Oreo Cupcakes (Take 1)

Oreos YAY!!!! Definitely the best cookie ever!

I can't think of anything I've ever had with Oreo's that I didn't like. Oreo ice cream, check. Oreo cake, check. Oreo pudding, check. Oreo cupcakes, check. Deep fried Oreos, dear god Check! A whole package of oreo's and some ice cold milk to eat all by myself, double check!

I've eaten a fair amount of oreo's my life. And by fair amount, I mean I have probably funded some Nabisco Big-Wig's children's college experience. It's alright though. I have gained great happiness and satisfaction while on Oreo binges. Whoever said you shouldn't eat your feelings obviously hasn't found the food that cures them. Eating feelings is fine, in moderation, but I find it's better to have feelings about what you eating. I eat because I want to. And more importantly because I like to. And I like to like what I'm eating. Take these Oreo cupcakes for example. These definitely didn't hurt me at all. Except when I ate the last one...that was upsetting.

If you like Oreo's and are a huge chocolate fan, then these are for you. As much as I would never EVER turn these away, I think I've had a better Oreo cupcake before using a vanilla cake base. I'm just a vanilla-y type of gal. So I'll make them for you guys and let you compare.

Oreo Cupcakes (Take 1)
Printable Recipe
by Kacey's Kitchen, original recipe unknown

Cake

• 2 1/3 cupa all-purpose flour
• 1 cup unsweetened cocoa powder, sifted
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 tbsp. unsalted butter, at room temperature
• 2 cups firmly packed brown sugar
• 2 tsp. vanilla extract
• 4 eggs
• 1 1/2 cups buttermilk, at room temperature
• 2 handfuls of crushed oreos

Frosting

• 1 3/4 cups plus 2 tbsp. whipping cream
• 3 tbsp. powdered sugar
• 1/2 tsp. vanilla extract
• 6 tbsp. Oreo cookie crumbs

Optional (Yet highly recommended) Garnish

• Oreo halves or oreo crumbs

1. Preheat oven to 350 degrees. Line two cupcake pans with paper liners.
2. In medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla.
4. Add eggs one at a time, beating well after each addition.
5. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to over mix.
6. Fold in crushed oreos.
7. Divide batter between the prepared cupcake liners. Bake until a toothick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
8. In a clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs.
9. Using a pastry bag or back of a spoon, frost cupcakes. Garnish with cookie halves or cookie crumbs.