Chocolate Oreo Cupcakes

Ingredients

For the chocolate cupcakes:

• 1 cup (125 grams) all-purpose flour , spooned & leveled
• 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100 grams) light or dark brown sugar , packed
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (80 ml) canola or vegetable oil
• 1/2 cup (120 ml) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) boiling water
• 1 teaspoon instant espresso powder or instant coffee granules (optional, but recommended)

For the Oreo frosting:

• 1 cup (230 grams) unsalted butter , softened to room temperature
• 3 cups (360 grams) powdered sugar
• 2-3 tablespoons (30-45 ml) heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup finely crushed Oreo crumbs (about 9 Oreos)
• Optional: 16 mini Oreos

Instructions

To make the chocolate cupcakes:

• Preheat the oven to 350°F (177°C). Line two 12-count muffin pans (or one 24-count muffin pan) with 16 cupcake liners and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Then, add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
• Add the instant espresso powder (or instant coffee granules) to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin.
• Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
• Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

To make Oreo buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for about 1 minute or until smooth.
• Mix in the powdered sugar 1 cup at a time, making sure to mix well after each addition. Add the heavy whipping cream and vanilla extract and mix on medium-high speed until the mixture is well combined and creamy. Then, mix in the Oreo crumbs on low-medium speed until well combined, stopping to scrape down the sides of the bowl as needed.
• Pipe the frosting on the cooled cupcakes and top each one with a mini Oreo. Serve and enjoy!

 

Blackberry Lemon Cupcakes

Ingredients:

• 1 and 3/4 cups  cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup  unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract²
• seeds scraped from 1/2 of a vanilla bean
• 1/2 cup  full-fat sour cream at room temperature
• 1/2 cup whole milk at room temperature

Directions:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. 
5. Top with Buttercream frosting and a blackberry
   

For the Buttercream

•  1 cup fresh blackberries
•  1 tablespoon water
•  1 tablespoon lemon juice
•  1 cup 2 sticks butter, softened
•  4 cups powdered sugar
•  2-4 tablespoons heavy cream or milk
•  1 teaspoon vanilla
•  pinch of salt
• Additional blackberries for garnish if desired

Instructions

• To make the buttercream, place the blackberries, lemon juice and water in a small saucepan. Heat on medium heat stirring occasionally until the blackberries soften and release their juice. Crush the blackberries and continue to cook the mixture on the stove to reduce it. When the mixture coats the back of the spoon, remove from the heat and strain the mixture in a fine mesh strainer to remove the seeds and fruit. You should have roughly 1/4 cup of liquid. Let cool completely
• Beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla, blackberry reduction and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy. Pipe the frosting onto cooled cupcakes and garnish with a blackberry if desired.

Dulce De Leche Cupcakes

Ingredients:

• 1 and 3/4 cups  cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup  unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract²
• seeds scraped from 1/2 of a vanilla bean
• 1/2 cup  full-fat sour cream at room temperature
• 1/2 cup whole milk at room temperature

Directions:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. 
5. Pipe in some dulce de leche after the cupcake is cooled and frost with vanilla buttercream frosting and drizzle with more dulce de leche.
   

    Vanilla Buttercream

   Yield: 2.5 cups

   Ingredients:

   • 1 cup unsalted butter, softened to room temperature
   • 4 - 5 cups  confectioners' sugar
   • 1/4 cup  heavy cream
   • 2 teaspoons pure vanilla extract
   • salt, to taste

   Directions:

   1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
   2. Cover tightly and store for up to 1 week in the refrigerator.

Killer Cupcakes

 4 - one ounce squares semisweet chocolate
1 tsp vanilla
2 sticks butter
4 eggs
1 ½ cups sugar
1 cup flour

Filling
8 oz cream cheese softened
1/4 cup sugar
1 egg beaten
dash of salt
3/4 Cup semi-sweet chocolate chips (I used mini chocolate chips - and thought they were so cute.)

Makes about 20-22 cupcakes.  Preheat oven to 350 degrees.   Line muffin tins with paper cupcake liners. In top of a double boiler over simmering water, (I just put the chocolate and butter and vanilla in a regular pan right on the heat - but watched it really closely).  Melt chocolate with vanilla, butter.  In large bowl beat the eggs until thick and add the sugar.  Beat in the flour.  Fold in the butter chocolate mixture.  Spoon into tins filling the cups 2/3 full.

Filling - Mix the cream cheese, sugar, egg and salt until just blended.  Stir in the chocolate chips.  Drop a rounded teaspoon of filling onto the top of each cupcake.  Bake for 30 minutes.

Photo cred blisstree.com