Recipe by sofie-a-toast
from tide and thyme. These cupcakes have a little treasure at the bottom of course, the Oreo cookie. Which, is such an unexpected and delightful treat. These cupcakes are vanilla, not chocolate. Sorry for the deceiving photo, another user put it up and I cannot remove it.
Top Review by Rita M.
I did not make the cupcakes as I used my own recipe for that. As for the frosting, I had to make alterations as it was way too thick to put through my decorating applicators however, if you all the oreos a little at a time you will get the right consistency. I made my cupcakes with this icing and everyone loved them. I made four dozen (for work) and had the "pleasure" of not taking any home with me. I personally think this is a great recipe, for the frosting. A few tweaks here and the but nothing major. If you add the dry ingredients little by little, it will turn out just fine!
For the cupcakes
- 3 cups cake flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 16 tablespoons unsalted butter, at room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 1⁄4 cups buttermilk, at room temperature
- 1 tablespoon vanilla extract
- 20 Oreo cookies (halves, with cream filling attached)
For the frosting
- 8 tablespoons butter, room temperature
- 1⁄2 cup vegetable shortening
- 4 cups powdered sugar (1 lb)
- 1⁄2 teaspoon butter flavoring or 1⁄2 teaspoon vanilla extract
- 6 tablespoons Oreo cookies, finely crushed
- 10 Oreo cookies, cut in half, for garnish
Directions See How It's Made
- Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
- Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
- Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
- For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
- Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.