36 Oreo Cupcakes

Once again, it's somebody's birthday at work. I'm going to start to card people to see if it really is their birthday and that they aren't just conning me into making them cupcakes. I didn't think making these would be a problem and I had most of the ingredients except for the very important Oreos.

Making the cupcakes was a breeze. The recipe says it makes 24 cupcakes. I made 36 and still had tons of cake batter left over. The only thing stopping me from making more cupcakes was that I ran out of Oreos. They baked for a lot longer than the 15-20 minutes. I had them in the oven for 26 minutes. The cupcakes came out of the oven with beautifully rounded tops.

The icing was really weird. When I read about the cupcakes, the blog said that the icing would be worth it. I figured, I'll give it a shot. To start the icing, you need to cook milk and flour. I have a few suggestions. Hopefully, if you make these, this will go more smoothly for you than it did for me. First, stir it with a wooden spoon, don't keep whisking it. Second tip: Have the stove on more of a medium-low than just plain old low. And if none of that helps you, add a quarter cup more of flour. The mixture gets pasty and starts sticking to the spoon.  After you let the ball of flour mush cool, it's smooth sailing to the finish. All you have to do is top the cupcakes with icing and stick a mini Oreo on it. These cupcakes aren't super chocolaty. The most chocolaty part is the Oreos themselves on the bottom of the cupcakes. The icing, although not very good on its own, makes the cupcakes taste like the cookies.

Weird milk and flour mixture before I put it in the fridge

Cupcakes Ingredients
2 c sugar
2 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 package of instant chocolate pudding
3 eggs
1/2 c oil
1 c sour cream
1 Tbsp vanilla
1 c coffee
24 Oreos, twisted apart

Cupcakes How to
1. Preheat oven to 350.
2. In a large bowl, whisk the sugar, flour, cocoa, baking powder, baking soda, salt, and pudding mix. Add oil, eggs, sour cream, and vanilla. Beat on medium speed until blended (about 2 minutes). Slowly add hot coffee. Beat for 30 seconds.
3. Put Oreos in cupcakes papers cream side up. Fill liners 1/2 full.
4. Bake for 15-20 minutes.
5. Let cool.

Icing Ingredients
1 c milk
3/4 c flour
1/2 c butter
1/2 c Crisco
3/4 c sugar
1 tsp vanilla
24 Oreo tops, crushed

Icing How to
1. Place milk in a small saucepan. Sprinkle flour in milk, 1/4 cup at a time and whisk until smooth.
2. Place saucepan over low heat and stir constantly until the mixture becomes thick and pulls into a ball.
3. Remove from heat and put ball into a bowl. Place plastic wrap directly on the surface of the mixture and tuck around it to make sure there are no exposed parts. Refrigerate until cooled to room temperature or cooler (about 30 minutes).
4. In a large bowl, cream the butter and Crisco. Add cooled flour/milk mixture and beat until well blended. Mix in vanilla. With mixer on medium, gradually add sugar and continue to beat the icing after adding the sugar for an additional 10 to 12 minutes until noticeably whiter and creamy. Add Oreo crumbs and mix until just blended.
5. Frost cupcakes and garnish with a mini Oreo.

from mychocolatetherapy.blogspot.com