Oreo Cupcakes – I first made these cupcakes for my friend Katie’s birthday a few years ago (I cannot believe it’s been YEARS since first made these). I asked her mom, who also taught at our school, what kind of cupcake to make for her and she just said, “Chocolate.” Well, okay then. I can get with that! Chocolate cupcake, chocolate cookies, chocolatey buttercream…yum.
I really have no idea why I haven’t made them since because if I had to choose a store bought cookie to eat, it would be Oreo’s. Separated, together, dunked in milk – Oreo’s are a favorite pastime, that’s for sure.
I split the cookies in half and put one on the bottom of each paper liner. They ended up floating to the top of the batter so instead of cookie on the bottom, they were cookie under buttercream. I’m pretty sure that happened because the Hershey’s Perfectly Chocolate cake batter is pretty thin. If you were to use a thicker batter, they cookies would probably stay on the bottom. Either way I think it would be delicious!
To pipe the buttercream, I just cut the tip of the piping bag off. I tried using several tips but my cookies weren’t crushed small enough. So either just cut the tip of the bag off or really crush the cookies. Using a food processor would ensure small crumbs.
cupcakes from Hershey’s, buttercream from My Baking Addiction
For the cupcakes:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 15 Oreo’s, split open (for the bottom of the cupcake liners)
1. Preheat the oven to 350 degrees. Line muffin tins with cupcake liners. Place one half of an Oreo into the bottom of each cupcake liner and set aside.
2. In the bowl of an electric mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add in eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, until well combined.
3. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. Bake for 18-20 minutes, until a tester comes out with only a few crumbs attached.
4. Cool in pan for 5 minutes before removing to wire rack to cool completely.
For the buttercream
- 2 sticks unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- Pinch of salt
- 1 1/2 pounds powdered sugar
- 3-4 tablespoons heavy cream
- 25 Oreo cookies, crushed
- 15 Oreo cookies, cut in half to top cupcakes (optional)
1. In the bowl of an electric mixer, cream the butter until light and fluffy, about 3 minutes. Add in the vanilla and salt, combine well.
2. Add the powdered sugar in batches, mixing well after each addition. Once all the sugar has been added, begin adding the cream, 1 tablespoon at a time, until a creamy, spreadable/pipeable consistency is reached.
3. Stir in Oreo’s. Frost as desired and top with additional Oreo’s.