This is a super simple and tasty cupcake inspired by cookies and cream ice cream and my obsession with incorporating Oreos into EVERYTHING.
You will need…
For the cake:
A Box of Vanilla Cake Mix (I prefer white over yellow)
3 Large Eggs
1 Row of Oreos (Or comparable cookie) from a full size package or 8-10 oz of mini Oreos
For the icing:
About 4 cups of powdered sugar
About 2 cups of solid vegetable shortening
Corn syrup (optional)
Miniature Oreos for the top!
To start this recipe follow the directions on the box to make the cake batter. Unlike the Key Lime Blueberry Cupcakes these cupcakes don’t need a true white cake to be pretty so I keep the yolks in the eggs. If you are using normal size Oreos I suggest putting them in a plastic baggie that fastens shut and hitting it against the counter until all the cookies are broken up into pieces. It’s effective and fun! Alternatives would be crushing in your hand or rolling with a rolling pin. Once your Oreos are smashed they can be added the prepared cake batter. If you are using mini Oreos you can just toss them in as is. Whether you use a mixer or a whisk the batter needs another quick beating with the cookies added. This will let some of the cookies crumble and create that dotted chocolate look you get in cookies and cream ice cream.
Make sure your cupcake tray has liners and put a scoop of batter into each one filling it between ½ and ¾ of the way. Try to remain consistent in the amount you put in each so that it cooks evenly. Pop in the oven.
Put yourself in icing mode, I’ll wait. Okay, start with a clean mixing bowl and add two cups of shortening. Turn the mixer on low speed to cream the shortening. Add the powdered sugar a half of a cup at a time. My goal here is to get the mixture to the point where it is just starting to form small balls because it is getting dry. This tells me that it is ready for the liquid ingredients. (Don’t forget your cakes in the oven, can you smell them? Better check to see how they’re doing!) Add water a tablespoon at a time, whipping on medium speed in between, until your icing thins to your liking and becomes airy. I usually let this icing be a bit thicker to mimic the icing inside the cookie. A tablespoon of corn syrup can also be added if you want to make the icing a bit smoother without thinning it any more. Add ½ teaspoon of vanilla extract and a 1/4 teaspoon of butter extract. Mix well. Taste and add more vanilla or butter to your own taste.
Use a piping bag or a spoon to add icing to the top of each cooled cupcake and garnish with a miniature Oreo. Set out and watch the kiddos and adults alike go crazy! Enjoy!
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