Oreo Cupcakes

The last few weeks have been super busy – finishing up pharmacy school, moving in with my parents in Wichita, starting a brand new job… but now we’re finally on our way to our week long vacation in Ft. Lauderdale. But, despite all that’s been going on, I did still squeeze some baking in. So, now that I have a 2 hour layover in Houston on our way to Florida, I thought I’d catch up on some blogging!

I wanted to make something for dessert for our family’s get-together on Mother’s Day. So, since it was Mother’s Day, I obviously asked my mom what kind of cupcake she wanted. She requested Oreo cupcakes because she’d had some at work a few days earlier and loved them.  I didn’t have a recipe, but she told me how her friend at work had made them. And, of course, every step I did ever-so-slightly differently was compared to the previous cupcakes I was trying to live up to. Oh mom. But of course, “I’m not criticizing!” was what she said. I know that, that’s just how she is – picky about details and keen to point out every little thing. Anyway, here they are, and they turned out yummy!  Happy belated Mother’s Day mom!

Oreo Cupcakes:

1 box Oreos (you won’t quite use all of them in the cupcakes, but you have to factor in the few you’ll snack on while baking!)

1 box white or vanilla cake mix and it’s respective ingredient requirements (eggs, oil, water)

One can of mini to-go Oreos for topping

Cream cheese frosting – I did mine homemade with 1 stick butter, 1 stick cream cheese, dash of vanilla extract, a few cups powdered sugar, and some Oreo crumbles.

 Twist off the tops of 24 Oreos and line the bottom of each cupcake wrapper with the frosting-free side (keep the other halves!). Mix the cake mix according to directions, then stir in the crumbled up Oreo leftovers. I added a couple more into the mix too. Blend well, but allow the Oreos to remain chunky – don’t crumble them up too finely.  Pour batter into Oreo-lined cupcake cups and bake according to the cake mix directions – I think it was 325 degrees for 20-25 minutes or so. In the mean time, make the frosting (or use canned if you’re lazy), and stir in a few more crumbled up Oreos. The Oreos in the frosting can be finer texture, almost powdery. Frost the cupcakes when cooled, and top with a decorative whole mini Oreo. Must enjoy with a big glass of milk J

This mix for some reason also happened to have enough left over to make an 8-inch round pan single-layer cake. I think it is because I had to use my mom’s cupcake pans (since mine are packed in storage) and her cups are smaller. Ha ha. True story.

Enjoy!