A few weeks ago while grocery shopping, a package of mint Oreos caught my attention and found their way into my buggy. =) My friend Jocelyn really likes Mint Chocolate Chip ice cream and I thought it would be neat to do a twist on that flavor combination. I’ve made cupcakes with regular Oreos before and when I started to post these I realized that I’ve never blogged about them (gasp!)…. hard to believe since they are one of my favorite cupcakes ever. I will definitely be remedying that soon. But back to these cupcakes for now. I took my favorite chocolate cupcake recipe (the same one I used for Cookie Dough Cupcakes, Chocolate Peanut Butter Cupcakes, and Heath Bar Cupcakes) and folded in some crushed mint Oreos and then topped with a cream cheese frosting that also had crushed mint Oreos. The result was pretty good, but just looking you wouldn’t guess they were mint. Jordan took a bite and said he was a little surprised they were mint flavored (but he still liked them). I played cupcake delivery girl tonight and took some to my friends and I think they were a hit with them too. Enjoy!
Mint Oreo Cupcakes
for the cupcakes:
3 ounces bittersweet chocolate , chopped fine
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
3/4 cup finely crushed mint oreos
- Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool slightly, about 5 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
- Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.Gently stir in crushed oreos.
- Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
for the frosting:
8 oz. 1/3 less fat cream cheese
1/4 cup butter
4 cups powdered sugar
1 tsp vanilla
3/4 cup crushed mint oreos
- Beat butter and cream cheese together until light and fluffy. Add powdered sugar and vanilla and beat until you reach desired consistency. Gently stir in crushed oreos.