Oreo Cream Cupcakes

Name: Oreo Cream Cupcakes
Ingredients: FOR THE CHOCOLATE CUPCAKES:; 2 cups Cake Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Baking Soda; 1 cup Unsweetened Cocoa Powder; 1/8 teaspoons Salt; 5 Tablespoons Unsalted Butter, Softened; 2-1/4 cups White Sugar; 3 whole Eggs; 1 teaspoon Vanilla Extract; 1-1/2 cup Buttermilk; 1/2 cups Mini Chocolate Chips; _____; FOR THE OREO CREAM FILLING:; 1/4 cups Unsalted Butter, Softened; 1/4 cups Vegetable Shortening (crisco); 2 cups Powdered Sugar; 2 teaspoons Vanilla Extract; _____; FOR THE OREO BUTTERCREAM FROSTING:; 3 sticks Unsalted Butter, Softened; 2 teaspoons Vanilla Extract; 24 ounces, weight Powdered Sugar; 2 Tablespoons Milk; 12 whole Finely Crushed Oreo Cookies

25 ingredients

10 steps

Ingredients

FOR THE CHOCOLATE CUPCAKES:
2 cups Cake Flour
1 Tablespoon Baking Powder
1/4 teaspoons Baking Soda
1 cup Unsweetened Cocoa Powder
1/8 teaspoons Salt
5 Tablespoons Unsalted Butter, Softened
2-1/4 cups White Sugar
3 whole Eggs
1 teaspoon Vanilla Extract
1-1/2 cup Buttermilk
1/2 cups Mini Chocolate Chips
_____
FOR THE OREO CREAM FILLING:
1/4 cups Unsalted Butter, Softened
1/4 cups Vegetable Shortening (crisco)
2 cups Powdered Sugar
2 teaspoons Vanilla Extract
_____
FOR THE OREO BUTTERCREAM FROSTING:
3 sticks Unsalted Butter, Softened
2 teaspoons Vanilla Extract
24 ounces, weight Powdered Sugar
2 Tablespoons Milk
12 whole Finely Crushed Oreo Cookies

Directions

1

For the chocolate cupcakes:
2

Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the buttermilk; beat well. Fold in chocolate chips. Fill the muffin cups 2/3 full.
4

Bake for 15 to 20 minutes in the preheated oven on the center rack, or until a toothpick inserted into the cake comes out clean. Let cool in the tin for 5 minutes then transfer to a cooling rack and allow to cool completely.
5

For the Oreo cream filling:
6

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
7

For the Oreo buttercream frosting:
8

Cream butter and vanilla until light and fluffy. Gradually add powdered sugar until well combined. Add the milk and beat until nice and combined. Fold in the Oreos last.
9

To assemble the cupcakes:
10

Cut holes in the top middle of the cupcakes (I used a frosting tip and twisted until it came out easily). Spoon in a small amount of Oreo cream, then frost the top with the Oreo frosting.