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Red Velvet Oreo Cupcakes take advantage of the newest special edition Oreo, making an exceptional treat everyone will love. You can’t go wrong with double Red Velvet!

I’m here to tell you, this is one of the last few desserts to come out of the original MBA kitchen. It’s a little bittersweet – the moment, not the cupcake. Years ago, I started MBA on my own, as a way to bake-out my feelings about a lot of personal stuff. You guys have stuck with me through it all, including a baby and a new house, and I could not be more appreciative. So I made you cupcakes!

Have you found Red Velvet Oreos yet? On our eleventy-millionth run to Wal-Mart for boxes, I finally spotted the delightful little package. This new special edition cookie is in a smaller package than normal, so I almost missed ’em. I brought them home, and Eric and I, in our emotionally charged, eat-all-our-moving-and-packing-feelings way, savored the cream cheese scent that wafts out as soon as you open the package.

There’s definitely more than a hint of traditional Red Velvet flavor, with that strong chocolate, brought on stronger by the hint of vinegar (did you know that’s what helps to give Red Velvet its signature flavor?). But really, if I’m telling the truth, it’s the cream cheese flavored filling that gets me, you guys. I’d be quite happy to sit on the floor, scraping that off a multitude of cookies and eating it by itself while boxes sit around me. Can you tell I’m over this whole moving thing?

My aunt and I packed up the kitchen yesterday, and there were two of these gorgeous Red Velvet Oreo Cupcakes left. Our reward for a job well done. Little did we know it would be six hours of pitching, sorting, and admittedly, a few tears, before we got to indulge.

So what makes these cupcakes different from your typical Red Velvet? There’s a Red Velvet Oreo on the bottom of each one. Call them Red Velvet Bottomed Cupcakes if you want. It’s a grand little surprise at the end of each bite.

Of course, we have the essential tangy cream cheese frosting, and the addition of the cream cheese filling in that last bite? So. Awesome. Some of the Oreos are crushed and sprinkled on top of the frosting for a pretty flair.

I may have one more Red Velvet recipe up my sleeve for you next week. Some people think Red Velvet is just for Valentine’s Day, but I think we should be enjoying it all February long, and I hope you do too!

Photo Credit: Emily Caruso of Jelly Toast

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Red Velvet Oreo Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

Red Velvet Oreo Cupcakes take advantage of the newest special edition Oreo, making an exceptional treat everyone will love. You can’t go wrong with double Red Velvet!

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Ingredients

For the Cupcakes

• 12 Red Velvet Oreo Cookies
• 1 cup cake flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 2/3 cup vegetable oil
• 3/4 granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons red food coloring
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 3/4 teaspoon white vinegar

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature (I used Challenge Butter)
• 1 pound confectioners’ sugar (about 3 ¾ cups), sifted
• 2 teaspoons clear vanilla extract*

For the Garnish

• 6 chopped Red Velvet Oreos, optional

Instructions

1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners. Place one Red Velvet Oreo into the bottom of each liner.

2. Sift together cake flour, cocoa powder and salt.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.

4. Turn your mixer down to the lowest speed add vanilla then slowly add in the food coloring. Note:If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.

5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.

6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds.

7. Divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, and butter until well combined about 5 minutes.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn mixer to medium speed and mix for approximately 4 minutes.

Notes

- This cupcake recipe has been slighted adapted from these Red Velvet Cupcakes from the New York Times.

- Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place

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