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Description
Crushed Oreos added to a buttercream frosting. The cupcake also sits on an Oreo.
Ingredients
US|METRIC
4 SERVINGS
- 3 cups cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 16 Tbsp. unsalted butter
- 2 cups sugar
- 5 large eggs
- 1 1/4 cups buttermilk
- 1 Tbsp. vanilla extract
- 20 OREO® Cookies (halved)
- 8 Tbsp. butter
- 1/2 cup vegetable shortening
- 4 cups powdered sugar
- 1/2 tsp. vanilla extract
- 6 Tbsp. OREO® Cookies (crushed)
- 10 Oreo cookies (cut in half)
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Directions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Twist Oreos in half (like you did as a kid) and save the side without the middle for extra cookies for crushing for the frosting.
- Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
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