Cupcakes

Oreo Cupcakes

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My old favorite cupcake and favorite frosting  must now move aside.   These cupcakes blow just about every other dessert out of the water.    They start with a rich, but not overly fudge-like, chocolate cupcake.  Then, you scoop out the centers and fill it with actual homemade Oreo filling.    Then, you top it with an Oreo whipped cream frosting that can best be described as a light cheesecake being piped on top of the cupcakes.

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One would think that these would be hard to make.   I know I did.    But not only are these cupcakes ridiculously tasty, the are also ridiculously easy.   You don’t need an electric mixer for the cupcakes (you do need one for the filling and the frosting).   The filling can be made in 5 minutes.  And the frosting is simple, not to rich, and is, in my opinion, the best part of the whole cupcake.

 

Recipe


Time, active: 30 minutes.   Time, inactive:  30 minutes.   Total time:  1 hour.    

Servings:  12 standard cupcakes


Ingredients for the Cupcakes

1 cup all-purpose flour

1 cup white sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup whole milk

1/4 cup vegetable or canola oil

1 egg

1/2 teaspoon vanilla extract

1/2 cup boiling water


To Make the Cupcakes

Preheat oven to 325 degrees fahrenheit.  Line a standard cupcake pan with liners.  Set aside.

Throughly whisk all the dry ingredients together in a large bowl.

Add the wet ingredients, then whisk until completely combined.

Divide batter evenly between each holder, ideally filling each one around 3/4 of the way.

Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven, let cool in the pan for 5 minutes, then remove and place on a wire cooling rack until completely cool before going to the next step.


Ingredients for the Filling

1/4 cup (4 tablespoons) salted butter, softened,  but with no melted spots

1/4 cup vegetable shortening

2 cups powdered sugar

2 tablespoons whole milk

1 teaspoon vanilla extract


To Make the Filling

In an electric hand or stand mixer, cream the butter and shortening until whipped and creamy in appearance.

Beat in the powdered sugar and the milk, scraping down the bowl after every addition.

Add in the vanilla.

With a knife, cut out a small cone from the center of each cupcake (see the picture of the cut in half cupcake above).       Now, scoop the filling into a pastry bag, cut off the tip, and pipe filling into the holes.


Ingredients for the Frosting

8 ounces of cream cheese

1/2 cup of white sugar

1 teaspoon vanilla extract

2 cups of heavy whipping cream

10 Oreo cookies, blended into a medium-grain powder. I prefer a blender for this step. (you leave the cream centers in)


To Make the Frosting

In an electric hand or stand mixer, cream the cream cheese and sugar together until whipped and creamy in appearance.     Gradually add the heavy whipping cream.  Add the vanilla extract.  Scrape down the sides of the bowl and whip on high speed until stiff peaks form (To tell if there are stiff peaks, drag a spoon or your finger through it.    Gently flip the spoon  to where it’s upside down, then right side up again.  If it holds it’s shape, it has stiff peaks).     Now, switch to low speed and fold in the ground Oreos.

Pipe onto cupcakes as desired and garnish with an Oreo.

Store the finished cupcakes in the refrigerator for up to 1 week.


© SimplifiedBaking.com
Do not use any of my photos without contacting me for permission.   You can find my contact information here.    If you would like to put this recipe on your blog, please make it first, rewrite it in primarily your own words (I get that there will always be some overlap), and link back to my blog as the source.   Or you can simply link back here for the recipe.   Thank you.


 

Recipe Adapted from:   For the cupcakes- Add A Pinch’s Chocolate Cupcakes  For the filling- Seeded at the Table’s DIY Oreo Cookies  For the Frosting- Brown Eyed Baker’s Pumpkin Spice Latte Cupcakes


 

2 thoughts on “Oreo Cupcakes

  1. I posted my comment initially on FB but just realized I can post here. I made these cupcakes over the 4th of July weekend and they were DELICIOUS!! Thanks for sharing the recipe and tips while making them! I faced a few challenges – primarily self-inflicted:
    –I don’t have a pastry bag so I just used a knife for the filling and frosting. That worked just fine.
    –I sampled too much of the batter, filling, and frosting while making these cupcakes… and then had a cupcake. That resulted in a sugar rush/crash.
    –I couldn’t resist buying the “family size” bag of Oreos and now have Oreos AND Oreo Cupcakes available to munch on in the house.
    –I had way more frosting than I used on the 12 cupcakes. So I plan to either make another batch of the cupcakes or use it on some brownies or something of the like.

    Thanks for the recipe!!

    1. I’m glad you liked them! The recipe does make so much frosting-no matter how much you put on the cupcakes, you look in the bowl and realize that there is still more!

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