Oreo Cupcakes

By Texaschef11

Ingredients

• 3 Cups Flour
• 2 Cups Sugar
• 1/2 Cup Unsweetened Cocoa Powder, best quality possible
• 2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Whole Milk
• 1/2 Cup Bittersweet or Semisweet Chocolate, melted and cooled
• 1/2 Cup and 1 Teaspoon Boiling Water, have this ready to go
• 3/4 Cup Vegetable or Canola Oil
• 2 Eggs, room temperature
• 2 Tablespoons Vinegar, not wine vinegar
• 1 Tablespoon Vanilla
• 1 Package of Regular Size Oreo's and 1 Package of Mini Oreo's

Preparation

Step 1

1. Preheat oven to 350. Prepare the cupcake tin with paper baking cups, and carefully twist off one side of the Oreo and place one in the bottom of each cupcake liner with the cream side up. Use the regular size Oreo for the regular size cupcake, and use the mini Oreo for the mini cupcakes.
2. Whisk together the 5 dry ingredients in a medium size bowl; flour, sugar, cocoa powder, baking soda, and salt.
3. In a large bowl with a hand mixer, or in the bowl of your Kitchen Aid, whisk the eggs together until slightly thicken and a pale color.
4. Add the milk, vanilla, oil, and vinegar, beat until combine
5. Add in the melted chocolate and beat until combine. Be sure to scrape down the sides.
6. Add all of the dry ingredients to the wet ingredients and mix just to combine.
7. Add the boiling water and mix just to combine. Be sure to scrape down the sides.
8. Fill the cupcake liners 3/4 of the way full.
9. Bake for 15-18 minutes for the regular size, and a little bit less for the minis, about 13-15 minutes or until a toothpick comes out clean.
10. Let the cupcakes cool completely before frosting.


Oreo Swiss Meringue Buttercream adapted from Martha Stewart

Ingredients:
1 1/2 Cup Sugar
6 Egg Whites
Pinch of Salt
1/4 Teaspoon Cream of Tartar
2 Cups of Butter, unsalted and room temperature, cut into tablespoons
1 1/2 Teaspoons Vanilla
Oreo Cookie Crumbs (12-14 whole Oreo's and the cookie tops from cupcakes, pulse in food processor until it is fine crumbs, or I just put them in a Ziploc back and crushed them myself with something heavy because I don't have a food processor. The smaller pieces would have been better for piping the frosting but that's okay.)

This recipe makes enough to frost a 2 layer cake or frost 24 or more cupcakes, depending on the amount of frosting per cupcake...
Directions:

1. Heat sugar and eggs: Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heat-proof mixing bowl. Set bowl over (not in) simmering water, and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes. (Heating the eggs relaxes their proteins, enabling the eggs to whip up higher and more quickly; the sugar also melts, for a silky smooth consistency.) Test by rubbing between your fingers; the mixture should feel smooth.
2. Whip meringue: Attach bowl to a standing electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
3. Mix in butter: Reduce speed to medium-low; add butter 2 tablespoons at a time, beating to incorporate fully after each addition. Don't worry if the buttercream appears curdled at this point; it will become perfectly smooth again with continued beating. After all the butter has been incorporated, beat in vanilla.
4. Finish: Switch to the paddle attachment. Add the Oreo crumbs and beat on the lowest speed to reduce air bubbles, 3 to 5 minutes. Let stand, covered with plastic wrap, at room temperature. (If not using the same day, transfer to airtight containers and store in the refrigerator up to 3 days or the freezer up to 1 month. Before using, bring to room temperature; beat with paddle attachment on the lowest speed until smooth and pliable, about 10 minutes.)
5. I frosted the cupcakes with a large pastry bag and a 1M tip, and added another mini Oreo on top for decoration.
6. Enjoy!!!