Ingredients
Scale
For the Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 1 tablespoon dutch-processed cocoa powder
- 2/3 cup (1 1/3 stick) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
For the Ganache
- 6 ounces dark chocolate, finely chopped
- pinch of salt
- splash of pure vanilla extract
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
For the Buttercream
- 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
- about 3 cups powdered sugar
- pinch of salt
- splash of pure vanilla extract
- 3 to 4 tablespoons heavy cream
- 24 mini oreo cookies
- chocolate and gold sprinkles, mixed together in a small bowl
- yellow and green food coloring
Instructions
- To make the cupcakes, place a rack in the upper third of the over. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners and set aside.
- In a medium bowl whisk together flour, baking soda, salt, and cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter and granulated sugar. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl.
- Add the eggs one at a time, beating for 1 minute between each addition. Finally, beat in the vanilla extract.
- Add half of the dry ingredients to the butter and egg mixture. Beat until just combined.
- Add the remaining half of dry ingredients and beat on low speed, streaming the milk in as the mixture combines.
- Stop the mixer and scrape down the bowl. Beat on medium speed for just a few minutes to whip the mixture into shape.
- Scoop the batter into prepared cupcake liners, filling them to just under three-quarters full. Bake for 20 to 25 minutes until the cupcakes are puffed and lightly spring back when gently pressed.
- Remove from the oven and allow to cool in the pan for 10 minutes before removing to a wire rack too cool completely.
- Make the ganache while the cupcakes cool. Place chocolate pieces in a small bowl. Add the salt and splash of vanilla. In a small saucepan, combine cream and butter. Heat on medium speed until the cream is steaming and the butter is melted. Pour the steaming cream over the chocolate pieces and allow to sit for about 2 minutes. After a few minutes, stir the chocolate and cream mixture until smooth, well-incorporated, and glossy.
- To make the buttercream frosting, in the bowl of an electric stand mixer fitted with a paddle attachment, beat together softened butter, powdered sugar, salt, vanilla, and heavy cream. Beat until thick, pliable, and smooth. Add more cream as necessary to make the frosting more spreadable.
- Take one big spoonful (about 1/4 of the frosting) a place in a small bowl. Add green food coloring and stir for the leaves. To the majority of the frosting add yellow food coloring (and a dash of red or orange to deepen the color). Stir until colored through.
- Spoon buttercream into piping bags fitted with the leaf attachment.
- To assemble and decorate the cupcakes, dip each cupcake in the chocolate ganache.
- Dip one side of an oreo cookie into the ganache then gently dip into the sprinkles.
- Place oreo, sprinkle side up, in the center of each ganached cupcake.
- Starting at the base of the cookie in the center of the cupcake, squeeze the frosting bag creating one lightly rippled petal, pulling the petal slightly up as you release pressure. Continue around the cupcake until the base level of petals is complete.
- Start a second layer of petals on top of and in between the first layer of petals. Go around the cupcake once again. Dot each cupcake with a few green leaves. Allow the cupcakes to rest in the fridge to set the frosting. Enjoy within two or three days!
