Oreo Cupcakes

Happy Valentine’s Day to everyone! This is my last dessert for a while, but I wanted to share this recipe for Oreo Cupcakes which has been lightened up. The cupcake part of the recipe comes from Cooking Light magazine. In their recipe, they sprinkled the cupcakes with powdered sugar, and they are great. I love extra chocolate flavor so I slathered mine with chocolate frosting and of course, an Oreo. If you don’t have time to make your own frosting, you can substitute the store-bought icing. The total calories per serving for the cupcake is 150 calories, 5 grams of fat and 24 carbohydrates. Enjoy and have a fun and wonderful Valentines!

Oreo Cupcakes

Cook Time:

18 minutes

Prep Times:

25 minutes

Yield:

12 servings

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
11/4 ounces dark (70 percent cocoa) chocolate, finely chopped
Oreos cookies, Chocolate sprinkles (optional)

Frosting
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 to 2 tablespoons evaporated fat-free milk
1/8 teaspoon salt
3 cups powdered sugar, divided

Preparation:

1. Preheat oven to 350°.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Spread with frosting and top with Oreos and sprinkles, if desired.

For the Frosting:
1. Place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 11/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining powdered sugar, mixing well.

24 thoughts on “Oreo Cupcakes”

  1. YUM! Can’t wait to try these. The picture looks awesome.
    Let me know when I can buy the 400 Best Sandwich book.
    I know you work hard on it.

  2. * Assemble farms, and houses, and the things you like.
    During the mid-2000s, I kept hearing in my head
    ‘Djehuty, Djehuty’. In seven months, Dhealthstore is where Dherbs was in its hay day.

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