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Simple Oreo Cupcakes With Homemade Buttercream Frosting

January 16, 2014

The internet is absolutely filled with variations on the Oreo cupcake phenomenon incorporating all of the delicious flavors that Oreo cookies come in.

I have no clue who came up with the idea first. I just based my straight forward method on a photo that I saw about two years ago by a very talented professional cake maker.

I fancied the idea of doing cupcakes for my daughter’s first birthday and I chose to do oreo cupcakes because I wanted to make them as unusual as possible without delving into fondant. Even though fondant cakes are beautiful and I appreciate the artistry that goes into making them, I think they sacrifice flavor for their attractiveness in most cases and I just genuinely hate fondant. Give me a pile of butter cream frosting any day over colorful flavorless marshmallow sugar paste!

Below I have outlined the step by step process that I used to make my cupcakes.

cake2Ingredients: 

24 Double Stuffed Oreos

15 Regular Oreos

24 Mini Oreos

1 box of Devil’s Food Cake cake mix and whatever ingredients are required as per the cake mix (I used Betty Crocker’s)

250g Butter

500g Icing sugar

Splash of vanilla extract

Cooking spray

Method: 

cake3

Before I start, I’d like to note that I didn’t use enormous cupcake wrappers. I used standard sized ones which made 24 cupcakes. If you use the enormous ones this recipe is going to yield about half as many cakes.

I did cheat for my cupcakes and used a store bought cake mix. Usually, I weigh out and mix my own cakes these days but honestly, I’m not very good at making chocolate cake from scratch… it’s never chocolatey enough for me. It’s also nice to take the lazy way out sometimes, so I used a nice Betty Crocker Devil’s food cake mix which just required 3 eggs, some oil and water.

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Next put the papers into the muffin tin and spray them with cooking spray, then deposit one double stuffed Oreo cookie into the bottom of each one.

If you spray all of the papers and then try to put in all of the cookies the papers will start to warp and they’ll get very puckered the longer they sit covered in cooking spray without anything helping them hold their shape so I’ve discovered that it’s best to do one at a time.

cake5

Fill the papers about half way with cake mix, spooning it in very carefully. Make sure that after you’re finished you tap the whole pan on a solid surface several times to encourage the mix to settle around the cookies and to bring any air bubbles to the top. cake6

Next you need to put the cupcakes into a preheated oven and bake them as per the instructions on the cake mix. You’ll know the cakes are done when the time is up and when you depress the top of one it should spring back. if it remains depressed the middle isn’t cooked and you should pop them in for another 5 minutes.

Cool cupcakes thoroughly on a cooling rack before frosting.

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While the cupcakes are cooling you can whip together the frosting.

It is true, you could pick up a jar of frosting and mix in some Oreo pieces but it’s not going to compare to the taste of home made butter cream frosting. If you’ve never made your own frosting before, it’s time that you gave it a try, you’ll never go back to store bought!

You’ll need to have your butter sat out to get soft and you’ll require a hand mixer. If the butter isn’t soft this isn’t going to work so I can’t stress enough that your butter must be soft! (NOT melted)

First whip some air into the butter starting on a low setting and progressing to a higher setting until it looks like the photo above. This should take a minute or two.

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Next you need to incorporate the icing sugar 1/3 at a time starting at a low speed and progressing higher.

It’s important to not throw in all of the sugar at once because it will sort of explode all over you and your kitchen. Go ahead, give it a try if you don’t believe me, I certainly learned the hard way!

Once all of the sugar is mixed in splash in between 1 and 1.5 teaspoons of vanilla extract and blend. It should look like the photo above when you’re finished.

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Now you need to throw the normal sized Oreo cookies into a food processor to grind them down. The chunks should be the consistency of sand when they’re ready to go into the frosting.

Once the Oreo cookies are ground down just dump them on top of your icing and give them another blitz with the mixer until they’re blended through.

Once completed the frosting should look like the photo above.

This amount of frosting provides enough to GENEROUSLY frost 24 cupcakes. It’s fairly stiff so it won’t cooperate very well in a piping bag. If you want it to be softer you’ll need to use more butter or add a tiny splash of milk.

cake10Enjoy!

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From → Desserts, Recipes

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