Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup crushed Oreo cookies
For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined. Fold in the crushed Oreo cookies.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.
For the frosting, beat the butter with an electric mixer until creamy. Gradually add the confectioners' sugar, milk, and vanilla extract, and beat until smooth and fluffy. Fold in the crushed Oreo cookies.
Pipe or spread the frosting onto the cooled cupcakes. Garnish with additional crushed Oreo cookies, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40-45 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories: 375
Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 220mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 39g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the added salt by half.
- You can use low-fat milk instead of whole milk, but the cupcakes may be slightly less moist.
- You can use different flavors of Oreo cookies, such as mint or peanut butter.
Variations:
- You can add a tablespoon of instant espresso powder to the batter for a mocha flavor.
- You can add a teaspoon of cinnamon to the batter for a spiced flavor.
- You can use a different type of frosting, such as cream cheese frosting or chocolate ganache.
Tips and tricks:
- Make sure to crush the Oreo cookies into small pieces so they distribute evenly throughout the batter and frosting.
- Don't overmix the batter or the cupcakes may become tough.
- Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter or cake stand and dust them with cocoa powder or confectioners' sugar. You can also top them with additional crushed Oreo cookies or chocolate shavings.
Garnishes:
Crushed Oreo cookies, cocoa powder, confectioners' sugar, chocolate shavings, whipped cream, or fresh berries.
Pairings:
Milk, coffee, or hot chocolate.
Suggested side dishes:
Fresh fruit salad, mixed nuts, or cheese and crackers.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cupcakes are too moist, try reducing the amount of milk in the batter.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the frosting is too thin, add more confectioners' sugar until it thickens.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling food. Store the cupcakes in a cool, dry place to prevent spoilage.
Food history:
The first Oreo cookie was introduced in 1912 by the National Biscuit Company (now known as Nabisco). The cookies became popular in the United States and around the world, and have since been used in a variety of desserts, including cupcakes.
Flavor profiles:
The Cookies and Cream Cupcakes have a rich chocolate flavor with a crunchy texture from the crushed Oreo cookies. The frosting is creamy and sweet with a hint of vanilla.
Serving suggestions:
Serve the cupcakes as a dessert or snack.
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