My pre-teen neice came to spend the weekend with me and her only request was that we bake something together. I rememebered a cake I used to make years ago with Oreos and chocolate and thought it was time to try a new version. And so it came about, a batch of Oreo cookie cupcakes AND a 6″ Oreo cookie cake.
I experimented with my basic cupcake recipe and found that the chocolate cake was significantly more moist. I’m looking forward to adapting this to other cakes and flavors.
Makes 24 cupcakes
1 + 1/4 c all purpose flour
1 c sugar
3/4 tsp baking soda
1/4 c cocoa
1/4 tsp salt
1/4 c canola or vegetable oil
1 c buttermilk
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/4 c water
8 Oreo cookies, crushed
For the frosting
2 sticks or 1 cup unsalted butter, softened
2 cups powdered sugar, sifted
20 – 30 Oreo cookies, finely ground
2 tsp vanilla extract
4 tbsp cold heavy whipping cream
A few mini Oreos for the garnish
Make the cupcakes!
- Preheat the oven to 350 degrees F.
- In a bowl, sift and mix the flour, cocoa, salt and baking soda.
- In a separate bowl, add the vinegar to the buttermilk and let stand for a few minutes. Add to it the vanila, oil and sugar. Beat thoroughly.
- Put the Oreo cookies in a Ziploc bag and beat or club it with a rolling pin. The cookies should not be finely crumbled. You want to be able to bite into them when you eat the cake 😉
- Fold the Oreo cookies in the flour mix and then fold the dry ingredients into the liquid mix. Do not overmix.
- Pour into a lined cupcake pan and bake for 15 minutes or until a knife through the cupcake comes out clean.
Make the cookie frosting!
- Finely ground the Oreo cookies. Make sure there are no cookie chunks left in (chunks will make frosting the cake a nightmare!).
- On a low speed, beat the softened butter.
- Add the sifted powdered sugar a bit at a time and increase the speed to make a fluffy frosting.
- Add the vanilla, heavy whipping cream and ground cookies and beat at a medium – high speed. I’d add the sugar and the cookies a bit at a time till you find the right sweetness for yourself.
- Chill for about 10-15 minutes before piping onto your cupcakes. Top with a mini Oreo.
This cake is perfect for kids. I did have a hard time with the frosting though, because I didn’t mind the size of the oreo crumbs and even a few slightly big chunks clogged up the icing tip :(. It was the hardest and messiest part of this cake but the moment I took some of those chunks out and used a bigger decorating tip, the frosting became a lot easier.
I made about 12 cupcakes and baked a 6″ cake with the remaining batter. For the cake, increase the baking time to about 25 minutes. I also scoured through my cake supplies and found a bag of mini Twix bars that we used to decorate the cake. We took the cake to my sister’s for dinner and I loved looking at my 2.5 year old neice first eat the cookies, then lick the frosting and dive into the Twix bars before she stuff a lot of cake in her mouth. She decided it was yummy enough for me to deserve a hug 🙂 If I ever needed a reason to bake, hugs from a super adorable 2 year old would be it!
And my preteen neice has spent a lot of time on video chat showing off the efforts of her labor, and making her friends feel perfectly jealous. So all in all, this weekend was as much fun as eating Oreos and milk!