How to Make Oreo Cupcakes
Preheat your oven to 350 degrees Fahrenheit or 176.6 degrees Celsius., Place three muffin or cupcake tin on your cooking space., Whisk all the dry ingredients (except for the smashed Oreos) into a large bowl., While whisking add the oil, sour cream...
Step-by-Step Guide
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Step 1: Preheat your oven to 350 degrees Fahrenheit or 176.6 degrees Celsius.
Line 27 cupcake tins into each hole. , Stir mixture round and round, making sure the ingredients have been blended together. , Whisk again, but a bit harder to beat the eggs well.
If needed, use a hand blender to give the mix a better stir. , This time, you may need a hand blender or even an electric mixer.
Start blending on medium speed, mixing round and round to make cupcake batter creamy.
Keep blending for about thirty seconds.
Add crushed Oreos.
Set batter aside. , Use an ice cream scoop to pour batter into each tin.
You should fill it about halfway up. , Bake the cupcakes for about 15-20 minutes or until cupcakes start to puff up and poking a toothpick inside comes out clean. ,, Place your stove on low heat and keep whisking with a metal whisk. , Keep stirring the mixture until it starts turning thick and rolling up.
Once done, shut stove off and refrigerate frosting for thirty minutes. ,, Stir on medium speed and then add vanilla extract. ,, Blend until Oreos are blended into the mixture.
Set icing aside.
If desired, you may add the cocoa powder now to blend frosting. , Spread it onto each cupcake. , Sprinkle on top of cupcakes.
Add one Oreo on top of each cupcake for another topping. , -
Step 2: Place three muffin or cupcake tin on your cooking space.
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Step 3: Whisk all the dry ingredients (except for the smashed Oreos) into a large bowl.
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Step 4: While whisking add the oil
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Step 5: sour cream
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Step 6: and vanilla extract.
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Step 7: Slowly pour boiling water or brewed coffee.
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Step 8: Add cupcake batter in cupcake tin.
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Step 9: Bake the cupcakes.
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Step 10: Set cupcakes aside to cool on a wire rack or plate.
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Step 11: Pour milk in a saucepan
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Step 12: sprinkling on top flour.
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Step 13: Keep stirring.
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Step 14: In a separate bowl
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Step 15: blend the butter and Crisco together.
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Step 16: Pour refrigerated flour mixture into mix.
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Step 17: Stir in sugar and keep blending until creamy.
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Step 18: Blend in crushed Oreos on medium speed.
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Step 19: Scoop frosting into an ice cream scoop.
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Step 20: If wanted
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Step 21: chop a couple of Oreos for a topping.
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Step 22: Enjoy!
Detailed Guide
Line 27 cupcake tins into each hole. , Stir mixture round and round, making sure the ingredients have been blended together. , Whisk again, but a bit harder to beat the eggs well.
If needed, use a hand blender to give the mix a better stir. , This time, you may need a hand blender or even an electric mixer.
Start blending on medium speed, mixing round and round to make cupcake batter creamy.
Keep blending for about thirty seconds.
Add crushed Oreos.
Set batter aside. , Use an ice cream scoop to pour batter into each tin.
You should fill it about halfway up. , Bake the cupcakes for about 15-20 minutes or until cupcakes start to puff up and poking a toothpick inside comes out clean. ,, Place your stove on low heat and keep whisking with a metal whisk. , Keep stirring the mixture until it starts turning thick and rolling up.
Once done, shut stove off and refrigerate frosting for thirty minutes. ,, Stir on medium speed and then add vanilla extract. ,, Blend until Oreos are blended into the mixture.
Set icing aside.
If desired, you may add the cocoa powder now to blend frosting. , Spread it onto each cupcake. , Sprinkle on top of cupcakes.
Add one Oreo on top of each cupcake for another topping. ,
About the Author
William Fisher
Dedicated to helping readers learn new skills in DIY projects and beyond.
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