One of the many, many dreams I have in my life is to one day own a bakery. It would be absolutely amazing and one of the cupcakes I would keep on the menu is my Decadent Oreo Cupcake. This cupcake is a favorite of the young and the old. Everyone loves oreos! This cupcake has an oreo at the bottom, crushed oreos in the icing, and a mini oreo on top. It tastes wonderful and is perfect for birthdays. These cupcakes are interesting and different without being too experimental.

Making devil’s food cake is a tricky process, so stick to the directions and you’ll be fine!

For this recipe, I use my own personal devil’s food cake recipe for the cake and a cream cheese frosting that I have perfected over the years. Enjoy!

Tip: Using good quality vanilla in any recipe will get the best results; I know it’s expensive, but trust me, it’s so worth it.

(Recipe makes 18 cupcakes)

Ingredients

Cake:

• 1 package of oreos (you’re not going to need all of them, but…why not snack while you bake?)
• 2 eggs
• ¾ cup butter (unsalted)
• ½ cup sour cream
• 1 ½ teaspoons of vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups flour
• 6 tablespoons boiling water
• 6 ½ tablespoons cocoa powder

Frosting:

• 2 teaspoons of vanilla extract
• 8 oz cream cheese
• 4 cups of confectioner’s sugar
• ½ cup butter (salted)

Garnishment:

• 1 package of mini oreos

Instructions

1. Preheat the oven to 350º. Take your cupcake pans and put liners in 18 of the 24 spots. (You will most likely make 18, but it can sometimes go up or down.)
2. Then, put the full sized oreos at the bottom of the 18 spots, one for each cup. They should fit perfectly!
3. In a bowl, mix cocoa and boiling water.
4. In different bowl, combine the baking powder, baking soda, flour, and salt.
5. On a stove, in a saucepan, melt the butter with the sugar.
6. After melted, pour it into a bowl and beat until cool, then mix the eggs in slowly, one at a time. (It is important that the mixture is cooled because you don’t want to have partially cooked egg in your cupcake!)
7. Then, add the half the dry mixture and vanilla to the wet mixture. Combine.
8. Add half of the sour cream. Combine.
9. Add the other half of the dry mixture. Combine.
10. Add the remaining half of the sour cream. Combine.
11. Fill each cupcake tin ⅔ full.
12. Bake for 20 minutes and check with a knife or toothpick whether they are done. It should be poked in and come out clean.
13. For the icing, begin by crushing 8 full-sized oreos in a gallon-sized Ziploc bag and use a hammer or something very solid to crush it as much as possible.
14. Whip together the softened butter and cream cheese.
15. In small increments, combine the confectioner’s sugar, and then the 2 teaspoons of vanilla extract.
16. Now, slowly add the oreo crumbs and make sure you’re combining them completely.
17. Put that into an icing bag, and pipe onto your cupcakes .
18. Now take the mini oreos and put one on top of each cupcake for a little garnishment!

Enjoy!