I’ve had a package of Oreos in my pantry for a few weeks now with the intentions of making these cupcakes, so I finally decided to give them a try last night after dinner. I have to admit, when I tried one of these hot out of the oven I was about ready to write them off as a flop. Turns out they just need some time to cool, because when I gave one to my favorite critics (Hubby & Mom) they both said “These taste exactly like Oreo cookies!”
I started with the basic chocolate cake recipe on the back of the Hershey Cocoa container and made a few changes. I’ve seen several recipes online that include an Oreo cookie in the bottom of the cupcake liner, but y’all know I love to scrape out the inside of Oreos… so that’s what I did.
1 3/4 cup sugar
1 3/4 cup flour
3/4 cup crushed Oreo cookies (about 15 cookies)
1/2 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup milk
2 tsp. vanilla
1/4 cup chocolate syrup
1 cup boiling water
First, split about 15 Oreo cookies and scrape out the filling- set this aside to use later. Crush the cookies into fine crumbs. I put mine inside of a Ziploc bag and rolled with a rolling pin.
In mixing bowl, stir together: sugar, flour, crushed cookies, cocoa, baking powder, baking soda, and salt. Add eggs, milk, vanilla, and chocolate syrup. Beat on medium speed for 2 minutes. Add in boiling water and mix until combined. Batter will be thin.
Scoop the batter into cupcake liners. Bake for 22-25 minutes. Remove the cupcakes from the pan and let cool on a wire rack. Let cool completely before removing from the cupcake liners.
16 oz powdered sugar
4 tbsp. milk
1 stick of butter
Filling from about 15 Oreo cookies
To prepare the filling/frosting: cream together the Oreo filling and butter. Alternate mixing in the powdered sugar and milk until it reaches your desired consistency. Slice the cupcakes in half and fill to create Oreo sandwiches.