- Do you like Oreos? Do you like cupcakes?
Have I got the recipe for you.
These moist, delicious Oreo cupcakes
are filled with cookies and you are going to love them.
Hey, watch A Preppy Kitchen where I, John Kanell,
teach you how to make delicious homemade dishes
to share with you family and friends.
These Oreo cupcake will fly directly into your mouth.
So let's get started.
Into a large bowl, over a scale and under a sifter,
I'm adding 2 cups, or 240 grams,
of all purpose flour. In you go.
That was eight grams too much.
Okay, one cup of granulated sugar, in you go.
Half a teaspoon of salt gives it
a little balance and deliciousness.
One and half teaspoons of baking powder, in you go.
And a quarter teaspoon of baking soda.
Give it a sift - sift, sift, sift.
And we're done with the scale, out you go.
And now it's time two whisk, whisk, whisk.
This is the part of baking that my kids love doing.
It's so nice including them when we make thing.
This morning we made pancakes together
and they did everything themselves, with some help.
Okay, set that aside and now it's time
to get our butter and our mixer out.
Did I say we're gonna do the butter next?
I was lying, we're not gonna do the butter next.
What's happening is the wet ingredients,
that don't include the butter.
So here's the deal, so one half a cup, 120mL, of whole milk.
Then we're gonna add in half of a cup of sour cream,
one of my favorite baking ingredients,
especially for cupcakes.
If you don't have sour cream around,
go ahead and use whole milk yogurt.
If you have Greek yogurt that's even better.
In you go.
Now I'm using three egg whites.
The yolk I could save for something delicious
like French butter cream.
You can click up here for that.
It's a really delicious recipe.
But if you wanted to use the whole egg,
go ahead and do that, just use a quarter cup
of sour cream instead.
Cause the sour cream is really replacing the egg yolks.
In you go; now we're adding one teaspoon
or five mL of of vanilla extract.
Ah, amazing.
We're gonna give this a quick whisk
just to get kind of a homogenous mixture
and then move along.
Don't worry if you see clumps, it's okay.
Okay, whisk, whisk, whisk then set it aside.
And now it's time for the butter.
Into a stand mixer fit with a paddle attachment.
But if you don't have one, you could totally use
an electric hand mixer, it's okay.
I'm adding 170 grams or three quarters of a cup
of unsalted butter.
And if you're using our measurements,
that's one and a half sticks.
I didn't realize until I started a blog
that butter sticks were different in every country.
So it's really horrible if the recipe says
one stick of butter, because people are like, what is that?
Plop it in, room temperature please.
And if you don't have unsalted butter,
you can totally use salted butter.
I get that question so much on the blog.
Just reduce or eliminate that half teaspoon of salt.
Plop that down,
lock it up, and just cream the butter a bit.
So just cream the butter up a little bit.
Don't go crazy.
Now, we're going to be spooning in that dry mixture.
And here's the deal, this is the reverse crumb method
so all that flour is gonna get beaten in to the butter,
and the butter fat will coat the flour,
and you won't have gluten developing
when you start mixing things up.
This gives you a tender, cake-y cupcake
that you're gonna love.
It won't be tough and it won't like shrink down.
Actually, just gonna dump the rest in.
Now let's beat it up,
and we will be scraping that bowl down.
Just go low and slow.
Don't go crazy whipping it up too high.
You're gonna get a nice crummy mixture
almost like you were making pastry dough.
And I will be taking a little pause
just to scrape the bowl down.
Cause this method would not be good
if we had a ton of butter on the bottom
and all the flour on the top.
No, no, no, no, no, none of that unmixed nonsense for us.
Now whenever I go into the kitchen,
Lachlan and George are like, are you making cupcakes?
But they call them tuptakes.
Today their dreams are gonna come true!
Okay, just mixed up a little bit with my spatula.
Now, just finish up.
This is a great time for you to do a dish or two,
clean stuff up, you can come back in a minute
and it'll be nice and crummy.
Okay, there we go.
So you can see we have a nice crummy mixture.
It's like wet sand kind of.
What's the last step? Add in the Oreos.
What's the second to last step?
Add in the wet mixture.
We're gonna pour our wet mixture in
while this is running on low, so let's go.
What's that? I didn't spill anything?
Where's my award? I need an award.
Any last drops you can get out too.
Nobody saw that.
This cupcake's looking really nice right now,
but what' missing? The Oreo crumbs.
So what we can do is give this
a little bit of a manual mix.
I always like to use a spatula
just to kind of assess what's going on.
And the very last step is to add those Oreos in,
which I will do by hand.
Let's fold them in.
So all the batter off of this.
Fun fact: so all my paddle attachments
have like these dings on them.
And I was like, that dishwasher is messing things up.
And I was like so annoyed.
I was like, no one, don't touch my paddle attachments.
They're all getting banged up.
And then I realized, I was watching a YouTube video of me,
that I do this bang, bang, bang on the bowl.
(laughing)
So it was my fault all along.
Are you shocked?
Brian's not surprised.
Now we're gonna add our cup of chopped Oreos in.
And fold, just distribute them.
You're not gonna go crazy, it's just,
you know everyone wants some Oreo in their cupcake.
