An Oreo Dream

I have been OBSESSED with all things Georgetown Cupcakes lately.  I've never been, but I'm hoping to stop by next week while I'm in L.A!  I watched their show on TLC and now I check out their Cupcake Cam on a weekly basis.  G-U-I-L-T-Y P-L-E-A-S-U-R-E. Let's just say this cupcake was inspired by them.

I have always been a fan of their "signature swirl" and I remember that when they started Sophie and Katherine were the only ones who could do it just right.  They frosted ALL their cupcakes.  I watched tons of videos, but I couldn't seem to get it.  This time around I looked through the recipes they shared, because I just knew the fluffy frosting was key!  Of course, they use the highest quality ingredients, but one thing I'd never considered was European butter.  That took me down a research rabbit hole.  

What exactly is European butter?  

What makes it better or different than regular "American" butter?  

Long story short - higher fat content and that sounded pretty damn good to me.

The ladies of Georgetown Cupcakes did not lead me astray.  The frosting was delicious! Next time you bake I'd suggest splurging on the fancy butter.  It's well worth it.

CUPCAKES

INGREDIENTS

3 cups brown sugar, packed

1 cup of butter, softened

4 eggs, room temperature

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

3/4 cup baking cocoa

1 tbs. baking soda

1/2 tsp. salt

1 1/3 cup sour cream

1 1/3 cup boiling water

PREPARATION

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.

Combine flour, cocoa, baking soda and salt; add alternatively with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

Bake at 350 degrees.

{Makes roughly 3 dozen cupcakes}

CREAM FILLING

INGREDIENTS

2 1/2 cups confectioners' sugar

1/2 cup vegetable shortening

pinch of salt

1 tsp. vanilla extract

2 tsp. heavy cream, or enough to make the filling cohesive

PREPARATION

Beat together the sugar, shortening, salt, and vanilla. The mixture will seem very dry at first, but will eventually begin to clump together.

Add the heavy cream, beating until smooth and spreadable. The filling should be stiff, but creamy.

FROSTING

INGREDIENTS

16 oz. European-style butter (I used Plugrá)

6 - 8 cups powdered sugar

3 tbs. heavy cream

6 crushed oreos, without the cream

PREPARATION

In a stand mixer, whip the butter with the paddle attachment for at least five minutes.

Mix in the powdered sugar, one cup at a time to reach desired thickness.

Add heavy whipping cream and beat for another five minutes until the frosting is light and fluffy.

Pour in the crushed cookies, but do not overmix. Add more crushed oreos if you desire more speckles.

Note:  I tried the filling two ways, layered in the batter and baked and also filled after the baking process.  When the filling went into the oven it reminded me of a Cadbury egg's filling.  Still yummy, but messy.  I would definitely recommend filling them after they've come out of the oven.