When my boyfriend is sad, he loves to eat oreos. I haven’t figured out the exact reason for this, but one way or another he finds these little cookies comforting. It’s been a hectic week for him and a boring week for me, so I figured I had some extra time to make a special treat for the boyfriend.
To start, I researched a few different vanilla cupcake recipes. I wanted to make a marble cake in the spirit of the oreo, so a vanilla base was the way to go. The most appropriate recipe I found for basic baking ingredients was Martha Stewart’s Yellow Cupcakes. It uses all-purpose flour!
This isn’t a light cupcake recipe. Its buttery, a little dense, and very rich in flavor. Some reviewers didn’t like those aspects of the recipe, but I was particularly pleased with it. The base recipe was good, but a little thick so I reduced the flour by 1/4 c.
For the cupcakes you will need:
1 1/4 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. cream or buttermilk
1 t. pure vanilla extract
1/2 c. (1 stick) unsalted butter (this is one of those recipes where you must set the butter out for a half hour or so)
3/4 c. sugar
2 free-range eggs
1/4 c. coca powder
To begin, preheat the oven to 350.
Cream your room temperature butter and sugar with a mixer until blended (plan on two to three minutes of mixing). Add the eggs one at a time. Mix just enough to constitute them into the batter.
In a separate bowl, combine flour, salt, and baking powder. In a liquid measuring cup, combine cream and vanilla. Add half of the dry ingredients to the bowl. With motor running, slowly pour in the cream and vanilla. Add remaining dry ingredients. Continue mixing until just blended.
Transfer one cup of the batter into a separate bowl and add 1/4 c. of cocoa powder (or if you prefer to use melted chocolate, 1-2 oz will work just fine!)
Place 10 cupcake liners in a muffin pan. Add a dollop of vanilla batter and a dollop of chocolate in each of the liners until they are a little over 3/4 full. Bake for 18-25 minutes or until the cakes spring back when touched.
3 c. powdered sugar
1/3 c. unsalted butter (room temp, again)
2-4 tablespoons of milk or cream
10 oreos, crushed
5 oreos, cut in half
Place the oreos in a food processor until crummy. Or, if you don’t feel like washing your food processor (I don’t have a dishwasher, so I can relate) place cookies in a tightly sealed ziplock bag (make sure there is no extra air in there), summon all your negative thoughts, and crush them in your preferred method (smack them against the kitchen counters or give them a few hearty wallops with the the side of rolling pin, etc)
With a mixer, cream the sugar and butter. Add the milk or cream one tablespoon at a time and continue blending until you reach the desired consistency.
Mix in most of the crushed oreos, reserving some to garnish your cakes! The more you mix, the grayer the frosting will become. So if you want more of a cookies and cream look, you can just fold in the crumbs instead of using the mixer.
Now you can frost your cupcakes anyway you like! (I don’t recommend using a decorating bag unless you reduced the oreo cookies to oreo dust). After the cakes are frosted, sprinkle the remaining crushed oreos on top and garnish with half an oreo!
Yum! Enjoy your little treats!