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🧁 Chocolate Cupcakes with Oreo Cream & Salted Caramel Yield: 12 large or 15–16 medium cupcakes --- 📋 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. --- 🍰 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. --- 🧂 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. --- 👉 Storage: Keep frosted cupcakes in the fridge, bring to room temp 10–15 min before serving. ---