Chocolate Mint Oreo Cupcakes

Hi Everyone,

It’s been really busy around here lately, but I figured it’s about time for another yummy recipe!

This is a cupcake recipe I came up with a while back. (Shame on me for not sharing it sooner!) It’s a variation of the Oreo Cupcakes I posted previously. This one features a mint chocolate cupcake with mint flavored Oreos added to the batter. OMGosh…SOOO yummy!!! (Not to mention really pretty too!)

Happy Cooking!

~Renee

Creaming the butter and sugar

Creaming the butter and sugar

Adding the eggs, one at a time

Adding the eggs, one at a time

Adding in the vanilla (and peppermint extract)

Adding in the vanilla (and peppermint extract)

Whisking the dry ingredients together

Whisking the dry ingredients together

Alternately beating in the cocoa mixture...

Alternately beating in the cocoa mixture…

...and the milk

…and the milk

Chopping up those yummy mint Oreos on the hand made cutting board made by a friend of ours.

Chopping up those yummy mint Oreos on the hand made cutting board made by a friend of ours.

And, folding them into the batter

And, folding them into the batter

I've made the frosting and now I'm folding in the Oreos.

I’ve made the frosting and now I’m folding in the Oreos.

To borrow a term used by Rachael Ray...YUMMO!!!

To borrow a term used by Rachael Ray…YUMMO!!!

Chocolate Mint Oreo Cupcakes

3/4 Cup Butter, softened

2 Cups Sugar

3 Eggs, room temperature

1 tsp Vanilla

1/2 tsp Peppermint Extract

2 Cups All-Purpose Flour

3/4 Cup Cocoa (I sift mine)

1 tsp Baking Soda

3/4 tsp Baking Powder

1/2 tsp Salt

1 1/2 Cups Milk

8 Mint Oreos, chopped (more if desired)

Frosting Ingredients:

1 Cup Shortening

4 to 4 1/2 Cups Powdered Sugar, sifted

1/4-1/2 tsp Peppermint (to your taste)

6 Tbls Milk

6-8 Mint Oreos, finely chopped or crushed

Extra Oreos for garnish, if desired

1. Preheat oven to 350°F. Line muffin pans with cupcake liners. (I made about 15 cupcakes.) Set aside.

2. In a large bowl with an electric mixer, cream together the butter and sugar til light and fluffy, approximately 1 minute. Add eggs, one at a time, beating til well incorporated. Stir in vanilla and peppermint extract.

3. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Beat this cocoa mixture into the batter alternately with the milk. (Each time, beat til ingredients are just moistened.) Gently fold the chopped mint Oreos into the batter.

4. Fill cupcake liners about three-fourths full. Bake at 350°F for about 20 minutes or til cupcakes spring back when lightly touched in the center. Remove to a wire rack to cool completely then frost.

For Frosting:

1. In large bowl cream the shortening til light and fluffy. Add peppermint extract and 2 cups powdered sugar, beating til smooth. Beat in the milk and enough powdered sugar to reach desired spreading consistency.

2. Fold in the crushed mint Oreos. Frost each cupcake. Garnish with extra Oreos, if desired.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Leave a Reply