I’ve been keeping a secret from you. I’m sorry.
I know how to make buttercream that tastes exactly like the inside of an Oreo, and I haven’t shared it with you, until now.
Part of the reason is that we eat this cookies and cream frosting straight out of the bowl, and then go back to our normal lives like it never happened. It’s best not to dwell on such moments. But the other reason is because it’s harder than you think to save 4 Oreos from the box with which to make cupcakes. I start with a little baggie of saved Oreos as soon as I open the box. And then somewhere between 9pm and 9:15 (the first few minutes after I put Camille to bed–aka freedom!), the Oreos, dude, they start calling to me. And so I eat them to shut them up. And then I have no Oreos with which to bake.
I saved these Oreos by burying them in the onion bin at the bottom of my pantry. True story. And I really hope my husband doesn’t read this, because the onion bin has been my dessert hiding place for years now.
How are we feeling about 4 cupcakes serving 2 people? It’s reasonable, right? My husband can eat 2 in one sitting. I only eat 1, but that’s because I’m up to HERE in sugar all day long. Also, I most likely ‘cleaned’ the frosting bowl with my face earlier in the day. It happens to the best of us.
It’s amazing how much trouble we can get into with just 4 little Oreos, isn’t it?
Christina Lane
Yields 4 cupcakes
A small batch of Oreo cookies and cream cupcakes.
20 minPrep Time
17 minCook Time
37 minTotal Time
Save RecipeIngredients
- 1/3 cup all-purpose flour
- 2 tablespoons (slightly heaped) unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon instant espresso powder (optional)
- 1/3 cup buttermilk (or milk + 1/2 teaspoon vinegar added)
- 4 teaspoons canola oil
- 1/2 teaspoon vanilla extract
- 1/4 cup dark brown sugar, packed
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 4 Oreo cookies, crushed (plus extra for garnish)
Instructions
- Preheat the oven to 350, and line 4 cups in a muffin pan with paper liners.
- In a medium-sized bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder (if using).
- Next, in a small measuring cup, whisk together the buttermilk, oil, vanilla and brown sugar very well.
- Add the wet to the dry, and stir until just mixed.
- Divide between the cupcake liners and bake for 16-17 minutes. They're done when the tops spring back when touched (if you under-bake, they'll sink).
- Let cupcakes cool completely.
- In a small bowl, beat together with an electric mixer on HIGH the butter, powdered sugar, heavy cream, and vanilla. Beat for 1 minute, until very fluffy and light.
- Finally, stir in the cookies by hand, crushing them as you add them. (I went a little light on the cookies so the frosting was more photogenic, but the frosting tastes best when you add all 4 cookies).
- Frost the cooled cupcakes with the frosting and serve.
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