For a United Way fundraising auction at work, I put up four Fridays worth of baking for the winner to share with their office-mates. This week I tried a recipe that Annie at Annie’s Eats had made a few weeks ago…
They turned out great! I haven’t made filled cupcakes in forever, apparently this recipe said you could just pipe the filling in, however as Annie commented on her blog, they were just too dense. I used the cone method instead. I went with mini’s when I found mini-Oreo cookies at the store. I really like one or two bite desserts, you get the flavour and treat factor without eating a gigantic cupcake high in all the stuff you’re not supposed to eat too much of!
So thank you to Annie and to Dinner with Danielle (whom Annie got the idea from). I will definately be making these again…perhaps with a drizzling of caramel – would add a little complementary salty flavour to the equation.
For the cake:
2 1/3 cups all-purpose flour
1 cup unsweetend cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
1 1/2 cups buttermilk, at room temperature
For the “frosting”:
2 cups plus 2 tbsp. whipping cream
6 tbsp. powdered sugar
1 tsp. vanilla extract
1/2 cup Oreo cookie crumbs
56 mini-Oreo cookies
- To make the cupcakes, preheat the oven to 350 degrees F.
- Line two cupcake pans with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until smooth.
- Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla.
- Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
- Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
- Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 0-12 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
- To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
- Cut the tops of cupcakes off in a cone shape, reserve tops.
- Scoop the mixture into a pastry bag and fill cupcakes – top with set aside tops.
- Pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie.
Yields 56 mini cupcakes