Last month a friend of mine asked me if I could make a dozen Oreo cupcakes for her daughter’s 10th birthday. I said yes immediately because I’ve never eaten an Oreo cupcake before, and imagined how pretty spectacular it could taste. That particular weekend was a busy one with a big “Family Day” celebration (a weekend-long, awesome block party of sorts), so before I put my party dress on, and shined up my wine glass I set out with determination to bake the yummiest Oreo Cupcakes ever. Long story short, it was a damn good cupcake (a moist vanilla cake baked over a whole Oreo cookie, and topped with Oreo buttercream), but that is not what stands out in my mind from that weekend. It was my friend’s daughter who left an impact on me. She was the one who answered the door when I was dropping off the cupcakes. She looked down at them in silence, and then looked me right in the eyes and said squarely, “You’re talented.†The baker in me felt instant relief, and the middle-schooler in me screamed with giddiness, “I’ve been accepted!†The next thing I know we were fist-bumping each other as if it were a completely normal occurrence between the two of us. I did make an explosion sound when our hands made contact, which is unfortunate (stay back, goofy mom! I’m climbing the ranks of preteen society here!). I asked her what her birthday plans were, and she told me that she and her friends were going to see the new Ghostbusters film and then head home to celebrate being 10. As soon as I found myself wishing I were invited to this party I quickly made my exit. Later that night while I drank wine and chatted with my adult friends I thought about that very confident, and very kind 10 year old girl. I hoped that she was having wonderful birthday party, I hoped she enjoyed her Oreo Cupcakes as much as I enjoyed baking them, and I hoped that one day I would grow up to become as cool as she is.
I got this vanilla cupcake recipe from Niner Bakes. I didn’t use her marshmallow frosting, but it did look scrumptious. I also would like to point out that you could make these cupcakes using a chocolate cake base, if that’s your preference. Okay here we go! First, line your cupcake pan with cupcake liners and then place one Oreo Cookie in each cup.
Pour the vanilla cake batter over each Oreo filling the liner about 2/3 full. Bake at 350 degrees F. for about 15 minutes.
Let them cool on a wire rack while you get on with the buttercream.
Pulverize about 10 Oreos in a food processor. Mix the cookie crumbs into the buttercream (recipe below).
Frost each cupcake, and then for an added treat place a mini Oreo at the top. Voila!
Notes
Special equipment needed: Cupcake pans, cupcake liners, hand-held mixer, food processor, standing mixer with paddle and whisk attachments, wire rack, off set spatula, piping bag (optional)
Ingredients
For the Vanilla Cupcakes
- Oreo Cookies, regular-sized, and whole
- 1 and 1/4 cups (156 g) All-Purpose Flour
- 1 and 1/4 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 cup Whole Milk, at room temperature
- 1/2 tsp. White Vinegar
- 2 Large Eggs, at room temperature
- 3/4 cup (150 g) Granulated Sugar
- 1 and 1/2 tsp. Vanilla Extract
- 1/2 cup Vegetable Oil
For the Oreo Buttercream:
- 10 (100 g) Oreo Cookies
- 2 sticks (226 g) Unsalted Butter, at room temperature
- 2 sticks (226 g) Salted Butter, at room temperature
- 1 tsp. Vanilla Extract
- 1 TBS Whole Milk, at room temperature
- 1 lb. (454 g) Powdered Sugar
- Mini Oreo Cookies for decoration
Instructions
To make the Vanilla Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake tray with cupcake liners, and then place one Oreo Cookie in each liner. Set aside.
- In a medium-sized bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- Add the vinegar to the milk, and stir. Set aside for 5 minutes.
- Using a standing mixer with a whisk attachment, or a hand-held mixer, whisk the eggs until the whites and yolks have just combined. Slowly pour in the sugar, and whisk for 1 minute. Add the vanilla extract and vegetable oil, and continue mixing.
- With a large mixing spoon, stir a little of the flour mixture, and a little of the milk mixture into the egg mixture. Alternate between the two until both mixtures have been incorporated into the egg mixture.
- Pour the batter, about 2/3 full, into each cupcake liner.
- Bake for about 12 to 15 minutes, or until an inserted toothpick comes out clean from the center of the cupcake.
- Cool on a wire rack.
To make the Oreo Buttercream
- Using a food processor, pulse the large Oreo Cookies until they are fine crumbs.
- In a bowl connected to a standing mixer fitted with a paddle attachment, beat the butters (unsalted and salted) for 5 minutes.
- Scrape down the sides of the bowl.
- Pour in the milk and vanilla extract and mix for 30 seconds.
- Scrape down the sides of the bowl.
- Mix in the powdered sugar, a half a cup at a time. Be sure to mix for only 30 seconds between each 1/2 cup.
- Scrape down the sides of the bowl.
- Finally mix in the Oreo Cookies crumbs.
- If the mixture seems too stiff then add a little milk, and if it's to runny then add a little powdered sugar.
To assemble
- Once the cupcakes are completely cool spread or pipe on the buttercream, and then place a mini Oreo Cookie on top of each cupcake. Enjoy!
