Few things evoke drooling like cupcakes and Oreos. Actually, to be 100% honest, I never had an Oreo until my first year of college and to this day I'm not a huge fan and would much rather eat a Pepperidge Farm Orange Milan cookie or something to that effect than an Oreo. It wasn't until I was married that I even purchased my first boxy thingy (what the shit are those things? carton?) of Oreos and that was when I discovered they come in more than just chocolate and they come in single, double, and even triple stuffed. He-rizzle is a fan of the golden double stuffed, just an FYI.
So one day whilst food shopping, which I absolutely loathe on so many levels, for some reason this strange idea struck me: What if I take these Oreos and put them at the bottom of a cupcake?! And thus, an idea was born that is actually really good, even if you aren't a fan of Oreos! I'm not even the biggest fan of sweets and I always manage to eat 3 of these cupcakes in one sitting, and then proceed to hate myself and shackle myself to the elliptical rider for hours upon hours and let Jillian Michaels yell at me ad nauseum cause I'm a fat ass.
All you need is a box of cake mix, a pack of Oreos, and cupcakes liners. As I said, He-rizzle likes the golden Oreos, but I used regular old chocolate Oreos this time around. I stick with my girl Betty for cake mixes! Depending on how much Oreo you want in the batter crush up about 8 Oreos or more--I buy two packs, crush up half of one, use the other pack for the cupcakes, and leftovers are always eaten by the hublet.
Make the cake batter as directed and stir in the crushed oreos. Easy right?!
Put your cupcakes liners in, place a dab of batter on the bottom--just enough for a thin layer--and then put the Oreo on top like so:
You can skip the thin layer of batter if you want, but then the Oreo kind of sits at the bottom, which is peachy keen and no problem at all. I just find the Oreo gets moist and not so crunchy if you bury it a little. Personal preference. Anyway, fill up your cupcake liners 2/3 full and you are ready to bake as directed on the box. It may take a little longer to bake, so just an FYI.
When they're done, let them cool and frost however you want. I frosted with a whipped cream cheese frosting that is kind of my go-to frosting, which I think is the case for most people. It's easy enough to make.
Ingredients:
1 8oz package of cream cheese
cold
1/4 cup butter
cold
2 tablespoons sour cream
2 teaspoons vanilla extract (or to taste)
16 ounces of confectioner's sugar
In case you didn't notice the bold lettering, make sure the cream cheese and butter are
COLD! No softening, no room temping, no microwaving--use them cold! You'll need a high power mixer, and if you have a stand mixer then awesome for you! Put everything but the sugar in the bowl and mix until light and fluffy, then scrape the bowl and mix it some more.
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| From this.... |
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| To fluffy this! |
And of course, my little helper is always watching to make sure I'm fluffing it properly:
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| Mom, totally needs a little more fluffing. What is this? Amateur hour?! |
So once it's fluffy, slowly add the sugar until smooth and once it's smooth turn the mixer as high as it goes and whip it on up for about 5 minutes until it gets super fluffy.
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| If I wait here, something will come. If I wait here, somethin will come.... |
Yes, we want Mr. Sampson fluffy! If it's a little runny, put it in the fridge before frosting your cupcakes, and I always put my cupcakes in the fridge promptly after frosting so they keep a nice piled high cloud appearance. That's what works for me. You do you. So anyway, you get fluffy frosting.
Not as fluffy as normal in the above pic (apparently things tend to cool off when you're making sure your child isn't launching all of her toys into the air to hear them go boom when they hit the floor, or throwing those toys at you..ahh motherhood), but it's almost there and you get the point. Then, frost away. I haven't committed to a cake decorating set yet, so I just use a ziplock bag with a corner cut out. In this case, I should have filled the bag, put it in the fridge for 10 minutes, and then piped, but I'm getting lazy in my old age so I frosted anyway. If you cut a little tooth into the bag you get a line--I know! I'm so clever.
And no matter what the case, whatever you end up with is delish!