I have seen numerous recipes for Oreo Cupcakes and had a hard time picking just the right one. Therefore I decided to mix it up a little. My favorite idea I saw was on Beantown Baker where she put half an Oreo on the bottom. Then I saw the fabulous idea of placing marshmallow fluff inside on Picky Palate. Next the laziness in my wanted to use a cake mix, so The Cake Mix Doctor cookbook gave me a little help as well. But wait...I need frosting. I decided to go with the Easy Vanilla Buttercream from. Cooks Illustrated (April, 2007). Now I think I have given all the credit where credit is due...here it is all put together.
1 package (18.25 oz.) cake mix (I used chocolate)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 package Oreos, divided
Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves for the frosting. Take your remaining whole Oreos and crush 1 and 1/2 cups worth, set aside for batter.
Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Fill liner just under 1/2 way with batter, place a dollop of marshmallow fluff on top of batter, then top with a little more batter. Once all your cups are filled give the pan a little shake so the batter gets distributed. Place the pans in the oven. **Please note: I ended up with extra batter after filling 24 cups because of my additions. I used the rest of the batter and baked up some mini cupcakes. **
Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
Once cupcakes have cooled completely, frost with buttercream frosting. Place 1/2 of an Oreo on the frosting of each cupcake.
20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
crushed Oreo wafers
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Mix in crushed Oreo wafers.
Recipe Rewind: Chocolate Chip Cookie Bars and Chocolate Chip Cookie Dough Dip