Oreo Cupcakes

It had been awhile since I made cupcakes, so the other day I sifted through my bookmarks and found this delicious recipe. There's no time an Oreo cupcake won't do the trick. It's different than a plain old chocolate or vanilla cupcake, and pleases a crowd like no other. If I had my kit of Wilton tips I'm sure these could've also come out looking really classy with the oreo on top (at least that's what I'm telling myself). 

I actually made these twice in one week. Once to try for myself and then I made a tray for my family's annual holiday party. The icing is more time-consuming than a standard buttercream, but it's worth every second. It tastes to me like cookies and cream ice cream in icing form. As I was first making it I was contemplating all of the ways I could've made a better icing and spent a quarter of the time on it. Do you ever do that? I was muttering to myself how I wish I had just picked another recipe, but I hadn't even seen or tasted the final product. 


When it was finished I had to pry myself away from the bowl to avoid eating it by the spoonful (something I shockingly never do with icings). It's light and airy, not too sweet, and a great complement to the cupcake itself. To me, that's the perfect cupcake. You're not trying to get a bite that's mostly icing or mostly cupcake -- you want a great big bite of both. Enjoy!

Oreo Cupcakes 

Recipe from Confection Ink

For the cupcakes:

2 cups sugar

2 cups flour

3/4 cups cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 package instant chocolate pudding

3 eggs

1cup sour cream

1/2 cup oil

1 tablespoon vanilla extract

1 cup boiling water (or strong brewed coffee – I would have used this but my coffee maker isn’t working!)

24 Oreo cookies, with one side twisted off and reserved for the frosting.

Preheat oven to 350. Line cupcake pans.

In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, salt and pudding mix. Add oil, eggs sour cream and vanilla. Beat on medium speed until well blended (about 2 minutes) Continue beating while slowly adding in the boiling water. Beat about 30 seconds after adding the water.

Put the Oreo with one side twisted off cream side up and fill cupcake liners about 1/2 way. Bake 15-20 minutes or until a toothpick comes out mostly clean. Let them cool completely on cooling rack.

* I had extra batter after 24 cup cakes. I made cup cake bites using mini Oreos. I also used some mini Oreos as a garnish.

For the icing:

1 cup milk

3/4 cup flour

1/2 cup butter -at room temperature

1/2 cup Crisco

3/4 cup sugar

1 tsp vanilla

24 Oreo cookie tops -crushed

 Place milk in a small saucepan.  Sprinkle the flour over the milk, 1/4 cup at a time and whisk until smooth.  Place the saucepan over low heat and stir constantly until the mixture becomes thick pulls into a ball.  Remove from the heat and put ball into a bowl. Place plastic wrap directly on the surface of the mixture and tuck around it to make sure there is no exposed parts.  Refrigerate until cooled to room temperature or colder (at least 30 minutes). In a large bowl, cream the butter and Crisco.  Add the cooled flour milk mixture and beat until well blended.  Mix in the vanilla.  With the mixer on medium speed, gradually add the sugar and then continue to beat the icing a

fter adding the sugar for an additional 10-12 minutes until noticeably whiter and creamy. Add Oreo crumbs and mix until just blended.