Oreo Cupcakes

These oreo cupcakes have been floating around the blogosphere for awhile.  Ever since I first saw them I have been dying to make them and I finally got the chance.  Don’t these look like a treat?  Well let me tell you, they certainly are.   It all starts with an oreo cookie bottom, layered with chocolate cake that is filled with a marshmallow filling, and topped with a cookie crumb vanilla frosting.   These are heavenly.   Simply divine.

It was quite a process to make these cupcakes, but the end result was totatlly worth it!  I had to make two batches of frosting because the first did not turn out.  The problem was I hadn’t crushed the oreos finely enough and my frosting tip kept getting plugged with oreo chunks.  I got it right the second time around, plus I switched out some of the butter for crisco.  The frosting alone was so good that I kept eating it by the spoonful… not good for my waistline, but I just couldn’t help myself!

Oreo Cupcakes {print recipe}

Cupcakes
1 package of double stuffed oreos {30 to 36 cookies}
1/2 cup semi-sweet chocolate
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
1 cup sour cream
1 1/2 cups milk
1 vanilla bean, seeds only

Filling
13-ounces marshmallow creme
1 stick light butter
1/4 teaspoon vanilla
4 tablespoons whipping cream
1 1/2 cups powdered sugar*

Frosting
1 cup crisco
1 stick light butter, softened
1/4 cup whipping cream
2-pounds powdered sugar
3/4 cup finely crushed oreos**
Mini oreos for garnishing

For the cupcakes, line muffin tins with liners.  Take the oreo cookies and twist off the top cookie off, the stuffing and bottom oreo should be attached.  Place cookie side down in the liners.  Set aside and reserve the twisted off cookies to later crush for the frosting.  {You could easily use a cake box mix for the cupcakes instead of this recipe, or whatever your favorite chocolate cake recipe is.}

Melt the chocolate in the microwave, in 15 second, making sure to stir in between. Set as ide to cool down for a bit.  Sift together the flour, cocoa powder, baking soda, baking powder and salt;  set aside.  In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.  Add in the butter and mix until combined.  Add in the melted chocolate.  Now, add in the sour cream and vanilla and beat until well incorporated.  Add the flour mixture and milk in alternating increments and beat until smooth.  Divide the batter into the cupcake tins.   {This batter made about 36 cupcakes for me, so I used the entire package of oreos.  I don’t like cupcakes that have muffin tops, so I tend not to fill them too high.}

Place in a preheated 350 degree oven and bake for 16 to 20 minutes or until a toothpick comes out clean. Remove from oven and let cool.

For the filling, beat the marshmallow creme, butter, vanilla and cream on medium until it is smooth.  Add the powdered sugar slowly, then increase the speed and beat for a minute.  Refrigerate the filling until ready to use.  *You may want to add more powdered sugar to make the batter a little more stiff.  I thought that mine was a little too runny.

For the frosting, beat the butter and crisco, cream and vanilla in the bowl of a mixer until smooth.  Slowly add the powdered sugar.  Once the powdered sugar is mixed in, beat for 2 minutes on medium-high. Fold in the crushed oreos.  **Make sure the oreos are crushed very, very finely.  Otherwise, when you frost the cupcakes, the tip will clog.  Also, use the cookie tops that you twisted off for the bottom of the cupcake and reserved.

To assemble the cupcakes,  cut a small hole in the center of the cupcake once they are cooled.  Fill the centers with the marshmallow filling.  {See below  forhow to do this.}  Generously frost or pipe the frosting on the cupcakes.  Top with a mini oreo, if desired.

Using a knife, cutting about 1/2 to 3/4 of the way down, take out the center of the cupcake.   Make sure to not cut through the bottom of the cupcake.

Use a gallon size bag, with one of the corners fitted in a glass, to spoon in the marshmallow filling.

Cut the tip to easily fill the cupcakes.

 The cupcake recipe is from Good Life Eats, and the filling and frosting is adapted from Taste and Tell.

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Comments

  1. These look crazily delicious, every part of the cupcakes on their own sound super yummy but TOGETHER! my god, sugar overload in the best possible way im sure! i am currently addicted to mini-oreos, they are so goddarn cute, i have a feeling i will be dreaming of these tonight… :)

  2. Oreo? and cupcake?! OMG!

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