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Oreo Cookie Cupcakes with Marshmallow Frosting

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Although I am not ashamed to use box mixes for many baking endeavours, I found this recipe in EVERYDAY FOOD Magazine and could not resist trying a cupcake with a whole Oreo inside.

Because these treats were going to my son’s class I felt I needed to change the frosting so it was not pink.  These would be especially cute at a baby shower with the pink frosting and I wonder if you could use blueberry jam and get blue…..

Anyway, these were super easy to put together and I even doubled the recipe in my bowl.  I used a small ice cream scoop to distribute the batter and definitely used more than the tablespoon suggested in the recipe.  I just felt more was needed to cover the Oreo.    They are smaller than a traditional box mix cup cake and are flatter too.  However, the fluff frosting more than makes up for that.

For my frosting I eliminated the raspberry preserves and just added more vanilla extract and confectioners sugar to the desired sweetness.

Pipe out of a Ziploc

Doubling the frosting may not have been necessary.  I had a lot left over and felt I put a generous amount on each cupcake.  Maybe 1 1/2 recipes of the frosting would be better.  Also I made these the night before and they were just fine.  The recipe suggests serving immediately but unless I wanted to experiment for the first time with the frosting at 6am b/f school I was willing to take the chance.  I did not put them in the fridge but in the cooler basement.

I could have served them just like the recipe…

But thanks to my sister who I was talking to while on the phone, I crushed up some Oreos for decoration.

Want a bite… 
Unfortunately my son was not there to actually give out his cupcakes…the nurse called to say he had a belly ache.  Well after 10 mins in the car he was just fine.  I think he just did not want to be at school for his birthday. He said all the kids really liked them.  Of course I had to taste the other half of from this picture.  Will definitely make again.


1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature

  • 1/2 cup unsweetened cocoa powder

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 large egg plus 1 large egg yolk
  • 1/2 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 12 cream-filled chocolate sandwich cookies
  • 3 tablespoons seedless raspberry jam
  • 3 cups marshmallow topping
  • 1/3 cup confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.

  2. Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners’ sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)

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September 13th, 2011 | Category: birthday party, recipe