Happy summer! School is finally over and I refuse to believe it; Although I love being home and I love being able to shower in my own bathroom and not be wearing flip-flops, love being fed without either swiping my ID card for meal points or swiping my debit card... I miss Penn State. I miss the roar of the old CATA buses and the spaceship sleekness of the new ones, watching people run to catch the random ones that I am convinced run for no purpose (no but really, where is this so called waupelani drive aka the R bus). I miss whining about the terrible vegetarian selection at the dinning hall and wiggling my way into a friends apartment to cook a meal or three. This recipe is my way of being welcomed home to an endless supply of Oreo's and 0 motivation for the gym. It is also just another way of consuming one of the greatest things in the world: Oreo cookies in one of the greatest forms: cupcakes.
The end product of this recipe is an eye-pleaser, any child or even adult would be enticed by the whimsical cupcake that is formed after making such a simple batter. The the best part about this recipe is its as if you're making any other chocolate cupcake, the Oreo's are a surprise once you bite into the cookie! The recipe is as follows:
Batter
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs (can be omitted)
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk (important to be exact!)*
3/4 cup hot water (important to be exact!)*
24 Oreos, plus more for crumbs
The way you want to make these cupcakes is sort of specific:
Preheat your oven to about 350 degrees. After lining your cupcake tray, drop crumbled Oreo's into each of the cake tins, I love these cookies so I would do a whole cookie or maybe even more. Set that aside and move along with your dry ingredients; combine the flour, cocoa, sugar, baking soda and baking powder and salt in a large mixing bowl. Make sure you mix it all together! In another bowl mix the eggs (I would omit them since I'm vegetarian), oil, vanilla and milk and mix well. After this is well combined, add the hot water! It is whats going to get the Oreo's to float throughout the batter rather than just sink to the bottom. Combine your WET INTO DRY slowly, don't form lumps and keep mixing! Add this batter into the cupcake tins, don't worry if its super liquidy.. its supposed to be that way. Don't make your cupcake tins more than 3/4th of the way full.. BE CAREFUL ABOUT THAT! You don't want your cupcakes overflowing because the cake takes up a good amount of room and don't forget that you already have cookies at the bottom of the tin! Bake for about 16-18 minutes, check after 14 minutes to see how far the cupcakes have gotten.
The end product of this recipe is an eye-pleaser, any child or even adult would be enticed by the whimsical cupcake that is formed after making such a simple batter. The the best part about this recipe is its as if you're making any other chocolate cupcake, the Oreo's are a surprise once you bite into the cookie! The recipe is as follows:
Batter
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs (can be omitted)
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk (important to be exact!)*
3/4 cup hot water (important to be exact!)*
24 Oreos, plus more for crumbs
 |
| your basic dry mixture |
The way you want to make these cupcakes is sort of specific:
Preheat your oven to about 350 degrees. After lining your cupcake tray, drop crumbled Oreo's into each of the cake tins, I love these cookies so I would do a whole cookie or maybe even more. Set that aside and move along with your dry ingredients; combine the flour, cocoa, sugar, baking soda and baking powder and salt in a large mixing bowl. Make sure you mix it all together! In another bowl mix the eggs (I would omit them since I'm vegetarian), oil, vanilla and milk and mix well. After this is well combined, add the hot water! It is whats going to get the Oreo's to float throughout the batter rather than just sink to the bottom. Combine your WET INTO DRY slowly, don't form lumps and keep mixing! Add this batter into the cupcake tins, don't worry if its super liquidy.. its supposed to be that way. Don't make your cupcake tins more than 3/4th of the way full.. BE CAREFUL ABOUT THAT! You don't want your cupcakes overflowing because the cake takes up a good amount of room and don't forget that you already have cookies at the bottom of the tin! Bake for about 16-18 minutes, check after 14 minutes to see how far the cupcakes have gotten.
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