Best Chocolate Cupcakes With Cream Cheese Oreo Buttercream Frosting Recipes

CHOCOLATE CUPCAKES WITH OREO BUTTERCREAM

Steps:

• Preheat the oven to 350°F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
• Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
• In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
• In a medium-sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
• Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
• Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
• As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
• The batter will be very thick.
• Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
• In the bowl of an electric mixer, beat butter until light and smooth.
• Slowly add 2 cups of confectioners sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.
• Add the remaining 2 cups of sugar, mix until combined.
• Fold in Oreo crumbs, mix until smooth. (reserve some for topping)
• Add milk 1 tablespoon at a time, until you get the consistency you desire.
• Using an ice cream scoop, drop a scoop onto each cupcake.
• Top with crushed Oreo cookies, hot fudge, or chocolate sauce (if desired).

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.