Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting
Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting is an American recipe that serves 24. This hor d'oeuvre has 257 calories, 4g of protein, and 9g of fat per serving. For 46 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 3586 people were glad they tried this recipe. If you have unsweetened cocoa powder, cream cheese, butter, and a few other ingredients on hand, you can make it. It is brought to you by Foodess. From preparation to the plate, this recipe takes approximately 37 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so super spoonacular score of 24%. Try Moist Carrot Cupcakes with Cream Cheese Frosting, Moist Pumpkin Cupcakes With Maple Cream Cheese Frosting, and Chocolate Oreo Cupcakes with Cookies and Cream Frosting for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 22 minutes
Ingredients:
1¾ cups all purpose flour
1½ tsp baking soda
4 tbsp/2 oz butter, at room temperature
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
1 cup/4 oz confectioners' sugar
8 oz/250 g cream cheese (one block), at room temperature
2 large eggs
2 cups granulated white sugar
30 oreo cookies, thoroughly crushed
¾ teaspoon salt
¾ cup unsweetened cocoa powder
2 tsp pure vanilla extract
Equipment:
muffin tray
bowl
oven
spatula
measuring cup
muffin liners
Cooking instruction summary:
Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.Remove bowl from mixer, and pour batter into a large liquid measuring cup with a spout. Divide batter among prepared muffin cups, filling each no more than two-thirds full (or else batter will rise over and make a big mess - not bigger cupcakes). Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely (at least two hours) before frosting.Combine cream cheese, butter and vanilla extract in the bowl of a standing mixer and beat on medium speed until thoroughly combined. With mixer speed on low, gradually add confectioners' sugar until fully incorporated, then increase speed back to medium and beat until very light and fluffy - about two minutes. With mixer speed on low, incorporate the 30 finely crushed Oreos. OR, for a more distinct "Cookies & Cream" effect, just gently fold them in using a rubber spatula.When cupcakes have cooled completely (and by that I mean not a trace of warmth whatsoever or frosting will melt), frost cupcakes by spooning a big dollop onto the centre and patting it down until it spreads nicely to the edges, or transfer frosting to a piping bag fitted with a large circle tip and pipe onto cupcakes. Sprinkle frosted cupcakes with the 6 lightly crushed oreo cookies.
Step by step:
1. Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
2. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
3. Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
4. Remove bowl from mixer, and pour batter into a large liquid measuring cup with a spout. Divide batter among prepared muffin cups, filling each no more than two-thirds full (or else batter will rise over and make a big mess - not bigger cupcakes).
5. Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres.
6. Transfer cupcakes to wire racks to cool completely (at least two hours) before frosting.
7. Combine cream cheese, butter and vanilla extract in the bowl of a standing mixer and beat on medium speed until thoroughly combined. With mixer speed on low, gradually add confectioners' sugar until fully incorporated, then increase speed back to medium and beat until very light and fluffy - about two minutes. With mixer speed on low, incorporate the 30 finely crushed Oreos. OR, for a more distinct "Cookies & Cream" effect, just gently fold them in using a rubber spatula.When cupcakes have cooled completely (and by that I mean not a trace of warmth whatsoever or frosting will melt), frost cupcakes by spooning a big dollop onto the centre and patting it down until it spreads nicely to the edges, or transfer frosting to a piping bag fitted with a large circle tip and pipe onto cupcakes. Sprinkle frosted cupcakes with the 6 lightly crushed oreo cookies.
Nutrition Information:
covered percent of daily need
