Tag Archives: Oreo

Day 350 – Best Oreo Cupcakes

16 Jul

For the first day of the 2nd to last week (yes, that was a little confusing, but go with it) I thought we needed a nice, classic-flavored cupcake.  And what’s more classic that an Oreo?  Chocolate.  Creme.  Yum.  Best Oreo Cupcakes (recipe below from No. 2 Pencil).

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very squishy and sticky. Almost gooey. They are very similar to Devil’s Food cupcakes. Very moist and very chocolatey. It’s sweet and not at all bitter.


The frosting is thick and smooth. It has a very strong Oreo filling taste. Just like licking the inside of the Oreo. But even creamier. Very, very sweet. Not surprising.

Oreo-Cupcake     Mini-Oreo-Cupcake

The sweetness of the frosting overshadows the cupcake at first, but then it makes an appearance at the end. You get sweet creaminess followed by ooey gooey chocolate. They’re not “wow” cupcakes, but they are simple and tasty. They’re so easy to throw together too, they’d be a great option for a party or get-together!


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 18.5



Best Oreo Cupcakes (recipe from No. 2 Pencil)

Chocolate Cupcakes:

  • 2 cups of sugar
  • 1 3/4 cups of all-purpose flour
  • 3/4 cup of Hershey’s Cocoa (unsweetened cocoa)
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of kosher salt
  • 2 eggs
  • 1 cup of milk
  • 1/2 cup of vegetable oil
  • 2 teaspoons of pure vanilla extract
  • 1 cup of hot coffee

Oreo Creme Frosting:

  • Creme centers from one package of Double Stuf Oreos; set aside or discard the chocolate cookie pieces
  • 1 cup of room temperature butter (2 sticks)
  • 1 teaspoon of pure vanilla extract
  • Pinch of kosher salt
  • 1 pound box of powdered sugar
  • 1-2 tablespoons of milk

For directions visit No. 2 Pencil.

*Tomorrow: Blackberry Lemonade Cupcakes*

Day 250 – Chocolate Cupcakes with Oreo Buttercream

7 Apr

Monday mornings need just a little extra “happy”.  Don’t they?  I know mine do!  So, what better way to add happy than with some chocolate, some Oreos and some music?  Chocolate Cupcakes with Oreo Frosting (recipe below from Lick the Bowl Good).

Click the play symbol below to hear today’s Musical Monday selection – “The Beast” written and performed by Bryan Morris.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very squishy and very, very sticky. You may wanna give the cups a spray, even if you’re using liners, cause I lost most of my mini when I went to peel them out of the paper. They have a nice, light milk chocolate flavor. A little like a light Devil’s Food cake in taste and texture.


The frosting is thick and chunky, so I would definitely use an open frosting tip, cause the Oreo chunks will definitely get caught in anything but a round tip. It’s surprisingly not like an Oreo. And I mean that in a good way. Most Oreo frostings taste like the center of an Oreo. This frosting tastes like a typical vanilla buttercream with Oreo mixed in. It’s different, but yummy.

Note: The recipe calls for half butter and half shortening OR butter. I used all butter. Since, as you know, I’m not a HUGE fan of shortening.

Oreo-Cupcake     Mini-Oreo-Cupcake

The cupcake and frosting meld really seamlessly together. The frosting kind of envelopes the cupcake into it. The Oreo frosting is definitely the strong flavor and the cupcake takes a nice, spongy backseat.

Oreo-Cupcake-top     Mini-Oreo-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19


Chocolate Cupcakes with Oreo Frosting (recipe from Lick the Bowl Good)

Chocolate Cupcakes:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Hershey’s 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

Oreo Buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening or butter
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk
  • 3-4 cups powdered sugar
  • 14 Oreos, finely crushed in food processor

For directions visit Lick the Bowl Good.

