Oreo Cupcakes

These are really yummy cupcakes.  What could be better than an Oreo Cookie interpreted as a cupcake?  With a surprise Oreo Cookie baked right in the cupcake. The great part is the recipe starts with a cake mix...easy!

Oreo Cupcakes 

Adapted from Cupcakes From The Cupcake Doctor

Makes 22 to 24 cupcakes

30 Oreo cookies

1 package (18.25 ounces) plain white cake mix

1 cup sour cream

1/2 vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

Place rack in the center of the oven and preheat the oven to 350 degrees.  Line 24 cupcake cups with paper liners.  Set the pans aside.

Count out 12 Oreos (I use Double Stuff) and separate the top and bottom wafers.  Make sure each has some of the icing on it.  Place one wafer, icing side up, in the bottom of each paper liner.  Set them aside.  Place the remaining 18 Oreos between sheets of wax paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. (Or place them in a Food Processor with a steel blade and chop.)  Set these crumbs aside.

Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed.  Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated.  Set aside the remaining crushed Oreos for decorating the frosting.  Using an ice cream scoop, scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes, remove the empty liners, if any.)  Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes.  Remove pans from the oven and place them on wire racks to cool for 5-10 minutes. Remove cupcakes from pan and place on a wire rack to continue cooling.  Cool completely before frosting.

 

Vanilla Decorator Frosting

1 cup unsalted butter, room temperature

1 cup Crisco shortening (do not use butter flavored)

1 1/2 teaspoons pure vanilla extract

2 tbls whole milk

Dash of salt

2 lbs powdered sugar

Place butter and shortening in the bowl of a mixer fitted with a paddle attachment.  Beat on high for 5 minutes.  Do not under beat, use a timer.  Reduce mixer speed to low and gradually add powdered sugar.  Add vanilla and salt.  Add milk a little at a time until desired piping consistency is reached.  If frosting becomes to liquid, add more powdered sugar until frosting will hold a peak. 

Place decorating tip in a pastry bag and fill with frosting.  Pipe frosting onto cupcakes and sprinkle with remaining Oreo crumbs and top with a miniature Oreo cookie.

I know most people are shocked that I would use Crisco in my frosting.  With this cupcake you need the shortening to give the frosting the same flavor as the filling used in Oreo cookies and to give the frosting that pure white color of Oreo filling..