Black Sesame Oreo Penguin Cupcakes Recipe (with Video)

For the cupcakes
1. Preheat the oven to 350°F/177°C. Line cupcake tin with cupcake liners and add one Oreo cookie to each liner.
2. In a medium bowl, mix together all of the dry ingredients: 1 1/4 c all-purpose flour, 1 1/4 tsp baking powder, 3/4 tsp salt, and 10 roughly chopped Oreos.
3. In a large bowl, cream 1 stick softened unsalted butter and 3/4 c sugar using a whisk, hand mixer, or stand mixer with a paddle attachment. Whisk until the butter is pale and fluffy, about 5 minutes. Scrape down the sides of the bowl using a rubber spatula or bowl scraper.
4. Add 2 eggs and 2 tsp vanilla extract. Mix until combined and the batter is very smooth. Scrape down the bowl as needed.
5. Add 3 1/2 tbsp black sesame crunchy butter. Whisk until combined.
6. While mixing, slowly stream in the 1/2 c milk. Mix until fully combined.
7. Dump in all of the dry ingredients and use a rubber spatula to fold them in. Mix until there are no dry spots of flour left.
8. Add batter to each cupcake liner in the tin, filling each one about 2/3 of the way.
9. Bake for about 20-25 minutes, or until a cake tester or toothpick comes out mostly clean with a few crumbs.
10. Let cool for about 5 minutes, then move cupcakes to a rack and let them fully cool.
For the cream cheese frosting
1. In a large bowl, use a whisk, hand mixer, or stand mixer with the paddle attachment to beat together the 1/2 stick butter and 4 oz cream cheese until smooth, about 3-5 minutes.
2. Add 3/8 c powdered sugar and 1/8 tsp salt and continue mixing until combined. If it is too runny, you can add a tablespoon of cornstarch at a time while mixing. If it is too thick, you can add a teaspoon of milk at a time and mix.
3. Transfer a little more than half the frosting into a piping bag or ziploc bag. This will be the white frosting for the penguin's face.
4. Add a small drop of pink food coloring to the rest of the batter in the bowl and mix. Transfer about 1 tablespoon of the pink frosting into another piping bag or ziploc bag. This will be for the blush.
5. Add orange food coloring to the remaining pink batter. Mix and add more orange food coloring until you get the shade you want, then transfer about 1 ½ tablespoons of the orange frosting into a new piping bag or ziploc bag. This will be the beaks.
6. Add black food coloring to the rest of the orange batter. Mix, then transfer all of the frosting to a new piping bag or ziploc bag. This will be for the top of the head.
Decorating
1. Once the cupcakes are fully cooled, you can start decorating! Make sure they are FULLY cooled and not warm at all, or the frosting will start to melt.
2. Snip a large tip off the end of the piping bag or ziploc bag with the white frosting. Pipe on a large dollop of white frosting to each cupcake. Then, use a small offset spatula to flatten the frosting.
3. Snip a small tip off the end of the black frosting bag. Pipe on a thin layer of the top of the penguin's head. You can use my photos as a reference. Use a clean offset spatula to even out or move the frosting around to your liking.
4. Snip a small tip off the end of the orange frosting bag. Pipe on the beaks. I like to do the beaks before the eyes so I can map out where to pipe the eyes more evenly.
5. Use the rest of the black icing to pipe on the eyes.
6. Snip off a small tip off the pink frosting bag. Add blush to the sides of the penguin's face.
7. ENJOY!
Notes
1. Store cupcakes in the fridge for up to 3 days.