Chocolate Oreo Cupcakes

Oreos. I’ve never had a love hate relationship with them. It’s always been 100% love and happiness. I really don’t see how anybody can hate Oreos. They are soooooo good! I always dip them in milk, let’m soak, and then enjoy the mushiness of what’s left. Ryan finds my method of eating Oreos completely disturbing. He doesn’t get why I’d like them all mushy and thinks I’m a bit crazy for taking so much time to eat just one cookie. One cookie?! Who are we kidding here? It’s more like 3… or 4… or 5… 🙂

When I saw this recipe for Oreo cupcakes, I knew I’d have to give it a try. They looked too good to ignore. After seeing this recipe, I found out that my friend Tiff, who guest posted on these delicious cupcakes was coming to town and wanted to bake with me. Let me tell you, I was BEYOND excited! I hadn’t seen Tiff since January 2010! I missed her! Couldn’t wait to catch up and crack jokes. Plus, Tiff wanted to bake, and who could turn down that offer!

We decided after both pondering that Oreo cupcakes would be our recipe of choice. After discussing the recipe, we decided to switch things up a bit. The normal recipe added mini-chips in the batter. We took it to the next level and put chips in some, crushed Oreos in the others. Also added to a few were Oreos at the bottom of the cupcake. Yum! Tiff and I couldn’t wait to see how they turned out! The result? Fantastic, tasty, chocolately cupcakes. This cupcake recipe will definitely be a keep at my house!

Oreo Cupcakes

Recipe from My Baking Addiction

1 (18.25 oz) package devil’s food cake mix

1 (5.9 oz) package instant chocolate pudding mix

1 c. sour cream

1 c. vegetable oil

4 eggs

1/2 c. warm water

2 c. semi-sweet mini chocolate chips, or 1 1/2 c. coarsely chopped Oreos (if doing both, divide the batter, and cut amounts in half)

24-28 whole Oreos, optional

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips/Oreos and pour batter into muffin tins with liners.

Bake for 21 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly in a pan at least an hour and a half before removing.

 

 

 

 

 

 

Buttercream Dream Frosting

1 stick salted butter- at room temperature

1 stick unsalted butter- at room temperature

1 c. shortening

1 tbsp. vanilla extract

2 lbs confectioner’s sugar

4-6 tbsp very cold milk

8 crushed (make sure there are no big chunks) Oreos with the cream removed before crushing

*If you’re not sure what to do with the Oreos since they don’t have filling anymore, pile all the filling on one Oreo and dare a friend or signficant other to eat it in one bite 🙂

 

 

 

 

 

 

 

 

 

Cream the butter and shortening in the bowl of an electric mixer or stand mixer. Add the vanilla and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all the sugar has been added and mixed thoroughly, being adding the very cold milk, one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.

Look at Tiff frosting away!

 

 

 

 

 

 

 

 

 

This is how you frost when your Oreos aren’t crushed up enough, and they get stuck in the frosting tip (please excuse the light from the flash!):

 

 

 

 

 

 

 

 

 

*Make sure you add enough milk! I didn’t, and got extremely thick, super hard to use frosting. It was still good, just not your normal frosting!

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