Recently one of my sons came home from a birthday party at school saying that he had just eaten the best cupcake EVER.   He said it was an oreo cupcake with vanilla frosting and an oreo cookie on top.    I wrote to the mom who brought in the cupcakes, asking  for the recipe.   As it turns out, she bought the cupcakes from a baker that lives in her building, who happens to be a blogger as well.   I found the recipe on her website and went right to work.

Our boys loved these cupcakes, although one of them told me that he thought they were a little dry.  Drier than other cupcakes that I make.   My husband concurred.   That didn’t stop them from eating, actually inhaling, them.  They asked me to make more as soon as we finished them. I’ll definitely make these again, but if I find an oreo cupcake recipe that claims to be very moist, I might give that recipe a try.  Until then, this will be my go-to oreo cupcake recipe.  I should have cut one in half so you could see all of the crushed oreos in the cupcake.  There are lots of them, which made them really appeal to the boys.

Cookies and Cream Cupcakes
Recipe from Bella Baker

2 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 2/3 cup sugar
2 large egg
1 cup milk
2 teaspoon vanilla extract
2-3 cups Mini Oreos, crushed into chunks

Preheat oven to 350. Line a cupcake tray with paper liners. Mix together the flour, baking powder, and salt. Set aside.

In a large bowl cream together the butter and sugar with an electric mixer until fluffy, about 3-5 minutes. Add the eggs, one at a time, and beat until fully incorporated. In a small bowl, combine vanilla extract and milk.

Add 1/3 of the flour mixture to butter mixture and beat until just incorporated (do not overmix!). Add 1/2 of the milk mixture and beat again until incorporated. Keep adding flour mixture and milk mixture alternately, being sure that you end with the flour. Add crushed Oreos, gently stirring them into the batter.

Fill the cupcake liners three-quarters full. Bake for about 20-22 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

Yield: 24 cupcakes

One year ago: Easy Black Beans and Rice
Two years ago: Avocado Fries
Three years ago:Baked Shrimp Scampi
Four years ago: Chicken Piccata