Hi-Hat Oreo Cupcakes

Hi-Hat Oreo Cupcakes

from cambreabakes.com
105 min

These super moist Oreo cupcakes are stuffed with Oreo cookie crumbs and topped with cookies and cream frosting. For a bakery-style finish, the tops are dipped in a chocolate magic shell and rolled in even more cookies!

Ingredients

  • 15 Oreo cookies
  • 2/3 cup + 2 tablespoons cake flour (*See notes below for measuring*)
  • 1/4 cup black cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup finely ground Oreo cookies
  • 3/4 cups granulated sugar
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup vegetable oil
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee (or hot water)
  • 1 1/2 cups unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 2/3 cup finely ground Oreo cookies
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 7 oz bittersweet chocolate bar (chopped)
  • 1 tbsp vegetable oil

Directions

  1. 1

    Preheat the oven to 350 F/180 C. Line a 12-cup cupcake pan with liners and set aside.

  2. 2

    Process the Oreos into super fine crumbs with a food processor. Set aside.

  3. 3

    Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Then whisk in 1/2 cup of the Oreo crumbs.

  4. 4

    Cream the sugar, sour cream, and oil together until well combined. Then mix in the egg and vanilla.

  5. 5

    Whisk in the sifted dry ingredients. When almost combined, start whisking in the hot coffee. Pour the batter into a bowl with a spout for easy pouring, as the batter will be very thin. Fill each cupcake liner 2/3 full. You will have enough batter for 12 cupcakes!

  6. 6

    Bake in the preheated oven for 15-20 minutes, or until the tops spring back when touched. Let the pan cool on a wire cooling rack.

  7. 7

    While the cupcakes are cooling, make the cookies and cream frosting. Cream the butter in a stand mixing bowl until smooth. Then mix in 2/3 cup of the reserved Oreo crumbs and the powdered sugar. Once combined, mix in the heavy cream and vanilla extract. Beat on medium speed until super light and fluffy.

  8. 8

    Pipe the Oreo frosting on top of each cooled cupcake, swirling it on top of itself. Then chill the cupcakes on a baking sheet in the freezer for 15-20 minutes or until the frosting is cold and firm.

  9. 9

    Then melt the chocolate and oil in a deep, large-mouthed cup like a glass measuring or coffee cup. Let it cool for a few minutes. Then, hold the cupcakes upside down and dip the top straight into the chocolate. Lift it out gently and let any excess drip off. Place it back on the baking tray and wait 20-30 seconds, or until the chocolate looks mostly set. Then gently roll the side in any remaining Oreo crumbs.