9 Feb 2010

Someone requested the recipe for the cupcakes I made yesterday in my formspring, so this is for them, and anyone else interested! (Long post, sorry, read more isn’t working.) There are actually three recipes, one for the homemade Oreo cookies, then the cupcakes, and finally the cupcake frosting. Dark Chocolate Oreo Cupcakes Oreo Wafers: 1 1/4 C all-purpose flour 1/2 C unsweetened cocoa (I used Dagoba because I only use fair trade chocolate, to prevent supporting child slavery.) 1 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1 C sugar 1/2 C plus 2 tbsp butter at room temperature 1 large egg Preheat your oven to 375. In one bowl, mix the dry ingredients (flour, cocoa power, baking soda and powder, salt, sugar.) Beat in the butter and egg. Mix until dough comes together into a mass. This may not happen, it didn’t for me because my butter wasn’t quite room temperature in the middle, so it was just a crumbly bowl. I had to form the balls of dough for each cookie in my hand and then press flat. Use about one teaspoon of batter for each cookie. Flatten cookies onto cookie sheet that’s either greased or lined with parchment paper. If you want to, you can use cookie cutters to make perfect circles, but I didn’t because I was crumbling the cookies anyway so looks didn’t matter. Bake for 10 minutes at 375, and move to another cookie pan or a cooling rack to cool completely. Turn off the oven! Oreo Filling: 1/4 cup unsalted butter @ room temp. 1/4 cup vegetable shortening (I’m a Crisco girl) 2 cups sifted powdered sugar 2 teaspoons vanilla extract (not imitation!) In a bowl, put butter and shortening and at low speed, beat in the sugar and vanilla (in batches, not all at once, and alternating). Beat on high speed just until filling is fluffy. You’ll know it when you see it. With a piping bag (or if you aren’t a baker and don’t have one, get a ziploc bag and cut off the bottom corner just barely to make a point) and pipe small amounts of the filling into the center of a cookie, put other cookie on the top and press down. Too much and filling will explode, too little and it won’t reach the edges. So use about a teaspoon of filling for each cookie. Oreo Cupcakes: 3/4 C butter @ room temp 2 1/4 C brown sugar (I used dark brown) 8 oz dark chocolate (or unsweetened bakers chocolate, and again, Dagoba), melted 3 large eggs, (separate the yolks into one bowl and whites into another) 2 tsp vanilla extract 2 C all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 3/4 C milk 8 of the oreo cookies, crushed (put them in a ziploc bag and beat them with something heavy, I used a glass measuring cup) Preheat oven to 350. In a bowl, beat butter and sugar until fluffy. Mix in egg yolks. Mix in vanilla and chocolate. In another bowl, mix the flour, baking soda, and baking powder. Slowly add the flour mixture and milk to the butter/sugar mixture in alternating batches (I used three, meaning - bit of flour mix, then bit of milk, then bit of flour mix, then bit of milk, then rest of flour mix, then rest of milk). Gently, with a spoon, stir in Oreos. In yet another friggin’ bowl, whip egg whites until peaks form (it’ll get bubbly, then foamy, when it starts to hold the patterns and ripples of the mixer, it’s ready. When you pull the mixier out, there should little whips or ‘peaks’ of egg whites on them. It’s difficult to do, but gently fold the batter into the egg whites. The batter is thick and heavy, and the egg whites are delicate, and you don’t want to ruin them so you have to do it slowly and softly. Fill cupcake liners almost to the top. Bake for 20-25 minutes at 350 F, or use the toothpick test. Cool completely before frosting (these are super moist and will break and crumble if you attempt to frost them warm! Oreo Frosting: 8 oz package of cream cheese @ room temp 1/4 C butter @ room temp 3-4 C powdered sugar (I used three, the frosting will stiffen over time) 1/2 tsp vanilla extract 3/4 C crushed Oreos Whip cream cheese and butter until fluffy. Mix in powdered sugar one cup at a time. After about 3 cups if you’re not satisfied, add in 1/2 cup batches until you get to the consistency you like. Mix in vanilla extract. Gently stir (with a spoon!) in crushed Oreos. Frost the cooled cupcakes. And that’s it! [adapted from the cupcake project blog]

Someone requested the recipe for the cupcakes I made yesterday in my formspring, so this is for them, and anyone else interested! (Long post, sorry, read more isn’t working.) There are actually three recipes, one for the homemade Oreo cookies, then the cupcakes, and finally the cupcake frosting.

