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CHOCOLATE CUPCAKES & OREO FROSTING

SCROLL DOWN FOR THE RECIPE AND FULL VIDEO, FOR THE RECIPE IN NORWEGIAN CLICK HERE;

Hi, sweet readers today it is October 1 how the time just flies by.
One thing that I know about my readers and from the followers on my Instagram is that they love anything with Oreo and Chocolate.

These chocolate cupcakes are topped with dark ganache, that is so smooth and delicious, I would recommend using a good quality chocolate when making this.

I topped some of these with just pastel sprinkles and some of them I topped them with hagelslag.
Hagelslag is chocolate sprinkles from the Netherlands that we use on our sandwich, the chocolate sprinkles are soft and just melts in your mouth, it pairs so well with the dark chocolate cupcake and ganache, giving it a lovely crunch each time you take a bite.

I also made one version have I spread the ganache on top, and pipped Oreo frosting on top; the oreo cream is made with mascarpone, whipped cream, powdered sugar, vanilla and of course finally crushed cookies.
The Oreo frosting is so light and delicious; it is like eating ice cream.

Watch the video below how to make these cupcakes.

ingredients

CHOCOLATE CUPCAKES

  • 3/4 CUP (170 G) UNSALTED BUTTER ROOM TEMPERATURE
  • 1 â…“ CUP (300 G) SUPERFINE OR GRANULATED SUGAR
  • 4 LARGE EGGS, ROOM TEMPERATURE
  • 2 CUPS + 1 TABLESPOON (225 G) ALL-PURPOSE FLOUR, SIFTED
  • 3/4 CUP (85 G) UNSWEETENED COCOA POWDER, SIFTED
  • 3/4 TS. TEASPOON BAKING SODA
  • 1/4 TS. TEASPOON SALT
  • 1 CUP (236 ML) HOT EXPRESSO COFFEE
  • 1 CUP (236 ML) HEAVY WHIPPING CREAM, ROOM TEMPERATURE
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT

 

 GANACHE

  • 1 CUPS (250 ML) HEAVY CREAM
  • 40 GRAM RUNNY HONEY
  • 7 OZ. (200 G) DARK CHOCOLATE (66% COCOA SOLIDS)
  • 75 GRAM  BUTTER, DICED

 

OREO FROSTING

  • 2 . CUPS (500 ML) HEAVY CREAM, COLD
  • 1 CUP (240 G) MASCARPONE, COLD
  • 1 3/4 CUPS (195 G) POWDERED SUGAR, SIFTED*
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 2 CUPS FINELY CRUSHED OREO COOKIES, SIFTED AND PACKED

 

DECORATION

  • CHOCOLATE SPRINKLES
  • PASTEL SPRINKLES
  • OREO COOKIES

 

 

Start by preparing the ganache first; 

  1.  Place the chocolate and diced butter in a medium bowl.
  2. In a saucepan, combine cream and honey
  3. Bring to a boil over medium-high heat.
  4. Pour the cream over the chocolate and butter.
  5. Immediately stir with a whisk until smooth and shiny.
  6. The chocolate will often settle, so scrape the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps
  7. Cover the bowl with plastic wrap.
  8. Allow the ganache to sit at room temperature until it reaches a spreadable consistency.
  9. For a quicker spreadable consistency place the bowl when cooled in the fridge and stir the ganache at times.

 

preparation for the chocolate cupcakes.

  1.  Preheat the oven to 350.F (180.C).
  2. Line two cupcake pans with 18 paper cup liners.
  3. Sift the flour, unsweetened cocoa powder, baking soda and salt in a bowl twice, and set aside.
  4. In a bowl of a standing mixer, cream the butter and the sugar together until light and fluffy, about six minutes.
  5. Add the eggs, one at a time, mixing slowly after each addition, but for no longer than 30 seconds.
  6. When adding the last egg also add the vanilla bean paste.
  7. Slowly add half the flour mixture to the butter mixture and add the hot coffee, beat slowly until well incorporated, but for no longer than 30 seconds.
    1. Add the remaining flour mixture, followed by the heavy cream and mix on medium speed until just combined about 1 minute.
  8. Scoop the batter into baking cups (the batter will be runny) so that each cup is about. 3/4 full, I use a standard size ice-cream scoop for this.
  9. Bake for 25 minutes or until a cake tester is inserted into the center of a cupcake comes out clean.
  10. Transfer the pans to a wire rack to cool for 1 minute.
  11. Remove cupcakes from baking pans to wire cooling rack, and let cool completely.

 

preparation for the oreo frosting; 

  1.  In a bowl whip the heavy cream, mascarpone, powdered sugar and vanilla bean paste fluffy with a whisk.
  2. Blend in crushed Oreo cookies using a spatula to combine,
  3. Don’t blend it too much or the frosting will look too gray
  4. Spread ganache on cooled chocolate cupcakes, and pipe oreo frosting on top.
  5. Watch the video above how to decorate the cupcakes in 3 different ways.

 

Check back soon for a new recipe, have a beautiful day you all.
Love Manuela xo

You can also find the recipe in My English book ”  Love Manuela ” order your copy here or order your copy on Amazon.

 

 

 


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About Mary Ellen Bellusci

Mary Ellen Bellusci is a longtime resident of Baltimore, Maryland... A foodie, traveler, writer, and pursuer of happiness.

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