Oreo Locco Cupcakes

Name: Oreo Locco Cupcakes
Ingredients: 18 pieces Double Stuff Oreo; 1 Tablespoon Instant Coffee; 180 grams Hot Water; 85 grams Bittersweet Chocolate (at Least 60%); 40 grams Alkalized Cocoa Powder (I Use Valrhona); 70 grams Bread Flour; 20 grams Cake Flour; 3 grams Salt; 2 grams Baking Soda; 80 grams Oil (vegetable Or Canola); 150 grams Super Fine Sugar; 2 Large Eggs; 2 teaspoons Apple Cider Vinegar; 2 teaspoons Pure Vanilla Extract

14 ingredients

5 steps

Ingredients

18 pieces Double Stuff Oreo
1 Tablespoon Instant Coffee
180 grams Hot Water
85 grams Bittersweet Chocolate (at Least 60%)
40 grams Alkalized Cocoa Powder (I Use Valrhona)
70 grams Bread Flour
20 grams Cake Flour
3 grams Salt
2 grams Baking Soda
80 grams Oil (vegetable Or Canola)
150 grams Super Fine Sugar
2 Large Eggs
2 teaspoons Apple Cider Vinegar
2 teaspoons Pure Vanilla Extract

Directions

1

Preheat oven to 170°C, or 150°C for fan-assisted oven. Prepare pans with cupcake liners and place 1 whole Oreo cookie in each well. I always use Double Stuff Oreo for more cream but you can use whatever type of Oreo you want.
2

Dissolve coffee in hot water. In a large mixing bowl, combine bittersweet chocolate, cocoa powder, and coffee. Whisk until all pieces of chocolates have melted and mixture is smooth. Set aside to cool.
3

While chocolate mixture is cooling, sift together flours, salt, and baking soda. Set aside.
4

In your mixing bowl, combine oil and sugar until sugar dissolves. Add eggs, apple cider vinegar and vanilla extract. Add semi-cooled chocolate mixture and mix for a minute or two.
5

Combine dry mixture with wet ingredients and whisk just until combined. Pour batter over Oreo-filled cupcake liner and bake for 17-18 minutes.