The Hungry Family

Feeding My Family Body and Soul

Mint Oreo Cupcakes

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As promised, here is the recipe for my Mint Oreo Cupcakes – be careful they are addicting.

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What you’ll need:

1 bag of Double Stuffed Mint Oreo cookies These will need to be divided to batter, frosting, and garnish.

For the cupcakes:

2 1/4 cups flour

1 tsp baking soda

1/2 teaspoon salt

3/4 cups cocoa powder

1 stick butter, soft

1 2/3 cups sugar

3 large eggs

1 tsp vanilla

1 cup whole milk

10 Mint Oreo cookies, crushed

Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

In a medium sized bowl combine the flour, soda, salt, and cocoa. Add the butter, sugar, eggs, vanilla, milk 10 crushed Oreo cookies. Mix for about 2 minutes on low speed or until all the ingredients are incorporated.

Divide batter into liners. Bake for 16-19 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

For the Frosting:

What you’ll need:

8 oz. cream cheese

1 stick of butter at room temp.

1 tablespoon vanilla

1 teaspoon mint extract

1 2 lb bag of powdered sugar

2-5 tablespoons of milk

8 Oreo cookies crushed

Green food coloring

 

Beat the cream cheese and the butter together until light and fluffy. Add the vanilla, mint and half the powdered sugar. Blend until smooth. Test consistency; if it is too thin to hold a stiff peek then add more powdered sugar. If it is too thick add a tablespoon of milk. Continue mixing and testing until you have the proper consistency. Add the food coloring and crushed cookies.

Use a baker’s bag without a tip to pipe the frosting onto the cupcakes. Cut the remaining cookies in half and press into the side of the frosting. Store in an airtight container if you have any leftovers.

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Author: Christina Dymock

Award-winning author of The Hungry Family Slow-Cooker Cookbook, One Dirty Bowl, The Academic Bride, Undercover Engagement, Young Chefs, 101 Things to Do with Popcorn, and the Widow's Mite.

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