I saw these adorable cupcakes on Annie’s blog a few months ago and immediately wanted to make them. For some reason, I just didn’t get around to it until recently. I discovered the holiday Oreos in my pantry with an expiration date in April so I knew I needed to use them to make these cupcakes before it was too late!
I brought these cupcakes to Shane’s office for his post-5K celebration a few weeks ago. They were a big hit with the kids and were gobbled up quickly but not before Shane grabbed one to try. He really enjoyed the whipped cream topping but thought the cake was a bit dense. These cupcakes have more of a devil’s food cake flavor (they reminded me of Devil Dogs) as compared to your typical chocolate cupcake. It does make for a nice contrast between the dense cake and the light frosting, but I think when I make these again I’ll try a different cupcake recipe.
Just one more thing….I got lazy when I made the frosting and crushed the Oreos in a Ziploc bag without giving a whole lot of thought to making sure I had really fine crumbs. It was a decision that backfired many times over. Apparently I left a few too many large crumbs, which kept getting stuck in my piping tip. It really slowed down the process since I had to keep taking my pastry bag apart to pick out the large crumbs. I know this probably seems like an obvious point, but in case anyone else is making these late at night like I did and not thinking clearly…..learn from my mistake and either use a food processor to grind the crumbs or do a thorough job in your Ziploc bag!
from Annie’s Eats
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
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
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.