Well. I was going to bypass any excuses and “oh wow it’s been awhile”…until I saw it’s been almost a YEAR since I last posted. My bad. Hope I get some credit for making it back before a full year passed. Maybe these cupcakes will distract you from that.
When I was a kid I was an extremely picky eater (sorry mom and dad). I recall a particular snack time in preschool where I scraped the creme off of the Oreos to eat and gave the cookie to one of my friends. Of course I got in trouble for that and they cut me off. I still don’t understand that- I wasn’t wasting the cookies, someone was still eating them! Don’t worry, I’ve matured since then and will now eat the entire Oreo. My point is that I love the filling on Oreos. I’ve always thought that they should sell that stuff by the jar. Hold the cookies, please.
So when I was asked to make Oreo cupcakes this week I decided I would try to make my own Oreo creme. A quick google search provided several copycat recipes. Thank you, internet. You will never have to buy Oreos again after making this. Unless you want the cookie. I will warn you- this filling is like crack and you will probably eat all of it in one sitting.
Chocolate Oreo Cupcakes
Make these chocolate cupcakes. After pouring the batter into the cupcake tin, add in chunks of Oreos. I used Double Stuf. We don’t mess around in this kitchen. I pressed some of the pieces down just for good measure. Bake for 20 minutes at 350*.
These cupcakes looked delicious coming out of the oven. Tempting to eat as is. But wait, we are not done!
And here’s what you’ve been waiting for- Oreo filling! Seriously. Making this might be the highlight of my baking career.
Copycat Oreo Creme Frosting
1 Tbsp. sugar
1 tsp. vanilla
1 cup shortening
4 Tbsp. hot water
7.5 cups powdered sugar
Cream the first four ingredients together. Gradually add the powdered sugar. The consistency will be thick, just like it is on the cookie. If you want Oreo creme then this is all you have to do. I needed to be able to pipe it onto cupcakes, so I had to thin it out. To do this I added 2 Tbsp. of hot water. It doesn’t take a lot of extra water, so add a tablespoon at a time until it reaches the consistency you need. This frosting should be enough for 2 dozen cupcakes.
Pipe onto the cupcakes and top with an Oreo. Marvel at your creation, then devour it.
Frosting. Mmmmm. I probably get more comments on my frosting than I do anything else. Which is funny because I never use a recipe when making frosting. That said, I do have a recipe that I roughly follow for buttercream frosting. The good stuff. My mom actually obtained this recipe over 20 years ago. She lost it at some point over the years and managed to track it down again through some cake stores (this was BEFORE you could rely on google for providing all your information). No worries- I’ve made sure the recipe was copied down in my recipe book and now I’m sharing it here with you guys. I wish I could tell you where it came from since I obviously can’t take credit for it…but I have no idea where it came from.
Here’s a cake I did a few days ago for a couple that just found out they’re having a baby girl (hence the pink delicious buttercream frosting). Unfortunately I did not take more pictures during the process- this was in the midst of all my holiday baking and things got a little hectic.
I baked 3 layers of this chocolate cake and made an expresso buttercream filling to with it. Don’t get mad at me- I don’t have a recipe for the filling. Or the frosting for that matter. The best I can tell you is that I thinned out some buttercream frosting with amaretto coffee creamer and then added some expresso powder. The frosting is buttercream frosting with extra vanilla and almond extract. The cake was super rich and moist and the frosting balanced it out perfectly! And it looked so pink and girly- so appropriate for the occasion!
2 lbs powdered sugar
1/2 c. hot water (or warm milk)
1 1/2 c. shortening
1 tsp. clear flavoring (or vanilla, or almond)
dash of salt
Put salt in mixing bowl and add water. Add half of the powdered sugar and blend. Gradually add half of the second half and mix until moistened. Add shortening and blend until smooth. Gradually add the rest of the sugar until it is blended in. Add clear flavoring and beat at medium speed until smooth. This recipe frosts a 2 layer 8 inch cake.
Sidenote: For those of you freaking out that there’s no butter in the buttercream- you can use butter in place of the shortening. However if you plan on decorating/piping with this frosting, I would use at least 50/50 shortening/butter. Butter softens and can cause the frosting to be difficult to work with!