Sunday, October 10, 2010

"Milk's Favorite Cookie" Takes The Cake!

Ever since we were children, we have appreciated the simplicity of Oreo cookies. Just the sight of the cream-filled sandwiches is enough to send anyone into a sugar frenzy. We just can't get enough of this cookie! In fact, oreos were the best-selling cookie of the 20th Century, having sold over 491 BILLION cookies since they were first introduced in 1912! The word "Oreo" is allegedly derived from the Greek term for "appetite" - orexi, which is also reflected in the terms orexigenic and anorexia, both of which are relevant to appetite (Wikipedia). Enough for our history lesson, let's talk Oreo Cupcakes
So these cupcakes were not entirely Oreo-inspired. In fact, the actual cupcake base was my favorite go-to for chocolate cakes: Hershey's Perfectly Chocolate Cake. This recipe is always a winner, except for one very poor attempt at a Barbie cake than ended up being a frosted mess...(TBC). The Oreos made their debut in the frosting and (drumroll) the base of each cupcake! Granted, a few had the cookies float to the top of the cupcake, but the taste was still phenomenal! So for those who can't get enough of "Milk's Favorite Cookie," DEFINITELY give these a shot! 
Oreo Cupcakes
Adapted via DomesticPursuits
Yields: 30 cupcakes

- 30 Oreos, 1 side twisted off and reserved for frosting *
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water

- 2 1-lb packages of confectioner’s sugar
- 1 cup vegetable shortening
- 1/2 cup warm water
- 2 tsp vanilla extract
- 1 cup Oreo crumbs, made from reserved sides (used above) and additional cookies

- 15 Oreos, split in half and placed atop the frosted cupcakes

For cupcakes: Heat oven to 350?F. Line muffin pans with paper liners and place 1 Oreo (cream side up) in each liner. Stir together flour, cocoa, baking powder, baking soda and salt in medium bowl. In a large bowl, combine sugar, eggs, milk, oil and vanilla. Stir until well blended. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill muffin cups 3/4 full with batter (about 1/4 cup). Bake 22 to 25 minutes. Cool completely

For Frosting: Beat shortening and water together. Gradually beat in confectioner’s sugar and beat until creamy. Add vanilla and beat in well. If needed, add more water, 1 tbsp at a time, to attain desired consistency. Beat in Oreo crumbs.

If frosting will not be used right away, store in an airtight container. Otherwise, frost the cupcakes and garnish with an oreo cut in half.

* You’ll probably need more than 1 bag for the cupcakes, frosting and garnish

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