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🧁 Chocolate Cupcakes with Oreo Cream & Salted Caramel

Yield:

12 large or 15–16 medium cupcakes

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📋 Cupcake Batter

*Ingredients:*

1 stick unsalted butter (113 g)
¾ cup sugar (150 g)
3 medium eggs
⅔ cup dark cocoa powder (55 g)
1 ½ cups all-purpose flour (180 g)
2 tsp baking powder (10 g)
⅓ cup milk (100 ml)

*Tips:*

All ingredients at **room temperature**.
Cream butter & sugar 3–5 min until light and fluffy.
Add eggs one by one, beating 20–30 sec each.
Don’t overmix after adding flour & milk.
Bake at **350°F (180°C) for 11–14 min**, until a toothpick comes out clean.

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🍰 Oreo Cream Frosting

*Ingredients:*

16 oz cream cheese (450 g)
¾ cup powdered sugar (90 g)
1 cup heavy cream, cold (240 ml, 33%+)
8 Oreo cookies, crushed

*Tips:*

Cream cheese & heavy cream must be **cold**.
Start mixing on low, then whip on high for 1½–2 min until stiff peaks.
Add Oreo crumbs and beat only a few seconds — don’t overwhip.
Chill cupcakes with frosting at least 30 min before serving.

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🧂 Salted Caramel (optional filling/topping)

*Ingredients:*

1 cup sugar (200 g)
¼ cup water (60 ml)
½ cup hot heavy cream (120 ml)
½ stick butter (60 g)
Pinch of salt (to taste)

*Tips:*

Cook sugar + water on medium heat without stirring until amber color (≈8–9 min).
Let rest 3–4 min off heat — it will darken a bit more.
Carefully add hot cream, then simmer 2–3 min.
Blend in butter for smooth texture.
Cover with plastic wrap “touching” the surface and cool fully before filling cupcakes.

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👉 Storage: Keep frosted cupcakes in the fridge, bring to room temp 10–15 min before serving.

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