Oreo cupcakes with Oreo buttercream
Preppy Kitchen · ♥ 8.9K likes · 186.4K views · 9 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup Oreos
Heat the oven to 350F and chop about a cup of Oreos into smallish pieces.
- 240 g all-purpose flour
- 200 g granulated sugar
- ¼ tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
Combine flour, granulated sugar, baking soda, baking powder and salt in a large bowl and mix.
- 1 tsp vanilla extract
- 120 ml milk
- ½ cup sour cream
Add vanilla extract, milk and sour cream to the whites and whisk.
- 170 g unsalted butter
Cream the room temperature butter in the mixer on its own to give it a head start.
Reverse creaming: mix the dry ingredients into the butter for a minute or two, scraping down, until the texture is a crumbly wet sand and the flour is coated in fat.
Beat in the wet mixture on low until just combined; a few streaks are fine.
Line the cupcake tin with paper liners and divide the batter evenly with a triggered scoop, making 12.
Bake at 350F for 15 to 20 minutes, until puffed, the edges just golden and the centers set.
- 120 g crushed Oreos
- 342 g unsalted butter
Crush the Oreos for the frosting by fine chopping or in a bag with a rolling pin.
- 4 cup powdered sugar
- 1 tsp vanilla
- ¼ cup cold heavy whipping cream
Add the powdered sugar and mix on low, then the vanilla, drizzling in the cold heavy whipping cream while it mixes.
Mix on medium or medium low a couple of minutes until fluffed, scrape down, then add the crushed Oreos and mix on low for three seconds only, finishing by hand.
Pipe with a round tip from the middle outward to a cone, or scoop the frosting on with a big triggered scoop, and sprinkle crumbs on top.