Eggless – Chocolate cupcakes with Oreo frosting

Hi! I know, I’m a week late. I’m really terribly sorry. I was caught up in work, but, I have a new and easy recipe for you. Bonus: It tastes absolutely amazing! 

The recipe is called ‘Chocolate cupcakes with Cookies and Cream frosting’. I just call it ‘Chocolate cupcakes with Oreo frosting’. Either way, I found the recipe here. 

Oreo Icing

I changed the recipe for the icing. I’ll mark the changes as I go along. The rest of the recipe is the same. (P.S. I only made half the quantity of icing given in the recipe, and I think it was too much. May be just a fourth of the total amount would have sufficed.) (Also, I made 16 cupcakes, and then a whole cake-the dimensions of which will be given below-so I didn’t use any icing on the cake; maybe that’s why so much was left over. Trial and error. You could also ice the whole cake! I think I’ll try that 😀 ) Anyhow, on to the recipe.


OK. If you go on and look at the original recipe, it’s vegan. I haven’t made it vegan, mostly because I’m cool with normal stuff. Also, this recipe is eggless. So go on, try it this week. Let me know how it turns out!

Ingredients:

 

Cupcakes:

2 cups milk 

 1 tablespoon apple cider vinegar (I just put a teeny-tiny bit more, just to be sure)

1 1/2 cups granulated sugar

2/3 cup vegetable oil

1 tablespoon vanilla extract (you can put more, to compensate for the smell of the vegetable oil. Use it according to your judgment.)

 

2 cups flour (maida)

2/3 cup cocoa powder (unsweetened, of course.)

 

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt(not if you’re using Amul butter. Or any other salted butter.)

Frosting:

 

1 cup real unsalted butter (if you don’t have any unsalted butter, Amul is fine. Though, you will get a slight taste of the salted butter; it won’t be a neutral taste.)

3 to 3 1/2 cups confectioners’ sugar (also known as icing sugar)

24 Oreo cookies, roughly chopped

Directions:

 

Cupcakes – 

1. Preheat oven to 350F (about 175C). Prepare muffins moulds, or pans, or cake tins; as you like it.

 

2. To a large bowl, add the milk, apple cider vinegar, stir, and set aside for about 5 minutes to curdle. It doesn’t get as thick as regular buttermilk and that’s okay.

3. While waiting for the milk, to a separate large bowl, add the sugar, oil, vanilla, and whisk a bit. Mixture is thick and granular.

Sugar-oil-vanilla mix

4. Add the curdled milk to the sugar-oil mixture and whisk until smooth and combined; set aside.

5. To a separate large bowl, add the flour, cocoa, baking soda, baking powder, salt, and whisk to combine.

Flour+Baking powder+Baking soda+salt (optional)+cocoa

6. Slowly add the wet mixture to the dry, stirring until smooth and no large lumps remain. A few tiny lumps are okay. Don’t overmix because that can result in tough cupcakes.

*Don’t panic. The batter is pouring consistency. It’s not like normal cake batter-thickish. It IS more liquid-y than you’d expect it to be.

 

7. Turn batter out into prepared muffin pans (or cake tin), filling each cavity (or the pan or tin) to about 3/4-full.

8. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter, and are domed and springy to the touch. Start watching closely and checking at 17-18 minutes since all ovens and climates vary; don’t over-bake; over-baking is a common issue with dark-colored items.

9. Allow cupcakes to cool in pan for 5 to 10 minutes before removing and placing on a wire rack to cool completely. Cupcakes can be made the night before or a day in advance if necessary and stored airtight at room temperature before frosting them. After cupcakes have cooled completely they can be frosted.

Frosting – 

1. To a large mixing bowl add the butter, confectioners’ sugar, and beat on low speed for about 2 minutes before increasing to high speed and beating for about 3 minutes, or until very light and fluffy; set aside.

 

2. Roughly chop the Oreos. I broke them by hand to get some chunky Oreo pieces rather fine crumbs (which will happen if you put it in the mixer.)

3. Add the Oreos to the frosting and mix on low speed until just incorporated, about 30 seconds. 

* Here, I thought the icing was too thick and wouldn’t spread easily. So, I added a bit of milk, about two tablespoons in all. The amount of milk you add, if you do add it, depends entirely on what consistency you want the icing to be.

The Oreo Icing. IT LOOKS SO PRETTYY!

4. Frost each cupcake with a generous dollop of frosting. You can also cover the whole cake with the icing, if you want. Depends entirely on what you have chosen to do.

 

 

VOILÀ!

5. Refrigerate the left-over icing, if any. However, if you want to use it later, you will need to take it out of the fridge and thaw it for a bit; maybe even add in a bit of milk (I had to do that to get it to mix.)

Let me know in the comments below how your Cupcakes turned out; maybe even send me a photo? 🙂

 

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Happy Baking! 🙂 

 

Love,

– The Girl With A Recipe