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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oreo Cupcakes Recipe

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This recipe for Oreo Cupcakes is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz.) package Oreo cookies
1 (18 1/4 oz.) white cake mix
1 c. sour cream
1/2 c. vegetable oil
3 lg. eggs
1 tsp. pure vanilla extract
Directions:
Directions:
Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set pans aside.

Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.

Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.

Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.

For the frosting use a packaged 16 oz. can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
Number Of Servings:
Number Of Servings:
22-24 cupcakes
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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