My beautiful little boy turned 2 yesterday! Gage is such a special soul. I don’t think there’s anyone who’s met him that didn’t fall in love a little bit. Gage has an ASD (Autism spectrum disorder) and doesn’t usually like crowds but this birthday was so great for him. He really took part in the fun and even had a sincere interest in opening his presents. But I have to say, more than anything, he loved his cupcakes! He’s always a sucker for Mama’s cupcakes (and all my other baked goods!)
I set out to make him something extra special, and extra decadent – just the way he likes ‘em!
They really came out AMAZING… And so fun to photograph! (Obviously!)
I love these little bitty cupcake bites!
The Oreo baked inside makes these cupcakes extra special but the icing recipe I used is very special to me.
Almost every family birthday party (both immediate and extended) as far back as I can remember had a request for French Icing. Seeing as it’s always been my favorite, I knew right away it would be the icing I’d make for Gage on his birthday! It’s a not-too-sweet lick-your-fingers-clean kinda icing that my family traditionally paired with spice cake at our gatherings but it really is delicious on anything! I stayed true to the original recipe with the exception of adding Oreo crumbs. Delicious! I’m extremely excited to share it and I sincerely hope you try it, with or without the Oreos!
For the cup cakes:
2 cups sugar
2 cups flour
3/4 cups cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 package instant chocolate pudding
1cup sour cream
1/2 cup oil
1 tablespoon vanilla extract
1 cup boiling water (or strong brewed coffee – I would have used this but my coffee maker isn’t working!)
24 Oreo cookies, with one side twisted off and reserved for the frosting.
Preheat oven to 350. Line cupcake pans.
In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, salt and pudding mix. Add oil, eggs sour cream and vanilla. Beat on medium speed until well blended (about 2 minutes) Continue beating while slowly adding in the boiling water. Beat about 30 seconds after adding the water.
Put the Oreo with one side twisted off cream side up and fill cupcake liners about 1/2 way. Bake 15-20 minutes or until a toothpick comes out mostly clean. Let them cool completely on cooling rack.
* I had extra batter after 24 cup cakes. I made cup cake bites using mini Oreos. I also used some mini Oreos as a garnish.
For the icing:
1 cup milk
3/4 cup flour
1/2 cup butter -at room temperature
1/2 cup Crisco
3/4 cup sugar
1 tsp vanilla
24 Oreo cookie tops -crushed
Place milk in a small saucepan. Sprinkle the flour over the milk, 1/4 cup at a time and whisk until smooth. Place the saucepan over low heat and stir constantly until the mixture becomes thick pulls into a ball. Remove from the heat and put ball into a bowl. Place plastic wrap directly on the surface of the mixture and tuck around it to make sure there is no exposed parts. Refrigerate until cooled to room temperature or colder (at least 30 minutes). In a large bowl, cream the butter and Crisco. Add the cooled flour milk mixture and beat until well blended. Mix in the vanilla. With the mixer on medium speed, gradually add the sugar and then continue to beat the icing a
fter adding the sugar for an additional 10-12 minutes until noticeably whiter and creamy. Add Oreo crumbs and mix until just blended.