All right – I have a sneaking suspicion that you’re not 100% committed to your Oreo diet. The guidelines are really pretty basic. No excuses. Breakfast is obviously an Oreo granola bar or Oreo Pop-Tart. No, they’re not gross. Shut up. They’re amazing. Lunch should be Oreo pizza with an Oreo milk shake and a couple of those Oreo truffles my mom makes (a.k.a. the most delicious freaking things in the universe). Dinner is deep-fried Oreos served on top of Oreo ice cream, and for a drink, it’s Oreos dissolved in milk. No water. Only Oreo milk. Dessert can be Oreos straight up. Sound reasonable? It’s for your health, Blue.
For my review of Simon vs. the Homo Sapiens Agenda, click here!
You can’t NOT want Oreos after reading Simon vs. the Homo Sapiens Agenda. Simon is obsessed with them. They’re a major food group for him. Case in point, a direct quote from Simon: “Okay, first of all, Oreos absolutely qualify as a food group.”
I’m gonna give you some freedom with this recipe. It’s all about texture. I scooped the batter into the cupcake tins and then added my Oreo on top. The result? Deliciously moist cake with a crisp Oreo on top. I loved the slight difference in textures. You can also put the Oreo in the bottom and then add the batter. The cookie gets soft as the cake and cookie sort of mesh together into this Oreo goodness. You really can’t go wrong on this one. You could even do both.
There’s also freedom with the cake recipe. Use your favorite chocolate cake recipe! I’ve got a link to mine below from Zoe Bakes, though I’ve also written it out for you. It’s the same recipe I used for my Chocolate Cake with Chocolate Ganache and Carmelized Hazelnuts.
What do you think? Simon approved?
Oreo Cupcakes Recipe
Makes 18 cupcakes
1 package of Oreos
4 ounces unsalted butter, softened at room temperature
1 cup of sugar
2 extra-large eggs, at room temperature
1/2 cup milk, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cups cocoa powder
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350° F. Prepare cupcake tin with cupcake liners.
- Cream the butter for 2 minutes in a stand mixer fitted with the paddle attachment. Add the sugar and continue creaming until light and fluffy, scraping down the bowl as needed with a rubber spatula, about 2 more minutes. Lower the speed and add each egg, one at a time, blending until incorporated. Scrape bowl as needed.
- Mix together the milk and vanilla in a measuring cup. Set aside.
- In a medium bowl, whisk the dry ingredients together. Starting with and ending with the dry ingredients, alternate adding the dry ingredients and the milk mixture, in portions at a time. Scrape bowl as needed.
- Scoop about 2 tablespoon of batter into each cupcake liner and press the Oreo on top.
- Bake for 15 minutes, until an inserted toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
8 ounces cream cheese, at room temperature
4 ounces butter, at room temperature
4 cups of powdered sugar
- In a stand mixer, beat the butter and cream cheese together on high for two minutes, scraping down the sides of bowl as need.
- Reduce the mixer speed to low and add the powdered sugar in portions at a time. Scrape down the sides of the bowl as needed.
- After adding all of the powdered sugar, turn the mixer on medium high for a minute to fully incorporate the ingredients.
- Using a rubber scraper, spoon the icing in a piping bag (or create your own piping bag by spooning the icing into a ziploc bag and cutting off a corner. For the swirls, you’ll want to make a fairly wide opening, about the size of a dime.
- Beginning from the center of the cupcake, spiral outward and then back toward the center.
- Decorate with crushed or whole Oreos, as desired.