Oreo cupcakes

Today I will share my secret weapon: the Oreo cupcake! It is sure to impress, yet deceptively simple to make. Several people have specifically requested that I bake this as a cake for their birthday. If I don’t know what to bring to a potluck, oreo cupcakes come to the rescue!

While I provide a cake and icing recipe here, you can use any recipe you like and add the cookie bits to it.  Heck, if you’re really stressed for time you could buy a jar of icing and a cake mix.

The chocolate cake recipe is from Carol Raymond’s Student’s Vegetarian Cookbook. I have altered it according to directions from Isa Chandra Moskowitz and Terry Hope Romero’s book Vegan Cupcakes Take Over the World
. The icing recipe makes more than enough, so I usually cut it in half unless I am planning to go fancy and pipe it on. This recipe makes 12 cupcakes.

1-040

OREO CUPCAKES

Chocolate Cake

 

  • 1 1/2 cups white flour
  • 1 cup white sugar
  • 1/3 cup unsweetened baking cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups water
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tbsp white vinegar
  • 1 cup coarsely chopped Oreo cookies

Icing

  • 1/2 cup margarine or butter
  • 1/2 cup vegetable shortening
  • 3-4cups icing sugar
  • 1/4 cup of milk (dairy, rice, or soy all work)
  • 1 tsp vanilla extract
  • 1/2 cup oreo cupcakes, finely chopped to resemble crumbs

Topping

  • Oreos cut in half

Instructions

Pre-heat oven to 375 degrees F. Grease a baking pan or muffin tin with cooking spray, or fill with cupcake liners if using. Set aside.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, combine the water, vegetable oil, and vanilla extract.

Pour the wet ingredients into the larger bowl and stir to combine. Add the vinegar and stir to combine. The batter may change colour, which is normal; that is just the baking soda reacting with the vinegar. Add the chopped Oreo cookies and mix gently.

Pour batter into the baking pan(s) and bake for 25 to 30 minutes.

While the cupcakes are baking, make the icing. Mix the margarine or butter with the shortening. If you want a fluffy icing, you’ll want to use electric beaters here, otherwise it is fine to just use a wooden spoon or a fork. Add the milk and vanilla extract, then gradually add the icing sugar 1/2 a cup at a time until the mixture is thick and smooth. If it seems crumbly, add more milk. Add the 1/2 cup of Oreo crumbs.

By now the cake should be ready. Remove from the oven. It’s done when a toothpick or knife inserted into the centre of the cake comes out clean. Wait until cooled. Add the vanilla icing, then top it off with a slice of cookie. Enjoy!

By the way, Oreos are vegan, so if you use soy milk and vegan margarine, you can serve these to your vegan friends.

Thanks for stopping by,

Kat.


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