So you don't want to have anyone with a plain cupcake.
Time to pop these into our cupcake papers.
Now I'm gonna be using a triggered ice cream scooper
to get this cupcake batter in there.
You can use whatever you want, but this is
the neatest way for your messy Virgo baker.
All right, take a scoop.
And we're gonna plop that in there.
These are getting filled like three quarters of the way up.
You could fill them a little bit higher,
but I mean, I like to have a flatter cupcake personally.
Totally up to you.
These are gonna go into the oven at 340 degrees Fahrenheit
for 15 to 20 minutes.
It kind of depends on your tin,
the size of your papers, and your specific oven.
Just keep an eye on them towards the end
and you want to have a nice springy center
and maybe almost golden at the edges.
I don't like to over bake my cupcakes.
While those cupcakes are baking, you can whip up
your delicious and easy Oreo butter cream.
This stuff is like magic.
Click up here for my Oreo cake, by the way.
It is like these cupcakes, but larger,
and perfect for celebrations.
Okay, for the butter, here's the deal.
I get so many questions on yellow butter cream.
I just want to show you.
This is yellow butter; it's quite yellow.
And this is a paler butter.
It's still off white, but this will give you
a lighter colored butter cream.
I'm using a little bit of each.
It doesn't really matter for my purposes
because the Oreos are so dark.
All right, we're gonna use
one and a half cups, which is 113 grams, times three.
And if you're making cupcakes and you only like
a tiny thin layer of butter cream,
that's kind of how I like by cupcakes sometimes,
use less butter cream, just scale it down.
If you're going crazy with giant piles of butter cream,
maybe double the recipe.
Give this butter cream...
Give this butter, a nice cream.
I'm using unsalted butter, so to this butter
I'm going to add in a generous pinch of sea salt.
Once your butter is creamed up,
you can start adding the confectioners sugar.
This is kind of to taste.
So if you like less sugar, use less sugar.
If you like it nice and sweet, use all the sugar.
You'll be adding in four cups to start
and see how that goes.
Now before you give it a mix,
go ahead and just move the butter around a little bit.
This will help avoid the giant cloud of sugar.
So I have two cups in here so far.
Give it a mix, and repeat.
Help avoid, I didn't say avoid, the cloud of sugar.
Let it go slow, and you can drizzle in
a couple tablespoons of cream right now as well
that will help things get started.
And no one is going to be upset
at a splash of vanilla.
Oh this smells so good.
Time to add in some more powdered sugar
and just let the mixer run.
Letting it go, adding in some more cream.
It's like a full quarter cup.
I'm gonna increase the speed now.
It's on level six, or medium, speed.
And you can just walk away, give it a minute.
Come back, it'll be good.
(laughing)
Right now you can give the butter cream a taste.
It will be magically amazing
once you add those chopped Oreos in,
but right now it's gonna taste pretty good too.
It's very nice, but I am going to add more salt in.
So just another sprinkle.
You can always add a little bit
more salt to taste, and here's a little tip for ya.
If you wanted to like make the butter cream in advance.
Like let's say the kids are napping
and you're gonna come back and decorate the cupcakes later,
add the Oreos in at the very last moment.
Because if you do that, you'll have a nice contrast
of the lighter butter cream and the dark Oreos.
If you mix, mix, mix, mix them up,
it's gonna taste good still,
but you're gonna have like a much more
muddier, darker color.
So just a little word to the wise.
I might have learned the hard way.
Now it's time for those Oreos.
Once your butter cream's ready, it's time to
fold in those delicious Oreos.
These ones got a fine chop / a crush.
Like I used the flat end of my knife
and just pressed it down, smash, smash, smash.
It's up to you, if you want a delicious crunch
when you bite into that butter cream,
leave a bit larger pieces.
But if you're piping it and want to be a little fancy,
you want to really crush it finely.
So I'm kind splitting the difference here.
I like the crunch, but I like to pipe too.
We're adding in about a cup of Oreos.
This is like my vanilla, so just eyeballing it.
You can add in a bit at a time.
You can reserve some for later.
The cupcakes look beautiful with a little crumble
of extra Oreo on top, so reserve a couple.
All right, fold that in there.
You could do this with your mixer,
but I like to do it by hand because I don't want
to manhandle those Oreo bits too much.
This makes the most amazing cookies 'n' cream
frosting you've ever had.
Transfer that butter cream into a piping bag.
Here we are, ready to pipe.
Pipe that butter cream
and add as much as you want, or as little.
It could be a tiny little thin layer if you like the cake,
or a massive pile.
I'll see where the wind takes me.
All right, for large round tips,
start in the center, move out.
How's that? This one is so pretty.
I'm totally gonna photograph it.
But this is the amount of frosting that I actually like
because I'll be peeling the bottom off.
Oh my gosh, the smell, the Oreos!
Then pop that bottom. Look at the inside!
Do you see this magic?
Put it on top, and you know I love a cupcake sandwich.
If you like this recipe, check out my cupcake playlist.
All my favorite cupcakes, and you're gonna love one too.
Now, it's time for a bite.
That is really good.
If you like this video, hit that like button and subscribe.
And I'll see you in the next cupcake video.