Oreo Cookie Treats (Print Version)
# Ingredients:
01 -
½ cup butter, softened.
02 -
24 tiny Oreo cookies for topping.
03 -
1 cup softened butter.
04 -
1 ½ cups Oreo crumbs.
05 -
1 pound powdered sugar (roughly 3 3/4 cups).
06 -
1 teaspoon vanilla extract.
07 -
5 tablespoons milk.
08 -
1 cup milk.
09 -
4 eggs.
10 -
1 teaspoon vanilla extract.
11 -
2 cups sugar.
12 -
1 ¼ cups all-purpose flour.
13 -
1 ½ cups self-rising flour.
# Instructions:
01 -
Set your oven to 350°F to preheat. Line 24 muffin cups with wrappers and leave them to the side.
02 -
Using a hand mixer or stand mixer, cream together the butter and sugar until the mixture looks fluffy and smooth.
03 -
Add the eggs one by one, mixing in between each. Stir in the vanilla extract. Use a spatula to clean the bowl sides and stir together again.
04 -
Alternate adding the self-rising flour, all-purpose flour, and milk into the mix. Slowly stir until everything is blended.
05 -
Gently fold chopped Oreo pieces into the batter by hand. Give the bowl one last quick mix.
06 -
Fill muffin cups about ⅔ full with batter. Bake for 18-22 minutes or until a toothpick comes out clean when tested.
07 -
Beat the butter and vanilla together in a big bowl with a hand or stand mixer. Slowly mix in the powdered sugar, then pour in the milk as you go.
08 -
Scrape the bowl’s sides and keep mixing for 1-2 minutes until the frosting is super fluffy. Carefully fold the crushed Oreos in.
09 -
Spread or pipe the frosting onto the cooled cupcakes and place a mini Oreo on top of each.
# Notes:
01 -
Don't overcook so cupcakes stay soft and moist.
02 -
Make extra frosting if you want to pipe it on thick.
03 -
If using a piping tip, finely crush Oreos for smooth frosting.