Oreo Cupcakes

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 egg

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.