Description
Soft, moist, super addicting version of the Death by Oreo cupcakes. Made of 3 kinds of chocolate, frosted with cookies and cream Swiss meringue buttercream.
Ingredients
- 18 pieces Double Stuff Oreo
- 1 Tablespoon Instant Coffee
- 180 grams Hot Water
- 85 grams Bittersweet Chocolate (at Least 60%)
- 40 grams Alkalized Cocoa Powder (I Use Valrhona)
- 70 grams Bread Flour
- 20 grams Cake Flour
- 3 grams Salt
- 2 grams Baking Soda
- 80 grams Oil (vegetable Or Canola)
- 150 grams Super Fine Sugar
- 2 Large Eggs
- 2 teaspoons Apple Cider Vinegar
- 2 teaspoons Pure Vanilla Extract
Preparation
Preheat oven to 170°C, or 150°C for fan-assisted oven. Prepare pans with cupcake liners and place 1 whole Oreo cookie in each well. I always use Double Stuff Oreo for more cream but you can use whatever type of Oreo you want.
Dissolve coffee in hot water. In a large mixing bowl, combine bittersweet chocolate, cocoa powder, and coffee. Whisk until all pieces of chocolates have melted and mixture is smooth. Set aside to cool.
While chocolate mixture is cooling, sift together flours, salt, and baking soda. Set aside.
In your mixing bowl, combine oil and sugar until sugar dissolves. Add eggs, apple cider vinegar and vanilla extract. Add semi-cooled chocolate mixture and mix for a minute or two.
Combine dry mixture with wet ingredients and whisk just until combined. Pour batter over Oreo-filled cupcake liner and bake for 17–18 minutes.
