Oreo Cupcakes 2 (Another Variation) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Ingredients:
1 1/2 cups crushed chocolate cookies |
1/3 cup melted butter |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup softened unsalted butter |
1 cup sugar |
1 cup firmly packed brown sugar |
4 eggs, room temperature |
6 ounces unsweetened chocolate |
1 cup buttermilk |
1 teaspoon vanilla |
1 cup whipping cream |
1 dash salt |
rounded 1/3 cup sifted flour |
1 cup softened butter |
4 cups sifted powdered sugar |
2 teaspoons vanilla |
remaining crushed cookie (optional) |
Directions:
1. Preheat oven to 350°F.
2. In a small bowl, sift together flour and baking soda; set aside.
3. In a large bowl, on medium speed, cream butter till smooth. Add sugars, and beat until fluffy, about 3 minutes.
4. Add eggs, one at a time, beating for 30 seconds after each. Add chocolate (easier when melted), mixing until incorporated.
5. Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla. Beat until well-mixed, but do not overheat.
6. In a separate small bowl, add crushed cookie and melted butter. Stir well, then add the mixture to the bottom of the cupcake papers. Push down until firm.
7. Scoop the batter into the cupcake papers, over the cookie bottom, until 3/4 full.
8. Bake for 20-25 minutes, until toothpick tester comes out clean.
9. Whipped Cream Frosting:.
10. In a medium sauce pan, combine cream, flour and salt, mix until lumps are dissolved.
11. Cook over medium heat, stirring frequently with a wooden spoon. Cook this until it's thick, and forms a paste like ball that comes away from the sides easily. Remove from pan and allow paste to cool.
12. After the paste is cooled, whip the mixture.
13. Whip into the paste the butter, then sugar, and vanilla, whipping till each ingredient is incorporated before adding the next.
14. Cool mixture, either by freezer or refrigeration, till it hardens.
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