Winter Soldier Oreo Cupcakes
Winter Soldier Oreo Cupcakes
The Falcon and The Winter Solider is FINALLY here!!! I have been waiting years for Bucky's moment to shine, so I've got a lot of Winter Soldier treats coming your way!
The first up are these amazing Oreo cupcakes! The cupcake base is topped with Oreo buttercream and a red star to match Bucky's original Winter Solider arm. They're a perfect treat to accompany the season premiere!
Servings: 12-16 Cupcakes
Prep Time: 1.5 Hours
Total Time: 4 Hours
Ingredients
Cookies & Cream Cupcakes
1/2 cup unsalted butter, room temperature
2 egg whites
3/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
2 tablespoons melted chocolate
1 package of Oreos
Cookies & Cream Buttercream
1 cup unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons heavy whipping cream
10 crumbled Oreos
Red candy melts
Silicone star mold
Black food gel
Instructions
Cupcakes: Preheat the oven to 375°F. Prepare cupcake tins with 16 liners. Set aside.
Cupcakes: In a medium bowl, mix together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Cupcakes: In a large bowl, beat 1/2 cup of unsalted butter until smooth and creamy (2-3 minutes). Add 3/4 cup granulated sugar and beat until smooth and creamy (2-3 minutes). Add 2 egg whites and beat until white and fluffy (1-2 minutes). Add 1/4 cup milk, 3/4 cup sour cream, and
1 teaspoon vanilla extract. Melt 2 tablespoons of chocolate chips in the microwave in 20 second increments. Add to the batter. Beat until well-combined (2-3 minutes).
Cupcakes: Add the dry ingredients to the wet ingredients and mix until just combined.
Cupcakes: Put 10-14 Oreo cookies in a food processor (or put in a plastic bag and crumble with a rolling pin) until you have 3/4 cup of crushed Oreos. Don't worry about removing the cream from inside the Oreos before crumbling - we left ours as is! Fold the crushed Oreos into the batter. If you would like, add black food coloring to the batter.
Cupcakes: In the bottom of each of the cupcake liners, put 1 Oreo. Put a spoonful of batter over the top of the Oreo. Put another Oreo on top, pressing down until it rests against the first Oreo. Cover the Oreo with just enough batter to cover the surface of the cookie. These cupcakes are easy to overfill because the Oreos take up so much space. As such, you may want to prepare 1/2 double Oreo and 1/2 with only one Oreo just to be on the safe side with your measurements!
Cupcakes: Bake for 5 minutes at 375°F. Lower the oven temperature to 350°F and bake for an additional 20-25 minutes. Allow to cool completely.
Candy Mold: In the microwave, melt red candy melts using the defrost setting in 30 second increments until completely melted. Fill star molds with the red candy melts and allow time to set at room temperature.
Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add vanilla extract and heavy whipping cream. Add 1/2 of the powdered sugar and beat until combined. Add ~10 Oreos that have been crumbled and then the remainder of the powdered sugar. Beat until combined.
Assembly: Prep a bowl with either crushed Oreos or black sprinkles.
Assembly: Pipe a double donut on top of each of the cupcakes using a circular tip. Roll in the crumbled Oreos or sprinkles.
Assembly: Using a small paintbrush, paint a line of black food coloring on both sides of an empty piping bag. Fill a piping bag prepped with a 1M tip with the remaining buttercream very carefully; you don't want the colors to smudge.
Assembly: Pipe a dollop of the striped buttercream on top of the double donut Oreo crumble layer of buttercream. Press a red star in the center.
Enjoy!
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