Thursday, August 5, 2010

Oh Oh Oreo Cupcakes!

I have been on a baking frenzy lately! Ever since wowing my co-workers and friends with the two variations of S'mores brownies I recently made, I can't seem to get enough! I decided it was time to change things up and take a stab at making cupcakes. It was really hard to pick a recipe with so many different options out there, but for now, Oreo Cupcakes won the battle.

I want start by mentioning this is the first time I've ever made cupcakes from scratch. Usually, I just pull a box out of my cupboard and go with it. I have to admit... starting from scratch was a piece of cake! (No pun intended.) The recipe may seem overwhelming at first, but it's really easy. And I just LOVE that this recipe calls for 1/2 an oreo sitting at the bottom of the cupcake.

(I LOVE this picture!! Mad props to Kristina Romeo for the shooting and devouring!)


For the cupcakes:
30 Oreos, 1 side twisted off and reserved for frosting *

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

2 eggs
1 cup whole milk
1/2 cup veggie oil
2 tsp vanilla extract
1 cup boiling water

1) Heat oven to 350 degrees. Line muffin pans with paper liners and place 1 Oreo (cream side up) in each liner.
2) Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl.
3) In a large bowl, combine sugar, eggs, milk, oil and vanilla. Stir until well blended.
4) Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
5) Stir in boiling water (batter will be thin). Pour batter into prepared pans.
6) Fill muffin cups 3/4 full with batter (about 1/4 cup).7) Bake 22 to 25 minutes. Cool completely

For the frosting:
2 lbs confectioner’s sugar
1 cup vegetable shortening (or 1 cup and 2 tbsp of butter... I did this. It tastes MUCH better)
1/2 cup warm water
2 tsp vanilla extract
1 cup Oreo crumbs, made from reserved sides (used above) and additional cookies

1) Beat shortening (or butter) and water together.
2) Gradually beat in confectioner’s sugar and beat until creamy.
3) Add vanilla and beat in well.
4) If needed, add more water, 1 tbsp at a time, to attain desired consistency.
5) Beat in Oreo crumbs.
*If frosting will not be used right away, store in an airtight container.

Optional Garnish:
15 Oreos, split in half and placed atop the frosted cupcakes

This recipe makes about 30 cupcakes, so I hope you have a lot of hungry friends!! ;)

* You’ll probably need more than 1 bag for the cupcakes, frosting and garnish

Recipe Credit:

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