I was craving a sweet treat among the sweltering heat outside, so I thought why not bake some Oreo cupcakes! I had a ball making these, and my friends and family adored them!
- 12 tablespoons of softened butter
- 3/4 cup of granulated sugar
- 3 eggs
- 1/3 cup of cocoa powder
- 1 cup self-raising flour
- a dash of vanilla extract
- cupcake cases
- 1 pack of Oreo’s
- 2 cups of sifted powdered sugar
- 3 tablespoons of milk combined with 1/4 teaspoon of vanilla extract
- 1/3 of an Oreo pack, pulverized
- 14 tablespoons of softened butter
Preheat your oven to 350 degrees Fahrenheit. Then, cut your butter into small pieces to make mixing easier. Pour your butter and sugar into a large bowl. Afterwards, mix your butter and sugar until it’s light and fluffy with an electric mixer or kitchen aid.
Take your eggs and add them into your mixture. Be careful not to get any shell! Then, gradually combine your flour into the bowl on a low speed. Sometimes, it’s even helpful to lay a tea towel around your mixer so flour dust doesn’t go flying everywhere.
Now it’s time to add your cocoa powder. Again, keep your mixer on a low speed to prevent the ingredients from making a mess.
Once you’ve lined your cupcake tins with cases, plop one Oreo into the bottom of the case for a fun surprise! Then grab two spoons and distribute your batter to the cupcake cases by picking up a hefty spoonful and using the other spoon to scrap the batter into the cases. This part takes practice, so don’t be discouraged if it doesn’t go well at first. Once your done your cupcakes are ready to go to the oven! I recommend leaving them in for 12 minutes, and then checking up on them every 2 minutes until you can stick a toothpick into one of your cupcakes and no batter is left on the toothpick when you take it out.
As your cupcakes are cooling, you can prepare your Oreo buttercream. Start by cutting up your butter into smaller pieces, like we did for the cupcakes. Then, mix your butter on a high setting for about 4 minutes until it’s light and fluffy. Add your milk and vanilla afterwards. Gradually mix your powdered sugar in on a low setting. Again, I recommend using a tea towel to gather your mixture.
Once your satisfied with the consistency of your buttercream, use a food processor to pulverize your Oreo cookies. If you don’t have a food processor, just put your Oreo cookies in a Ziploc bag and crush them with a rolling pin. However, if you plan on piping your buttercream onto your cupcakes, a food processor would be better. Use your mixer to combine the buttercream and Oreo’s once you’re done!
When your cupcakes are done cooling, add your buttercream! Don’t forget to have your cupcakes with some milk!