Oreo Cupcakes

Oreo Cupcakes

What do you get when you combine your favorite childhood cookies into a cupcake? Only the most amazing cupcake ever, sure to please the kids, significant other, and even the grownups too.

Oreo Cupcake

Recipe:

Oreo Cupcakes (adapted from Shelly Kaldunski “Cupcakes”)

Makes 12 Cupcakes

Cupcakes:

1/3 cup light brown sugar

1/4 cup granulated sugar

4 tbsp unsalted butter, room temp

1 large egg

1 tsp vanilla extract

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

1/2 warm water

1/4 cup buttermilk (or 1 tsp white vinegar in a measuring cup and milk up to the 1/4 cup mark)

12 Oreo cookies, crushed

  1. Preheat your oven to 350˚F. Line a 12 cupcake pan with liners and set aside.
  2. In an electric mixer fitted with a paddle attachment, mix the butter and sugars.
  3. Add the egg and vanilla and mix thoroughly.
  4. Add flour, cocoa powder, baking soda, salt, water and buttermilk. Mix.
  5. Fold the Oreo cookie crumbs into the batter.
  6. Divide the batter using the prepared cupcake pan and bake 18-20 minutes until the top is springy to the touch.

Meringue Frosting:

3 egg whites, room temp

3/4 cup granulated sugar

1 pinch salt

2 tbsp water

1 tbsp light corn syrup

1/2 tsp vanilla extract

12 Oreo cookies, for decoration

  1. In the bowl of an electric mixer, combine the egg whites, sugar, salt, water and corn syrup. Set the bowl over a pan of simmering water (not touching). 
  2. Whisk continuously until an instant-read thermometer reads 160˚F.
  3. Quickly place the bowl under your mixer and whisk on high for 5 minutes, adding the vanilla in the last minute of whipping, until voluminous, white and glossy.
  4. Frost the cupcakes and decorate with the Oreo cookies. Enjoy!
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