Chocolate. Vanilla. Oreos….doesn’t get better than that.
These cupcakes are the perfect balance between light and dense. The cake batter, with bits of Oreos mixed in, is light and airy. It’s the yogurt that helps in making the cake supremely soft and moist. I always use, and recommend, Nestle Unsweetened Yogurt in my baking. It’s thick and creamy, and doesn’t smell like the open yogurt you buy from local shops do. Bring it to room temperature and beat it a little before using.
Made just with butter, sugar, cocoa, and milk; the milk chocolate frosting swirled on top is jam-packed with chocolate flavor, and is so smooth and satiny it’s almost like mousse.
Top it all off with some more Oreos and you’re good to go.
Make these! Now!
Cookies and Cream Cupcakes with Milk Chocolate FrostingPrep Time: 15 minutes Yields: 18 cupcakesCook Time: 20 minutesIngredients:CUPCAKES1 and 2/3 cups (210g) flour1/2 teaspoon baking powder1/4 teaspoon baking soda1 cup (200g) granulated sugar1/2 cup (115g) butter, melted2 egg whites1/4 cup (60g) plain yogurt*3/4 cup (180ml) milk2 teaspoons vanilla essence1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)MILK CHOCLATE FROSTING 6 tablespoons (90g) butter, softened to room temperature2 and 1/2 cup (330g) icing’ sugar2/3 cup (80g) cocoa powder1 teaspoons vanilla essence6 Tablespoons milk4-5 crumbled OreosDirections:To make the cupcakes: Preheat oven to 180 degrees C. Line a muffin tray with cupcake liners.In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.In another bowl, melt the butter. Whisk in the granulated sugar. Mixture will be gritty. Allow to cool a little. Then, vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined.Slowly whisk the wet ingredients into the dry ingredients until no lumps remain.Gently fold in the Oreos.Divide batter among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.To make the frosting: Beat the butter on high speed until smooth and creamy. Turn speed to LOW and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.These cupcakes are best at room temperature, can be stored in the refrigerator for up to 5 days.Notes:*Any plain yogurt would do. I use and recommend Nestle unsweetened yogurt.Recipe source: Sally’s Baking Addition |
my frosting turns out a little grainy no matter how much i grind the sugar. is yours the same?
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Nope. Mine is super smooth. Make sure the grinder isn’t wet or anything, that makes the sugar clump together…
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if you eat the frosting alone is it still really smooth?
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Yep.
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Can we add salted instead of unsalted butter because, that’s the only one available?
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Oh yes. I personally use salted butter most of the time too.
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Can we bake this as a cake instead of cupcakes?
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Yes you can. Will make for a 9 inch one layer cake.
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Super..thanx..oh and when u say whisk or rather vigorously whisk..as in with an elecrric mixer or hand whisk..
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The electric mixer with the whisk attachment. You could use a hand whisk too… but it’d be very tedious and will take you longer.
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Can you make these for my birthday? ^^ they are the best.
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I thought you wanted the bundt cake for your birthday..
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