It had been awhile since I made cupcakes, so the other day I sifted through my bookmarks and found this delicious recipe. There's no time an Oreo cupcake won't do the trick. It's different than a plain old chocolate or vanilla cupcake, and pleases a crowd like no other. If I had my kit of Wilton tips I'm sure these could've also come out looking really classy with the oreo on top (at least that's what I'm telling myself). 

I actually made these twice in one week. Once to try for myself and then I made a tray for my family's annual holiday party. The icing is more time-consuming than a standard buttercream, but it's worth every second. It tastes to me like cookies and cream ice cream in icing form. As I was first making it I was contemplating all of the ways I could've made a better icing and spent a quarter of the time on it. Do you ever do that? I was muttering to myself how I wish I had just picked another recipe, but I hadn't even seen or tasted the final product. 


When it was finished I had to pry myself away from the bowl to avoid eating it by the spoonful (something I shockingly never do with icings). It's light and airy, not too sweet, and a great complement to the cupcake itself. To me, that's the perfect cupcake. You're not trying to get a bite that's mostly icing or mostly cupcake -- you want a great big bite of both. Enjoy!

Oreo Cupcakes 
Recipe from Confection Ink
For the cupcakes:
2 cups sugar
2 cups flour
3/4 cups cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 package instant chocolate pudding
3 eggs
1cup sour cream
1/2 cup oil
1 tablespoon vanilla extract
1 cup boiling water (or strong brewed coffee – I would have used this but my coffee maker isn’t working!)
24 Oreo cookies, with one side twisted off and reserved for the frosting.
Preheat oven to 350. Line cupcake pans.
In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, salt and pudding mix. Add oil, eggs sour cream and vanilla. Beat on medium speed until well blended (about 2 minutes) Continue beating while slowly adding in the boiling water. Beat about 30 seconds after adding the water.

Put the Oreo with one side twisted off cream side up and fill cupcake liners about 1/2 way. Bake 15-20 minutes or until a toothpick comes out mostly clean. Let them cool completely on cooling rack.
* I had extra batter after 24 cup cakes. I made cup cake bites using mini Oreos. I also used some mini Oreos as a garnish.

For the icing:
1 cup milk
3/4 cup flour
1/2 cup butter -at room temperature
1/2 cup Crisco
3/4 cup sugar
1 tsp vanilla
24 Oreo cookie tops -crushed
 Place milk in a small saucepan.  Sprinkle the flour over the milk, 1/4 cup at a time and whisk until smooth.  Place the saucepan over low heat and stir constantly until the mixture becomes thick pulls into a ball.  Remove from the heat and put ball into a bowl. Place plastic wrap directly on the surface of the mixture and tuck around it to make sure there is no exposed parts.  Refrigerate until cooled to room temperature or colder (at least 30 minutes). In a large bowl, cream the butter and Crisco.  Add the cooled flour milk mixture and beat until well blended.  Mix in the vanilla.  With the mixer on medium speed, gradually add the sugar and then continue to beat the icing a
fter adding the sugar for an additional 10-12 minutes until noticeably whiter and creamy. Add Oreo crumbs and mix until just blended.







12 comments

Simply Tia said... @ January 1, 2012 at 5:27 PM

Oh my! I have to try these soon. I make mine with the actual oreo cookies (chunks) in a vanilla cake batter but this way looks delicious! Yum.

Ann said... @ January 1, 2012 at 11:02 PM

Wow - this looks delicious! I've heard of the flour/milk style frostings and how they're amazing, but I've never tried one. ....so cool! I LOVE oreos, too!

Anonymous said... @ January 2, 2012 at 1:19 AM

I recently made this frosting myself (albeit I used all butter, no crisco, and I agree, it's a fabulous frosting that really isn't comparable to anything I've ever made, or tasted, before.

Erika - The Teenage Taste said... @ January 2, 2012 at 10:03 AM

Wow...just wow. These cupcakes look fabulous and that icing...don't even get me started. I could definitely eat that by the spoonful!

mybeautifuldisasters said... @ January 2, 2012 at 3:42 PM

Mmmm these look delicious. I'm a HUGE oreo fan myself!! That frosting looks incredible, thanks for the recipe :)

Sarah said... @ January 3, 2012 at 8:44 PM

Tia - I'm sure that is delicious as well! I've yet to find a bad way to use Oreos in desserts.
Ann - Thanks! I had never tried it before this one, you just have to remember that the effort is well worth it...and that's coming from someone who loves a kitchen shortcut!
Anon - All butter, I'll have to try that way, too!
Erika - Oh yes, by the spoonful. It was dangerous to have around to say the least. Thanks so much for the comment!
Mybeautifuldisasters - I hope you're able to try it sometime soon, it's an Oreo lovers dream cupcake!

Best Cupcakes said... @ January 3, 2012 at 10:11 PM

Hi,

These cupcakes looks really yummy. These are the most darling creations I ever did see. They look like the perfect addition to any tea-party or wedding. Thanks for sharing this amazing cupcake recipe.

Anonymous said... @ January 7, 2012 at 9:28 AM

Hi Sarah,
I am in love with this recipe and would like to bake these for my brothers birthday.
I am from England and have managed to get some Oreos but I don't know what Crisco is nor where I can buy it. Any help would be really appreciated.
Thanks for sharing x

Sarah said... @ January 7, 2012 at 11:13 AM

I haven't tried this myself, but another commenter said he/she made the recipe with all butter and it still worked perfectly. I don't see why that wouldn't work well, so it's definitely worth a try! These are great birthday cupcakes. I hope he loves them!

Anonymous said... @ January 27, 2012 at 12:50 AM

Hi fellow Anonymous, Crisco is a vegetable shortening very popular in America. Its 100% vegetable and makes the best pie crust ever. I can't recommend it enough for certain things. Its also great to rub on your hands when working with fondant.

Krispie said... @ May 10, 2012 at 11:47 PM

I don't think I have ever been accused of leaving to much in the bowl when I am finished.. :)

Anonymous said... @ January 22, 2013 at 5:16 PM

Hey everyone! What size pudding box? Large or small? Thanks! Julie

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