Ingredients
- For cupcakes:
- 2 1/3 c. all-purpose flour
- 1 c. unsweetened cocoa powder, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
- 2 c. firmly packed light brown sugar
- 2 tsp vanilla extract
- 4 eggs, at room temperature
- 1 1/2 c. buttermilk, at room temperature
- 24 oreos, one side twisted off and reserved for frosting
- For filling:
- 2/3 c. whipping cream
- 1 Tbsp powdered sugar (I just pulsed some granulated sugar in a mini food processor)
- 1/8 tsp vanilla extract
- 1/4 c. oreo cookie crumbs, made from reserved oreo sides
- For decoration:
- 1 recipe buttercream, tinted blue
- 1 small container of blue sugar sprinkles, place in a small bowl for dipping
- white candy melts
- oreos, halved with sharp knife
Preparation
Step 1
-Preheat an oven to 350 degrees.
-Place cupcake liners in cupcake pan.
-Place one oreo in each liner, cream side up.
-In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
-In another large bowl, using an electric mixer, beat the butter on medium speed until smooth.
-Gradually add the brown sugar and continue beating until fluffy.
-Beat in the vanilla.
-Add the eggs one at a time, beating well after each addition.
-Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
-Divide the batter between the prepared liners.
-Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes.
-Transfer the cupcakes to a wire rack and let cool for 15 minutes.
-Let the cupcakes cake cool completely before filling and frosting.
-Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
-Gently fold in the cookie crumbs.
-Scoop the mixture into a piping bag (or gallon sized Ziploc bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit.
-Frost the cupcakes with blue buttercream.
-Dip tops into blue sprinkles.
-Use white candy melts for eyes and half oreos for mouths.