Somehow I ended up promising my students I’d make cupcakes for Open House. I’m not sure how that happened, but I guess it’s a good sign that the persuasive writing techniques I’ve been teaching them weren’t falling on deaf ears (or maybe I volunteered because I saw a golden opportunity to bake AND immediately get the products out of the house).
Either way, when I thought about what would appeal to 12 year olds and their families, I immediately thought of Oreos. Originally I was thinking of doing a chocolate cupcake with Oreo frosting, but when I found this recipe, it looked too good to pass up. For some reason the idea of combining cream cheese frosting with Oreos didn’t really appeal to me, so I just made a standard vanilla buttercream and added some crushed cookies to it. I loved these and so did all the kids!
Recipe:
(adapted from Beantown Baker)
cupcakes
1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 tbsp
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (about 45 cookies)
frosting
6 tbsp softened butter
3 cups powedered sugar
1 tsp vanilla
Oreo crumbs
2-4 tbsp milk
Preheat over to 350F. Line 24 cupcake tins with paper liners.
Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.
Roughly chop the remaining Oreos and toss with 2 tbsp flour.
Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.
Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Add the egg whites. Turn the speed up to medium and beat for two minutes. Fold in the roughly chopped cookies
Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter, powdered sugar, and vanilla in the bowl of a stand mixer and add milk 1/2 tsp at a time until it has a smooth, spreadable consistency. Add the Oreo crumbs and mix well. Put in a piping bag and pipe onto the cooled cupcakes, then top with half a filling-less cookie.
Great pics. Your cupcakes look tasty. This is definitely a favorite in our house!
wow.. .these look absolutely amazing. I would never thought of making these.
great job and gorgeous pictures.
Aren’t you the clever one! I’d eat ANYTHING Oreo. Well, maybe not roast beef. Or soup. But anything sweet! Thanks.
Perfect for any celebration!
I love oreos. I’ve already eaten cheesecake, ice-cream and fudge with them, but cupcakes.. it sounds delicious!
I tried making these but completely forgot to add the eggs… I thought that was all my mistake, but it turns out it’s not listed to do so here.
I’m going to try doing this again today, but just so nobody else gets deflating rock cupcakes, I figured I should point that out.
so delicious looking!!!
Yikes I’m so sorry! I fixed the recipe so I hope they work for you today!
I wish I had smellavison on my computer. these look so good.
[...] From catesworldkitchen [...]
What’s wrong??? I am cursing at my bowl and mixer
I creamed the butter, added the milk and vanilla…but it won’t combine. Grrrr! I have been googling trying to figure it out but got nothing. I bake alot and this is a first. any feedback is appreciated
HELP!
These look lovely and I am gonna attempt them
I’m new to baking! is it plain flour u use for the main sponge mix?
I’ve just made them, they look awesome!! Let’s see how they taste like this evening in the party I’m taking them
Thank you!!
Do these have to be kept refrigerated??
Irene – I didn’t refrigerate them since it’s just a standard buttercream
OH MY GOD!! Thank you for this recipe! I made these and they were a hit. I gave some to friends and neighbors, cause I was afraid I’d eat them all. They are so good. Yummy!
was sooo good nd delish !!
I made the cupcakes exactly as it said in the recipe and followed all the steps but they tasted like crap!! What did I do wrong?!?! I was so excited to make them and was planning on giving them to my friend on his birthday but they were horrible. Now i dont know what to do!
Nicole – I’m not sure what went wrong, but I’m sorry they didn’t turn out. Hopefully you found a suitable present for your friend.
[...] and Cream Cupcake Adapted from here. Makes 12 cupcakes. Ingredients 1 pack of Oreo cookies 1 1/8 cup flour and 1 Tablespoon pastry [...]
The recipe for the frosting doesn’t state whether to use salted or unsalted butter. Can anyone help me out with this?
Hi Lorri – Either will work, but I pretty much always use unsalted
How long can the frosting hold?
I would eat it within about 2 days
Hello, i’m think about making these cupcakes. they look delicious. does the flour have to be baking flour?
Jasmine – I always use unbleached all purpose flour. I’m not sure what you mean by baking flour?
Hi there, THe receipe calls for sugar… is it 1 2/3 cups or 2/3 cups of sugar. Thanks!
1 and 2/3 cups
Whats a stick of butter? I live in ireland so i dont know these measurements
1/2 a cup, or 4 ounces (113 grams)
I made these for my daughter and they look great. But the cake has more like a corn muffin consistency. Is that the way they were supposed to be?
Hi, my batch turned out really stiff, but I followed to instructions to the T. I’m wondering how they’re supposed to turn out? I almost feel like taking out the yolks were a factor in the consistency that I got. Thanks!
I just made these and they are delish!!!