Chocolate Oreo Cupcakes with Cream Cheese Frosting
Ingredients
Batter
- 125 g softened butter
- 150 g sugar
- 1 packet vanilla sugar
- 2 eggs
- 180 g all-purpose flour
- a pinch of salt
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 75 ml milk
- 12 Oreo cookies, roughly chopped
Frosting
- 200 g heavy cream
- 100 g softened butter
- 200 g cream cheese
- 150 g powdered sugar
- 18 Oreo cookies
Preparation
Cream softened butter with sugar and vanilla sugar.
Mix in the eggs.
Preheat the oven to 180°C (160°C convection).
Whisk together flour, salt, cocoa powder, and baking powder.
Alternately add the dry ingredients and milk to the butter mixture, mixing until combined.
Roughly chop 12 Oreo cookies and fold into the batter.
Line a muffin tin with 12 paper liners.
Divide the batter evenly among the liners using an ice cream scoop.
Bake for about 25 minutes.
Let cupcakes cool completely.
Whip the heavy cream until stiff peaks form; set aside.
Beat softened butter with cream cheese and powdered sugar until smooth.
Separate 6 Oreo cookies into halves and scrape out the cream filling.
Add the cream filling to the butter mixture and beat until combined.
Place the cookie halves from the 6 separated cookies in a sealed plastic bag and crush into fine crumbs using a rolling pin.
Fold the cookie crumbs into the butter mixture.
Gently fold in the whipped cream.
Transfer the frosting to a piping bag fitted with a star tip.
Pipe a swirl of frosting onto each cooled cupcake.
Press one whole Oreo cookie onto the top of each cupcake for decoration.
Chill the cupcakes until ready to serve.
Tips
It is very important that the Oreo crumbs are very finely ground; otherwise, they may clog the piping tip.
