Ingredients: |
Ingredients: For the Cupcakes
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
2 eggs, room temp
½ cup oil
½ cup sour cream, room temp
1 tsp vanilla
½ cup hot water
1 tsp espresso
For the White Chocolate Ganache
8 oz white chocolate chips
4 tbsp unsalted butter, room temp
6 tbsp heavy cream, room temp
the center of 5 Oreos
For the Cookies & Cream Frosting
1 cup unsalted butter, room temp
3 cups powdered sugar
1 tsp vanilla
2-3 tbsp heavy cream, room temp
12 Oreo cookies (with the middles in them)
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Directions: |
Directions:To make the Chocolate Cupcakes
1. Preheat oven to 350 F and line a cupcake pan with liners.
2. Whisk together the dry ingredients: all-purpose flour, black cocoa, baking powder, baking soda, salt and sugar. Set aside.
3. Next, in a food processor, pulsate 12 whole Oreos until all you have is crumbs and set aside.
4. In a small cup, add hot water and espresso.
5. In a separate bowl, add eggs, oil, sour cream and vanilla. Whisk together until combined.
6. Add the wet ingredients to the dry ingredients and whisk until smooth, but dont over mix.
7. Next add the espresso mix. Whisk until combined.
8. Fill cupcake liners 2/3 the way full and place in oven. Bake at 350 F, for 15-18 minutes, until a toothpick inserted comes out clean.
9. Transfer the cupcakes to a wire rack, to cool completely.
To make the White Chocolate Ganache
10. Add white chocolate, butter and heavy cream to a microwave safe bowl. (You can also use a double broiler if youd rather.) Heat for 20 seconds then stir. Heat again for 8-10 seconds and stir. If the chocolate and butter have melted and stirring it makes it smooth, add the centers of the Oreo cookies.
11. Continue to stir until all the Oreo middles have dissolved. If the middles havent dissolved, microwave for another 5-8 seconds.
12. Set aside to cool completely. (Ganache will thicken as it cools).
To make the Oreo Cookies & Cream Frosting
13. In a stand mixer with the paddle attachment, add unsalted butter. Cream until light and fluffy and pale in color, 3-4 minutes.
14. Once the butter is pale in color, add half of the powdered sugar. After the sugar and butter are well combined, add vanilla and mix well. Then add remaining powdered sugar and mix for an additional 2-3 minutes.
15. Once the frosting is silky smooth, gently fold in Ύ of your Oreo crumbs. Save the other Ό of your crumbs to sprinkle over the top of your cupcakes. (Your crumbs need to be very small in the frosting for it to go thru your piping tip.)
16. Next, fill a piping bag with the ganache and a piping bag with frosting.
17. All that is left, is to put it all together. Using a cupcake core, core the cupcakes and throw the tops away. Fill the holes, to the top, with the White Chocolate Ganache. Using your favorite tip, frost the cupcakes. Lastly, sprinkle the rest of the Oreo crumbs on top and voila!
Cupcakes are best when stored in an airtight container, refrigerated and eaten with 2-3 days. |
This recipe for Oreo Cookies & Cream Cupcakes is from