Oreo Cupcakes – Delicious Recipe Ever

For the Cupcakes:

Chopped Greek Chicken Sandwich Recipe

Set oven temperature to 350°F. Line a cupcake baking sheet with paper. Chop the Oreos roughly so that you have around a cup.

In a sizable basin, sift together the flour, sugar, salt, baking soda, and baking powder; put aside.

Harissa Honey Chicken Recipe

Combine the egg whites, sour cream, milk, and vanilla essence in a medium-sized bowl.

Cream the butter in a big basin if using an electric hand mixer, or in a stand mixer with a paddle attachment.

After mixing the dry ingredients into the butter, scrape down the sides of the bowl at least once. It will become a crumbly combination in the end.

Mix the butter/flour mixture on low speed until barely incorporated, then add the wet ingredients to it.

When evenly spread, fold in the chopped Oreos and stir.

Using an ice cream scooper, evenly distribute the mixture among the cupcake papers.

Bake for 15 to 20 minutes, or until the center is still springy and the edges are beginning to turn golden.

For the Buttercream

Beat butter until it becomes frothy and light. Mix in the cream, vanilla, and confectioners’ sugar.

Add the crushed Oreos to the buttercream and stir until incorporated.

Spoon buttercream into a piping bag fitted with your preferred tip (for the cupcakes seen in the post, I used an 869 and a 1a tip).

For the Assembly

Pipe dollops of buttercream on top. If desired, you can add some crushed cookie dust on top or even place an Oreo half on top.