Oh, oh, oh ... Oreos. These chocolaty little sandwich cookies are one of those timeless treats that always hit the spot. Combine them with the dreamy, creamy, cakey goodness of a cupcake, and you've got a dessert to die for -- Death by Oreo Cupcakes.
From Food Snots, they are decadent, but so worth it. And what better way to celebrate the 100th birthday of the Oreo? There are Oreos in the frosting, Oreos in the cake, and best of all -- there's an entire Oreo waiting for you at the bottom. It somehow stays crunchy, which adds the perfect kick. I dare you to use Double-Stuffed Oreos.
1 package chocolate cake mix (mix according to directions on box)
1 package Oreo Cookies, regular size
1/2 cup butter (1 stick), room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
3 3/4 cups powdered sugar
1 package Mini Oreo Cookies, for decoration (optional)
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner; place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix.
Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking, make the frosting. (By the way, this is what the directions say, but I would say it bakes for more like 18 to 20 minutes.)
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting.
After cupcakes have cooled, frost and decorate with Mini Oreos.
Image via Food Snots