I love Oreos. I love anything cookies and cream. I just can’t get enough. So I’m putting it in my favorite form, cupcakes. I’ve tried to make cookies and cream cupcakes before, but they just weren’t enough. I made white cake and put crushed Oreos in, and then a basic vanilla buttercream with some finely crushed Oreo cookies (no cream). They were good, yes, but not as good as I imagined they would be. So with this cupcake, I’m really going for a true Oreo experience. I found a recipe for homemade Oreos, so I’m using the cream filling as a frosting and I’m making dark chocolate cupcakes. Yum. You can even add some crushed Oreos into the cupcakes to surprise everyone. Or put one at the bottom of every cupcake. Or even try to put one in the middle (they tend to sink to the bottom anyways). Whatever you want to do to intensify the deliciousness of everything cookies and cream. Regardless, these cupcakes are to die for, especially because the frosting is unbelievable.
Makes 18 cupcakes
For the cupcakes:
2 1/4 cups all-purpose flour
1 2/3 cups sugar
3/4 cup butter or margarine, room temperature
2/3 cup unsweetened baking cocoa (I used Hershey’s special dark. yum!)
1 1/4 cups water
1 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla
Heat oven to 350 F. In a large bowl, beat all ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Scoop batter into cupcake cups and bake 20 to 25 minutes or until a cake tester comes out clean. Cool completely before frosting.
For the frosting:
1/4 cup butter, room temperature
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla extract
Double Stuf Oreos, separated, about 8
In a large bowl, beat butter, shortening, powdered sugar, and vanilla until well combined. Add heavy cream to smooth it out, about a teaspoon. Separate Oreo cookies so the cookies are in a plastic bag and put the creams in the bowl with the frosting. Seal the plastic bag and crush the cookies until they are mostly crumbs. Avoid having chunks too large, they will clog the tip. Add crushed cookies to frosting (you don’t need to add them all, just as many as you’d like) and beat once more to combine. Pipe or spread onto cupcakes.
If you want, you can put crumbled, crushed, whole, or half Oreos on top. Or maybe drizzle some fudge over them. I like them without anything, although I’m sure a bit of fudge wouldn’t hurt.
here’s a close up of the frosting because it’s just so delicious: