Although I am not ashamed to use box mixes for many baking endeavours, I found this recipe in EVERYDAY FOOD Magazine and could not resist trying a cupcake with a whole Oreo inside.
Because these treats were going to my son’s class I felt I needed to change the frosting so it was not pink. These would be especially cute at a baby shower with the pink frosting and I wonder if you could use blueberry jam and get blue…..
Anyway, these were super easy to put together and I even doubled the recipe in my bowl. I used a small ice cream scoop to distribute the batter and definitely used more than the tablespoon suggested in the recipe. I just felt more was needed to cover the Oreo. They are smaller than a traditional box mix cup cake and are flatter too. However, the fluff frosting more than makes up for that.
For my frosting I eliminated the raspberry preserves and just added more vanilla extract and confectioners sugar to the desired sweetness.
|Pipe out of a Ziploc|
Doubling the frosting may not have been necessary. I had a lot left over and felt I put a generous amount on each cupcake. Maybe 1 1/2 recipes of the frosting would be better. Also I made these the night before and they were just fine. The recipe suggests serving immediately but unless I wanted to experiment for the first time with the frosting at 6am b/f school I was willing to take the chance. I did not put them in the fridge but in the cooler basement.
I could have served them just like the recipe…
But thanks to my sister who I was talking to while on the phone, I crushed up some Oreos for decoration.
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 large egg plus 1 large egg yolk
- 1/2 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- 12 cream-filled chocolate sandwich cookies
- 3 tablespoons seedless raspberry jam
- 3 cups marshmallow topping
- 1/3 cup confectioners’ sugar
Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners’ sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)