Here is a little peak into what I learned this weekend – I am not a party girl. There were plenty of weekends in my early-mid twenties where I could stay out late for multiple nights in a row and be social for days. Apparently not anymore and I am feeling it today.
Not that my “wild” weekend wasn’t worth it; it was a fantastic weekend. And by wild I mean an all day spa service and champagne drinking type of situation. Wild just got classy! All those weekends of laying around and resting do not work as a banking system I can withdraw from when needed! Needless to say, this is going to be a lazy week.
Sometimes, when things are less busy, you want to make a cupcake with a lot of steps. Lots of steps equals good times in the kitchen. Sometimes you also need a small batch recipe that only yields six cupcakes. These cupcakes were so tasty, I could’ve eaten twelve, but my pants can’t handle that situation! Also, these cupcakes feature a new cooking method! Those feel rare these days.
Caramelized white chocolate is a thing, an awesome thing. Baking white chocolate until it becomes caramelized is super easy and changes the flavor of white chocolate from lackluster to spectacular. All of a sudden the white chocolate has depth of flavor, nutty notes, and an amazing richness. The possibilities for caramelized white chocolate are endless!
I made these cupcakes for Danielle because Jackie told me she liked Oreos and white chocolate; an excellent combination. Think of this as a fancy-fied cookies and cream cupcakes. The cake is rich and moist with a crunchy cookie on the bottom. The frosting is sweet and flavorful. As an added bonus, you can’t go wrong with caramelized white chocolate in the middle and drizzled on top. These are definitely a special occasion cupcake or a cupcake to make an average day feel special!
Caramelized White Chocolate Oreo Cupcakes
Adapted from Love and Olive Oil
Yield – 6 cupcakes
1/4 cup + 2 tablespoons coconut milk
1/3 cup vegetable oil
1 egg yolk
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons sugar
1/2 cup flour
2 tablespoons + 2 teaspoons dark cocoa powder
3/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon Kosher salt
1/8 teaspoon cinnamon
6 Oreos, divided
- Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tins with liners. Take three oreos and twist them in half, place half at the bottom of each liner, cream side up.
- In a small bowl whisk together the milk, oil, egg, and vanilla until well combined. In a medium bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- Make a well in the center of the dry ingredients and pour in the wet. Mix until just combined. Chop up the remaining 3 Oreos and fold into the batter.
- Portion the batter into each cupcake liner, about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire wrack.
Caramelized White Chocolate
8 ounces white chocolate, the bar kind, not the chips
1/3 cup coconut milk, full fat
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup powdered sugar
pinch of salt
extra Oreos for garnish
- Caramelized White Chocolate Ganache – Reduce the oven temperature to 225 ˚F and cover a baking sheet with foil. Chop up the chocolate and place it on the foil.
- Bake for about 15-20 minutes total, removing the chocolate every five minutes to stir the chocolate with rubber spatula. When the chocolate turns golden brown stop.
- Heat the milk in a small saucepan until just warm. Add the caramelized white chocolate and stir until well combined. Allow to cool to room temperature.
- Frosting – Beat the butter in the bowl of a stand mixer with a paddle attachment until light and creamy, for about 2-3 minutes. Add in the powdered sugar and salt and beat until fluffy. Beat in 1/2 cup of the caramelized white chocolate ganache.
- Assembly – Carve a cone in the top of each cupcake and fill with 1 1/2-2 teaspoons of the caramelized white chocolate ganache. Cut the tip off the cones and place the top back on the cupcake.
- Add the frosting to a piping bag and pipe a swirl on top of each cupcake.
- Cut Oreos in half and place one half on each cupcake.
- Drizzle with the remaining caramelized white chocolate ganache over the top.
- Store in the fridge, but bring to room temperature before serving.