"Oreo" Cupcakes

Cupcakes sporting black-as-midnight color (thanks to dark cocoa powder) are topped with super-sugary frosting just like the sandwich cookies we all loved as kids. Whether your kids decide to lick the frosting off first or take a big bite all at once is up to them! 

Casey Barber

"Oreo" Cupcakes

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    2 1/2 cups unbleached all-purpose flour 1 1/2 tsp vanilla extract
    1 cup dark cocoa powder, like Hershey's Special Dark or King Arthur Flour's black cocoa powder 2 cups lowfat or skim milk
    1 1/2 tsp baking soda 2 1/2 cups powdered sugar
    1/2 tsp kosher salt 2 Tbs light corn syrup or Lyle's golden syrup
    16 Tbs (2 sticks) unsalted butter 2 Tbs unsalted butter, at room temperature
    2 cups granulated sugar 2 Tbs vegetable shortening, at room temperature
    4 large eggs 2-3 Tbs lowfat or skim milk


    Prep: 40 min Total:
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    • 1

      Preheat the oven to 350°F and line two 12-cup muffin tins or two 24-cup mini muffin tins with paper liners.

    • 2

      Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl, sifting if needed to remove any lumps.

    • 3

      Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 to 3 minutes on medium speed until the butter is fluffy and lightened in color. Add the eggs, one at a time, mixing thoroughly to combine before adding the next. Add the vanilla extract and beat for 15 seconds more to combine.

    • 4

      Reduce the mixer speed to low and stir in 1/3 of the flour mixture until blended, then half the milk. Repeat with 1/3 more flour mixture and the remaining milk, then the final 1/3 flour mixture.

    • 5

      Divide the batter evenly between the prepared muffin tin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle.

    • 6

      Cool the cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack and cool to room temperature.

    • 7

      Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, stir the powdered sugar, corn syrup, butter and shortening together on low speed. Slowly increase to medium speed to fully combine the ingredients. 

    • 8

      Add the milk, drizzling in a tablespoon at a time. Continue to beat until whipped and fluffy; not all the milk may be necessary.

    • 9

      Frost cupcakes as desired. Cupcakes can be baked, cooled and frosted, then stored overnight in the refrigerator before serving.

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