OREO®-FILLED CUPCAKES

Oreo®-Filled Cupcakes image

Chocolate cupcakes with creamy filling. Oreos® inside the cupcakes and in the frosting as well as decorating the cupcakes give these cupcakes a cookies-and-cream flavor and texture.

Provided by AllieGeekPi

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 1h40m

Yield 24

Number Of Ingredients 17

Ingredients

1 cup strong brewed coffee
1 cup unsalted butter, at room temperature
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
⅔ cup sour cream
2 large eggs
¼ cup mini chocolate sandwich cookies (such as Oreo® Mini)
1 cup unsalted butter, softened
1 cup shortening
8 cups confectioners' sugar
6 fluid ounces heavy cream, or more as needed
2 teaspoons vanilla extract
¼ teaspoon salt
48 mini chocolate sandwich cookies (such as Oreo® Mini)

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Combine coffee and butter in a large saucepan over medium heat; bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
Whisk flour, sugar, baking soda, and salt together in a large bowl.
Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until combined. Slowly add coffee mixture; mix until just combined. Add flour mixture; beat until just combined. Fill the prepared muffin cups 1/2 full with batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor; pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.
Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.
Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.

Nutrition Facts : Calories 618.8 calories, Carbohydrate 81.4 g, Cholesterol 69.2 mg, Fat 32.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 15.5 g, Sodium 291.7 mg, Sugar 64.5 g