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Oreo Chocolate Cupcake

There are few things I love more in the cooking world than baking and decorating cakes and cupcakes. It’s not even about eating them (even though that part is great too). It’s completely about making something beautiful and delicious, from scratch…from totally basic ingredients that most people have in their pantry.

 

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I like to make pretty cupcakes just for fun, and then send them with my husband to work, or give them to the ladies in the office of our apartment complex. I just love making them look and taste amazing, and then giving them away, to hopefully make someones day! Plus, it keeps me from gaining 1,000 pounds from baking so many sweets!  I could never admit to how many oreos were consumed while making these Chocolate Cupcakes with Oreo Cream Frosting. And then how much frosting was eaten plain. OOOhhh goodness that stuff is GOOD!

 

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Oreo chocolate cupcake

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8 CUPCAKES

Oreo chocolate cupcake

Ingredients

CUPCAKES:
1/4C unsalted butter, softened
1/2C granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1/4C unsweetened cocoa powder
1/4C milk
1oz semi-sweet or bittersweet chocolate
1/4C sour cream
3/4C all purpose flour
FROSTING:
8oz cream cheese, softened
1/4C unsalted butter, softened
1/2 tsp vanilla extract
4C powdered sugar
1/3C chocolate cookie crumbs
8 whole cookies, for topping

Instructions

    Preheat oven to 350°F. Line a regular cupcake pan with 8 paper liners.
    In a glass measuring cup, heat milk until steaming. Add 1oz chocolate to warm milk, stirring until melted. Set aside.
    In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg and vanilla, scraping bowl as needed. Mix in salt, baking soda and cocoa powder, followed by flour. Mix in sour cream, followed by warm milk mixture. Mix until just combined and no streaks remain. Divide mixture between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool in pan for several minutes, then transfer to a wire rack to cool completely.
    When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla. Mix in powdered sugar 1 cup at a time. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with a cookie.
    Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving.
http://yupfoodie.com/recipe/oreo-chocolate-cupcake/

 

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