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Gorgeous chocolate cupcakes with such a delicious cookies & cream frosting from the kitchens of
fiory
Made these while at work. Love how they came out.
Take any chocolate cake recipe that you like, I used a basic devil's food cake recipe that you can find pretty much anywhere, and when the batter is completely finished mixing, crumble up a good sized portion of oreos into the batter. I used probably 2-3 packages worth but this was for a big batch (nearly 60 cupcakes) so use your own discretion on how much oreo to add to the batter. Then bake, normally at 350 degrees for about 15 minutes or so.
Afterward, make buttercream; I usually go with Swiss buttercream which is 1 part Egg Whites and 2 parts Sugar as the ratio. For this, I used 1lb of egg whites, and 2lbs of sugar. Whisk it over a water bath until it comes together, isn't too grainy, and is pretty hot, almost like bath water. Then stick it on a mixer with a wisk attachment and let it go. Once it fluffs up to full volume (takes a good few minutes, so don't be in a rush! It should look like whipped cream almost) start adding SOFT BUTTER in small chunks. The buttercream is done when the mixture in the bowl is soft and fluffy. For the recipe above, I use probably about 5lbs of butter. Once it's all done, keep it going for a few minutes and add Clear Vanilla Extract. You can use the normal vanilla extract, you just have to add it when your cooking the eggs and sugar first before you start mixing,otherwise the butter cream will come out slightly brown.
Lastly, when the cupcakes are cooled down, dollup the buttercream on the top of the cupcakes, and sprinkle a little bit of oreo cookie crumbles on top to give it that cookies and cream look. And that's all there is to it. :) Yum
Made from scratch by me. :) These were made while I was at work though, so the recipe is one for bulk, not one for your normal 'at home' baking...
Allergy warning – recipe contains dairy & egg products
Gorgeous chocolate cupcakes with such a delicious cookies & cream frosting from the kitchens of
fiory******************************Made these while at work. Love how they came out.
Take any chocolate cake recipe that you like, I used a basic devil's food cake recipe that you can find pretty much anywhere, and when the batter is completely finished mixing, crumble up a good sized portion of oreos into the batter. I used probably 2-3 packages worth but this was for a big batch (nearly 60 cupcakes) so use your own discretion on how much oreo to add to the batter. Then bake, normally at 350 degrees for about 15 minutes or so.
Afterward, make buttercream; I usually go with Swiss buttercream which is 1 part Egg Whites and 2 parts Sugar as the ratio. For this, I used 1lb of egg whites, and 2lbs of sugar. Whisk it over a water bath until it comes together, isn't too grainy, and is pretty hot, almost like bath water. Then stick it on a mixer with a wisk attachment and let it go. Once it fluffs up to full volume (takes a good few minutes, so don't be in a rush! It should look like whipped cream almost) start adding SOFT BUTTER in small chunks. The buttercream is done when the mixture in the bowl is soft and fluffy. For the recipe above, I use probably about 5lbs of butter. Once it's all done, keep it going for a few minutes and add Clear Vanilla Extract. You can use the normal vanilla extract, you just have to add it when your cooking the eggs and sugar first before you start mixing,otherwise the butter cream will come out slightly brown.
Lastly, when the cupcakes are cooled down, dollup the buttercream on the top of the cupcakes, and sprinkle a little bit of oreo cookie crumbles on top to give it that cookies and cream look. And that's all there is to it. :) Yum
******************************Made from scratch by me. :) These were made while I was at work though, so the recipe is one for bulk, not one for your normal 'at home' baking...
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 148.6 kB
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