Saturday, June 30

Oreo Celebration Cupcakes

Who doesn't love a great cupcake? Some of the best cupcakes incorporate everyday flavors, textures, and ingredients. One of my favortie cupcakes incorporates Oreo cookies into the batter. These cupcakes tend to be a little denser then the classic fluffy air filled cupcake, but the frosting in the middle of the cookie is worth it!

This will make 18 cupcakes
Full time: 1 hour (includes cooling and frosting)

You will need:

18 Oreo cookies
2 eggs
2 1/4 cup flour
1 2/3 cup sugar
1 cup milk
1/2 cup butter, softened
1 tbsp baking powder
2 1/2 tsp vanilla
1/2 tsp salt

For topping:
2 cups chocolate frosting (store bought or homemade)
2-3 tbsp mixed colored sprinkles

Let us begin:

Preheat oven to 325 (or your cupcake machine)

Place Oreos in a sandwich bag.

Gently crush cookies using a rolling pin. You want to crush them, but still have a slight bit of texture to them. Think large pieces not crumbs.

In a large bowl mix together eggs, milk, and vanilla.

Add in sugar, salt, and baking powder, stir just to incorporrate.

Add in flour and stir to form a thickened batter/dough.

Fold in 1 1/2 cups of the broken cookies and set aside the remaining .

Line your cupcake pan or machine with paper liners and fill 2/3 of the way high.
Bake in oven 12-15 minutes (10 minutes in machine) or until cupcakes test done in the middle when a toothpick is inserted.

Remove cupcakes from pan or machine and set on a board to cool for at least 20 minutes.
While these cool off.
Place remaning cookie pieces in a small bowl and stir in the sprinkles.

Place your frosting in a pasty bag or my favorite trick a large plastic bag and snip off the edge.
Once you are sure the cupcakes are cool enough let us frost them.

The trick here is to only lightly frost them. You are going to want part of the cupcake to show, so you can see the cookie bits. I would say only frost the middle 2/3 of the cupcake top.

Once they are all frosted, sprinkle over the cookie mixture generously.

Serve and enjoy!