Oreo Frosted Chocolate Cupcakes
You’ve got to make these cupcakes. The moist chocolate cupcake has a mild chocolate flavor. It can be made into three 8-inch layers for a stacked cake, or in a 9×13-inch sheet cake, or 24 standard cupcakes.
The Oreo cream frosting tastes just like the cream centers in an Oreo cookie. Honestly, they taste like an ultra decadent version of the creamy centers. I used my basic Decorator’s Icing for the frosting and folded in crush Oreo cookies. It is irresistible and very difficult to not eat this frosting straight from the bowl.
One tip I recommend when making this frosting, don’t crush the Oreos fine. Leave them a little coarse. As well, don’t mix them completely into the frosting, I prefer to leave it streaking where there are bits of Oreo showing and steaks for white frosting showing.
Ingredients
Oreo Frosting
Instructions
Directions for Frosting
For full instructions please see : www.callmepmc.com
The Oreo cream frosting tastes just like the cream centers in an Oreo cookie. Honestly, they taste like an ultra decadent version of the creamy centers. I used my basic Decorator’s Icing for the frosting and folded in crush Oreo cookies. It is irresistible and very difficult to not eat this frosting straight from the bowl.
One tip I recommend when making this frosting, don’t crush the Oreos fine. Leave them a little coarse. As well, don’t mix them completely into the frosting, I prefer to leave it streaking where there are bits of Oreo showing and steaks for white frosting showing.
Ingredients
Oreo Frosting
- 2 one lb packages powdered sugar
- 1 cup vegetable shortening
- 1/2 cup warm water
- 2 teaspoon vanilla extract
- 1 cup Oreo crumbs about 12 cookiesChocolate Cup Cake
- 5 eggs separated
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cup sugar
- 2 and 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
Directions for Frosting
- Process Oreos in a food processor into crumbs.
- Beat shortening until smooth. With mixer on low, add sugar 1 cup at a time. Blend each addition until smooth. Add water and vanilla and mix until smooth. If mixture is too thick add 1 T of water until desired consistency. Fold in cookie crumbs.
- Tip: Make beforehand and store in an air tight container until needed.
- Frost cookies. You can either spread frosting on with a cake spatula or decorator bag and tip. I used Wilton 4B frosting tip.Cupcakes
- Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
- Beat butter and shortening until creamy; gradually add sugar, beating well. Add eggs one at a time, beating until blended after each addition
- ...........................................
For full instructions please see : www.callmepmc.com
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