*Tomorrow: Chocolate Cherry Cordial Cupcakes*

Day 139 – Peanut Butter Oreo Cupcakes

17 Dec

Okay.  Before we dive into these Peanut Butter Oreo Cupcakes (recipe below from Java Cupcake), I must confess.  I am an original black-and-white Oreo supporter.  In fact, I’m not sure I’ve ever purchased another flavor.  Regular of Double Stuf.  That’s it.  That’s all I need.

But, I couldn’t avoid them forever.  Clearly.  So, here we go.  My first “flavored” Oreo experience.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense, but with a nice moist-ness.  They have a subtle chocolate flavor, not overstated at all. With a hint of the peanut butter just after the chocolate.


The frosting is thick but creamy with just a little crunch from the Oreos.  It has a nice peanut butter flavor, not overly sweet.

PB-Oreo-Cupcake     Mini-PB-Oreo-Cupcake

The balance is lovely. This is a classic, yummy cupcake. It would be great for parties and get-togethers (or nights alone on the couch watching movies). The peanut butter and chocolate are extremely well-balanced. Neither one is more aggressive than the other. They also don’t have a waxy taste, like so many Oreo Cupcakes have. Yay!

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4 (no mixer required for batter)
  • TOTAL: 19.5


Peanut Butter Oreo Cupcakes (recipe from Java Cupcake)

Peanut Butter OREO Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 20 Peanut Butter OREO sandwich cookies, finely crushed
Peanut Butter OREO Buttercream
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups peanut butter
  • 4 1/2 cups powdered sugar
  • 3/4 cup heavy cream
  • 1/8 tsp salt
  • 10 Peanut Butter OREO sandwich cookies, finely crushed

For directions visit Java Cupcake.

*Tomorrow: Classic Red Velvet Cupcakes*

Day 109 – Oreo Frosted Chocolate Cupcakes

17 Nov

First, I wanna wish my friend, Priscilla, a very Happy Birthday.  (You can find her featured on the My Year of Cupcakes videos — she’s the one who does it in Spanish.  Thanks, girl!!)

Now, let’s talk about Oreos.  I can never have too many Oreos in my life.  Never too many cookies and cream desserts.  Or milk shakes.  Never.

But, these Oreo Frosted Chocolate Cupcakes (recipe below from Call Me PMC) were not the “typical” Oreo-Cookies-and-Cream cupcake.  So how could I resist?  (Clearly I couldn’t!)  Kinda like today’s (classic) book: The Catcher in the Rye by J.D. Salinger.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cakes are very springy, light and a little sticky, but not too sticky to easily eat.  They have a nice, smooth chocolate flavor, not overly sweet or bitter.


The frosting is quite thick, but easy to pipe.  Because of the amount of sugar in the frosting, as well as the Oreos, you don’t really notice that it’s shortening. Until the after-taste. It does give you the same waxy feeling and after-taste in your mouth as the Oreo filling does.

Oreo-Frosted-Cupcake     Mini-Oreo-Frosted

Together, the frosting takes a little something away from the smoothness of the cake. After the first bite or two, they seem to really mesh together. I imagine if you didn’t taste them separately, you’d never know.

Notes: The minis work really well for this cupcake. The cake flavor isn’t quite as good, but it’s not too far off.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 17.5


Oreo Frosted Chocolate Cupcakes (recipe from Call Me PMC)

Oreo Frosted Chocolate Cupcake
5 eggs, separated
1/2 c butter, softened
1/2 c shortening
2 c sugar
2 1/4 c all-purpose flour
1/4 c unsweetened cocoa
1 tsp baking soda
1 c buttermilk
1 tsp vanilla extract

Oreo Frosting
2 one lb packages powdered sugar
1 c vegetable shortening
1/2 c warm water
2 tsp vanilla extract
1 c Oreo crumbs (about 12 cookies)

For directions visit Call Me PMC.

