Recipe ever so slightly adapted from Bakerella.
for the Cupcakes:
1 1/2 c flour
1/2 c unsweetened cocoa
1 1/4 c sugar
3/4 t baking soda
1/2 t baking powder
1/2 t salt
2 eggs
1/2 c vegetable oil
1 t vanilla
3/4 c milk
3/4 c hot water
1 package Oreo cookies (not double-stuffed)
Preheat oven to 350°. Line 2 muffin pans with 24 cupcake liners and place one whole Oreo in each.
In a stand mixer fitted with the beater attachment, mix the flour, cocoa, sugar, baking soda, baking powder and salt on low. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix on medium high speed for several minutes. Batter will be very liquid.
Transfer batter to a large measuring cup and then pour batter into each cupcake liner cup so that it is no more than three quarters full. Cookies will most likely float to the top but it's okay if they don't.
Bake in center of oven for 16-18 minutes. Rotate baking racks half-way through if needed. Let cool completely before frosting.
Yeild approximately 18-24 cupcakes.
for the Frosting:
2 c shortening
2 lb powdered sugar
2 t vanilla
1/4 c milk
20 Oreo cookies, filling removed and crushed
In stand mixer with whisk attached, beat the shortening until smooth. Add vanilla and mix until combined. Add powdered sugar and milk in three additions, scraping down the sides after each.
Place crushed cookies in a shallow bowl. Mound frosting on each cupcake and roll top in crushed cookies until all frosting is covered.
Chef's Note: Bakerella suggested placing broken cookie bits in the bottom of the cupcakes but I really like the "wow" factor of biting into a cupcake and finding a whole Oreo.
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