I wouldn’t normally consider writing about a recipe that didn’t turn out well, but the thing is the idea of these Oreo cupcakes by Beantown Baker (I called them Oreo monster cupcakes ’cause of the way they look) were great. There’s half an Oreo at the bottom – which you split using the twist method, naturally – and more Oreos which are chopped into quarters folded into the batter. More of the biscuits are then crushed finely and sprinkled on top. Also there’s another piece of Oreo without the cream on top as the pièce de résistance. Sounds good, right?
Well, Mom found this recipe randomly on Google, and the noob in me didn’t think to read the comments before attempting these. Learn from my mistake; ALWAYS read the comments beforehand! The problem with this recipe lies in the methodology (don’t I sound like a geeky critic?), which really produced some WTH moments. First step involved creaming the butter, which is normal enough, except the next step involved pouring all the milk in and attempting to cream it some more. Naturally, the two would not incorporate and you’re left wondering if it’s right. Then you dunk in the flour mixture, and if yours turns out anything like ours, you’ll wonder if you just made light brown cement, because that’s what it resembled. Sure, we laughed about it, but it really is frustrating, especially since we were making these for my sister’s birthday. At this point, I had pulled more butter out of the fridge and planned to make failproof vanilla cupcakes.
But Mom kept following the steps, continuing to beat the egg whites in and voila, it suddenly looked like cupcake batter again. We were a bit hesitant but we put them in the oven anyway. It didn’t have that slightly golden look that we have come to expect of cupcakes and they needed about 25 minutes in the oven, which I really consider to be far too long for cupcakes. The next day, we frosted them as per the picture. Instead of slightly golden cupcakes, we had an albino-tinged cupcakes, and our cream cheese frosting was slightly yellow, as expected with the combination of butter. It certainly wasn’t what the original looked like. And finally, we decided to try one.
Okay, the cake itself was fairly dense and a little sweet, considering the addition of Oreos. I don’t know about you guys but I think a cupcake should be light. Not to the point of being airy, but these cupcakes tasted a bit fudgey, almost as though we had refrigerated them. But as earlier mentioned, the part where the Oreos come in are really smart, and they look great. I’d advise you guys to use your favourite vanilla or chocolate cupcake recipe and add the Oreos in. Either that, or cream the butter and sugar, then fold in the flour and milk in alternate batches. You can definitely use her recipe for cream cheese frosting. I only used 1 1/2 cups of icing sugar though, and you can reduce them as per your liking. You should make them on the day itself or store in airtight containers as the Oreos will lose their crispness.
Have fun making your own version of these Oreo cupcakes!