*Tomorrow: Apple Cider Cupcakes*

Day 83 – Cookies and Cream Cupcakes

22 Oct

It’s no secret by now.  I love cookies.  I love cupcakes.  I love cupcakes with cookies in them.  (and I love Oreos.)  So, these Cookies & Cream Cupcakes (recipe below from Bakerella) are not a surprise.  The surprise is that this recipe gives 2 different methods for putting these cupcakes together – hence the many, many photos.  But I love the variety that it offers!  And, I love needing to taste both options, just in case…

(I also get to show off my no-carve pumpkins! This is my melted crayon pumpkin.)

Whole-Oreo-Cupcake     Oreo-Cupcake


(The first cupcake has a whole Oreo in it, the 2nd is chopped up Oreos.)

The cake is very dense and very moist – almost sticky.  Nice chocolate flavor. The crunch of the oreo is really nice too, either way you do it.


The frosting is thick, and easy to pipe or smear.  I find the shortening flavor a little overpowering. I’d prefer a half shortening/half butter combination.

C-and-C-cupcake     Mini-C-and-C-cupcake

The frosting definitely tastes like the Oreo cream when it’s put with the cupcake, which is kinda fun! But the shortening leaves a very waxy feeling in your mouth (not unlike the feeling in your mouth after eating a whole bag of Oreos… I mean…what?! I don’t do that…). The balance is definitely better in the full-size, the cake counters the frosting a little better.

Dusted-cupcake     Mini-dusted-Cupcake

Notes: with the chopped oreos, the minis got all misshaped when they baked. Whether you chop the oreo or place in on the bottom, you get about the same flavor profile.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 2
  • Overall Taste: 3
  • Appearance: 4.5 (scored so high because the baker gave 2 options for how to frost/decorate these cupcakes!)
  • Ease of Making: 4 (1 bowl!!)
  • TOTAL: 17.5


Cookies & Cream Cupcakes (recipe below from Bakerella)

1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For directions visit Bakerella.

*Tomorrow: Chocolate Peanut Butter Cupcakes*

Monthly Competition #2

30 Sep

Another month down.  Unbelievable!  There have been soooo many good cupcakes…sooooo many that I can’t wait to try again.  But, alas, we had to narrow it down to the 4 Weekly Winners for the Monthly Competition.  Check out the competitors, then enjoy the competition video to find out which cupcake is the Monthly Champ for September!

Week 5 – Snickerdoodle Cupcakes

Snickerdoodle Cupcake

Week 6 – Chocolate Coconut Cupcakes

Chocolate Coconut Cupcake

Week 7 – S’mores Cupcakes


Week 8 – Chocolate Oreo Cupcakes


Thanks again to my September Cupcake Panel: Raven Wadzeck, Ian Richardson and Megan Griffey (from Frittering Away) – and, of course, to my husband, Ken, for all filming and music!

Frittering Away’s Superior Toddy Recipe

2oz Rye

4oz Frittering Away Ginger Lemonade

Cinnamon Stick


Warm a handled glass.  Heat Lemonade until just simmering.  Pour shot of Rye in glass and add warmed Lemonade.  Garnish with cinnamon stick and enjoy!

(Rye adds a wonderful spicy note but Irish Whiskey, Scotch and Bourbon work also.)

You can find out more about Frittering Away, as well as their stand at Smorgasburg & their special events boozy lemonade packages at www.fritteringaway.com.

Check back tomorrow when I begin October’s Cupcakes!

Day 54 – Chocolate Oreo Cupcakes with Cookies and Cream Frosting

23 Sep

It’s Musical Monday!!!  Yay!!  I get so excited to share these artists with you all!!

Today’s artist is hope hazy.  She’s accompanied by Benjamin Hazlett – more info on both of them below the video!

Find more information on hope at:

https://www.facebook.com/hopehazy  http://www.hopehazy.com

Twitter: @hopehazy  iTunes: hope hazy

And more information on Benjamin at themusicofbenjamin.com

Now, there are sooooo many takes on the Cookies & Cream Cupcake.  I fully intend to find the best one!  So, today I’m trying Chocolate Oreo Cupcakes with Cookies & Cream Frosting (recipe below from Back for Seconds).

