My friend Lora wanted to make Oreo Cupcakes for her husband's 40th birthday party. She had our friend Martha come over for a trial run, but they didn't like the end-result. Martha wouldn't be satisfied until she got it right, so she went home and with a pinch of this and scoop of that, she accomplished her mission. Lora, Catherine and I made these for Mike's birthday, and there was not a single one left by the end of the party. They were so good that I knew my own Oreo Cookie Monster (Timmy) would love them for his 10th birthday... so I went about making them myself. My take came out ok, but I think in my enthusiasm to get them made, while doubling the recipe, I think I lost count and added an extra half-cup of flour, so they didn't come out as moist as the original ones. But never fear, I will make them again, and be in Oreo heaven!
Makes 12 Cupcakes
Preheat oven to 350 degrees
Cupcakes
- 18 oz. package of Oreos -- you'll need 2 of the 3 rows (I used Double Stuff... and of course, the 3rd row can be used for snacking while prepare... he he he)
- 1 Tbsp. flour
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt (I omitted because I used salted butter)
- 1/2 cup sour cream (reduced fat may be used)
- 1 whole egg, plus 2 egg yolks, at room temperature
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 1/2 tsp. vanilla
Makes 2 1/3 cups (about enough for 12 cupcakes)
- 16 oz. (1 pound) confectioners' sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 4-6 Tbsp. milk or half and half
- 1 1/2 tsp. vanilla
- Pinch of salt (omit if using salted butter)
- Line muffin tin with cupcake liners.
- Gently twist apart 12 Oreos. This will leave you with 12 wafers with cream filling, and 12 plain wafers. Place the halves with the cream filling, filling side up, in the cupcake liners.
- The remaining 12 plain wafers will be used for garnish. Cut 6 of them in half -- these will be placed in the frosting, as shown in the picture. The remaining 6 wafers may be crumbled or crushed and sprinkled atop the frosting.
- The remaining first row of Oreos, plus the entire second row should be chopped into chunks -- I cut them into quarters.
- In a small bowl, toss the quarters with the 1 tablespoon of flour. This allows for more even distribution of Oreo pieces in the batter.
- In the mixing bowl of a stand mixer, whisk together the dry ingredients. Add the sour cream, butter, egg and egg yolks, and vanilla. Beat until smooth, about 30 seconds. Remove bowl and scrape down the sides, gently mixing any remaining pockets of flour.
- Gently fold in the quartered Oreos.
- With a 2 oz. cookie scoop, portion batter into cupcake liners.
- Bake at 350 degrees for 24 minutes. Tops should be slightly browned, and a toothpick should come out clean when inserted into the center of the cupcake.
- Cool 10 minutes in muffin tin and then remove to rack.
- While the cupcakes are baking, prepare the frosting -- In a large bowl, with mixer at medium-low speed, beat confectioners' sugar, softened butter, vanilla, salt and 3 tablespoons of milk until smooth and blended. Beat in additional milk as necessary to make into spreadable consistency. Increase to medium-high speed, and beat until light and fluffy.
- When cupcakes have sufficiently cooled, frost, garnish and ENJOY!
