OREO CUPCAKES

Ingredients
Chocolate Cupcake

• 1 1/2 cup all-purpose flour (6.75 oz, 191 grams)
• 1/4 cup unsweetened cocoa powder (0.71 oz, 20 grams)
• 1 teaspoon baking soda
• 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup brewed coffee* (240 ml)
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract
• 1/2 cup canola oil (120 ml)
• 1 cup granulated sugar (7 oz, 200 grams)
• 14 Oreo cookies
• Cookies and Cream frosting
• 6 oz white chocolate* chopped (170 grams, 1 cup)
• 8 oz cream cheese softened (226 grams, 1 cup)
• 4 oz butter unsalted and softened (113 grams, 1/2 cup)
• 5 cups confectioners sugar sifted (625 grams, 22 oz)
• 2 teaspoons vanilla
• 1/4 cup Oreo cookie crumbs

Instructions
Chocolate Cupcake

• Pre-heat the oven to 350ºF. Line a cupcake pan with cupcake liners or grease it with butter and flour.
• Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
• In another bowl, mix coffee, vinegar, vanilla and oil. Add the sugar and whisk to combine.
• Add the dry ingredients to the bowl. Whisk the batter briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
• Place one Oreo cookie on the bottom of each cupcake tin.
• Pour the batter over the Oreo cookies, distributing it evenly between the cupcake tins, and make sure to fill up to about 2/3 of the way. Bake for 15-20 minutes. Until a toothpick comes out clean, or when you can gently touch the top of a cupcake and it springs right back.
• Remove from the oven and let it cool.

Cookies and Cream frosting

• Pour the white chocolate into a microwave safe bowl. Microwave the white chocolate in 30 second intervals, whisking in between. Stir until it’s completely melted. Set aside to cool.
• In the bowl of a mixer, start creaming the cream cheese and butter together, by beating for a couple of minutes on medium speed.
• Once the cream cheese and butter are fluffy, add the melted white chocolate and keep creaming on medium speed until incorporated.
• Add 4 cups of confectioners sugar and mix on low speed until incorporated. Raise speed to medium, add vanilla, cookie crumbs, and mix until incorporated.
• If the buttercream seems runny and not stiff enough, keep adding more powdered sugar as needed.
• And if the buttercream is too stiff, add a couple of teaspoons of water, or milk, to help thin it out.
• Put the frosting in a piping bag fitted with tip of choice to pipe on your cupcakes.
• Pipe the frosting over cupcakes and top with an Oreo cookie.
• You can make homemade or use store-bought.
• Cupcakes will keep for a few days in the fridge. Though it will all probably be gone before that!

Recipe Notes

*Coffee: If you don’t want to use coffee, feel free to substitute for hot water. You can also add a teaspoon of espresso powder, or simply leave the coffee out altogether. The coffee’s function is to enhance the chocolate taste, making it richer and more intense.

*White Chocolate: Make sure to use good quality white chocolate, with at least 20% cocoa butter percentage. Store bought chocolate chips usually are not made of real white chocolate, so be careful with those. They won’t melt properly, and will separate and spoil your frosting. I use Callebaut white chocolate chips, which have 28% cocoa butter.

for more detail :www.piesandtacos.com

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