Yep, it's another stuffed cupcake!! After the Reese's Stuffed Cupcakes were such a hit I just couldn't resist making another one.
I've always been an Oreo fan. Eat them straight out of the package, dipped in milk, crushed in ice cream...it's all good!! When I found out I could put an Oreo in the bottom of a cupcake I was in awe. However, I thought they would get mushy or soggy...nope, not at all. They are just a nice surprise awaiting me in the bottom of a moist chocolate cupcake with lots of frosting. Hope you enjoy this one as much as my daughter's friends did at her birthday party last weekend. (Note: it was an ice skating party, hence the snowflakes on top. I will be posting how to make great decor with almond bark soon.) (printable recipe)
24 Cupcakes:
1 package Oreo cookies
1 package chocolate cake mix (mix according to directions on box)
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions, set aside (do not bake). Line cupcake tins with liners, place an Oreo cookie in the bottom of each liner. Top the Oreo with cake batter until 3/4 full. Bake for 15 minutes (or according to box directions). Let cool completely.
Vanilla Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp. vanilla extract
4 cups powdered sugar (approximately 1 lb.)
2+ Tbsp. milk (or water)
Food coloring
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk (or water) as needed and beat at medium speed to keep light and fluffy. Color frosting as you desire. Pipe frosting onto cupcakes. I like to keep my cupcakes refrigerated until 1 hour before serving. For Pure White Icing, omit butter; substitute an additional 1/2 cup shortening for butter and use clear vanilla extract.
Source: cupcakes "mooched" and adapted from www.foodsnots.com, frosting "mooched" from Wilton
24 Cupcakes:
1 package Oreo cookies
1 package chocolate cake mix (mix according to directions on box)
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions, set aside (do not bake). Line cupcake tins with liners, place an Oreo cookie in the bottom of each liner. Top the Oreo with cake batter until 3/4 full. Bake for 15 minutes (or according to box directions). Let cool completely.
Vanilla Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp. vanilla extract
4 cups powdered sugar (approximately 1 lb.)
2+ Tbsp. milk (or water)
Food coloring
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk (or water) as needed and beat at medium speed to keep light and fluffy. Color frosting as you desire. Pipe frosting onto cupcakes. I like to keep my cupcakes refrigerated until 1 hour before serving. For Pure White Icing, omit butter; substitute an additional 1/2 cup shortening for butter and use clear vanilla extract.
Source: cupcakes "mooched" and adapted from www.foodsnots.com, frosting "mooched" from Wilton
This recipe was featured on My Lil Pink Pocket blog at http://mylilpinkpocket.blogspot.com/2012/04/show-share-35-features.html
you're killing me! this looks ridiculously delicious!
ReplyDeleteHope you enjoy them as much as I did!!
DeleteWho doesn't loved a stuffed cupcake?!! Looks good!!
ReplyDeleteMy thought exactly!! I'm spoiled having a treat inside my cupcakes now.
DeleteYum! These look so good!
ReplyDeleteJust wanted to let you know I'm featuring you! Feel free to grab a featured button. http://mylilpinkpocket.blogspot.com/2012/04/show-share-35-features.html
ReplyDeleteMarie
mylilpinkpocket.blogspot.com
Marie, thanks so much for the feature. I really appreciate it. I'm excited!! Nichi
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