Chocolate-cupcakes     Mini Chocolate Cupcakes

These cakes are almost brownie-like.  The mini is dense, kinda like a slightly overcooked brownie, but not too dense to enjoy.  They have a nice chocolate flavor, more obvious in the full-size.  The chunks of Oreo make for a nice, rich bite of cake.

Olivia-frosting     Oreo-frosting     Olivia-frost

(I had a little helper for these cupcakes.  My friends, Meredith and Dave, lent me their daughter, Olivia, for a baking assistant! Obviously, she hates baking…)

Oreo-Cupcakes     Mini-Oreo-Cupcakes

The frosting is a good consistency.  (Note: be sure to really crush/grind Oreos that go into the frosting, otherwise piping is difficult and messy.)  It tastes like a typical cream cheese frosting with a twist of Oreo.

Oreo-cupcakes-all     Olivia-tasting

They have a nice balance.  Sweet, chocolatey cupcake.  A good cupcake for anyone who likes Oreos.  And, bonus, you don’t even need a mixer for the batter.  I used one as a time saver, but it’s wasn’t necessary.  And, they got a definite thumbs up from Olivia!

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4.5

– Overall Taste: 4

– Appearance: 3.5

– Ease of Making: 4.5

– TOTAL: 20

RECIPE (from Back for Seconds)

1/2 cup chopped Oreos
1/8 teaspoon salt
1/2 cup butter (melted)
1/2 cup canola oil
1 1/2 cup sugar
1/2 cup brown sugar
3/4 cups cocoa powder
3 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 eggs
1 3/4 cup buttermilk
1 teaspoon vanilla extract
3/4 cups butter (softened)
4oz cream cheese (softened)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
4-6 heaped tablespoons milk
1/3 cup crushed Oreos
For directions visit Back for Seconds.

*Tomorrow: Sticky Toffee Vanilla Cupcakes*

Day 12 – Cookies and Cream Cupcakes

12 Aug

I love Oreos.  I love the new Oreo jingle.  I love minis.  Full-sized.  Double Stuf.  Yeah…

So, of course, I needed to try the Cookies and Cream Cupcakes (recipe below from Annie’s Eats).

Cookies & Cream Cupcake          mini Cookies & Cream Cupcake

Yup.  There’s an Oreo in the bottom of each cake (regular Oreo for the big, mini Oreo for the minis), as well as inside the batter.  I don’t recommend the mini, as cute as it is.  It’s way to dense!!  These are solid, thick cakes.  They are slightly reminiscent of a waffle cone…or a big ole Oreo…of Cookie Crisp cereal milk (ya know, the milk left after you eat the cereal).

Cookies & Cream frosting

If you make the frosting exactly like the recipe says, it’s a little thin, but very creamy.  It’s sweet, but not overwhelming.  Not surprising – it tastes like the center of an Oreo.

Cookies & Cream Cupcake          mini Cookies & Cream Cupcake

Together, the cupcake is a bit of a one-trick pony.  The flavor doesn’t go anywhere.  It’s a fun, simple cupcake, just nothing terribly complex or interesting.  For an Oreo cupcake though, it is exactly that…an Oreo.  Nothing more.  Nothing less.  (My hubby says, “If Oreo cookies were gonna be a breakfast food…this is your recipe!”)  So we’ve renamed it: Oreo breakfast cake with Cereal Milk Frosting.

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 3.5

– Overall Taste: 3

– Appearance: 3.5

– Ease of Making: 4

– TOTAL: 17


Cookies and Cream Cupcakes (recipe from Annie’s Eats)


  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream
  • Oreo cookie crumbs
  • 24 Oreo cookie halves
For directions visit Annie’s Eats.
*Tomorrow: Pineapple Coconut Dream Cupcakes*
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