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Oreo Cupcakes

May 10, 2011

Oreo cookies are pretty popular here in my circle of friends. Because of that, one of my friends got a gift coupon for oreo cupcakes for his birthday last year. As we unfortunately hadn’t met so often since then, it took him until now to finally redeem that voucher.

These beautiful cupcakes consist of rich, chocolatey cupcakes on top of a half Oreo cookie and vanilla-scented Swiss Meringue Buttercream-frosting with Oreo crumbs. But the best thing of it all is the decoration. I adore how the mini Oreo cookies sit on top of the cookie-crumb speckled frosting – it looks so cute, so perfect, just like cupcakes are supposed to be in my opinion. (Although I have to admit that my technique of frosting wasn’t even close to perfect yet. Only the combination of cupcake, frosting and cute details is perfect until now ;))

The recipe is taken from A Cup Full of Cake and I modified just one or two ingredients. As I didn’t have baking soda at home, I substituted it with baking powder and left out the vinegar. In my opinion, this didn’t harm the taste and texture of the cupcakes, so I can recommend using baking powder in this case.

Oreo Cupcakes (adapted from A Cup Full of Cake) – Part 1: Cupcakes
makes 12 cupcakes
Ingredients:
60g (= about 2 ounces) bittersweet chocolate, roughly chopped (or chocolate chips)
12 Oreo cookies (plus some more, in case you break a few while trying to twist off the bottoms!)
1 large egg (at room temperature)
1/2 cup whole milk
3/8 cup vegetable oil
1/2 tbsp vanilla
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 good pinch of salt
1/3 cup water, heated to boiling
  • Preheat oven to 180 degrees C/350 degrees F.
  • Melt the chocolate in a water bath (bain marie). When melted completely, set the chocolate aside and let cool a little.
  • Line a cupcake tin with paper liners.
  • Carefully twist of the tops of the oreo cookies and place the half with the filling in the cupcake liners.
    Chop the remaining cookie tops roughly and set them aside, you’ll need them for the frosting.
  • In a large bowl, whisk eggs until light and foamy. Add milk, oil and vanilla and mix well. Next, add the melted and slightly cooled chocolate and whisk together.
  • In another bowl, combine flour, sugar, cocoa powder, baking powder and salt. Then put these dry ingredients into the bowl with the egg mixture and whisk until well combined.
  • Add the boiling water and mix again until combined.
  • Fill the dough into the cupcake liners and bake them about 15 minutes or until a toothpick inserted comes out clean.
  • Let the cupcakes cool completely before frosting.
Oreo Cupcakes – Part 2: Oreo Frosting
makes enough for 12 cupcakes
Ingredients:
3 small egg whites
1/2 cup + 1 tbsp granulated sugar
1 cup butter
1 tsp vanilla
(the 12 leftover Oreo cookie tops from making the cupcakes)
1 package mini Oreo cookies
  • In a food processor, grind the roughly chopped Oreo cookie tops finely. You’ll want to have very fine cookie crumbs.
  • Put egg whites and sugar in a bowl and place the bowl over a pan with hot water (not boiling!).
    Whisk egg whites and sugar until the sugar has dissolved. Then remove the bowl from the water bath.
    Beat the mixture on high speed until stiff and firm.
  • Add the butter piece by piece and whisk together.
  • Add vanilla and the cookie crumbs and mix until smooth.
  • If the buttercream is too soft for frosting, let it cool for a while in the fridge. Before frosting, mix the buttercream again for a few minutes to become smooth.
  • Fill the buttercream into a piping bag, frost your cupcakes and decorate them with mini Oreo cookies.

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