Oreo Cupcakes with cream filling
With two types of cocoa powder — unsweetened and black — these Oreo Cupcakes have the perfect amount of chocolate flavor, with just the right texture, and a cream filling to complete the homage.
FOR THE CUPCAKES, SIFT:
FOR THE FILLING, BEAT:
Preheat oven to 350°. Line a 12-cup muffin pan with liners and coat with nonstick spray.
For the cupcakes, sift together flour, sugar, black cocoa, unsweetened cocoa, baking powder, and salt.
Whisk together egg, buttermilk, oil, and vanilla in a measuring cup with a pour spout; whisk into flour mixture.
Combine hot water and baking soda, stirring to dissolve; whisk into batter until combined. Divide batter among cupcake liners.
For the filling, beat powdered sugar, shortening, milk, vanilla, and salt until smooth; transfer to a piping bag fitted with a round piping tip.
Pipe filling into cupcakes, by inserting the tip into cake tops and applying gentle pressure, until cupcakes just feel full (but not too full or cupcakes might crack).
For the frosting, process coarsely chopped Oreos in a food processor until fine. Add butter, powdered sugar, milk, and salt; process until smooth.
Pipe or spread frosting on filled cupcakes; top with a halved Oreo.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 48mg 16%
Sodium 364mg 15%
Carbs 59g 19%
*Percent Daily Values are based on a 2,000 calorie diet.