Chocolate Oreo Cupcakes With Cookies And Cream Frosting Recipes

CHOCOLATE OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Steps:

• Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners. Set aside.
• In a small bowl, whisk cocoa powder, espresso powder and coffee together until well combined (it will be thick). Set aside.
• With a standing mixer or hand mixer, cream your butter in a large bowl, mixing until the butter is light and fluffy (about 1 minute or so). Pour in the oil and continue to cream the mixture until combined.
• Add in granulated sugar and brown sugar, and using your mixer, cream the mixture until light and fluffy, and well combined.
• Egg in the eggs, one at a time, beating until well combined.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt.
• Alternately, add dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
• Once just combined, add in chocolate mixture, vanilla extract, and sour cream. Mix the batter until combined.
• Fill each muffin cup 2/3 of the way full (you will have enough batter for about 14-16 cupcakes).
• Bake for 18-20 minutes, or until a cake tester comes out clean.
• Allow the cupcakes to cool.
• With a standing mixer or hand mixer, cream the butter until it is light, fluffy and increased in volume (about 2-3 minutes).
• Add in powdered sugar, 1 cup at a time, beginning with 3 cups. Add in vanilla extract and 3 Tbsp of heavy whipping cream. Beat the mixture until combined.
• Add in crushed Oreos and mix until combined.
• If the frosting seems too thin, add in the remaining cup of powdered sugar. If it seems too thick, add in the remaining Tbsp of heavy whipping cream.
• Add in salt, to taste (it helps to cut through the sweetness).
• Heat heavy whipping cream until just below a boil (either on the stove or in the microwave), and pour over the chocolate chips. Allow the mixture to sit for 4-5 minutes, then whisk until smooth.
• With a sharp knife, cut a circle in the center of each cupcake, about halfway down, removing the tops and centers.
• Fill each hole with some Oreo crumbs (about halfway full), then top the Oreos with the ganache, filling each center almost to the top.
• Place the tops back on each cupcake.
• With a piping bag or a knife, top each cupcake with frosting. Place half an Oreo on top of each.
• You can eat immediately (the ganache will be gooey), or you can allow the cupcakes to sit for 20-30 minutes (room temp is finand allow the ganache to fully set.
• Enjoy!
• Cupcakes can be stored at room temperature for a couple of days, or they can be stored in the fridge.

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.