Small-batch Oreo Cupcakes
Ingredients
The cupcakes
-
6
pieces
Oreos, divided
-
2
tablespoons
unsalted butter
-
2
tablespoons
chopped semi-sweet chocolate
-
1 ½
teaspoons
vegetable oil
-
¼
cup
all-purpose flour
-
2
tablespoons
cocoa powder
-
½
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
1
large
egg yolk
-
¼
teaspoon
vanilla extract
-
2
tablespoons
milk
-
2
tablespoons
hot coffee or water
The frosting
-
2
tablespoons
unsalted butter
-
1
ounce
cream cheese
-
1
cup
powdered sugar
-
1
teaspoon
milk or cream
The topping
-
3
tablespoons
chopped chocolate
Instructions
- Preheat the oven to 350°F and line the cupcake pan with 4 liners, placing 1 full Oreo in each cup.
- Melt the butter, chocolate, and vegetable oil in a microwave-safe bowl, stirring until smooth and set aside to cool.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the sugar, egg yolk, and vanilla until combined, then mix in the cooled chocolate mixture.
- Add the flour mixture and combine, then stir in the milk and coffee until smooth.
- Pour the batter into the cupcake cups, filling them ⅔ full, and bake for 16 to 19 minutes.
- Once baked, cool the cupcakes on a rack for 15 to 20 minutes before frosting.
- For the frosting, combine the Oreo filling, butter, and cream cheese, then mix in the powdered sugar and cookie crumbs.
- Adjust the consistency with milk or cream as needed, then pipe onto the cooled cupcakes.
- Melt the chocolate for drizzling and garnish each cupcake with an Oreo quarter.
Nutrition Facts (estimated)
Servings
4 cupcakes
Calories
460
Total fat
24g
Total carbohydrates
56g
Total protein
6g
Sodium
200mg
Cholesterol
30mg
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