Oreo Cupcakes

I made Oreo Cupcakes for Nody's Baby Shower. The recipe came from these two fabulous baking blogs. Here is my adapted recipe:

24 paper liners for cupcake pans
1 pack Double-Stuffed Oreo cookies
1 pkg plain white cake mix
1 cup low-fat plain yogurt
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract

Preheat your over to 350 and line the pans with paper liners. Count out 24 Oreos and separate the top and bottom wafers. Place one wafer, icing side up, in the bottom of each paper liner. Place the non-icing side with the rest of the cookies that will be smashed.

Crush the remaining Oreos and non-icing halves. I recommend using a food processor. Set the crumbs aside.

Place the cake mix, oil, yogurt, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Fold crushed Oreos and fold these into the batter.

Fill your liners 3/4 full with batter and place the pans in the oven.

Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.



COOKIES AND CREAM FROSTING

1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
1 pack regular oreos (not double stuff)

Set aside at least 12 whole oreos. These will be cut in half and stuck in the tops of the cupcakes, so if it is hot and sticky outside, it might be a good idea to stick them in the freezer for a few minutes before using. The rest of the cookies go in the food processor again! Smash 'em good.
Mix together butter, confectioners sugar, and a pinch of salt until it's creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos, saving a little to sprinkle on top.

After frosting the cupcakes, stick the oreo halves on top of the cupcake in whatever way you would like, and sprinkle more crumbles on top. I garnished mine with a mint leaf. These are the best cupcakes I have made to date. I love the cookie on the bottom--and the thick layer of icing remains remarkably intact through baking. Delicious.