I've been really excited at all the variations of Oreos in the grocery store lately - so many choices it can be quite daunting! I'd been eying the cool mint oreos for a while now though, and when I stumbled upon a mint oreo cupcake - well, that made up my mind for me! The cupcake recipe is a nice time-saver as it uses a chocolate boxed mix for the base with a few additions (still comes out super tasty!) and I paired it with my basic buttercream recipe with finely crumbed cool mint oreos and peppermint flavoring added in. If you're a fan of chocolate and mint, I highly encourage you to give these a go! :)
Cool Mint Oreo Cupcakes
For the cupcakes:
24 Mint Oreos
Box Chocolate Cake Mix (I used Duncan Hines Devils Food)
1 stick of butter, melted
1 cup water
Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place half an Oreo in the bottom of each liner with cookie side down, cream side up. Save the remaining cream-less half of each cookie for your buttercream.
In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.
30 Mint Oreos halves, crushed completely into superfine crumbs (I used my food processor)
4 sticks of butter, softened
1/4 tsp salt
1/4 cup buttermilk
2 lbs powdered sugar, sifted
2 teaspoons vanilla extract
2 teaspoons peppermint extract
In the bowl of a mixer, cream butter until smooth. Slowly add powdered sugar and beat on low until just mixed. Gradually add salt, flavorings and buttermilk. Increase speed to medium high and beat for 2 minutes. Scrape down sides of bowl and beat for additional minute. Add cookie crumbs and beat on low until well combined.
Pipe frosting on cupcakes and top with a halved Oreo, if desired. Enjoy!
*Cupcake recipe adapted from Confessions of a Cookbook Queen