Oreo Cupcakes
Oreo cupcakes are my go-to dessert.  This is a huge statement from someone who could walk right past any cupcake shop and not even be tempted to stop.  But there is something about this recipe that just gets me.  The batter is perfectly moist and the frosting is positively addicting.

Becca Richey

Oreo Cupcakes

You Will Need:

2 cups sugar
2/3 cup unsweetened cocoa powder
1 t baking soda
1 t salt
3 cups flour
2 cups milk or milk substitute
1 cup grapeseed oil
1 egg
5 t vanilla
1 cup crushed Oreos
4 cups confectioner sugar
½ cup butter
2 T milk
1 t vanilla
9 crushed Oreos
  Makes: 24 Cupcakes 
Prep: 15 minutes
Bake: 20 minutes
Preheat oven to 350° and line your cupcake tin.
Finely crush the Oreos in a ziploc bag with a rolling pin or in a food processor.
  In a large bowl, combine sugar, cocoa powder, baking soda, salt, flour and crushed Oreos.
  Add the oil, egg, and vanilla to another bowl and mix well.
  Combine the dry and wet ingredients.
Put the batter in the prepared tins and bake for 20 minutes, let cool before decorating.
Prep the frosting!
Combine the first 4 ingredients and mix well.  Add crushed Oreos.  Alternate between decorating and licking the frosting off the spoon. 
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