"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

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Chocolate

Dessert

Ingredients

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

directions

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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"Oreo" Cupcakes

Ingredients

directions