Chocolate Cupcakes with Oreo Buttercream
Description
Oreo cookie lovers, these cupcakes are for you! The secret ingredients, sour cream and melted chocolate make them moist and delicious. The cupcakes are topped with a creamy buttercream frosting with Oreo cookie crumbs.
Ingredients
Chocolate Cupcakes:
1/2 c. unsalted butter
2 oz. semi-sweet baking chocolate
2 large eggs, at room temperature
3/4 c. granulated sugar
2 t. vanilla extract
1/2 c. sour cream, at room temperature
1/2 c. unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 t. baking soda
1 t. baking powder
1/4 t. salt
Oreo Buttercream:
1 c. unsalted butter, at room temperature
4 c. powdered sugar, divided
20 Oreo cookies, finely crushed
4 T. milk
Topping:
reserved Oreo cookie crumbs
hot fudge, optional
chocolate sauce, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Chocolate Cupcakes:
Preheat oven to 350 degrees. Prepare 1-2 muffin pans with cupcake liners.
Melt butter and chocolate together in the microwave in a microwave safe bowl in 30 second increments, stirring in between intervals; set aside.
In the bowl of a stand mixer with the whisk attachment, add eggs, sugar, vanilla and sour cream; whisk on medium speed until smooth for about 1 minute.
In a medium-sized bowl, sift cocoa powder, flour, salt, baking soda and baking powders together until thoroughly combined. Add cooled butter and chocolate to the stand mixer; whisk until smooth, about 30 seconds. Slowly add in flour mixture, about 1/4 c. at a time, with mixer on low speed. When finished adding the flour, turn the mixer off to ensure that it isn't over-mixed. The batter will be very thick. Fill cupcake liners with batter 2/3 full.
Bake 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
Oreo Buttercream:
In the bowl of an electric mixer, beat butter until light and smooth. Slowly add half of the powdered sugar; mix until smooth. Scrape the sides of the bowl, as necessary. Add remaining powdered sugar; mix until combined.
Fold in crushed Oreo cookies; mix until smooth, reserving some for the topping. Add in milk, 1 T. at a time, until reaching the consistency. Use an ice cream scoop to drop a scoop onto each cupcake.
Topping:
Top with crushed Oreo cookies, hot fudge, or chocolate sauce, if desired.
Makes 12-24 cupcakes.