I’m a big fan of Oreo’s, though we only get them occasionally since we end up eating a whole package in one weekend. I decided to make these Oreo Cupcakes for my brother’s birthday since they looked fun and he likes Oreo’s as well.
This isn’t a difficult recipe, but it does require whipping egg whites into the cake mix. This isn’t super difficult, but if you’ve read some of my posts before you’ll know this isn’t something I’ve fully mastered. I honestly think this time was my best attempt as the cupcakes were normal size and didn’t deflate (which would mean I stirred too much). Besides this step, the rest of the cupcake base isn’t difficult; though I’d recommend using normal Oreo’s since you’re crushing them up.
The cream cheese frosting recipe is also easy. Normally I don’t make cream cheese frostings just because buttercream is my go-to, but this is what the recipe called for and since I don’t make it very often I figured it would be a nice change. I think I used 8 Oreo cookies rather than 6 because I wanted more Oreo. The only thing about this recipe is it’s super thick, so I struggled to pipe it using a tip. I ended up cutting off the end and “piping” it out that way because of it’s thickness. I gave myself a lower visual ranking for this reason but I would definitely add a little milk next time so I could pipe it and have it look a little nicer.
I chose to top with another Oreo as a final touch. All in all these were very good but also quite rich! A little more time consuming than just a basic cupcake recipe, but if you want to add a little extra (a.k.a Oreo’s) then it’ll take a little more time and I think it was worth it.
Recipe Used: Sugar Spun Run