Oreo Cupcakes

A textural Odyssey

This recipe comes from the Preppy Kitchen blog. The recipe can be found here: https://preppykitchen.com/cookies-and-cream-cake/. I have not altered it, although I have made cupcakes so have made notes for cupcakes. This recipe makes 12 cupcakes, but the buttercream makes enough for 24, so I doubled the cake recipe here. I had more than enough ganache and icing for 24 cupcakes. Plus, more cupcakes.

Ingredients:

For the Cake:

2 cups/240g plain flour

1 cup/200g sugar, granulated or caster

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp kosher salt

3/4 cup/175g unsalted butter at room temperature

3 egg whites

1 tsp vanilla extract

1/2 cup/133g sour cream at room temperature

1/2 cup/113g whole milk at room temperature

1 cup/120g crushed/chopped Oreos

For the Ganache:

1 cup / 200g semisweet or plain chocolate chips

1/2 cup/110g double cream

1 tsp vanilla extract

For the Buttercream:

1 1/2 cup/340g butter at room temperature

5 cups/600g confectioners' sugar

1 1/3 cups/165g crushed Oreos

Up to 1/4 cup/60g double cream

pinch salt

Instructions:

I advise making the ganache first so that it has time to set and cool while you make the cake.

For the Ganache:

In a double boiler over medium heat, whisking occasionally, heat the cream until scalding and small bubbles form around the outside.

Keep an eye on it, it will burn and smell terrible.

Add the chopped chocolate and let sit for 1-2 minutes.

Whisk until smooth.

Whisk in vanilla extract.

For the Cake:

Line a muffin tin and preheat the oven to 350˚F/180˚C.

In a standing mixture fitted with a paddle attachment, beat butter until light and fluffy.

Sift in the dry ingredients and beat into the butter until well incorporated, scrape the bowl at least once. The mixture should look like big crumbs.

Whisk the wet ingredients together in a medium bowl.

Add the wet to the butter mixture and mix until just combined.

Mix in the crushed Oreos at the very end and mix until just combined.

The batter will be lumpy, this is fine.

Fill the cupcake liners about 2/3 full.

Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean.

For the Icing:

Beat the butter until light and fluffy.

Slowly sift in the confectioners' sugar and continue beating.

Sugar will splash everywhere, it is a good idea to cover a bowl. In a stand mixer, the best solution I have found is just to use a tea towel. Again, a Preppy Kitchen trick.

Drizzle in cream and beat until you have a spreadable buttercream

Mix in the crushed Oreos.

For the Assembly:

Using a small knife (or a cupcake corer if you have such a frivolous device), cut a small bit out of the top of each cupcake.

Using a spoon or a piping bag, put ganache into the centre hole until level.

Let sit so the ganache can harden a little bit.

Using a palette knife, spread the icing over the cupcakes

DO NOT attempt to pipe the oreo buttercream. I try every time, I never learn and it is a stressful mess.