Chocolate Cupcakes With Oreo Buttercream Recipes

CHOCOLATE CUPCAKES WITH OREO BUTTERCREAM

Steps:

• Preheat the oven to 350°F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
• Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
• In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
• In a medium-sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
• Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
• Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
• As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
• The batter will be very thick.
• Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
• In the bowl of an electric mixer, beat butter until light and smooth.
• Slowly add 2 cups of confectioners sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.
• Add the remaining 2 cups of sugar, mix until combined.
• Fold in Oreo crumbs, mix until smooth. (reserve some for topping)
• Add milk 1 tablespoon at a time, until you get the consistency you desire.
• Using an ice cream scoop, drop a scoop onto each cupcake.
• Top with crushed Oreo cookies, hot fudge, or chocolate sauce (if desired).

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

OREO CUPCAKES WITH OREO BUTTERCREAM

Steps:

• Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
• Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
• Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
• For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
• Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

OREO FROSTING

Steps:

• Crush the Oreo cookies (centers and all) in a food processor until they're super fine and no large bits remain. Set aside.
• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a medium speed.
• Slowly mix in the powdered sugar on a low speed. Place a kitchen towel over the stand mixer to help reduce the powdered sugar clouds. Halfway through add the heavy cream to make the frosting easier to mix.
• Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).