Finally, you are ready to frost your cupcakes! Frost cupcakes generously and top with another Oreo or you can do what I did and top them big baby Oreos. I just thought the baby ones were cuter šŸ™‚

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