Old-Fashioned Bake Sale ~ Oreo Cupcakes
Posted by Gail @ Faithfulness Farm at 1:45 AM Friday, October 28, 2011
Before I get to today's featured recipe, I have a little business to get out of the way. Firstly, I want to show off the wonderful blog giveaway I won. The sweet Linda from Lemon Drop...her blog is FABULOUS and you should be following....hosted this giveaway of all these great baking goodies! Thank you Linda :)
Next, I have to tell you about the Apron Swap that Miss Sue from Country Pleasures hosted. Miss Sue is the Apron Queen. My swap partner was Xo from Apron Crazy (click to check out the apron I made her). She sent me the CUTEST Halloween apron and I plan to be wearing this weekend when my little friends come for lunch! Thanks Xo!! Oh, and in case you'd like to apron swap -- Miss Sue is taking names for her Chritmas Swap! Scoot over there and get signed up and SWAP with us :)
I've been playing with the idea of making an Oreo Cupcake for some time now. I've looked at dozens of versions -- some are based on white cake and others chocolate -- some place a whole Oreo into the bottom, others pull them apart and just put in a portion of the cookie and others yet add crumbs to the batter. I decided I liked elements of several recipes so created a hybrid of my own. I took a practice version batch into work and got scolded by my boss who claims to be dieting, -- he ate one anyway, lol!
Oreo Cupcakes w/Oreo Cream Cheese Frosting
6 ounces bittersweet chocolate, chopped fine
2/3 cups Dutch-processed cocoa
1-1/2 cups hot, strong-brewed coffee
1-1/2 cups all-purpose flour
1-1/2 cups granulated sugar
1 tsp salt
1 tsp baking soda
3/4 cup melted butter
3 large eggs
4 tsp white vinegar
2 tsp vanilla extract
Preheat the oven to 350°F and line a muffin pan with cupcake liners. Place 1 whole Oreo cookie into the bottom of each lined cupcake line. Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk melted butter, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, before transferring to a wire rack to cool completely.
Oreo Cream Cheese Frosting
1 8oz pkg cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
Dash of salt
3-4 Tbsp cream (1/2 & 1/2, milk or evaporated milk will work fine)
6-8 cups confectioners’ sugar
1/2 cup crushed Oreo’s (I do a whole package at a time in my food processor and then freeze the crumbs to use in recipes).
Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
Mix in the vanilla extract and cream. Gradually beat in the confectioners' sugar until totally incorporated. Add crushed Oreo’s increase the speed and then beat until smooth. Generously frost cooled cupcakes as desired. Garnish each cupcake with 1/2 an Oreo cookie.
Makes 24 cupcakes.
Posting to Michael's Foodie Friday and Honey's Potpourri Party!