I saw these cupcakes and knew they would be perfect for an upcoming holiday party. Once the guests found out what I was making, they couldn't stop talking about it! And really, what sounds better than rich, chocolatey cupcake filled and topped with a cool, creamy whipped frosting...with a surprise oreo in the bottom!
I saw them at Dinner with Danielle, and based on the reviews, wanted to go with the devil's food cake recipe she used. The filling and frosting recipe was provided by the Bumbling Baker, but I had one problem with it. I combined the two recipes since they were about the same and why make two batches of something when you can just make one? I don't know if I just skimped on the filling part, but I had a ton of frosting leftover! So below, I've listed the recipe as Danielle did. Also, a note about cutting the oreos in half for the top... I tried cutting them at an angle, with the tip of the knife on the cutting board and pressing down into the oreo - this did not work! They kept cracking and I couldn't use some of the halves since they crumbled so much. I found that they split much better when the blade is even across the top of the cookie, with one firm, swift press straight down.
Ultimately, these are my second favorite cupcakes. (The banana split cupcakes hold a special place in my heart!) The whipped cream frosting is the perfect complement to the chocolate cake, and well, oreos just make everything better. As for that extra leftover frosting...? I see some cookies and cream ice cream in my future.
Cupcake from Williams-Sonoma Cakes and frosting from Little Cakes From the Whimsical Bakehouse; directions adapted slightly.
Yield: 24 cupcakes
For the cupcakes:
~ 2 1/3 cups all-purpose flour
~ 1 cup unsweetened cocoa powder, sifted
~ 1 1/2 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1/2 tsp. salt
~ 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
~ 2 cups firmly packed light brown sugar
~ 2 tsp. vanilla extract
~ 4 eggs, at room temperature
~ 1 1/2 cups buttermilk, at room temperature
~ 24 oreos, one side twisted off and reserved for frosting
Preheat an oven to 350°F. Place cupcake liners in cupcake pan. Place one oreo in each liner, creme side up.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
Divide the batter between the prepared liners. Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes. Transfer the cupcakes to a wire rack and let cool for 15 minutes. Let the cupcakes cake cool completely before filling and frosting.
For the frosting/filling:
~ 1 1/4 cups whipping cream
~ 2 tablespoons powdered sugar (I just pulsed some granulated sugar in a mini food processor)
~ 1/4 teaspoons vanilla extract
~ 1/2 cup Oreo cookie crumbs, made from reserved oreo sides
In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs. Scoop the mixture into a piping bag (or gallon sized ziplock bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit. Frost the cupcakes and top with 1/2 of an oreo.