Are you having a winter themed party and looking for the perfect dessert to serve to your guests? How about penguin cupcakes? They are so easy to make and truly create such an adorable presentation. I mean… how can you say no to these little guys? You might as well commit to eating two right here and now and save all that keto talk for tomorrow. These penguin cupcakes are made with Oreos and are a MUST SHARE.
Penguin Cupcakes Made With Oreos
Before I get into the exact ingredients that you will need to make these penguin cupcakes, I just want to remind you that you could skip this step and just grab some pre-made cupcakes. What?! I’m being honest. Head to BJ’s or something and pick up a dozen and call it a day. You aren’t here for a cupcake recipe. You are here to figure out how to decorate your penguin cupcakes with Oreos, right?! I’m just being honest! But if you WANT the cupcakes recipes, I’m going to give it to you…. 🙂
Penguin Cupcakes Made With Oreos Ingredients:
- 1 1/3 C flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 C unsweetened cocoa powder
- 1/8 tsp salt
- 3 TBSP unsalted butter, room temp
- 1/2 C sugar
- 2 eggs, room temp
- 3/4 tsp vanilla
- 1 C whole milk
- 1 C soft unsalted butter
- 4 + C powder sugar
- 1 tsp vanilla extract
- 4 TBSP heavy whipping cream
- 1 package Oreo Cookies
- 1 package Orange mini M&M’s
- Wilton Black Food writer
Penguin Cupcakes Made With Oreos Directions:
- Preheat oven to 350 degrees. Line cupcake tins with paper liners.
- Combine the flour, baking powder, baking soda, cocoa, and salt stirring together. Set aside.
- Cream together the butter and sugar until light and fluffy in a large bowl.
- Beat the eggs one at a time. After each addition, add in the vanilla.
- Alternating add the flour mixture with the milk; beating well.
- Fill the lined cupcake tins 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool in cupcake tin for 10 minutes.
- Move to a wire rack to cool completely.
- Cream the butter and powder sugar until it looks light and creamy. Add the vanilla extract.
- If it doesn’t cream, add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then add more powder sugar 1/2 C at a time. Mix well.
- If ready, scoop the frosting into a pastry bag with a large round tip. Twist the open end of the pastry bag to push the frosting to the tip.
- Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Take out one Oreo for each cupcake. Separate each Oreo into 2 pieces. Keep the filling on one side of the wafer cookie. Cut the other half of the Oreo cookie into 2 equal pieces. Refer to the picture of the cupcakes for visual instructions.
- Using the Wilton Black Food Writer make two small round circles, colored in, for the eyes. Check for the placement of the eyes.
- Using 1 mini orange M&M’s, place it on its side for the nose. Stick it in the cookie filling so that it will stay. If the orange M&M doesn’t stay in place using a tiny amount of the frosting to lock it into place.
- Place the other two mini orange M&M’s in front of the whole Oreo cookie, in the frosting, on their side for the feet.
- Place the two halves of the Oreo cookie on each side of the cupcake into the frosting for its wings. These should be positioned directly behind the penguin head with half of the cookie extending out from the frosted cupcake.
What do you think of these sweet treats? Something you’d consider sharing with your friends? If you like penguins, then you should consider serving these penguin cupcakes on this penguin serving platter. I think it’s the cutest! Want to see another penguin cupcake I posted on the blog? Check out a craft for kids here!
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