It began with a misunderstanding at the boyfriend’s office. “Mini cupcakes in the Oreo area” was read as “Mini Oreo cupcakes”, and resulted in a disappointed Oreo fanatic. The guys sort of hacked their own Oreo cupcakes, and sent me pictures. Of course I took it as a challenge. Who wouldn’t?
The hardest part of these cupcakes was finding the tiny Oreos. Turns out, you need to go to a really large grocery store – the kind that has sixteen types of everything because they have the space for it. My neighborhood doesn’t have those. I wound up at a Safeway on the other side of town. These come in little tiny bags of about ten, inside boxes with ten bags. I guess I’m not the target audience there?
Oreo Chocolate Cupcakes
This recipe usually makes 75-80 mini cupcakes. Are you looking for macros because I gave you one? It was about 128 calories, 18g carbohydrates, 6g fat, and 1g protein.
For the cake:
1 cup boiling water
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup unsalted butter
3/4 cup granulated sugar
1 1/4 cups dark brown sugar
4 extra large eggs
2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 jar of marshmallow fluff
Set aside about 20 mini Oreos, neatly sliced in half if you’re making full size cupcakes.
Prepare about 40 if you’re making minis.
All the remaining Oreos from the box
1 cup very soft unsalted butter
1 vanilla bean
1 tsp vanilla extract
2 lbs powdered sugar
1/4 cup whole milk
Preheat the oven to 350°F, then get started by making a chocolate paste – stir the cocoa powder into the boiling water until completely smooth and dissolved. Let it cool a bit, then stir in the vanilla extract and milk, and set aside.
Combine the flour, baking soda, and salt in another bowl and stir lightly.
Cream the butter with both sugars until uniform and fluffy, then add the eggs one at a time. Once fully combined, add the chocolate mixture and flour in batches. Try to end with the flour. Mix until just combined.
Fill mini cupcakes with almost 2 teaspoons of batter, and full size cupcakes with a heaping tablespoon of batter – I usually use spring loaded ice cream scoops in these sizes, and I’m kind of lost without them. Minis bake up in about 15 minutes. Full size take about 25 minutes.
When cupcakes are cooled, fill a piping bag with marshmallow fluff. Pipe a bit into each cupcake, and add a tiny bit to the top. Note: using too much marshmallow in a very warm kitchen is how I wound up overflowing marshmallow on some cupcakes. You just need a bit, about 1/4 teaspoon on top. The goal of the marshmallow is to mimic the cookies’ creamy filling with something that won’t feel dry. Try to use enough that anyone biting into a cupcake will find it, but not so much that it becomes the focus.
Before you make the frosting, make sure you have half a mini Oreo set aside for each cupcake. Then smash all the cookies you have left. Put them in a blender or spice grinder, or chop them as finely as you possibly can. Use the whole cookie, including the filling. Whip the softened butter and gradually add the first 2 cups of powdered sugar. Beat in the vanilla, then the Oreo crumbs. Once the Oreo crumbs are fully incorporated, slowly add the rest of the sugar. When the frosting gets too stiff, add a tablespoon or so of milk to smooth it back out.
Be careful piping this frosting – any large crumbs might get caught in the tip of your pastry bag. Keep some toothpicks on hand to clear any blocking cookie chunks as needed.