Hello Cupcake

Happy Monday everyone, hope that your weekend was fab! Cam and I had a great time enjoying the company of our friends this weekend, and while I have pictures and stories to share from their visit, I had to show you this first:

Yummy yummy yummy got in my tummy this weekend in the form of Oreo Cupcakes!

Saturday night, Laura and I decided to have some girl time and whip up a batch of cupcakes for the picnic we had yesterday. Initially, we couldn’t decide what kind to make, but in the end we realized pretty much everybody likes Oreos (I mean how can you not like an Oreo?!) so that seemed like the best flavor choice. We actually combined two different recipes because we used one for the cupcakes and a different one for the frosting, along with making a few modifications, so here is my recipe:


Oreo Cupcakes

Cupcakes (via Lemon Drop)

24 Oreo cookies, regular size, for bases
24 Oreo cookies, regular size, used to top off the cupcakes once frosted
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder (I’d recommend using a dark chocolate cocoa powder because you really want these cupcakes to be dark, almost black, like the color of an Oreo)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature

PREHEAT oven to 350F
LINE 2 muffin pans (12 muffin cups each) with paper liners

PLACE an Oreo cookie in the bottom of each liner
IN A LARGE BOWL, sift together first 5 cupcake ingredients
ADD SALT and stir until combined
IN BOWL OF STAND MIXER, fitted with paddle attachment, beat butter 2 minutes HIGH speed
GRADUALLY add in brown sugar and beat MED/HIGH speed for 5 minutes
ADD VANILLA and mix until blended
ADD EGGS, one at a time combined thoroughly after each addition
ADD 1/3 flour mixture, mix until just combined
ADD 1/2 cup of buttermilk again mixing until just combined.
REPEAT pattern ending with buttermilk
WITH a cookie scoop, dollop batter on top of cookies in paper liners. Do not fill liners to the top. Keep it around 1/2 full
BAKE 18-22 minutes until toothpick inserted in center comes out clean
LET COOL in pan 5 minutes then transfer cupcakes to cooling rack. Let cool completely before frosting

Frosting (inspired by recipe Life Tastes Like Food, but modified)

3/4 cup butter (1 1/2 sticks), softened at room temperature
1 1/2 lbs powdered sugar (this has to be to taste depending on how stiff you want your frosting–what I did was added a pound of powdered sugar and then just gradually added more until I had the texture I wanted)
1 Teaspoon vanilla extract
1/4 cup of cream
8 Oreos

Start by crushing the Oreos in either a food processor or a ziploc bag. Cream together the remaining ingredients using your mixer. Add more sugar or cream until frosting is desired consistency. Spread over cooled cupcakes and top with an Oreo. Enjoy!

Oreos, frosting, cupcake batter, and Cupcake wine were enjoyed. Laughs were shared. Fun was had. All in all, drinking wine, consuming copious amounts of sugar, and visiting with a dear girlfriend is pretty great way to spend a Saturday evening 🙂

Have a great week everybody! xoxo

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