I didn’t expect these Oreo cupcakes to be so good, but they’re one of my family’s favorites now. Don’t skip the crumb topping; it takes the cupcakes to the next level.
The Oreo Cupcakes
Preheat the oven to 400 and prepare a muffin pan with liners or spray.
In a medium bowl, mix together
1/4 c. sugar
1/3 c. oil
1 c. milk
In another bowl, mix together the dry ingredients:
1 3/4 c. flour
2 t. baking powder
16 Oreos, crushed
Make a well in the dry ingredients and stir in the wet ingredients until just moistened. Fill muffin cups 2/3 of the way full. Make the crumb topping.
The Crumb Topping
Mix together in a bowl:
3 T. flour
3 T. sugar
5 Oreos, completely crumbled
Use your hands, a pastry cutter, or a food processor to cut in
2 T. cold butter
You should have some clumps, but nothing bigger than peas. Top the cupcakes with the crumb mixture. Bake them at 400 for 16-18 minutes.
Oreo cupcakes need no accompaniment. The original recipe called for a drizzle of white chocolate, but my drizzle looked ugly, so I left it out the second time.
Yes, this is technically a muffin recipe, but I think it’s crossed into dessert territory enough to call it cake. 🙂
Find more cakes and pies here.