If you haven’t noticed by now, we are into sweets and, for us, cupcakes are always the answer for a social gathering!
Oreo Cupcakes
from
Annie’s Eats
Cupcakes
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 teaspoons vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature
Whipped Cream Frosting
1 3/4 cups plus 2 tablespoons heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookie crumbs
Garnish
24 Oreo cookie halves
Preheat oven to 350 F. Line 24 muffin cups with paper liners.
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, being careful not to overmix.
Divide the batter between the prepared cups. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a rubber spatula.
Transfer the whipped cream to a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.
Makes 24 cupcakes.
