These cupcakes have been made several times, always to rave reviews! There is something about the whole Oreo at the bottom that people can’t get enough of. I have adapted the recipe several times now and although it is definitely inspired by several different bloggers, I feel it is becoming my own. These cupcakes are moist and delicious and full of Oreos. The frosting is creamy and sweet!
A funny story about these actual cupcakes. They were made for order of a dozen Oreo cupcakes and a dozen Irish Car bomb cupcakes. I packed up the cupcakes in my cupcake caddy to take to work the next day and I place the caddy, as I always do, in the lobby of my apartment building. Now I know I can be a naive New Yorker, but I’ve lived in the building for 3 years and besides my actual apartment, there are only 5-6 other people. Nothing has ever happened to my cupcakes before. But in the morning, as I was on my way out the door, I notice there were 2 cupcakes missing! I run upstairs, talk to my roommates, but they knew nothing. Someone took 2 cupcakes!!! Luckily I had a few extra to replace the missing ones.
Adapted vanilla cupcake – Cupcake Project
Yield 17 cupcakes
1 cup sugar (225 g)
1 vanilla bean
1 3/4 cup cake flour (175 g)
1 1/2 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
1/4 cup unsalted butter, room temperature (57 g)
1/3 cup sour cream (I used non-fat Greek yogurt)
1/4 cup vegetable oil
1 table. vanilla
2/3 cup whole milk
17 Oreo bottoms w/ cream filling
12 full oreos, cut into quarters
Preheat the oven to 350 °F. Twist apart Oreos so that all the cream is on one half, place the half with the cream in each cupcake liner cream side up. Put the cream-less halves aside.
Add the sugar to a small bowl. Split open the vanilla bean and scrap out the seeds with a paring knife. Smush the vanilla seeds in the sugar and set aside.
In the bowl of a mixer add the flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the vanilla sugar and mix together. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
While the mixer is mixing, whisk together the sour cream, oil, eggs, vanilla, and milk. Pour this in the mixer and combine on a slow speed. Then turn on high for a few seconds. Remove the bowl from the stand mixer and fold in the quartered Oreos by hand, it’s a lot of Oreos!
Using a standard ice cream scoop, pour into lined cupcake pans. Bake 15-18 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.
Cream cheese frosting – Pale Yellow Original
6 oz cream cheese (I always use 1/3 fat), room temperature
8 tablespoons unsalted butter, room temperature
1 tablespoon vanilla
3 cups powdered sugar
In a bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until well combined. Stop, scrape the bowl and add in one cup of powdered sugar, mix on slow speed to start, and then mix a few seconds on high speed. Repeat with the second and third cups of powdered sugar. Add the vanilla in with the third cup of powdered sugar. Scoop the frosting into a piping bag with a large tip and pipe onto the cooled cupcakes.
To assemble, cut the bottom off the cream-less Oreos and place in the middle. Sprinkle with a few Oreo crumbs.