It’s a friend’s birthday today and when I asked what type of cake / cupcake I should make as a present, it was suggested something oreo themed, as he really like Oreos. I guess that just goes to show that even if you are 50 years old, you can still be a kid at heart.
(White Chocolate Cupcakes with Chocolate and Oreo Butter Cream Frosting)
for the cupcakes
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons table salt
1 cup granulated sugar
1 1/2 sticks unsalted butter, softened but slightly cool, cut into 12 pieces
3 large eggs
3/4 cups milk
1 tablespoon white chocolate extract
for the chocolate frosting
1 cup unsalted butter (2 sticks), Softened to room temperature
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
for the Oreo frosting
1 cup (2 sticks) unsalted butter, softened to room temperature
4-5 cups confectioners’ sugar
1/2 cup milk
2 teaspoons pure vanilla extract
6 tablespoons Oreo cookies, finely crushed
You will also need: 12-16 Oreo cookies (I used the Oreo thins)
For the cupcakes: Preheat oven to 350F. Line a muffin pan with paper baking cups and set aside.
In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Add the butter, one piece at a time, and combine until the mixture resembles coarse sand. Add the eggs, one at time, and mix until fully combined. Add the milk and chocolate extract, increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.
Fill the lined muffin cups three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 12-15 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make your frostings. For the chocolate, cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a stiffer consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
For the Oreo, cream butter, 2 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Add in the crushed Oreo cookies. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar.
Decorate as desired, either with a duel fitted piping kit or one on the bottom and then the other frosting on top. Garnish with Oreo cookies.