Based on the OREO cookie with the same name, these Golden Chocolate Creme Cupcakes are a rich, golden cake topped with sweet whipped chocolate ganache. A delightful treat for an OREO lover!
We don’t get many of the fun flavors of OREO cookies at the commissary here in Grafenwoehr, Germany. So… when I see a flavor with the big NEW tag next to it, I snatch up at least one package! This time… it was the Golden Chocolate Creme OREO cookies. Golden cookie filled with smooth chocolate cream.
I instantly knew these needed to be turned into a cupcake. Golden yellow cake topped with chocolate frosting? Seriously perfect.
Here’s where I struggled though… what kind of chocolate frosting should be on top? I knew that it had to be so super creamy and sweet… so my traditional chocolate buttercream that I use on my favorite chocolate cupcake recipe would be out. That frosting is too fluffy and light.
Ohhhh… but ganache is smooth and creamy!! YES! I’ll whip it up to pure chocolate perfection!
I can’t take credit for this golden cake though… it comes from Smitten Kitchen. She already had a great recipe, so why reinvent the wheel. You can find her yellow cake recipe here… but I’ll post it below cause I turned it into cupcakes.
Just so you know… this cake is pretty darn delicious. The yellow cake is light and fluffy, moist and full of great flavor. The whipped chocolate ganache is smooth, creamy and so effffffffing good! It really taste so creamy smooth… just like the center of a Golden Chocolate Creme Oreo!
So, the recipe for the frosting only made enough to frost just about 2 dozen cupcakes. Bummer, I know. I had naked cupcakes! ACK! So, I whipped up a half batch of my perfect peanut butter buttercream and topped the rest with that! Another great option for this golden cake! YUM!
- Brown Chevron Liners from Sweets & Treats Boutique
- 4 cups cake flour ( or 3½ cups flour + ½ cup corn starch – SIFTED 2x)
- 2 tsp baking powder
- 1½ tspbaking soda
- 1 tsp salt
- 1 cup nsalted butter, room temperature
- 2 cups sugar
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk
- 3½ cups semi-sweet chocolate chips
- 1¾ cup heavy cream
- Autumn Leaf Mini Quins – for garnish (optional)
- You may need to make more frosting than this recipe yields. I ran out of whipped ganache with 9 cupcakes left to frost. If you used the closed star Wilton 1M tip, the frosting might go further.
- Place chocolate chips in the bowl of your stand mixer. (If you don’t have two bowls for your mixer, place the chocolate in a medium glass bowl.)
- Heat the heavy cream on the stove until just boiling. Pour immediately over the chocolate chips and let sit for 2 minutes. Do not stir during these 2 minutes.
- Using a rubber spatula, stir the chocolate and cream until all the chocolate has melted. If the chocolate doesn’t want to melt all the way, use a double boiler to heat the chocolate until it’s all melted.
- Allow to cool for 20 minutes on the counter and then chill in the fridge for about an hour. You want the frosting to be the consistency of really thick pudding.
- While it’s chilling, bake the cupcakes.
- After the cupcakes are baked and are cooling, remove the ganache from the fridge and let rest on the counter for 10 minutes.
- Using the whisk attachment on your mixer, whisk the chocolate for about 2-3 minutes. It will lighten in color and get fluffy. Do not over mix.
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your stand mixer, cream together the butter and sugar for 2-3 minutes or until light and fluffy.
- Mix in the vanilla. Scrape the sides of the bowl and mix again.
- One at a time, add the eggs. Scrape the bowl down after each addition of eggs.
- With the mixer on low, pour in the buttermilk and mix until just combined. NOTE: The batter will look curdled, but will smooth out with the flour.
- One cup at a time, add the flour with the mixer on low speed. Mix until just combined after each addition. Scrape the sides of the bowl and make sure all the flour has been incorporated.
- Scoop batter into liners ⅔ full.
- Bake for 15-17 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Using a large open star tip fitted on your piping bag, pipe a swirl of frosting onto each cupcake.
- Garnish with the leaf quins.