Cupcakes
- 40 Oreos or other chocolate sandwich cookies
- 2 cups (280g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 tsp (5g) baking soda
- 1 tsp (5g) baking powder
- ½ tsp (3g) kosher or sea salt
- ½ cup (120mL) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (250g) sour cream
- 1 cup (237mL) coffee, at room temperature
Frosting
- 1 (4 oz) stick unsalted butter, room temperature
- 8 ounces (1 cup) vegetable shortening
- 3½-5 cups powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- Mini Oreos or reserved halves from the cupcake bottoms, for garnish
Instructions
Make the Cupcakes
- Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
- With a paring knife (or just twist if you're brave!), remove one side of 24 of the Oreos, leaving the filling intact. Place an Oreo half with the filling filling-side-up in each of the cupcake liners.
- Roughly chop the remaining whole Oreos and set aside.
- Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add sugar and whisk to combine.
- In another large bowl, mix together the vegetable oil, eggs, vanilla, sour cream and coffee until incorporated. Pour into the bowl with the flour mixture and stir until well-mixed and smooth. Gently fold in the chopped Oreos.
- Divide batter evenly among prepared pans, filling each ⅔-3/4 full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
Make the Frosting
- In a large bowl or the bowl of a stand mixer, beat butter and shortening until fluffy. Add vanilla and mix to incorporate.
- Sift in powdered sugar, a few tablespoons at a time, mixing well between each addition.
- Pipe onto cooled cupcakes and garnish with an Oreo half, a mini Oreo, or Oreo crumbs
No comments:
Post a Comment