Bloom Everyday

Inspiration for Healthy Living.

Oreo Cupcakes

My wonderful friend Janina had me over yesterday for a little cupcakery! We made some decadent and delcious cupcakes that are designed more like an ode to a Hostess cake.  However, my husband exclaimed last night as he ate one: “It’s like a cake oreo!”

(This recipe is courtesy of Martha Stewart.com.)

What you will need:

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) unsalted butter, room temperature

1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.

2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Katie @ BloomEveryday

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13 Comments»

  TechieChef wrote @

Nice Post.

Thanks for Sharing.
http://chefdehome.wordpress.com

  bloomeveryday wrote @

Thanks for stopping by!

  frugalfeeding wrote @

These look really awesome.

  Tina@flourtrader wrote @

Oreos now come in many different forms, but I do like the cupcake one best. These look delicious!

  bloomeveryday wrote @

They are pretty amazing! 🙂 Can’t wait to have another for dessert tonight. Thanks for stopping by!

  Emily @ Life on Food wrote @

I love how the white goes through the center of the cupcake. I try to stay away from oreos because once I get going I have a really really hard time stopping. Thanks for sharing!

  bloomeveryday wrote @

I totally know what you mean! One oreo is never enough!

  the food dude wrote @

looks delicious! great post!

  bloomeveryday wrote @

Hey thanks! They are quite tasty, thank you for stopping by. 🙂

  Baker Street wrote @

Delicious! Martha never fails us, right?!

  Ann wrote @

What a clever dessert…and I LOVE oreos!

  Tina@flourtrader wrote @

I always say yes when it comes to anything oreo! This does look tasty- love the white swirl on top. Great recipe.

  Liz wrote @

These sound AMAZING! My family loves cupcakes…especially chocolate ones. And the filling sounds delish!


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