Remember when you were a kid and those Oreo commercials would come on? There’d be some cute kid twisting and dunking his Oreo and it just made you want to do it too didn’t it? I think you’d be hard pressed to find a Canadian who hasn’t done the twist, lick and dunk. Oreo is such an icon and it’s so nostalgic that it’s something I want to share with my kids – even though I don’t let them have many ‘boxed’ treats. Besides, Oreo has gone beyond the cookie. Oreo Ice Cream anyone? Oreo brownies? And even Oreo Cupcakes! Yup.
To celebrate Oreo’s 100th Birthday, they’re sharing this fun cupcake recipe AND if you want to ‘like’ my facebook page, you can get a sneak peak at the 100th birthday celebration cake. I’ll be there next week and I promise to share the photos!
Oreo Birthday Cupcakes
- 1pkg cake mix
- 4oz semi-sweet baking chocolate, chopped
- 1/3 cup whipping cream
- 1pkg (25og) cream cheese (softened)
- 6tbsp butter (softened, unsalted)
- 2tbsp milk
- 1tsp vanilla
- 2 cups icing sugar
- 10 Oreo Cookies chopped (about 1 cup)
- 24 maraschino cherries (optional)
- 24 mini Oreo cookies for garnish
Prepare the cake batter and bake as directed on package for 24 cupcakes
Microwave the chocolate and cream together in microwave safe bowl on MEDIUM for 1.5 minutes until chocolate is melted and mixture blends well.
Dip the tops of your cooled cupcakes in the chocolate glaze and refrigerate for 10 min until glaze sets.
Meanwhile, beat the cream cheese and butter together until combined. Add milk and vanilla and mix well. With electric mixer beat in sugar until smooth. Stir in chopped cookies.
Ice your cupcakes with the cream cheese frosting and top with garnish!
*secret star tip – if you want, stuff your cupcakes with some of the cream cheese frosting BEFORE you coat them in the chocolate glaze. It’s easy to do – just poke a hole with a wooden spoon handle or something similar and pipe the frosting in!*
recipe and photo courtesy of Oreo