Chocolate Cupcakes With Oreo Frosting
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 medium mixing bowls
- 2 large mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 electric hand mixer or stand mixer
- 1 Fine mesh sieve
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 piping bag
- 1 large star piping tip
- 1 plastic bag for crushing cookies
- 1 Rolling Pin for crushing cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1/2 cup hot brewed coffee or hot water
- 12 chocolate sandwich cookies for bottoms or garnish; whole
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar sifted
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- 10 chocolate sandwich cookies for frosting; finely crushed
- 4 chocolate sandwich cookies for topping; roughly chopped
Instructions
- Preheat the oven to 350°F and line the muffin tin with paper cupcake liners, placing a whole chocolate sandwich cookie in the bottom of each liner if desired.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, milk, vegetable oil, sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until a thick batter forms.
- Carefully pour in the hot coffee or hot water and whisk until the batter is smooth and thin, without overmixing.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 10 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack for at least 20 minutes before frosting.
- While the cupcakes cool, place 10 chocolate sandwich cookies in a plastic bag and crush them very finely with a rolling pin, then set aside.
- In a large bowl, beat the room-temperature butter with an electric mixer on medium speed until light and creamy, about 2 to 3 minutes.
- Gradually add the powdered sugar and salt to the butter, beating on low speed until incorporated, then increase to medium until fluffy.
- Beat in the vanilla extract and heavy cream, mixing until the frosting is smooth and spreadable.
- Add the finely crushed cookies to the frosting and fold gently with a spatula until evenly distributed.
- Fit a piping bag with a large star tip and fill it with the Oreo frosting, taking care not to overfill.
- Pipe generous swirls of frosting onto the cooled cupcakes, starting from the outer edge and working toward the center.
- Sprinkle the frosted cupcakes with the roughly chopped chocolate sandwich cookies for extra crunch and decoration.
- Let the frosted cupcakes rest at room temperature for about 10 minutes before serving to allow the frosting to set slightly.
Notes
For best results, ensure all refrigerated ingredients for both the cupcakes and frosting are at room temperature to create a smoother batter and creamier frosting, and crush the cookies for the frosting very finely so they do not clog the piping tip. You can substitute hot water for coffee if you prefer no coffee flavor, though the coffee simply enhances the chocolate taste without making the cupcakes taste like coffee. If the frosting seems too thick, add a splash more cream; if it is too thin, add a bit more powdered sugar. Store leftover cupcakes in an airtight container at cool room temperature for a day or in the refrigerator for up to 3 days, letting them come to room temperature before serving for the best texture.
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