It has been waaaayy too long since I have blogged some cupcakes. Lately, I have been making my Vanilla Bean and Chocolate Xtreme cupcakes like crazy! No one seems to want to try something new!
Well, I decided to make some awesome Oreo cupcakes last night for Sean's co-workers. But my cupcake baking adventure had some mishaps... don't know what was wrong with me last night!
So I forgot to add the boiling water to the batter... but I lucked out because they still turned out delicious, just really dense! Because I forgot the water, I only got 24 cupcakes (versus the 30 that I was supposed to get!).
Then, I started making the frosting and forgot to add the sugar to the egg whites. I ended up with fluffy cooked egg whites instead of a nice swiss meringue buttercream. But I had enough eggs to do it over, and the second time it came out great! The only thing I would change would be to add more sugar; the frosting wasn't quite as sweet as I would like it to be.
Since shop n save didn't have mini Oreos, I topped them with shards of regular Oreos. I think that worked out just fine!
So here's the recipe. This came from A Cup Full of Cake.
(supposed to make 28-30)
- 3 cups flour
- 2 cups sugar
- 1/2 cup Hershey Special Dark Cocoa Powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 ounces bittersweet chocolate melted and cooled (I use 60% dark Ghirardelli)
- ½ cup plus 1 tbsp boiling water
- 3/4 cup vegetable oil
- 2 large eggs
- 2 tablespoons white vinegar
- 1 tablespoon vanilla
- 24-30 Oreos
|excuse my dirty pan!|
- Preheat oven to 350F with rack in the center.
- Carefully twist off one side of the oreo and place the half with the cream filling down, filling side up in the bottom of each liner (Save the tops to garnish)
- Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt) in a large bowl.
- In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color
- Add in the milk, vanilla, oil and vinegar and whisk/beat well
- Add in the melted and cooled chocolate and whisk/beat until combined well
- Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine.
- Add in the boiling water and mix again just to combine.
- Fill each cupcake liner 3/4 of the way with batter.
- Bake 15-18 minutes or until toothpick inserted in the middle comes out clean.
- Let cool for 5 min in pans and then remove carefully to a wire cooling rack. Cool completely before frosting
- 5 large egg whites
- 1 cup plus 2 tbsp granulated sugar
- 2 cups (4 sticks) unsalted butter, room temperature, cut into tablespoon sized pieces
- 1 1/2 tsp teaspoon vanilla extract
- pinch salt
- Oreo cookie crumbs (14 whole oreos, pulse in food processor until you get very fine crumbs)
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
|Stiff Glossy Peaks should look something like this|
3. Add the butter, one piece at a time, and beat until incorporated after each addition.
4. Switch to the paddle attachment, and beat on the low speed for a few minutes.
5. Add in the oreo cookie crumbs and beat to incorporate
6. Pipe onto cupcakes (I used Wilton #2D)
|My camera decided to add some crazy lighting effects to this one|
These were very rich, and the light airy frosting complemented the dark chocolate cupcake very nicely! And even with my little mess-ups they still turned out great. Now I wish I just had some more, I sent them all to work with Sean!