Oreos are the cookie that I never grew out of loving, and probably never will. To this day, an Oreo dipped into a cool mug of milk will always be one of life’s little treasures. Last year, I took these cupcakes to the house of one of Sam’s friends whom we were visiting and they were demolished in the blink of an eye. It was like something out of Jurassic Park.
I know it’s a big title to give this cupcake, but without hesitation I will say it is my favourite cupcake recipe of all. There, the cat’s out of the bag.
(Adapted from Scarborough Food Fair)
Ingredients:
(For the cake)
1/2 cup dutch cocoa powder
1 oz unsweetened chocolate, finely chopped
1 cup of boiling water
1 3/4 cups of flour + 2 tablespoons of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 cup of butter, room temperature, cut up into pieces
1 1/2 cups of packed light brown sugar
1/4 cup of creme fraiche
2 eggs
2 egg yolks
(For the frosting)
8 oz of cream cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/2 teaspoon of almond extract
2 cups of heavy cream
chopped Oreos for topping (if desired)
Instructions:
In a small heatproof bowl, combine the chopped chocolate and the cocoa powder. Pour the boiling water on top and stir until everything is thoroughly melted and combined. It now needs to cool to room temperature. Either let it sit for 4 hours, or place it in the fridge for an hour, stirring every 15 minutes.
Preheat oven to 350 F. In a large bowl, mix together flour, salt, baking soda and sugar. Then with a hand mixer beat in the butter until it loosely resembles a dough.
In a small bowl whisk together creme fraiche, eggs and egg yolks. Slowly pour the egg mixture into the flour mixture and stir until thoroughly combined. Lastly, add in your cooled chocolate mixture and mix until smooth and even. Pour the batter into your lined cupcake tins and bake for approximately 20 minutes. Let them cool in the tin for 10 minutes and then remove them to a wire rack to cool completely.
While the cupcakes are cooling make your frosting. Mix together cream cheese, vanilla, almond extract and sugar with a hand mixer. With the mixer still on, slowly pour in your heavy cream. Continue to mix until it holds stiff peaks. This will take a few minutes.
Frost your cupcakes and top them with chopped Oreos, if you want. (I will always say yes to more Oreo!)
