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Add a photoSuper sweet and highly recommended from kids of all ages, these oreo cookie cupcakes have double dose of cookies in both the cupcakes and the frosting!
A vanilla cupcake mixed with oreo cookie crumbs and a sweet old-fashioned frosting with oreo cookie crumbs mixed into it.
Ingredientes
- Cupcakes:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup whole crushed Oreo Cookie Crumbs (with cream)
- Icing:
- 1 cup (2 sticks) unsalted butter, room temperature
- 5 to 8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup finely crushed Oreo Cookie Crumbs (no cream)
Direcciones
- Preheat the oven to 325°F. Line 24 muffin tin cups with paper cupcake liners.
- Sift both flours together in a medium bowl and mix it together, set aside. In a small bowl add vanilla to milk and set aside.
- In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Then, gradually add sugar and beat until fluffy for 3 minutes. Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with milk-vanilla mixture. With each addition, beat just until incorporated â do not overbeat. Make sure to scrape down sides of bowl as necessary.
- Fold in a third of the Oreo cookie crumbs, then fold in the rest.
- Fill each liner to just over 1/2 full. Bake until tops feel firm and toothpick inserted in the center comes out clean or with a few dry crumbs, about 20-22 minutes. The tops should remain pale or barely brown just on the edges. Cool the cupcakes.
- To Make The Icing: Place the butter in a large bowl. Add milk, vanilla, and 4 cups of confectioners' sugar.
- On medium speed, mix for 3 â 5 minutes, until creamy and smooth.
- Mix in Oreo cookie crumbs.
- Gradually add more sugar to desired consistency and sweetness. Icing can be stored in an airtight container at room temperature for 3 days.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 24 servings | |
| Calories 459 | |
| Calories from Fat 170 | 37% |
| Total Fat 19.27g | 24% |
| Saturated Fat 11.07g | 44% |
| Trans Fat 0.01g | |
| Cholesterol 77mg | 26% |
| Sodium 82mg | 3% |
| Potassium 81mg | 2% |
| Total Carbs 69.5g | 19% |
| Dietary Fiber 0.7g | 2% |
| Sugars 54.51g | 36% |
| Protein 3.86g | 6% |
Evaluaciones
09 de Septiembre de 2010
These muffins are fun to make and a real crowd pleaser.Yo he cocinado/probado esta receta
27 de Diciembre de 2010
Our cousin Kay brought these last night for dessert after Xmas dinner and they were delicious! Thanks for sharing them!Yo he cocinado/probado esta receta
02 de Abril de 2011
I loved this cupcake, my family would not stop eating it! Thanks for posting! ☺Yo he cocinado/probado esta receta-
26 de Abril de 2012
I sampled one of those cupcakes and even before I frosted them and they were absolutely delicious. Now after I frost them WOW is all I can say.Yo he cocinado/probado esta receta
Comentarios
18 de Enero de 2013I like to bake too and muffins or cup cakes are one of the favorites of kiddies that i do. This would be another hit with the nephews, i can already feel it.
28 de Diciembre de 2010This looks pretty simple to make and who doesnt love oreo cookies?
