4 years ago10,000+ Views
Makes 15 cupcakes. Ingredients Cupcakes 3 ounces bittersweet chocolate, finely chopped 1/3 cup Dutch-processed cocoa 3/4 cup hot, strong-brewed coffee 3/4 cup bread flour 3/4 cup granulated sugar 1/2 teaspoon table salt 1/2 teaspoon baking soda 6 tablespoons vegetable oil 2 large eggs 2 teaspoons white vinegar 1 teaspoon vanilla extract 15 Oreo halves, with cream filling attached Oreo Buttercream 1 stick unsalted butter (room temperature) 1/2 cup I Can't Belive It's Not Butter 2 teaspoons vanilla extract 3 Tablespoons milk or heavy cream 4 cups powdered sugar 16 Oreos, finely crushed (I used my food processor) Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up. Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. For the frosting, cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes! (I garnished mine with fun sized mini oreos!)
you are very welcome.
I think its because of this weather that I am starting to feel like the perfect day would be a great cupcake like this and a hot cup of chocolate! Thank you for posting this @cupcakelady I will try it (soon I hope)