Chocolate cupcakes with Oreo Swiss Meringue Buttercream
User Reviews
0.0
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Unrated
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Servings
12 cupcakes
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Course
Dessert
Chocolate cupcakes with Oreo Swiss Meringue Buttercream
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These moist chocolate cupcakes are topped with a decadent Oreo Swiss Meringue Buttercream. Top them with more Oreos and sprinkles for a fun treat!
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Ingredients
Chocolate Cupcakes
- 1/4 cup canola oil 60 mL
- 3/4 cup granulated sugar 150 g
- 1/3 cup chocolate 2 oz or 40 g
- 1/3 cup sour cream 80 g
- 1 egg large
- 1 cup all purpose flour 120 g
- 1/4 cup cocoa powder 25 g
- 1/2 teaspoon baking powder
- 1/4 teaspoon tsp baking soda
- 1/4 tsp salt
- 1/2 cup hot water
- 1 tsp instant coffee
Oreo Swiss Meringue Buttercream
- 180 grams egg whites about 6 large egg whites
- 360 grams granulated sugar
- 454 g unsalted butter 4 sticks
- 12-16 Oreo cookies plus more for decorating
Instructions
Chocolate Cupcakes
- Preheat oven to 350ºF.
- In a large bowl, mix together, the oil, white sugar, and melted chocolate. Add in the egg and beat for a couple of minutes. Next, add in the sour cream and mix until incorporated.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
- Line cupcake tin with cupcake liners (about 12-14).
- Bake at 350ºF for 15-18 minutes. Cupcakes are done when toothpick inserted comes out clean.
- Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Oreo Swiss Meringue Buttercream
- Separate the cream of 16 oreo cookies.
- Crush the cookies only in a food processor (or by adding the cookies to a ziploc bag and crushing with a rolling pin).
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).
- Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla, and oreo cream and continue to whip until smooth.
- Add in crushed cookie crumbs (sift them in if desired - see notes).
- Fill large piping bag fitted with desired tip with Oreo Buttercream.
Filling and Assembly
- Frosting can be piped using a large tip like a Wilton 1M tip or 2D tip. Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes
- Decorate with sprinkles and additional Oreo cookies.
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