Rich and moist chocolate cupcakes topped with the best Oreo frosting in the world. This is one recipe everyone must try!
First chocolate cupcake recipe on this blog and I’m in love with it. Chocolates are something I dream about..like a million other people so it should come as no surprise that I absolutely LOVED these cupcakes. These dense dark chocolate cupcakes are great on their own.. but when you top them with my Oreo frosting it will be impossible to just have one of these..or two. I have no idea how many times I went to refrigerator to have something and ended up with a cupcake in my hand. They’re like magnets! No kidding 😛
My Oreo frosting will make anyone go weak in the knees.. this coming from a person who’s not a frosting fan. I’ve never loved buttercream frosting mainly because they tend to be over sweet but not in this case. My frosting is just enough sweet and is clearly the show stopper.
I know I don’t have the best piping skills..none at all..so please don’t judge me! :p I’m learning to pipe but I never get the nozzle right ! Why don’t you share you piping secrets if you have any..I’d love to know! Here’s the recipe for the cupcake and frosting, let me know when you make these! 🙂
RECIPE: Dark Chocolate Cupcakes with Oreo Frosting
Makes: 12 cupcakes Prep Time: 15 minutes Baking Time: 20 minutes
For the Dark Chocolate Cupcakes
- All Purpose Flour (or maida), 1 1/2 cup or 200 grams approx.
- Cocoa Powder, 1/2 cup
- Baking Powder, 1 teaspoon
- Salt, 1/4 teaspoon
- Softened Butter, 1/2 cup or 100 grams
- Sugar, 1 1/2 cups or 300 grams approx
- Eggs, 1 egg + 1 yolk
- Vanilla Essence, 2 teaspoon
- Buttermilk, 1/2 cup or 120 ml
- Strong Coffee, 1/2 cup (1 teaspoon of coffee in 120 ml of water)
For the Oreo Frosting
- Whipping Cream, 2 tablespoon (I use Rich’s whipping cream)
- Unsalted Butter, slightly softened, 1/2 cup or 100 grams.
- Icing Sugar, 1 cup or 125 grams approx.
- Vanilla Essence, 1 teaspoon
- Oreos, 5-6 crushed
For the cupcakes
Preheat oven at 180 degrees Celsius for 10 minutes while you grease your muffin pan and liners.
Sift together flour, cocoa powder, baking powder and salt. Keep aside.
In a separate bowl, whisk butter until light and fluffy (for about 3-4 minutes by hand or 2 minutes by mixer). Add in the sugar and whisk until properly combined about 2-3 minutes.
Add in the eggs and whisk again until everything comes together properly followed by vanilla essence.
Add the dry ingredients that you set aside in step 2 to this mixture little by little alternating with buttermilk and coffee. Mix until everything is combined and you have a smooth batter. DO NOT OVERMIX or your cupcakes will be tough.
Pour the batter into the muffin liner until 2/3rd full. Bake at 180 degrees Celsius for 17-20 minutes (depends on the depth of your cupcake). Keep checking for doneness 15 minutes into baking by inserting a skewer in the centre. If it comes out clean with a few crumbs your cupcakes are done, if not bake for a few more minutes and check again.
Let the cupcakes cool completely before frosting.
For the Oreo frosting
Whisk whipping cream and butter until it forms stiff peaks. This should take around 3-4 minutes or more depending upon the temperature of your ingredients. Make sure they’re cold, or you’ll have a hard time making the frosting set. I used a hand mixer to whisk which made it a whole lot easier to achieve the stiff peaks.
Add the icing sugar and vanilla essence. Whisk until everything is combined and you have a stiff icing. Fold in the crushed oreos (DO NOT MIX VIGOROUSLY; softly fold them) and chill for at least half hour.
Pipe the frosting onto the cooled cupcakes. To decorate, cut an Oreo into two pieces with a sharp knife and put it on top of the frosting.
The cupcake recipe is from Gimme Some Oven. The Oreo frosting recipe is an original by Sugar & Spice by Radhika.
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