While I’m not a huge fan of store-bought cookies, I can’t argue with the fact that Oreos are hugely popular. More importantly, Oreos can be used to create other fantastic desserts.

These chocolate cupcakes have an Oreo stashed inside. The last time I baked a cupcake with an Oreo inside, I used yellow cupcake batter. it’s a bit more difficult to see the cookie when you bite or cut into these chocolate cupcakes. However, if you’re a chocolate lover, does that really matter? These cupcakes are best to be eaten one day after baking because the Oreo inside becomes very soft. The buttercream on top is loaded with finely chopped Oreo cookies (not just the cookie part, but the delicious cream filling as well). By including the cream filling, the frosting tastes even more decadent. Finally, I couldn’t resist garnishing the cupcake with one half of an Oreo.

Directions:

Chocolate Cupcake:

Any favorite Devils Food recipe will do (even a box cake mix). After placing paper in muffin tins, fill the muffin cups with about 1 tablespoon of batter – enough to cover the bottom of the muffin paper. Next, place a full Oreo on top of the batter in such a way that the cookie is centered and is perfectly parallel to the bottom of the muffin tin. Place another heaping tablespoon of batter on top of the cookie. Smooth out the batter on top of the cookie. The entire muffin cup, cookie included, should be filled about to 2/3 to 3/4. You probably with be able to make a few more cupcakes than you normally do with the same mix. Reduce your baking time by 5 minutes and carefully watch. A cupcake is done when you touch the top and the cupcake springs bake a little.

Oreo Buttercream Frosting:

I started with a basic Wilton vanilla cupcake recipe (1/2 c butter, 1/2 shortening, 1 tsp vanilla, 4 c powdered sugar, 1/4 cup of milk – I used more than the recommended amount because of adding the Oreos). Cream butter and shortening; add vanilla, slowly add powdered sugar while alternating with milk; beat until fluffy. Crush 12 Oreos in a food processor until there are no chunks (any chunks will block your piping tips and become a headache later). Mix the chopped cookies with your frosting. Pipe the cupcakes. The more frosting the better.

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