Get your Valentine's started off right with these mouth watering Oreo Red Velvet Cupcakes!

Season: Winter

Holiday: Valentine's Day

~Ingredients:

-Red Velvet Cupcake:

1 Cup Vegetable Oil.

1 Cup Buttermilk.*

2 Eggs.

1 Tablespoon Vinegar.

1 Teaspoon Vanilla Extract.

4 Tablespoons Red Food Coloring.**

2 1/2 Cups All Purpose Flour.

2 Cups Granulated Sugar.

2 Tablespoon Cocoa Powder.

1 Teaspoon Baking Soda.

-Oreo Frosting:

10 Oreos (Need just the cookies, scrape or eat the cream filling).

1/2 Cup Butter Softened.

8 oz Cream Cheese.

2 Teaspoon Vanilla Extract.

3 - 4 Cups Powdered Sugar.

-Topping:

Extra Oreos.

~Directions:

-Making the Cupcake:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside. 

Step 2: Whisk together the wet ingredients in a large bowl until combined. Set aside.

Step 3: In a separate large mixing bowl, whisk together the dry ingredients until combined.

Step 4: Add the wet ingredients to dry ingredients and mix on medium high until completely combined.

Step 5: Take your Oreos and place one at the bottom of each cupcake liner.***

Step 6: Scoop the batter over each Oreo to fill the liners about 3/4 full.

Step 7: Bake for 20 - 25 minutes.

Step 8: Allow to cool completely before frosting.

-Making the Oreo Frosting:

Step 9: Take the Oreo cookies (just the chocolate pieces and not the filling) and finely crush in a food processor.**** 

Step 10: Sift your finely crushed Oreos to remove any lumps, because when you use a piping bag any big cookie pieces will clog it.*****

Step 11: Beat together the butter and the cream cheese. 

Step 12: Add the vanilla extract and slowly add powdered sugar until you reach your desired consistency. 

Step 13: Fold in crushed Oreos. Don't stir too much or the frosting will turn a gross (yet delicious) grey color.

Step 14: Pipe onto the cooled cupcakes and top with extra Oreos.

Step 14: Eat and Enjoy!

~Recipe Notes:

*How to make your own Buttermilk:

-Ingredients:

2 Tablespoons freshly squeezed lemon juice.

1 Cup Milk (full or low fat).

-Directions:

Step 1: Measure the milk into a jug.

Step 2: Stir in lemon juice or vinegar into the milk. Stir to combine. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.

Make it before you start making the cake batter and just set it aside until it is called for in the recipe.

Use in place of buttermilk in the recipe as it calls for. And if you don't use it straight away store it in the fridge for up to 3 days.

Also check out our Baking Tips & Tricks book for more information on buttermilk, it also has substitutions for buttermilk (link in the comments below).

**We used 4 Tablespoons food coloring but you can use more or less depending on your taste. 

***If you are afraid that your oven will get too hot on the bottom you can always chop them up and fold them into the cupcake batter.

****If you don't have have a food processor, you can place the oreo cookies in a ziploc bag and crush it using a rolling pin.

*****If you don't have a piping bag, you can use a ziploc bag with a hole cut in the corner. Don't cut too much or else the frosting won't pipe correctly.

1) We used regular Oreos for the topping but you can use Red Velvet Oreos if desired.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)