Tuesday, February 5, 2008

Oreos + Cupcakes = UH-Mazing

This one goes out to my friend Liz cuz she don't know if she's black or white :)

I got this recipe off of the Bake & Destroy blog but I tweaked it just a little bit. These cupcakes are amazing right out of the oven because the oreo cookie at the bottom is slightly melted. Oooey Goooey Goodness!

Cookies and Cream Cupcakes
Bake & Destroy

1 Package of Oreos
1 Package of Vanilla Cake Mix
1 cup sour cream
1/2 cup of vegetable oil
3 large eggs
1/4 tsp Vanilla extract
1 cup unsalted butter, softened
6-8 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

1. Preheat your oven to 350°.

2. Line two cupcake pans with PAPER cupcake liners, don't try the foil ones, they don't turn out as good.

3. Count out 12 Oreos. Use a sharp knife to score each Oreo, lightly wiggle the two cookie wafers taking the two parts of the Oreo apart. You may find that the frosting is still sticking to just one side. If that happens you will need to use a butter knife or a table knife to spread the frosting evenly on the wafers.

4. After you have separated 12 cookies you need to place one wafer in each cupcake liner with the frosting side facing up.

5. Crush the remaining Oreos. I put them in a Ziploc and beat them like there's no tomorrow but you can do it however you wish. This is actually my favorite part, it's a great stress reliever :) After you smooshed them to smithereens just set them aside you'll use them a little later.

6. Put the cake mix, oil, sour cream, eggs and 1/4 teaspoon vanilla in a large mixing bowl. Blend with an electric mixer for 30 seconds. Scrape down the sides and blend again on medium for about a minute and a half.

7. Measure out 1 1/2 cups of smooshed Oreos (AKA Oreo crumbs) and fold them into the batter. Make sure not to get rid of the rest of the crumbs you're gonna want them in a little.

8. Fill the liners until they are 3/4 of the way full. Put the pans in the oven.

9. Set your timer for 18 - 20 minutes. When they're done they are a golden brown color and pop back up when you lightly press on them.

10. While the cupcakes cook make the frosting.

11. Place the butter in a large mixing bowl.

12. Add in 4 cups of powdered sugar, milk and 2 teaspoons vanilla.

13. Mix with an electric mixer on medium. About 3 - 5 minutes until or until creamy and smooth. If your mixture is still a little runny add another cup of sugar. The frosting should be a fairly thick consistency.

14. Fold in a majority of the cookie crumbs. You may want to leave a little bit to the side to sprinkle on top of each cupcake. Mix the crumbs until they are evenly dispersed throughout the frosting.

15. After taking the cupcakes out of the oven let them cool completely on a cooling rack. (unless you have a hubby that LOOOOOVES them fresh and hot out of the oven then frost one cupcake while still hot)

16. Frost the cupcakes. The best thing about these cupcakes is that the frosting actually looks better when it has peaks and it's a little messy.

17. After you have frosted the cupcakes you can use any remaining crumbs to sprinkle on top.


  1. Awwww...I love you. It sounds absolutely amazing...I will have to try it for shizzle...hahaha!

  2. I am going to make these. I love anything with Oreo's!!