Oreo®-Filled Cupcakes recipe
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Ingredients
- 1 cup strong brewed coffee 1 cup unsalted butter, at room temperature ¾ cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups white sugar 1 ½ teaspoons baking soda ¾ teaspoon salt ⅔ cup sour cream 2 large eggs ¼ cup mini chocolate sandwich cookies (such as Oreo® Mini) 1 cup unsalted butter, softened 1 cup shortening 8 cups confectioners' sugar 6 fluid ounces heavy cream, or more as needed 2 teaspoons vanilla extract ¼ teaspoon salt 48 mini chocolate sandwich cookies (such as Oreo® Mini)
Nutrition Info
- 618.8 caloriescarbohydrate: 81.4 gcholesterol: 69.2 mgfat: 32.9 gfiber: 1.8 gprotein: 3.8 gsaturatedFat: 15.5 gservingSize: -sodium: 291.7 mgsugar: 64.5 gtransFat: : -unsaturatedFat: : -
Directions Oreo®-Filled Cupcakes
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Combine coffee and butter in a large saucepan over medium heat, bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
Whisk flour, sugar, baking soda, and salt together in a large bowl.
Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment, beat until combined. Slowly add coffee mixture, mix until just combined. Add flour mixture, beat until just combined. Fill the prepared muffin cups 1/2 full with batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor, pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.
Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.
Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.