Oreo Cupcakes | Josh Pan

My brother and I are both Oreo fanatics, so I thought it'd be a good idea to come up with an Oreo Cupcake recipe. These dense, rich cupcakes have an Oreo on the bottom, crushed Oreo in the cake batter, crushed Oreo in the buttercream, and Oreo on top. Learn how to make these in 10 simple steps, or watch the video for more detail. Thanks! Show me pictures if you try this out!!

Gather your ingredients and equipment, and preheat your oven to 350 degrees F.

For the cake, you will need...

• 2 Tbsp Softened Butter
• 2 Large Eggs
• 1 Cup Granulated Sugar
• 1 Cup All Purpose Flour
• 1/4 Cup Unsweetened Cocoa Powder
• 1 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup Crushed Oreo Cookies
• 1/4 Cup Whole Milk
• 1/4 Cup Heavy Cream
• 1/4 Cup Water
• 1/8 Cup Vegetable Oil
• 1/2 Tsp Vanilla Extract

For the buttercream, you will need...

• 3 Bars Softened Butter
• 5 Cups Powdered Sugar
• 1 Cup Crushed Oreo Cookies
• Up to 3 Tbsp Heavy Cream

Also, have some whole Oreo cookies to garnish.

Besides all that, you will need some mode of mixing (preferably an electric mixer), muffin/cupcake tin, cupcake liners, etc.

Beat the 2 Tbsp of butter in a mixer (or use a whisk) until smooth and creamy. Then slowly add in the granulated sugar until the mixture becomes fluffy and crumbly. Next, add in your two large eggs, one at a time. Be sure the first egg has mixed in completely before adding in the second.

First, put your 1/2 Cup crushed Oreo in a food processor and blend until powdery. Then sift all of your dry ingredients into a medium bowl. The dry ingredients are...

• Flour
• Cocoa Powder
• Baking Soda
• Baking Powder
• Salt
• Crushed Oreo

Now, mix together the wet ingredients. The wet ingredients are...

• Whole Milk
• Heavy Cream
• Vegetable Oil
• Vanilla Extract
• Water

Now, with the mixer on low speed, alternate adding in the dry ingredients and wet ingredients, ending with the dry.

Put a cupcake liner in each hole of a muffin tin, and place an Oreo cookie at the bottom of each. Then, fill a rounded tablespoon of your cake batter into each liner. The batter should rise to about 2/3 of the way up the tin. Any more than that may overflow. When all are filled, give the tin a good shake to even out the surfaces of the batter.

Go ahead and bake your cupcakes on a center rack for 18 minutes at 350 degrees Fahrenheit.

Take your 3 bars of softened butter and beat on a medium low speed until smooth and creamy. Then sift in your powdered sugar in two rounds (sift in half and mix on low speed, then sift in second half and continue mixing on low speed). Take the crushed Oreo and process into powder the same way as we did earlier for the cake batter. When your Oreo is nice and powdery, sift into buttercream and mix on low speed until even. If necessary, you can add up to 3 Tbsp of heavy cream to thin out the buttercream consistency.

Once the cupcakes have cooled, fill your buttercream into a large piping bag fitted with a large star tip, and pipe rosettes onto your cupcakes. Use a smooth, round, swirling motion starting at the edge of the cupcake and making your way around towards the center. Use a sharp knife to cut an Oreo in half and place the half Oreo on top to decorate.

Your cupcake is done! It's time to eat. This recipe makes two dozen cupcakes. If you enjoyed this recipe, please like my video on YouTube and subscribe to my channel. Also check out my Facebook, Instagram, Twitter, and Tumblr for more pretty photos (@joshpancooking). Thanks for all your support, and don't forget to take pictures of your finished product so I can check them out!!