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1
Icing Preparation:
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2
Grind the Oreo cookies in the blender to pulverize.
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3
In a bowl, prepare the frosting by whisking the butter and powdered sugar together to a cream.
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4
Add the mascarpone and the crushed Oreo cookies. Mix well and refrigerate.
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5
Cupcake Preparation:
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6
Preheat oven to 350 F
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7
Line muffin pan with cupcake liners.
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8
Sift the flour with a pinch of baking powder together.
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9
Grind the Oreo cookies in the blender to pulverize.
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10
In a large bowl with a whisk, or in the bowl of an electric mixer fitted with the whisk attachment (medium speed), beat the butter until very soft.
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11
Gradually, add the sugar and beat until well combined. If you use a food processor, mix for about 3 minutes.
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12
Whisk in the egg.
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13
Add 20 grams of the sifted flour, 3 centiliters of milk , and vanilla extract.
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14
Stir until the ingredients are well combined.
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15
Add the rest of the flour, the crushed Oreo cookies, and the cocoa powder.
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16
Gradually, add the remaining milk depending on the consistency of the batter.
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17
Do not work the batter too much. The batter should be light and fluffy.
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18
Fill the cupcake liners with batter 2/3 full.
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19
Bake for 20 minutes.
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20
To be sure they are done, insert a toothpick in the center of the cake, it must come out clean.
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21
Wait 10 minutes before removing the cupcakes from the mold.
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22
Place them on a wire rack to finish cooling. Decorate cupcakes with a pastry bag fitted with a fluted tip, filled with the Oreo frosting.
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23
Top each cupcake with a white Oreo cookie.
