Oreo yumminess!

I have been going through baking withdrawal's for the past week or so. So, today I decided to bake some cupcakes. Brian will be taking them to work tomorrow and I hope everyone enjoys them!

I found the recipe on My Baking Addiction, it's called (easily enough) Oreo Cupcakes and they smelled divine while they were baking. The recipe for the cakes calls for two cups of semi-sweet chocolate chips and I only used 1 cup of the mini size but I think next time I make this recipe I will eliminate the chips all-together. I don't really think they need it...but, that's just my preference. Here is the recipe for both the frosting and the cupcakes. I'm pretty sure they are diet, too. NOT!! hahaha

Too Much Chocolate Cake

from allrecipes
Adapted recipe makes approximately 28 cupcakes
Ingredients
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I used miniature)
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased muffin pan.
Bake for 21 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly in pan at least an hour and a half before removing.

Buttercream Dream Frosting

Ingredients
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk (I used 5 TBS)
8 crushed Oreo cookies with the cream removed before crushing
Directions
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.

I also didn't use clear Vanilla because I had run out. So, I used the regular vanilla I had and the frosting still looks very white. Always use pure vanilla though, no matter what color it is. There is no comparison for me...pure all the way!

School started this past Friday the 19th...it's going to be an interesting year. I hope I am up to the challenge and don't let anyone down (kids or adults). Derek and Daniel both like all their classes. They said the teachers are nice and that's always a good thing, right?

Better run...need to make lunches and get showers going for the kiddos. If you try this recipe for Oreo cupcakes, let me know what you think! I would love your feedback...have a great week!