Baking

Oreos plus cupcakes equals Oh my!

Oreos milk’s favorite cookie is an old familiar saying that everyone knows. Well the game has changed. Oreos are now everything’s favorite cookie. I mean Oreos are now fried, rolled into balls, in ice cream, in milkshakes, and made into pie crust. Literally is there anything you can’t do with Oreos?

Having Oreos on the brain the other day, I decided to try my hand at Oreo cupcakes. You can go all out and make a homemade cake mix or store-bought does just fine for this. I took the easy way out and used store-bought, but I did splurge on the icing though. I made a homemade buttercream frosting. And making homemade icing really makes a difference in the taste, so I suggest you spend the extra time and make the icing.

Here is the recipe I used for the icing:

  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk

In a large bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

 

So back to the cupcakes. Go by the directions on the cake box  to make the batter. Get the cupcake pan out and put cupcake liners down. Now here’s the surprise, put a Oreo at the bottom of each cupcake liner. Now pour the batter into the pan filling each 2/3 full. Then put the cupcake pan in the oven to bake. Bake for as long as the cake box tells you to. After the cupcake are ready let them cool completely before icing them, because if you don’t the icing will melt right off.

While the cupcakes are cooling take some Oreos , about 20 or so, and put them in a gallon Ziploc bag. Take a rolling-pin and commence a beating on the Oreos until they are in small chunks. Once the cupcakes are cool, ice the cupcakes. I like to pipe the icing on, just because it looks prettier. Then take the crumbled up Oreos and sprinkle them on top. You now have yourself  milk’s favorite cookie cupcakes.

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