CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

I made these for my son’s 8th birthday to take to school. They turned out moist and the best butter cream frosting I have ever made. I did however use milk chocolate and did not add Oreos in as my son is very picky. It turned out to be just the right amount of chocolate for my picky son:)

I made these cupcakes a couple of times and the first time they turned out brilliant. Cooked perfectly and were moist inside. The second time I made them, the tops of the cakes shrunk away from the patty pans and the top went crumbly like a Brownie…does anyone know what would cause this? Made them again, and they turned out perfect.

Made this frosting tonight for oreo cupcakes and it is heaven! Tastes JUST like oreo cheesecake. Ate some with a spoon. YUM!!!

The preparation was a bit time consuming, particularly with waiting for the chocolate to cool down. I did swap the water for thickened cream and white sugar for brown, for a richer cupcake. The result was a winner with everyone and presented well also.

Yes, I shouldn’t decide on that yet and just wait and see what kind of posts that do better 🙂 But with my first recipe image on my new blog Instagram account today has really helped growing the account today, guess people really like foodies 🙂

Found your lovely blog through Instagram as I am looking to find some great baking blogs to follow. I’m just starting my blog The Bright Mama which I will focus on great and sinple recipes combine with lifestyle and motherhood content. It’s so much fun to bake, so I’m a little scared that recipe content will take over the blog *haha*
But as I’ve just started my blog, I need to see what works and which posts that people like more and see if bake recipes are their thing or my other content 🙂

These were fabulous!I made a batch for my Birthday to share with some girlfriends. Everyone was impressed by how fancy they looked. And you’re right the butter cream frosting is what makes it.

that Oreo buttercream is everything! Love the use of buttermilk in the cupcakes. One of the best chocolate cupcake recipes I’ve used. Definitely keeping it in the mix!

INGREDIENTS:

CUPCAKES:

1 1/3 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups white sugar
2/3 cup brown sugar
4 eggs
1/3 cup water
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup vegetable oil

FROSTING:

1 (8 ounce) package cream cheese, at room temperature
7 tablespoons butter, at room temperature
1 teaspoon vanilla extract3 cups confectioners’ sugar18 chocolate sandwich cookies (such as Oreo®)2 tablespoons milk, or more as needed.

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
Whisk eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and mix well. Add egg mixture to the bowl with the flour mixture and mix well until no dry ingredients remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners’ sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

source:allrecipes.com