Oreo Cup Cakes
They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :)
Estimated Cooking Time: About 25 to 30 minutes
Ingredients
- 1 package Oreo Cookies, regular size
- 1 package Mini Oreo Cookies, for decoration (optional)
- 1 package chocolate cake mix (mix according to directions on box)
- 8 ounces cream cheese, room temperature
- 1/2 cup butter (1 stick), room temperature
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
cupcake liners
- Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
- Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
- Finding quality ready-made pumpkin desserts can be tricky, but why go searching for one when you can make your own? Dark chocolate combined with the sweet flavors of pumpkin and cinnamon make for a delectable fall treat! These cupcakes also contain a surprising ingredient that makes the cakes moist and delicious: coconut oil. Enjoy!
Spiced Chocolate Cupcake With Creamy Cinnamon-Pumpkin Frosting
- 1 cup light soy milk
- 1 cinnamon stick
- 1 1/4 cups all-purpose flour
- 1/4 cup plus 1/8 cup unsweetened cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup sugar
- 1/4 cup coconut or vegetable oil
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 cup vegan margarine
- 1/4 cup vegan cream cheese
- 2 1/2 Tbsp. pumpkin purée
- 3 cups confectioners’ sugar
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2-1 tsp. freshly grated nutmeg
A few drops of red and yellow food colors (to make orange) Sprinkles, optional
• Pour the soy milk into a small saucepan and add the cinnamon stick. Bring to a boil, then turn off the heat and let the cinnamon steep for about 10 to 15 minutes. Remove the cinnamon with a spoon once the soy milk is at room temperature.
• Preheat the oven to 350ºF. Lightly coat a cupcake pan with cooking spray and place liners in the hollows.
• In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the sugar, oil, and the vanilla and almond extracts to the soy milk. Whisk until well combined.
• Slowly pour the wet ingredients into the dry, whisking until smooth. Do not over-mix. Ladle the batter into the liners until they are about three-quarters full.
• Bake for 18 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
• Place the vegan margarine, vegan cream cheese, and pumpkin in a medium-size bowl. Beat with a hand mixer until creamy and smooth. Sift in 1 cup confectioners’ sugar and beat until well combined. Sift in the second cup and beat. Repeat for the third cup. The frosting should be thick.
• Add the vanilla extract, cinnamon, nutmeg, and food coloring. Beat until well combined. Taste to make sure it’s spiced properly—it should taste primarily of pumpkin! Cover with plastic wrap and store in the fridge until ready to use.
• Once the cupcakes are completely cool, spread on the frosting and decorate with optional sprinkles.
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