(makes 12 )
INGREDIENTS
- 2 ½ cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup butter, at room temperature
- 1 ¼ cups sugar
- 4 eggs
- 8 finely chopped Oreo cookies
- 3 cups whipping cream
- 3 tablespoons powdered sugar
- 10 coarsely crushed Oreo cookies
INSTRUCTIONS
- Preheat the oven to 325 degrees F. Insert liners into medium cupcake pans.
- In a bowl, sift flour, baking powder, salt, and baking soda.
- Cream butter and sugar in an electric mixer with the mixer’s flat beater on medium speed until mixture is light and airy.
- Reduce mixing speed to low. Add eggs one at a time, mixing well.
- Gradually add dry ingredients (prepared in Step 2) and the finely chopped Oreos, mixing until batter is smooth.
- Fill cupcake liners two-thirds full.
- Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake’s center comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- With an electric mixer, beat whipping cream and powdered sugar until soft and creamy.
- Add coarsely crushed Oreo pieces, gently mixing to prevent cookie pieces from breaking further.
- Scoop into a piping bag with a wide tip and pipe decoratively onto cupcakes, or spread onto cupcakes as desired. Garnish with a whole Oreo cookie.
Credits to: saturdayeveningpost.com/2011/08/05/health-and-family/food-recipes/oreo-cupcakes.html
