Recently, one of my closest friends, Devin, celebrated her 25th birthday. Even though my group of friends has been close for over nearly 15 years now, sharing our ups and downs through grade school, high school, college, and our new lives as adults, we will still gather up for birthdays as if we were young again- especially if there are plates of cupcakes to be had!
Since we moved to our apartment in October, I was very excited to host a party out in our back “yard” (really, more of a patio). However, given the weather, we haven’t had a chance to do much of that until this summer. Seven months after moving in, we were ready to break in our yard!
Lucky for me, Devin shares the same cooking bug that I do. We had a huge spread for the party- including grilled chicken, caramelized onions, homemade hummus, kebabs, and of course, dessert! I wanted to make cupcakes that were classic- but with a delicious twist that you only find once you take that first bite. YUM!
These cupcakes are super simple to make- especially because most of the work with the dry ingredients is done for you with the boxed Devil’s Food cake mix. However, there are some special touches that bring these cupcakes to the next level- plus they just look so pretty!
Oreo Cupcakes with Buttercream Frosting
For the cupcakes (adapted from Your Cup of Cake)
- Devils Food cake mix (or chocolate flavor)
- Eggs (amount specified on back of cake mix box)
- Oil (amount specified on back of cake mix box)
- Water (1/2- 1/3 of the amount specified on the box)
- Milk (1/2-2/3 of the “water” amount specified on the box)
- 24 Oreos
For the frosting (from Wilton):
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter softened
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners’ sugar
- 2 tablespoons milk
1. Preheat oven to 350 degrees.
2. Separate Oreo sandwiches and place one in each cupcake liner, cream side up. Don’t worry if your Oreos aren’t separating perfectly- the frosting will melt into the cupcake anyway so it won’t look bad!
3. Mix eggs, oil, milk and water until combined.
4. Add cake mix to wet ingredients, a little at a time to ensure easy mixing.
5. Fill cupcake liners 2/3-3/4 full over Oreos. To avoid weird looking mountain-peak cupcakes, make sure to gently shake the pan side to side to allow the batter to settle on the Oreos.
6. Bake according to back of cake mix box, keeping in mind that it may not take the full baking time.
7. 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. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For the frosting, I crushed some leftover oreos in the food processor, and added these to the frosting to make something really special from top to bottom. After icing the cupcakes, I then rolled them frosting-side down in a shallow bowl filled with non-pareils, to get that fun rainbow look!
What’s your favorite kind of cupcake?