Delicacies

Hey!

So we are getting festive as it was one of our family members birthday party! Being the creative souls that we are, my sister made Oreo Cupcakes. Decadent chocolate cake, creme chantilly frosting and an full Oreo inside!

"Family is not an important thing. It's everything"

- Michael J. Fox

 Recipe for the cake:

1/2 cup unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
3/4 cup all-purpose Gold Medal flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
12 Oreos

For the Frosting:

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.

2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.

3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.

4. Place a spoonful of cupcake batter on the bottom of each cupcake liner. Place an Oreo on top of the batter. Cover the Oreo with remaining batter, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.

For the frosting:

Beat whipping cream at high speed with an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Fold in vanilla.

XOXO Red Velvet Lush