Onward: Oreo cupcakes!
I have a confession. I hate taking pictures for my blog without natural daylight. This might explain my lack of posts lately. The sun’s not completely up by the time I head off to work and it’s definitely set by the time I get home from work – frustrating. ANYWAYS, I finally have a post for you (don’t worry Carol, my post for the vegetable and polenta bake will be up soon!). It’s to commemorate my last day with my company (soon-to-be former company)! I’ve thoroughly enjoyed the people I’ve worked with and will miss baking for them. I’m sure they’ll miss the snacks I bring in, but I’m hoping my new company will also enjoy the treats. 😀 So, onward to a new chapter in my journey! SO EXCITED FOR MONDAY!
I saw these cupcakes on Pinterest and followed the link to this site. LOVE. I just had to make them for my last day. There were a few changes I had to make though. The original recipe called for a box cake mix – not really my thing, I try to bake from scratch as much as I can (even though I understand how quickly baking can go with a box mix). So, I turned to my chocolate cupcake recipe for the cake part of the recipe. BUT, I decided to make a couple more changes to my chocolate cupcake recipe – I used cake flour instead of all purpose (all purpose works well too!) and coconut oil instead of vegetable oil. The cake flour makes the cupcakes a little denser, almost fudge-y. I used this cake flour substitute because I don’t have cake flour just lying around in the pantry whenever I need it – it’s my go-to until I post the substitute on my site. NOW, please note that my cupcake recipe usually makes 24 cupcakes. But, when you add oreo bits to it, you have more batter to go around! I had 34 cupcakes. I you don’t need or want that many, cut the recipe in half. But really, you’ll want to have that many on-hand. You might just have a resident mouse (read: M) to polish off a good number of them behind your back. 🙂
So, how do they taste? AMAZING. A dense chocolate cake filled with little bits of Oreo cookies (for some nice crunch) with a wonderful surprise Oreo at the bottom of the cookie (almost like a crust!). The cream cheese topping is perfect – a creamy compliment to the fudge-y chocolate. YUM! Although, be careful, you might OD on chocolate after these. Have fun, enjoy and celebrate with me today as I move onward! 😀
What you need:
2 cups cake flour
1 cup unsweetened cocoa powder
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup coconut oil
2 large eggs
2 tsp vanilla extract
1 cup sour cream
1 cup coffee, room temperature
(or use water with 1 tbsp inst. coffee dissolved in it)
2 packages Oreo Cookies, regular size
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
What to do:
- Preheat oven to 350F. Line 34 muffin cups with paper liners, place a full-size Oreo in each liner.
- In a large bowl, sift together flour and cocoa powder. Whisk in sugar, baking soda, baking powder and salt.
- In another large bowl, whisk together vegetable oil, eggs, vanilla extract, sour cream and coffee. Add to dry ingredients and stir until well combined and no streaks of flour remain visible.
- Take the remaining Oreos from that first package of Oreos and coarsely chop. Add to cupcake batter. You can always chop up more and add them to the batter if you prefer.
- Divide evenly into prepared pans.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool cupcakes on a wire rack completely before frosting.
- Cut 9 Oreos into fourths. You could halve them if you want, I just didn’t want to run out of Oreos at the time (I didn’t run out). These are the Oreos you’ll use to decorate the cupcakes (I didn’t want to buy mini Oreos).
- Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop 10 regular-sized Oreos very fine (again, you can add more cookie crumbs if you really wanted). Add to frosting. After cupcakes have cooled frost and decorate with quartered Oreos.