I've been wanting to make these cupcakes for a long, long time, and they are finally here! I've searched through various cookbooks and blogs and could never find a vanilla-Oreo cupcake made from scratch that I approved of, so I tweaked my trusty vanilla cupcake recipe, which is adapted from Magnolia's, and added Oreo Cookies! These are super sweet and yummy, perfect for kids and adults – all the adults I know still behave like children anyway!

 The Oreo Cookies
I opened up two packages of Oreo cookies and started chopping them. Some will crumble, some will be perfectly halved and quartered. I made sure to have over 24 pieces, one for each cupcake. 

I then split up the remaining Oreo cookies with a knife and put them into separate ziploc bags. The bag without cream was very finely crushed to be later added in the frosting. The bag with the cream still on the cookies was crushed and added into the cookie batter.

I later thought that this might be a bit easier if I had a food processor, but at the same time there's less mess because you just throw out the ziploc bag after!

The Cupcakes
 I sifted the two flours together, and then mixed them thoroughly.

In a separate bowl place the room temperature butter. Forgot to take the butter out of the fridge? Zap it in the microwave at 5 seconds at a time, do not allow it to get too soft though. Mix the butter on medium speed until creamy.

Then gradually mix in the sugar and beat for 3 minutes until fluffy.

Drop in one egg at a time and mix well after each. If your eggs are cold, place them in a bowl with warm water. 

After all the eggs are mixed in. 

Now, add in a third of the flour mixture. Alternate with milk-vanilla mixture, finishing with flour. Mix well after each addition but do not overmix!
 
  

Mmmm, drop in the creamy cookie crumbs.

Mmmm, the batter is so delicious – but don't eat it!

Instead, fill your cupcake liners just over half full. If you overfill then the cupcakes might sink and have burnt edges.

Baking time = Cappuccino time.

Now patiently wait for cupcakes to cool down.

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The Frosting
 Put room temperature butter, milk and vanilla in a bowl. I'm using vanilla bean paste today, very vanilla.

Add four cups of confectioners' sugar.

Mix for 3 – 5 minutes on medium to high speed.

Mix in cookie crumbs.

Add more sugar.

Mmmm…. Oreo Cookie Frosting – this is so good and sweet!

Set up your icing station!

Frost! Frost! Frost!

These will surely be a hit and will easily disappear from your table!

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups all purpose flour 
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup whole crushed Oreo Cookie Crumbs (with cream)

Frosting Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 5 to 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup finely crushed Oreo Cookie Crumbs (no cream)

Method

The cupcakes

1 Preheat the oven to 325°F. Line 24 muffin tin cups with paper cupcake liners. 

2 Sift both flours together in a medium bowl and mix it together, set aside. In a small bowl add vanilla to milk and set aside.

3 In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Then, gradually add sugar and beat until fluffy for 3 minutes. Add the eggs, one at a time, beating well after each addition.

4 Add the dry ingredients in three parts, alternating with milk-vanilla mixture. With each addition, beat just until incorporated – do not overbeat. Make sure to scrape down sides of bowl as necessary.

5 Fold in a third of the Oreo cookie crumbs, then fold in the rest.

6 Fill each liner to just over 1/2 full. Bake until tops feel firm and toothpick inserted in the center comes out clean or with a few dry crumbs, about 20-22 minutes. The tops should remain pale or barely brown just on the edges. Cool the cupcakes.

Oreo Cookie Frosting