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  • Writer's pictureJessica

Oreo Cupcakes





Tools + Supplies

  • muffin pan

  • cupcake liners

  • food processor

  • stand mixer with whisk and paddle attachments

  • icing bag with filling tip and star tips

  • sauce pan

Ingredients

  • 2.5 cups all-purpose flour

  • 1.5 tsp baking powder

  • .75 cup of dark cocoa powder

  • 1 tsp baking soda

  • 1.75 cups granulated sugar

  • 2 large eggs

  • 1 tbsp vanilla extract

  • 1 cup sour cream

  • .5 cup canola oil

  • whole container of oreos

  • .75 cup milk

  • .5 cup heavy cream

  • .5 cup dark chocolate chips


Instructions

  • Preheat oven to 350.

  • Put entire container of Oreos in food processor and pulse until fine sand texture

  • In a medium bowl, combine flour, cocoa powder, baking powder, and baking soda.

  • In stand mixer with paddle attachment combine sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.

  • Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.

  • Scoop a large spoonful of Oreo crumbs into each cupcake liner

  • Divide batter into cupcake liners, on top of Oreo crumbs, and bake for 25-30 minutes.

  • Let cupcakes cool completely before decorating.

  • On stovetop, make a chocolate ganache. Mix equal parts chocolate chips and heavy cream over medium heat until smooth. Add several large spoonfuls of Oreo crumbs. Once cool, fill cupcakes using piping bag and filling tip.

  • Top with whipped cream cream cheese icing (add most of the Oreo crumbs you have left during mixing process) and sprinkle with Oreo crumbs





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