Oreo cupcakes

Photo Courtesy of http://kirbiecravings.com

Oreo cupcakes | Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes

Oreo Cupcakes

(adapted from Bakergirl)
Ingredients

3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Frosting

2 1/2 cups heavy cream
3 1/2 tablespoons sugar
6 Oreo cookies, finely crushed
15 Oreos for the top of each cupcake

Instructions

Preheat oven to 350°F and line a muffin pan with cupcake liners.
Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans before frosting.
For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and sugar. Beat on medium-high speed until the whipped cream holds stiff peaks. Crush 6 oreo cookies in a food processor. Gently fold in the cookie crumbs with a spatula.
Using the decorating piping tip, take the round end and press into the middle of the cupcake to scoop out part of the middle section of each cupcake. Pipe some frosting to fill the middle of each cupcake and then frosting the top of the cupcakes. Garnish with Oreo cookies.

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Many thanks to Kirbie's Cravings | A San Diego food blog sharing restaurant reviews and recipes.

Related link:
http://buddingbaketress.blogspot.com/2011/03/oreo-cupcakes.html

Oreos

Photos Courtesy of seriouseats.com

Cook the Book: Gluten-Free Oreos | Serious Eats : Recipes

GLUTEN-FREE OREOS

Ingredients

serves about 2 dozen sandwich cookies

* Dry Ingredients
* 1 cup white rice flour
* 1/4 cup cornstarch
* 1/4 cup sweet rice flour
* 1/3 cup Dutch process cocoa powder
* 1/2 teaspoon baking powder
* 3/4 granulated sugar
* 1/8 teaspoon salt
* Wet Ingredients
* 1/2 cup (1 stick) cold butter, cut into eight pieces
* 1 egg
* 2 tablespoons milk
* Filling
* 4 tablespoons vegetable shortening (if you can't tolerate shortening, use 4 tablespoons butter)
* 2 cups confectioners' sugar
* 3 tablespoons water
* 1/2 teaspoon vanilla extract

Procedures

1.In the bowl of a food processor, combine the dry ingredients. Pulse to combine. Add the cold butter and pulse until no large pieces of butter remain. Add the egg and milk. MIx until a dough forms. (The dough should form a ball and 'swirl' around the bowl of the food processor.) If the dough is dry, add 1 to 2 teaspoons of milk and mix to form a dough.
2.Divide the dough in half and pat each half into a round. Wrap each dough tightly in plastic wrap. Chill the dough for 4 hours or over night.
3.Preheat the oven to 350° F. Line two baking sheets with parchment paper. Set pan aside.
4.Remove dough from refrigerator. White rice flour your countertop and roll dough out to 1/8-inch thickness. (Remember, you will be sandwiching two cookies together. You don't want the individual cookies too thick.) Cut the dough into rounds using a 1 1/2-inch cookie cutter. (If you have a fluted cookie cutter, use it. It will make the cookie look more like an Oreo.)
5.Place the dough on a prepared baking sheet, spacing the cookies about two inches apart. Bake 10 to 12 minutes or until the cookies are aromatic. (Cookies will look 'dry' and smell very chocolatey.)
6.Transfer the cookies to a wire rack to cool completely.
7.For the filling: In a small bowl, cream together all ingredients until smooth. (Use medium-high speed on handheld and stand mixers.) Mixture will be thick.
8.Spread the filling on half of the cooled cookies.
9.Top with the remaining cookies.

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Many thanks SeriousEats.com!

Homemade Oreo PhotoCourtesy of Robyn Lee