Ok, so, yeah…these cupcakes pissed me off.
Not the cupcakes, I should apologize to them. Sorry.
The frosting pissed me off. I’ve made this recipe a few times and I’ve NEVER had such issues with the texture (as well as the other frosting I made tonight).
I wanted to throw everything out the window. Of course, the time I make cupcakes for a stranger’s baby shower, my ingredients fail me. But, I tasted everything.
Cupcake. Good. Frosting. Good. It’s just the process that was so excrutiatingly irritating tonight…I was nearly in tears.
Anyway, they look cute, no?
My Go-To Chocolate Cupcake but with Oreos
3/4 c. Buttermilk
1/2 c. Canola Oil
3 Eggs (room temp makes things combine better, but cold’ll work)
1/2 tsp. Vanilla Extract
1 c. Sour Cream (go full-fat, please — cupcakes are a splurge, not a diet food)
1 box Devil’s Food Cake Mix
24 Double-Stuff Oreos (take apart and keep only the cream sides)
1) Preheat your oven to 350 degrees. Fill muffin tins with 24 cupcake liners. Place half of an Oreo cookie at the bottom of each cupcake liner (cream side up)
2) In your stand mixer, mix the buttermilk, oil, eggs and vanilla extract
3) Sift your cake mix. You’ll thank me later, so sift that crap
4) Add cake mix to stand mixer, along with the sour cream.
5) Fill liners 3/4 full and bake for 18-20 minutes or until an inserted toothpick comes out clean.
6) Take cupcakes out of muffin tin after a minute and cool on wire racks
Cookies and Cream Frosting
16 oz.Cream Cheese, softened
1/4 c. Salted Butter, softened
1 tsp. Kosher Salt
2 packages Dream Whip
1 tsp. Vanilla
6 c. Powdered Sugar
12 Double Stuff Oreos, finely crushed
1) In the bowl of your standup mixer, mix cream cheese and butter until smooth and blended.
2) Add vanilla and salt and beat until well mixed thoroughly.
3) Add Dream Whip and mix well, about one minute.
4) Add the powdered sugar, a little at a time, and beat on high once incorporated for about a minute.
5) Yay! Oreo time!! Add your crushed Oreos and beat until mixed completely
6) Now chill time. Let that stuff chill for at least 30 minutes…not kidding…especially if your kitchen was roasting like mine was…
7) Pipe the frosting on each cupcake (you’ll have enough for oodles of frosting on each cupcake, so don’t be shy).
8) Store in the fridge (or your in a cold-ass garage like mine…seriously, winter time is the best time to make cupcakes…ha)
I hope you don’t have the same frustrations I did today. I think my kitchen got too hot…I’ll continue to make this recipe since it’s SUPER yummy.