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Oreos 'n Milk Cupcakes with Actual Milk

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  • Yield: 24 1x

Ingredients

Scale

Oreo Cupcakes

  • 2 1/3 cups 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 light brown sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1 1/2 cups buttermilk (at room temperature)
  • 1 3/4 cups plus 2 tbsp. whipping cream
  • 3 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 6 tbsp. Oreo cookie crumbs
  • 24 Oreo cookie halves

Vanilla Buttercream

  • 1 sticks (1/2 cup unsalted butter, room temperature)
  • 1 1/2 cups solid vegetable shortening
  • 2 pounds 8 cups confectioners' sugar, sifted
  • 2 tablespoons pure vanilla extract
  • 1/4 cups of milk

Mini Oreo Cookies

  • 1 1/4 C all-purpose flour
  • 1/2 C unsweetened cocoa
  • 1 t baking soda
  • 1/4 t baking powder
  • 1/4 t salt
  • 1 C sugar
  • 1/2 C plus 2 T butter (room temperature)
  • 1 large egg

Instructions

For the Oreo Cupcakes

  1. To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
  2. In a 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 the 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 overmix.
  6. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.

For the Vanilla Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, crisco, and vanilla extract on medium speed for about 2 minutes.
  2. Turn the mixer down to low speed and gradually add in the confectioners' sugar (alternated with the milk) until it is completely incorporated.
  3. Turn off the mixer and mix on medium-high with a whisk for 8 minutes.

For the Mini Oreo Cookies

  1. In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
  2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
  3. Take rounded teaspoons (or smaller) of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough.
  4. Bake for 9 minutes at 375 F. Set on a rack to cool.
  5. To make a cookie, pipe teaspoon-sized blobs of vanilla buttercream into the center of a cookie using a pastry bag with a 1/2 inch round tip.
  6. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

For Decorating

  1. Read my notes above.

Did you try this recipe?

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Find it online: https://www.thebakingspoon.com/oreos-n-milk-cupcakes-with-actual-milk/