Simple, delicious recipes from my kitchen to your table.

Oreo Cupcakes

Oreo CupcakesI love making cupcakes and taking them to the office or dropping them off to friends and family—or neighbors. I consider it spreading good will and carbs. Both make people happy. So, really, when I bake cupcakes, I’m spreading happiness. Baking cupcakes is saving the world. Ha!

I do have to confess that I sometimes make more cupcakes than I think I’m going to. If I don’t watch the recipe that I’m using, I’ll accidentally bake up a 24-cupcake recipe. It’s sometimes pretty rough to distribute 24 cupcakes as a single girl in the city. As fun as it would be, I’m not baking for a classroom. I always try to make my cupcake recipes for 12 cupcakes. For me, that’s much more manageable.

Now, I won’t win the 1,000 cupcakes in two hours on Cupcake Wars but I do win when I show up with Oreo Cupcakes. When you see the recipe, you’ll understand why. Also, who knew that grinding up the Oreos with the cream in them still ends up being just crumbles?

Father’s Day is coming up and Oreo Cupcakes are the perfect way to celebrate Dad. So, get baking!

The Ingredients

The Cake
Makes 12 Cupcakes

1 cup of sugar
3/4 cup + 2 tablespoons of all purpose flour
1/4 cup + 2 tablespoons of cocoa
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
1 large egg
1/2 cup of milk
1/4 cup of vegetable oil
1 teaspoon of vanilla
1/2 teaspoon of salt
1/2 cup of boiling water

The Oreo Buttercream

1 cup of unsalted butter, at room temperature
1 ½ teaspoon of vanilla extract
2 tablespoons of milk
15 Oreos
3-4 cups of powdered sugar

The How-To

The Cake

Pre-heat the oven to 350°F and line a muffin tin with cupcake liners and set it aside. First you want to mix together all of the dry ingredients in a large bowl (not the bowl to your stand mixer). Stir together flour, sugar, cocoa, baking soda, baking powder and salt. Set it aside for a few minutes while you mix together the wet ingredients. Using your stand mixer, mix the eggs, milk, oil and vanilla together until combined. Then add in the dry ingredients and mix on medium speed for 2 minutes. Once combined, slowly mix in the boiling water. Your batter will be thin (which means light and tasty!)

Using a batter dispenser or a measuring cup, fill each of the cups about two-thirds of the way up. Bake for 20-25 minutes depending on your oven. The cupcakes are done when a toothpick comes out clean. Don’t forget to let the cupcakes cool completely before frosting your cupcakes.

The Oreo Buttercream

In a stand mixer (or a bowl with a hand mixer), cream the butter, vanilla and milk. Then add the powdered sugar until the desired consistency and sweetness is reached (about 3-4 cups). Using a food processor, process the Oreos until they are finely crushed. Mix in the crushed Oreos until combined.

If you don’t like a lot of buttercream, you can always halve the recipe. I like a thick buttercream, like you can get from a bakery so I need a lot of icing.

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