Since I'm new to this baking from scratch business, I lined up my suspects before I started doing anything, it makes me feel in control of the situation:
Okay, I felt a bit overwhelmed with the amount of stuff on my counter, but hey...no turning back now! Step One: Make the batter and take deep breaths.
For the batter, I used took Hershey's Perfect Chocolate Cake Recipe and cut it directly in half as I wanted 12-15 cupcakes instead of 30. As I've noticed with most baking things, combining the dry and adding the wet is the way to go. Maybe you guys already knew this, but hey I was a box cake mix girl until recently so just smile and nod at my baking epiphanies. Instead of boring you with a boring step by step, enjoy the photo montage (the actual recipe is at the end of the post):
Once the batter was all done, I placed 10 Oreo cookies in my mini prep to make Oreo dust to put in the bottom of each cupcake liner:
I scooped 6 cupcakes worth of batter into the tin. As for the other half, I added peanut butter chips so that I would have peanut butter Oreo cupcake batter. Here's what they looked like before going into the oven:
And this is what they looked like when they came out, not sure why the chocolate oreo ones formed a little dome on top....any insight on this phenomena is welcome:
While the cupcakes cooled, I decided to tackle the Oreo icing. At first I wanted to make an Oreo and peanut butter oreo icing but decided the peanut butter chips in the cupcakes would be enough peanut butter flavor. To make the Oreo icing, I just combined butter, coca powder, confectioners sugar, and milk until smooth. After it was smooth, I added some pulverized Oreo cookies and a bit of vanilla flavoring.
When all was said and done, these were my cupcakes before the cupcake monster got them:
All in all, I was pleased. My cupcakes looked like cupcakes and I did it all from scratch! The only thing that I would do differently next time is cut the peanut butter chips up or melt them entirely before adding them to the batter, they don't really melt the way chocolate does so the chips are a bit intimidating (but delicious):
Aside from that these cupcakes were a hit and if you're so moved you can find the recipe for the batter and icing at the end of this post :) Its perfect for a split household, but even if you choose not to make the peanut butter version, the half-recipe is a lifesaver if you do not want to be stuck with 30+ cupcakes!
Oreo Cupcakes and Oreo Frosting
Yield: 6 oreo Cupcakes, 6 Peanut Butter Oreo Cupcakes
The Goods (pardon the ghetto-ness, I don't have a scale)"
- 1 cup sugar
- 1/2 cup + 6 tablespoons flour
- 6 tablespoons of coca powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup of milk
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla
- 1/2 cup of boiling water
- 1 cup (add more or less to your taste) of Reese's Peanut Butter Chips--whole or melted
- 10 finely crushed Oreo cookies
- Preheat oven to 350 degrees and place cupcake liners in a muffin tin
- Whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl
- Add eggs, milk, and vanilla and beat on medium speed for 2 minutes
- Stir in boiling water, don't fret...the batter is supposed to be thin
- Scoop out enough batter to fill 6 cupcake liners.
- Stir in peanut butter chips (whole or melted) to remaining batter, then portion the remaining 6 cupcakes
- Bake for 20-30 minutes or until a toothpick comes out clean when cake is poked.
- Allow cupcakes to cool completely on cooling racks before frosting
- 1 stick of unsalted butter
- 1/3 cup of coca powder
- 3 cups powdered sugar
- 1/3 cup of milk
- 1 teaspoon of vanilla extract
- 10 finely crushed Oreo cookies
- Melt butter in a large bowl
- Stir in coca
- Alternately add powdered sugar and milk while beating on medium speed to consistency (if needed, add a bit more milk)
- Stir in vanilla and Oreos