Dark Chocolate Oreo Cupcakes

Oreo Wafers:

  • 1 1/4 C all-purpose flour
  • 1/2 C unsweetened cocoa (I used Dagoba because I only use fair trade chocolate, to prevent supporting child slavery.)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 C sugar
  • 1/2 C plus 2 tbsp butter at room temperature
  • 1 large egg
  1. Preheat your oven to 375.
  2. In one bowl, mix the dry ingredients (flour, cocoa power, baking soda and powder, salt, sugar.)
  3. Beat in the butter and egg. Mix until dough comes together into a mass. This may not happen, it didn’t for me because my butter wasn’t quite room temperature in the middle, so it was just a crumbly bowl. I had to form the balls of dough for each cookie in my hand and then press flat. Use about one teaspoon of batter for each cookie.
  4. Flatten cookies onto cookie sheet that’s either greased or lined with parchment paper. If you want to, you can use cookie cutters to make perfect circles, but I didn’t because I was crumbling the cookies anyway so looks didn’t matter.
  5. Bake for 10 minutes at 375, and move to another cookie pan or a cooling rack to cool completely.
  6. Turn off the oven!

Oreo Filling:

  • 1/4 cup unsalted butter @ room temp.
  • 1/4 cup vegetable shortening (I’m a Crisco girl)
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla extract (not imitation!)
  1. In a bowl, put butter and shortening and at low speed, beat in the sugar and vanilla (in batches, not all at once, and alternating).
  2. Beat on high speed just until filling is fluffy. You’ll know it when you see it.
  3. With a piping bag (or if you aren’t a baker and don’t have one, get a ziploc bag and cut off the bottom corner just barely to make a point) and pipe small amounts of the filling into the center of a cookie, put other cookie on the top and press down. Too much and filling will explode, too little and it won’t reach the edges. So use about a teaspoon of filling for each cookie.
Oreo Cupcakes:
  • 3/4 C butter @ room temp
  • 2 1/4 C brown sugar (I used dark brown)
  • 8 oz dark chocolate (or unsweetened bakers chocolate, and again, Dagoba), melted
  • 3 large eggs, (separate the yolks into one bowl and whites into another)
  • 2 tsp vanilla extract
  • 2 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 3/4 C milk
  • 8 of the oreo cookies, crushed (put them in a ziploc bag and beat them with something heavy, I used a glass measuring cup)
  1. Preheat oven to 350.
  2. In a bowl, beat butter and sugar until fluffy.
  3. Mix in egg yolks.
  4. Mix in vanilla and chocolate.
  5. In another bowl, mix the flour, baking soda, and baking powder.
  6. Slowly add the flour mixture and milk to the butter/sugar mixture in alternating batches (I used three, meaning - bit of flour mix, then bit of milk, then bit of flour mix, then bit of milk, then rest of flour mix, then rest of milk).
  7. Gently, with a spoon, stir in Oreos.
  8. In yet another friggin’ bowl, whip egg whites until peaks form (it’ll get bubbly, then foamy, when it starts to hold the patterns and ripples of the mixer, it’s ready. When you pull the mixier out, there should little whips or ‘peaks’ of egg whites on them.
  9. It’s difficult to do, but gently fold the batter into the egg whites. The batter is thick and heavy, and the egg whites are delicate, and you don’t want to ruin them so you have to do it slowly and softly.
  10. Fill cupcake liners almost to the top.
  11. Bake for 20-25 minutes at 350 F, or use the toothpick test.
  12. Cool completely before frosting (these are super moist and will break and crumble if you attempt to frost them warm!

Oreo Frosting:

  • 8 oz package of cream cheese @ room temp
  • 1/4 C butter @ room temp
  • 3-4 C powdered sugar (I used three, the frosting will stiffen over time)
  • 1/2 tsp vanilla extract
  • 3/4 C crushed Oreos
  1. Whip cream cheese and butter until fluffy.
  2. Mix in powdered sugar one cup at a time. After about 3 cups if you’re not satisfied, add in 1/2 cup batches until you get to the consistency you like.
  3. Mix in vanilla extract.
  4. Gently stir (with a spoon!) in crushed Oreos.
  5. Frost the cooled cupcakes. And that’s it!

[adapted from the cupcake project blog]

Tags: cupcakes. recipe.
  1. rhiamazing reblogged this from abakkus and added:
    This is awesome n____n I’mma keep this on my page so I dun forget it!
  2. bicyclebuiltfortwo reblogged this from blissed
  3. serfuerte reblogged this from blissed and added:
    making these asap.
  4. toridanielle reblogged this from blissed
  5. abakkus reblogged this from blissed
  6. blissed posted this