Oreo Cupcakes (Print Version)
# Ingredients:
01 -
1 cup of softened butter.
02 -
2 cups of regular white sugar.
03 -
1 tsp of vanilla flavoring.
04 -
4 large eggs.
05 -
1 cup whole milk.
06 -
1 ¼ cups of plain flour.
07 -
1 ½ cups of self-raising flour.
08 -
1 ½ cups of finely chopped Oreo biscuits.
09 -
½ cup of softened butter.
10 -
1 tsp vanilla flavoring.
11 -
5 tbsp of milk.
12 -
1 pound of powdered sugar (roughly 3 ¾ cups).
13 -
½ cup of ground Oreo biscuits.
14 -
24 mini Oreo biscuits for decoration.
# Instructions:
01 -
Turn on the oven and preheat it to 175° C. Place cupcake liners into 24 muffin cups and keep them handy.
02 -
In a large bowl, use a stand or hand mixer to cream the softened butter and sugar until it's airy and smooth.
03 -
Add in the vanilla extract and beat in one egg at a time, mixing well after each. Scrape down the sides of the bowl with a spatula to make sure everything is even.
04 -
Gradually combine the plain flour, self-raising flour, and milk by alternating between them until the mix is smooth.
05 -
Scrape the bowl one more time, then gently fold the Oreo chunks into the batter by hand.
06 -
Pour the batter into the prepared muffin cups, filling them about two-thirds of the way. Let them bake for 18-22 minutes, or until a toothpick poked in comes out clean.
07 -
In another bowl, beat together the softened butter and vanilla. Add the powdered sugar slowly, then mix in the milk.
08 -
Scrape the bowl down, then keep beating the frosting for an extra couple minutes until it’s fluffy. Stir in the crushed Oreos gently.
09 -
Spread the frosting over the cooled cupcakes, and pop a mini Oreo on top to finish each one.
# Notes:
01 -
To keep them soft and tender, make sure not to bake the cupcakes too long.
02 -
Make a double batch of frosting if you want to use a piping bag for a fancy top.
03 -
If you’re piping, crush the Oreos super fine for smoother frosting.