pictureimperfect:

Mini Oreo cupcakes
Ingredients for 24 mini cupcakes Oreo:

• 2 eggs
• 140g sugar
• 115g flour
• 120g butter
• 2 ½ tablespoons unsweetened cocoa (I used the Hershey’s Cocoa)
• 1 teaspoon baking soda (“Royal)
• 1 teaspoon vanilla extract
• 60 - 70ml of milk
• 6 tablespoons grated Oreo

Preheat oven to 160 º.
Prepare papers for cupcakes.
In pitcher, mix the milk with the vanilla extract.
In a bowl, sift together the flour, cocoa, grated oreo and baking powder.
In the bowl of the mixer (or with hand mixer), beat the butter and sugar until creamy. Add the eggs, one by one. Then add half the flour mixture and cocoa. After milk and finally the remaining flour.
Divide the mixture among the papers of cupcakes, not fill more than 2 / 3.
Bake about 10-12 minutes or until when pierced with a toothpick comes out clean.
Remove from the oven and we tune into the pan 5 minutes before transferring them to a grid.

For Oreo buttercream:

• 220 gr unsalted butter at room temperature
• 400 gr icing sugar
• 1 teaspoon vanilla extract
• 6 tablespoons milk
• 4 tablespoons grated oreo and sieved (add more or less to taste each)

Put it all together in a bowl and mix on low speed one minute, then at medium speed for 4 minutes. It is very important to sift the cookies