This cupcake is a total no-brainer. People love Oreos, people love cupcakes, and, as it turns out, people love Oreo cupcakes.
What you will need:
-Any chocolate cupcake batter
-Oreo Stuff, Buttercream, or Vanilla frosting
-Oreos (approximately 10 cookies for 12 cupcakes)
-Piping Bag with large star tip
-Small ziplock bag
If interested, go to our recipes page (here) for a nice chocolate batter.
Mix up your chocolate cupcake batter.
Twist all of the chocolate oreo crackers off of the filling, and use your hands to crumble the oreo into bits that are approximately 1/4 of an inch in diameter.
Add the oreo crumbles to the batter. Feel free to add as little or as much oreo to the batter as you wish. If you want to experiment with differing amounts, just split the batter into a few different bowls and add a small, medium, and large amount of crumbles to each bowl.
Fill cupcake liners with oreo batter and bake until a toothpick can go in and come out clean. (Whatever chocolate cupcake batter you use will have a recommended baking temperature and time.)
Prepare a piping bag with a large star tip, and fill with frosting. Any vanilla frosting should do, but if you want more of an "Oreo Stuff" flavor, use an American buttercream or Oreo Stuff frosting (recipes soon to come on the recipes page).
Once cupcakes are cool, swirl frosting on top.
Take leftover chocolate oreo crackers and oreo crumbles, and place in a ziplock sandwich bag. Place sandwich bag between two clean towels or sheets of paper towel and smash until crackers are crumbled into a powder. To do this, you can roll a rolling pin over the top, smash with the side of a can of food, or even smash with a frying pan. Be creative.
Place a cupcake on a plate and sprinkle the oreo powder over the top. Repeat for every cupcake. Use as much or as little oreo powder as you want. If there is excess, hold the cupcake upside-down and tap lightly. Do NOT tap too hard, frosting may fall off.