Thursday, September 26, 2013

Death by Oreo Overload Cupcakes



These, very possibly, are the best cupcakes.

 Ever.

Like, EVER EVER.


I was asked to make some cupcakes for a co-worker who was going to be working in our office this week. I normally don't bake during the week, so it was a treat to her that I baked on a Wednesday :-)

I was originally going to make chocolate covered cherry cupcakes, but my friend said she wasn't a fan of cherries (even though they were for her sister!) so I found a random recipe for Oreo Cupcakes. It looked really good, but the recipe called for a boxed chocolate cake, and on this particular Wednesday I was feeling like SHM (Suzy Home Maker) and wanted to make my own chocolate batter. But I wanted to elevate it a little bit and try a new chocolate cake recipe.

WIN!

I will for sure be using this chocolate cake recipe going forward!


THE BREAKDOWN

  • 24 Full Size Oreos + 18-20 Oreos for adding into batter and frosting (depending on how "Oreo" you want it, you can do more or less)
  • 24 mini Oreos for placing on top of Cupcake
  • Cupcake Liners
  • Chocolate Cake Batter
  • Frosting
 CAKE BATTER INGREDIENTS
 
 
 
(If you don't want to do the SHM version, feel free to use boxed mix! Make according to directions)
  • 1 + 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 1 + 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 T. vanilla
  • 1 cup hot coffee (Or hot cocoa)
  • 10 smashed Oreos
 
FROSTING INGREDIENTS
 
 
  • 12 ounces cream cheese, room temperature
  • 3/4 cup butter (1 + 1/2 stick), room temperature
  • 6 cups powdered sugar
  • 1 +1/2 teaspoon vanilla extract


CUPCAKE DIRECTIONS:
  1. Preheat the oven to 375. Line your cupcake tins with liners and place a full size Oreo at the bottom of the liner - set aside.
  2. In a stand mixing bowl, add in the flour, sugar, cocoa powder, baking soda, and salt.  Mix until all the dry ingredients are combined. (I used my paddle on my stand mixer)
  3. Add in the eggs, buttermilk, butter, and vanilla and continue beating on low until the batter is smooth.
  4. Once smooth, remove from the stand mixer. Add the hot coffee or cocoa and stir in with a spatula.
  5. Put about 10 full size Oreos into a large Ziploc bag and beat with a rolling pin until coarsely broken up - you can also use a blender to do this, but the Ziploc baggie works great!
  6. Add in smashed bits of Oreos and blend for 1-2 minutes longer.
  7. Scoop the batter into cupcake liners. Bake for 20 minutes or until done. Place a toothpick in the center of the cupcake to make sure it is baked through.
 
 
FROSTING DIRECTIONS:

  1. Cream together softened butter and cream cheese.
  2. Add vanilla, then add powdered sugar slowly until blended well.
  3. Put 10 regular-sized Oreos in a Ziploc bag and beat the bag with the rolling pin until the Oreos are very fine (You can use the food processor or blender to do this step)
  4. Add to frosting, blend on low.
  5. After cupcakes have cooled frost using pastry bag and tip, or a simple knife or mini-spatula.
  6. place one mini Oreo on top of frosting as decoration.


These are AMAZING!!!


Enjoy and happy baking (and eating!!)