Oreo cookies are one of my weaknesses. Especially double-stuffed Oreos. Oh my.....
Of course, when indulging in Oreo's a giant glass of milk nearby is pretty important. It's the only time I ever actually drink milk. When you've got a stack of Oreo's in your hand, they're just beggin' to be dunked.
If you're an Oreo fan, than you will absolutely
love this Oreo Buttercream! It is creamy, dreamy Oreo heaven! Just let me give you a little advice, and please practice some self control when you whip up this heavenly stuff. You will want to eat the entire bowl before those poor cupcakes even have a chance to be frosted!
Chocolate Cupcakes with Oreo ButtercreamHershey's 'Perfectly Chocolate' Cupcakes2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS: Heat oven to 350 degrees. Line 30 muffin cups with paper bake cups, set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin)
Fill cups 2/3 full with batter. Bake 20-22 minutes, or until tooth-pick insterted comes out clean.
Cool cupcakes completely before frosting.
Oreo Buttercream1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)
DIRECTIONS: In a large bowl cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes!
Cupcake recipe from:
Hershey'sOreo Buttercream adapted from:
My Baking Addiction
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