March 19, 2012

chocolate cupcakes with oreo whipped cream

A friend invited my sister and I over to her house last week for a girls craft night. We made adorable little pompom necklaces (I burned my fingers on the hot glue gun) and had great conversation. I wish I was more crafty... but at least I can bake one heck of a cupcake.



I brought along these delicious cupcakes. It's a dense chocolate cake with creamy, fluffy Oreo whipped cream icing. They are amazing little creatures. I love a thick, rich buttercream icing... but sometimes its nice to enjoy a light, airy whipped cream instead.






Especially when ground Oreos are mixed in. They are my favorite, seriously. I love cookies and cream milkshakes, ice cream, Oreo blizzards... just keep it coming.



You will love these. Enjoy!



Chocolate Cupcakes with Oreo Whipped Cream

Makes 24 cupcakes

2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 teaspoons vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature
1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookie crumbs
24 Oreo cookie halves

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners.

Mix flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl until combined. In a stand mixer, beat butter and sugar until creamy. Scrape down the sides of the bowl as needed. Then add vanilla and eggs, one at a time and mixing well after each one is added.

With the mixer on low, gradually add in dry mixture and buttermilk alternately in 3 parts, starting and ending with the dry mixture. After the last addition, stir until just combined being careful not to overmix the batter. Divide batter into prepare cupcake pans and bake for 16-18 minutes, or until a toothpick comes out clean with a few crumbs. Let cool completely on a wire rack.

To make the whipped cream frosting, combine cream, sugar and vanilla in a stand mixer with the whisk attachment. Beat on medium-heat speed until stiff peaks form, then gently fold in Oreo crumbs with a rubber spatula. Pipe the whipped cream onto the cooled cupcakes with your favorite tip and garnish with 1/2 Oreo cookie on top.

Recipe from: Annie's Eats (Ingredients are the same, directions have been altered.)

2 comments:

  1. hey! why didn't you take a picture of me eating one?! just kidding ;) they were delicious. Rachael made a gluten free cake (it was a box mix) and iced it with a strawberry jam buttercream. it was delicious!

    ReplyDelete