I have a complicated relationship with Oreos. Long story short: I never buy them at the store and I don’t really like them as cookies, but I love Oreos as ingredients in other things. Cookies n cream ice cream? Amazing. Dirt pudding? Delicious. Oreos with a glass of milk? I could take it or leave it.
A few years ago, I was at Georgetown Cupcake and I bought an Oreo cupcake that was mind-blowing. If you’ve never had Georgetown Cupcake, you are missing out on the best cupcakes out there (in my opinion). So I did what any normal baker does when they find a treat they can’t live without: I scoured the Internet until I found the recipe. The recipe was for miniature cupcakes, so I did some math and converted it for normal cupcakes. I’ve also used this recipe for layer cakes.
It’s important to make sure all of the ingredients in this recipe are room temperature, and it’s also important to make sure you cream together the butter and sugar for a few minutes before adding the eggs, or the batter could separate. I speak from experience here. Be sure to add the eggs one at a time and beat it rapidly in your mixer before adding the second egg. When a batter doesn’t emulsify (if the fats and liquids don’t mix together ie water and oil), your cake will come out flat and dense as opposed to light and fluffy.
Fun Fact: Trader Joe’s sells gluten-free Oreos (called JoJo’s), but I wouldn’t recommend trying to make this recipe gluten-free. I attempted it last fall with my go-to GF flour, and the cake completely fell apart. Gluten-free desserts can be tricky because the gluten in wheat flours is what holds a dessert together. GF flours create a much more crumbly texture.
What’s your favorite Oreo dessert?
- For cake:
- 8 tbsp unsalted butter, room temp
- 1 ¾ cups sugar
- 2 eggs, room temp
- 2 tsp vanilla
- 1 ¼ cups milk (whole or 2% is preferred but any will do)
- 2 ½ cups all purpose flour
- 2 ½ baking powder
- ¼ tsp salt
- ½ cup crushed Oreos
- For icing:
- 4 tbsp butter, room temp
- 6oz cream cheese
- 4 cups powdered sugar
- ½ tsp vanilla
- Crushed Oreos for topping
- For cake:
- Pre-heat oven to 350 degrees.
- Cream together softened butter and sugar for about 2-3 minutes in mixer.
- Add eggs, one at a time, mixing completely between additions.
- Add vanilla and milk.
- Measure out flour, baking powder and salt and mix together. Add to wet ingredients slowly, scraping the sides of the bowl.
- Mix until everything is incorporated, but do not over mix.
- Gently fold in crushed Oreos.
- Transfer batter to cupcake liners, filling 2/3 of the liner and bake for 14-16 minutes or until a toothpick can be inserted into the center of the cupcake and come out clean.
- Cool completely before icing.
- For icing:
- Cream together butter, cream cheese and sugar, adding one cup of sugar at a time and scraping the sides of the bowl.
- Add the vanilla.
- Place icing into piping bag to ice cooled cupcakes.
- Top with crushed Oreos for decoration and enjoy!