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Monday, February 2, 2009

Oreo Cupcakes

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. Free Smiley Face Courtesy of www.FreeSmileys.org

Oreo Cupcakes
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.


Melissa said...

I've never had a bad oreo dessert! I have got to try these. Thanks for the tips on cutting the oreos and the frosting. I would definitely be one to skimp on the filling, not wanting to run out.

Anonymous said...

HOOOOOOOOOOLY DELICIOUSNESS! I could go for about 4 of these right now. yum!

That Girl said...

My friend makes these for me and they are my favorite cupcake she makes!

Molly Jean said...

These look yummy AND adorable! I'll have to try 'em ;)

Beth said...

I have been drooling over these cupcakes since you first posted them! They sound delicious and look so cute. I used different frosting and cake recipes when I finally made them, but followed your decorating instructions. Thanks for posting this!

Unknown said...

Hi! I was considering making these for Thanksgiving, could I make them the day before (frosting and all)? Or should I hold off on the frosting, but make the cupcakes?


Stefany said...

Lori - you can definitely make the cupcake itself the day before. Since the frosting is a whipped cream frosting, it's best served the same day. I'd just make it in the morning, frost the cupcakes and keep them refrigerated until maybe 1 hour before serving (to take the chill off the cakes). Enjoy! These are one of my favorites and were a huge hit last year!

Unknown said...

I forgot your a nestie:) I'm just a lurker. I have another question, I've never pipped before, do you just sorta poke a hole in the middle of the cupcake w/ the icing tip?

Stefany said...

Lori - Yes I just poke with the tip, which is why it didn't go that far. You can google "cone method" for another way of filling the cupcakes. It wasn't crucial to me, so I just went with the lazy way :-)

Anonymous said...

Hi! Quick question on these cupcake (which look delish!)...for the frosting, do I need heavy whipping cream? Not sure if there is a difference but you only mention whipping cream.


Stefany said...

Yes, heavy cream/heavy whipping cream/whipping cream all works the same here. :-)

Anonymous said...

As a Newbie, I am always searching online for articles that can help me. Thank you