Oreo Cupcakes (Print Version)
# Ingredients:
01 -
1 cup of softened butter.
02 -
2 cups of sugar (granulated).
03 -
1 teaspoon of vanilla flavoring.
04 -
4 eggs at room temperature.
05 -
1 cup of milk.
06 -
1 ¼ cups of plain flour.
07 -
1 ½ cups of flour that rises on its own.
08 -
1 ½ cups of Oreos crushed into pieces.
09 -
½ cup butter, softened until creamy.
10 -
1 teaspoon vanilla flavoring.
11 -
5 tablespoons milk.
12 -
About 3 ¾ cups (1 pound) powdered sugar.
13 -
½ cup finely crushed Oreo bits.
14 -
24 tiny Oreo cookies to decorate.
# Instructions:
01 -
Turn on your oven to 350° F and get 24 muffin cups ready with liners. Put these aside for now.
02 -
In a big mixing bowl, whip together sugar and butter using a mixer until it looks creamy and light.
03 -
Add in eggs one at a time and vanilla, making sure to scrape down the bowl to combine everything nicely.
04 -
Switch between adding the milk and the two flours, little by little, mixing them all together until the batter forms.
05 -
Give the bowl a final scrape and quickly mix again. Use your hands to gently fold in the Oreo chunks.
06 -
Spoon batter into the lined muffin tins, filling about ⅔ of the way. Pop them in the oven for 18-22 minutes or until a toothpick comes out clean.
07 -
In a clean bowl, whip butter and vanilla together with a mixer. Gradually blend in powdered sugar and stir in milk until smooth.
08 -
Scrape the edges of the bowl and keep whipping the frosting for a minute or two till it's fluffy, then fold in the crushed Oreos.
09 -
Spread frosting on the cooled cupcakes and top each with a bite-sized Oreo cookie.
# Notes:
01 -
Take them out of the oven on time so they stay soft and not dry.
02 -
Want swirled frosting? Make twice as much of it.
03 -
Get Oreos crushed super fine if you're using a piping bag.