Makes around 20 cupcakes
What you need for the cupcakes:
- 3 cups of flour
- 1 tbsp baking powder
- ½ tsp salt
- 16 tbsp unsalted butter (room temperature)
- 2 cups sugar
- 5 Large eggs (room temperature)
- 1 ¼ cups of buttermilk
- 1 tbsp vanilla extract
- 20 Oreo cookies
What you need for the icing:
- 8 tbsp butter
- ½ cup of vegetable shortening
- 4 cups of powdered sugar
- ½ tsp vanilla extract
- 6 tbsp of crushed Oreo cookies
- 10 Oreo cookies cut in half
Lay out a muffin pan and fill it with cupcake holders and then preheat the oven to 350°F. With your 20 Oreo’s, remove the top half of the cookie and with creme side facing down, lay one in each of the cupcake holders.
In a bowl, mix the butter and sugar with an electric mixer. In another bowl, add the flour, baking powder, and salt. After that is well mixed, add the 5 eggs, one at a time and beat them into the flour, baking powder, and salt mix. In a cup, mix the buttermilk and vanilla. Mix all the ingredients into the bowl with the egg and dry ingredients. After its all mixed together, pour the batter in the cupcake holders.
For 15-18 minutes, let the cupcakes cook. When the cupcakes are done, let them cool off for around 10 min on a drying rack. While they are cooling of, start on the icing. For about 3 minutes, mix the cream, butter, and shortening on medium speed in an electric mixer until fluffy. Slow the mixer down to low and add the powdered sugar slowly(about half a cup at a time) until well mixed. Add the butter and the crushed Oreo’s to the icing mix, and once well stirred, frost the cupcakes. With the Oreo’s that you cut in half at the beginning, add them on top for decoration.
Sources used for this article: http://www.food.com/recipe/oreo-cupcakes-with-oreo-buttercream-487608 http://annies-eats.net/wp-content/uploads/2009/01/oreo-cupcakes.jpg