Oreo Cupcakes

Hello Lovely,

On Friday we celebrated the vice principal’s birthday with a surprise birthday party in the office because it’s her first birthday with us as vice principal. She was so surprised she almost cried! I made her a birthday card and got it signed by all of the teachers, and these AMAZING cupcakes! I really outdid myself on this one! Sure they take some time to make (especially when you’re operating out of a toaster oven, so you have to use a mini cupcake pan because the regular cupcake pan is too big to fit and you made enough batter for 16 cupcakes) but they’re totally worth it!

I’m so mad that I forgot my camera that morning so I had to take all of the photos with my cell phone and believe me, I am not cell phone photographer! Something as simple as getting the right angle confuses me but I did my best to show you guys how good and tasty these cupcakes are!

Oh, they are SO good.  What makes them extra good is the “frosting.”  It is less like frosting and more like a fluffy cheesecake. I surprised myself by making this frosting because it’s something I’ve never been good at! But to see it turn out so well (for the most part) gave me an extra confidence boost! I just knew she was going to like them!

OREO CUPCAKES

For the cupcake

·        1 1/3 cups self-rising flour

·        ½ cup unsweetened cocoa powder

·        3 tablespoons applesauce

·        1 cup white sugar

·        2 eggs

·        1 teaspoon vanilla extract

·        1 cup milk

For the frosting

·        1 package of cream cheese, 8oz. at room temp.

·        1 cups powder sugar

·        1 Tbsp vanilla

·        1 container of Cool Whip, 8oz. thawed

 

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, and cocoa. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

3. Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

4. While the cupcakes cool, make the frosting.

5. Beat the cream cheese and vanilla together until smooth and fluffy.  Slowly add in the sugar while continuing to mix the cream cheese mixture.

6. On a low speed, add in the cool whip.

7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool.  Make sure the cupcake are all the way cool before adding frosting.

8. Put your frosting in a pastry bag.

9. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the centre.  You will see the cupcake puff up.

10. Then frost the cupcakes like normal and sprinkle with crushed Oreo.

11. If you’d like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness.

TIP: Consume these almost immediately! I personally hate hard frosting. I like a soft, creamy frosting. But if you leave this at room temperature for too long, it'll melt and you won't be able to enjoy it, and if you put it in the fridge, well then, you'll just have a cold cupcake. And that's not fun!

What’s your perfect cupcake recipe? Will you try this at your next celebration? I sure hope so! Let me know in the comments section below!