“Stop seducing men with your cooking,” he said. “I would do naughty things for these,” she said… and the name of this cupcake was born. I’m not usually big on fancy names for baked goods but it was just too good to pass up!
A dense cupcake base, oreo quarters mixed into the batter, a big whipped vanilla buttercream swirl, oreo crumbs, and best of all….
What is that? Is that a surprise oreo half on the bottom?! Yes, I think this could be Milk’s Favorite Cupcake. Or maybe Christina’s Friends’ Favorite Cupcake, because they always end up begging for more. I may or may not have gotten several marriage proposals out of these, too. After all, Oreos can make anything taste better – brownies, cheesecake, cookies, you name it!
I had a bake sale yesterday for my Gold Award project and several of my friends helped me out by bringing baked goods to the sale, so I didn’t have to make that much stuff myself. Thank you friends I did make 2 dozen Cookies & Creme Seduction Cupcakes, though. When I saw a guy walking out of Giant holding a bouquet of flowers, I told him, “I bet whoever those are for would love you if you brought her some cupcakes!” It worked, he bought them.
You know what I can’t stand? When you greet someone coming out of the grocery store and ask them if they would like to donate, and they just walk away without so much as a glance in your direction. Rude. They could at least say “No thank you,” or “Not today, but good luck!” or “Sorry I only have a credit card”. (We started telling people we’d take the credit card, but they might not get it back =P)
On the other hand, I totally appreciate the nice people who come over and talk to us about the fundraiser, or laugh and joke with us about ‘ruining their diet for a good cause’. I also appreciate the little kids who beg their moms to buy them brownies, and the kind people who just drop a few dollars into the donation box without taking anything. With the contributions of all these people, I was able to raise over $300 for my project!
Here is a shout-out to Lilly, Alyssa, Catherine, Tina, Amanda, Hannah, Saloni, Shriya, Yi-ying, and Jason for all your help! And praise be to God for the weather, because it was supposed to thunderstorm off and on all afternoon but we didn’t get a drop =)
(Just clarifying – the bottom of that cupcake is not burned, it’s the Oreo.)
Anyways, back to the cupcakes – if you are looking to impress someone, look no further…
Recipe: Cookies & Creme Seduction Cupcakes
- 1 stick unsalted butter, at room temperature
- 1 cup milk
- 2 tsp vanilla extract
- 2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- 3 large egg whites, at room temperature
- 1 pkg Oreo Cookies
- Preheat oven to 350F. Line your pans with 24 cupcake liners.
- Twist apart 24 Oreos and place the half with the filling on it in the bottom of each liner, filling side up. Crush and set aside 12 of the filling-less halves for garnish.
- Cut the remaining Oreo cookies (including the 12 filling-less halves) into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
- In a large bowl cream the butter until the color is very light. Mix in the milk and vanilla.
- In a separate bowl mix together the flour, baking powder, and salt.
- Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies that you set aside earlier.
- Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
These bake up flat, which I prefer because it makes it easier to frost them.
If you’re lazy or short on time, doctor up a box of white cake mix and throw in the chopped oreos.
Number of servings (yield): 24 cupcakes
Adapted from Beantown Baker
Recipe: Whipped Vanilla Buttercream
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 3 cups confectioners’ (powdered) sugar, sifted
- Pinch of salt
- 2 tbsp. heavy cream
- 1 1/2 tsp. vanilla extract
- Whip the butter until smooth, about one minute. Add the confectioner’s sugar one cup at a time and mix carefully after each addition on medium-low speed. Scrape down the bowl, and add the salt, continuing to beat on medium-high speed until smooth.
- Mix in the heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.
I used a 1M frosting tip, starting from the outside and going in. Take the crumbled oreos that you set aside in the beginning and sprinkle on top of the cupcakes once they’re frosted. It looks best if the crumbs are finer, as opposed to large chunks. You can remove the bigger chunks by holding the cupcake upside down and tapping on the side.
Number of servings (yield): Generously frosts 24 cupcakes
Adapted from Sweetapolita