Actually Written: 24th September 2011
YAY, another birthday baking bash! Ok so, TT, she is one of the closest friends I
could ask for. And since I know her pretty well, I know of her love for Oreos.
Oreo this and that, there is nothing that compares to a good Oreo for her
(except maybe Caramel Cake…)
Anyway, I decided, since there is a cupcake theme going on for my birthday baking
(slightly!) to make her this Oreo cupcakes with a much trusted recipe from much
trusted Annie Eats!
Wait, hold on, just before I launch into this recipe, here are a few tips and tricks
and adjustments I made. And then I’ll get started on the frosting issues.
Firstly, if like me, you have a little leftover batter and make a little star (or any
shape, FINE) cake, the baking time will increase by approximately 3-5 minutes.
Secondly, these cupcakes do not overly spread and fall out over the rim of the
liner. The batter is very thick so I am guessing that is why, so be comfortable
in filling up your liners at least 3/4 if not a little more full. Lastly, the
Oreos placed on the bottom… that is hard. The whole ‘Twist, lick and dip’ thing
is not all that easy! To stop MOST (being the key word) breakages and getting
an even layer of cream for the cupcake bottom, slowly prise the two biscuits
apart with a knife.
Now, the icing. I hate making it. Of course the taste is good because it is cream, sugar
and chocolate. The colour was pretty. But give me a usual buttercream any day.
From now on, whipped cream will solely be used as whipped cream and not as a
frosting. I made the frosting to the T and it was so hard to manage! No
refrigeration was fixing it, no nothing! Sorry Annie =(
Another thing is make double the frosting for the full recipe – no jokes, there is not
enough to properly decorate the cupcake otherwise believe me! Lastly (I hope!),
remember cookie crumbs does not equal cookie crumbs. Truly proves the Oreos
until they are fine as to increase the pretty creamy purple colour of the
frosting and make it easier to pipe.
Ok so besides the little adaptations here and there and adding a completely different
frosting recipe, this/these recipe/s are tastebuds delight and look adorable
(more so when the frosting can be piped and not spooned…)
Be sure to try these (this way and no other) and enjoy!!!
Combination of recipes from Annie Eats
Makes: 24 cupcakes
- 24 Oreo
halves, with cream filling attached
- 2 1/3
cups plain flour
- 1 cup
unsweetened cocoa powder, sifted
- 1 1/2
tsp. baking powder
- 1/2 tsp.
- 1/2 tsp.
- 12 tbsp.
unsalted butter, at room temperature
- 2 cups
firmly packed light brown sugar
- 2 tsp.
- 4 eggs
- 1 1/2
cups buttermilk, at room temperature
- 20 Oreo
cookies, coarsely chopped
Preheat the oven to 180 degrees C Line two cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set
aside. In the bowl of an electric mixer, beat the butter on medium speed until
smooth. Gradually add the brown sugar and continue beating until fluffy,
scraping down the sides of the bowl as needed. Beat in the vanilla. Add the
eggs one at a time, beating well after each addition.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning
and ending with the flour mixture. Mix just until all the dry ingredients have
been incorporated. Gently fold in the chopped Oreos with a rubber spatula until
evenly incorporated, being careful not to over-mix.
Divide the batter between the
prepared cupcake liners. Bake until a toothpick inserted in the centre comes
out clean, about 18-20 minutes. Transfer the
cupcakes to a wire rack and let cool to room temperature.
If you still want to try Annie-Eats Frosting, check out her Oreo Cupcakes!
Recipes, I found two choices which I wouldn’t mind using either.
- http://www.cupcakeproject.com/2009/02/oreo-frosting-cream-cheese-is-key.html – A cream cheese frosting is always
creamy and delicious so with Oreos, what do you expect? I did swap butter for
shortening though for colour purposes.
- http://domesticpursuits.com/2009/04/21/oreo-cupcakes/ – Buttercream icing at its best but a
huge amount of sugar.
P.s – If you want to make it a Peppermint Cream Oreo theme, then use peppermint essence
instead of vanilla. If a strawberry cream, then use strawberry essence and make
a strawberry buttercream with Strawberry Cream Oreo crumbs in it. For Chocolate
Cream Oreos, I would whip up a ganache and make it a frosting after
refrigeration. Yea baby! I love possibilities!
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Little About Me!
I am crazy. Ok, so not the best way to start out huh?
But I am. I am a crazy, sugar addicted, chocolate loving 18 year old who has been baking and blogging for 2 years!
Won’t you join me?
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