Dessert Recipes Tasty Treats

Oreo Cupcakes

oreo cupcakes

While not technically a Halloween recipe, the oreo cookie goodness tucked in these cupcakes is practically sinful (in the very best of ways). And for that, I feel it’s appropriate. The best part? Remove the witches hat cupcake toppers (how cute are they?!) and you could easily make these year round. Fair warning: there’s a good chance you will. They’re already in regular rotation around here and I’m not even going to apologize for it. Enjoy!

ps – How we’re celebrating this year

oreo halloween cupcakeshalloween cupcakes

Oreo Cupcakes
Serves 18
A wonderful childhood treat made better
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
339 calories
38 g
49 g
20 g
3 g
9 g
94 g
179 g
28 g
0 g
10 g
Nutrition Facts
Serving Size
94g
Servings
18
Amount Per Serving
Calories 339
Calories from Fat 176
% Daily Value *
Total Fat 20g
31%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 49mg
16%
Sodium 179mg
7%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
6%
Sugars 28g
Protein 3g
Vitamin A
7%
Vitamin C
0%
Calcium
3%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE CUPCAKES
  2. 3 oz. good quality bittersweet chocolate, finely chopped (I used Bakers)
  3. 1/3 cup unsweetened dutch processed cocoa powder
  4. 3/4 cup boiling water
  5. 3/4 cup bread flour
  6. 3/4 cup sugar
  7. 1/2 tsp. salt
  8. 1/2 tsp. baking soda
  9. 6 Tbsp. vegetable oil
  10. 2 large eggs
  11. 2 tsp. vanilla extract
  12. 2 tsp. white vinegar
  13. 18 Oreo cookies
  14. FOR THE FROSTING
  15. 5 Tbsp. all purpose flour
  16. 1 cup milk
  17. 1 1/2 tsp. vanilla extract
  18. 1 cup butter, softened
  19. 1 cup granulated sugar
  20. 1 cup crushed Oreos (10-12 oreos)
Instructions
  1. Pre-heat your oven to 350 degrees. Line cupcake pans with paper liners. Place an oreo cookie in the bottom of each liner.
  2. In a large bowl, mix together the chocolate, cocoa powder and water. Mix until chocolate is melted and incorporated. Place in fridge to chill for 20 minutes or so.
  3. In a separate bowl, combine the flour, sugar, salt and baking soda.
  4. Grab the cooled chocolate, and whisk in the vegetable oil, eggs, vinegar and vanilla. Pour the dry ingredients into the wet an stir to combine.
  5. Pour batter into each paper liner until it's 3/4 full.
  6. Bake for 18 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely on wire rack.
  7. While your cupcakes are cooling, prepare the frosting by combining the flour and milk in a small saucepan over medium-low heat. Whisk consistently until it thickens. Remove from heat, pour into a small bowl and place in fridge until completely cooled.
  8. In a separate bowl, cream together the butter and sugar. Add in the vanilla and mix until combined. Add the thickened milk mixture and mix on high for three minutes, or until frosting is light and fluffy (it should look and feel like whipped cream). Mix in crushed oreos.
  9. Frost your cooled cupcakes, sprinkle more crushed oreos on top, and enjoy!
beta
calories
339
fat
20g
protein
3g
carbs
38g
more
lark & linen http://www.jacquelynclark.com/
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