- 24 paper liners
- 42 oreo cookies
- 1 package (18.25 ounces) plain white cake mix
- 1 c. sour cream (or greek yogurt!)
- 1/2 c. vegetable oil
- 3 large eggs
- 1 t. vanilla
The Best Chocolate Buttercream Frosting
- makes enough to frost 24 cupcakes or one 8-inch layer cake
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup unsweetened cocoa powder – -I used dark… super, super rich!!
- 1/2 teaspoon salt
- 2 1/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1/2 cup heavy cream
- 1/3 cup Ovaltine – – I used Nesquick…don’t ask why I had Nesquick in my pantry:)
Preheat oven to 350 degrees. Line 24 cupcakes with paper liners. Count out 24 Oreos and place n one WHOLE Oreo in each of the cupcake liners. Set aside.
Place cake mix, sour cream or greek yogurt, vegetable oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low-speed for 30 seconds. Scrape sides and beat for 1 1/2 minutes more on medium speed.
Add crushed Oreos into the batter! (The recipe said 1 1/2 c, but I just added them all.) Fold them in gently. Keep some aside if you want to put them on top of the finished cupcakes!
Bake the muffins until they are lightly golden and spring back when lightly pressed with your finger, about 18-20 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
Run a plastic knife around the edges of the cupcake, lift them up from the bottoms of the cups using the end of the knife and pick them out of the cups carefully with your fingers. Place on wire rack to cool.
Meanwhile, make frosting!
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.
Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes.
Decorate as desired. I used white nonpareils and added some crushed Oreos too.
The only problem?
You have to open your mouth real wide in order to get cookie, cake and frosting in each bite. It takes skill:)
And you can either pack them up to practice with some friends…