Yes, I am on some sort of cupcake high right now. I wanted to make a cupcake that would be like eating Oreos + milk, but without the mess. So I came up with this little recipe (thanks to the base recipe here).
- 1 Cup Sugar
- 1/2 Cup Butter
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 1/2 Cups Cake Flour (Or All Purpose)
- 1 3/4 Teaspoons Baking Powder
- 1/2 Cup + 1-2 Tablespoons Milk
- 8-10 Oreo Cookies
Step One: Preheat the oven to 350°F and place cupcake liners in the pan. Put the Oreo Cookies into a plastic bag and crush them into small pieces. I would recommend taking the cream in the middle out before crushing them, or else you may end up with a gooey mess like I did.
|Not so fun to scoop this out.|
Step Two: In a mixing bowl, cream the sugar and butter together. Then beat the eggs in one at a time and add the vanilla extract. Mix the flour and baking powder in a separate bowl, then add those to the creamed mixture well. When this is done, add the milk until batter is smooth. I added an extra tablespoon or two just to make sure the cupcakes were very moist. Add about 3/4 of the crushed cookies to the batter and mix until blended.
Step Three: Pour batter into cupcake liners until the cupcakes are 1/2 to 3/4 of the way full. Before you stick them in the oven, reduce the heat to 325°F. This will help the cupcakes rise and make them fuller. Bake for 20-25 minutes until brown.
I used the recipe for vanilla butter cream frosting from this website. I halved the recipe though, and added most of the remainder of my crushed Oreos to it. I then attempted to use a piping bag, but did not think it through. Even though I crushed my Oreos pretty small, they still got jammed in the tip. Unless you really smashed your cookies up, I would suggest you just ice the cupcakes with the back of a spoon. Not the prettiest, but the easiest/cleanest way. I then topped the icing with some cookie crumbs.
Now I can have my cookies and my cake, too!