Too bad these cupcakes were baked a while ago and I had none left last night. Jessie and I spent Valentine’s Day together (the hubs wasn’t home) so to liven it up a bit, I feasted on an Oreo McFlurry and she enjoyed a little cup of peanut butter. If I’d had these cupcakes though, you better believe I’d have been all over it. Oreos are one of my favorite guilty pleasure cookies.

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And speaking of Jessie, she’s been cracking me up lately. It’s been a while since I’ve given an update on our baby/acupuncture situation (I should probably do that soon), but basically I’ve been diagnosed as “cold.” Which isn’t a surprise since I’m always cold. However a friend recently shared an article with me that suggested warming your spot in bed before getting in at night. So the last few nights, we’ve put my heated throw blanket on the bed shortly before getting in so my spot is warm.

Trouble is, Jessie has noticed the nice warm blanket that now covers half of the bed. I thought she’d be totally uninterested because she gets hot so easily. But no sooner do I put the blanket on the bed and she is right on it. I can barely even adjust the blanket on the bed before she’s waltzing onto it and laying down. She’s such a nut. It totally cracks me up. I have to make her move when I get into bed and she still only moves so much that I can get under the blanket. She makes sure she’s still at least on the edge.


  • 3/4 cups (155g) sugar
  • 6 tbsp unsalted butter (84g), room temp (I use Challenge Butter)
  • 6 tbsp (90ml) sour cream
  • 1/2 tsp vanilla extract
  • 3 egg whites
  • 3/4 cup (98g) all purpose flour
  • 1/2 cup (47g) cocoa (I use Hershey’s Special Dark Cocoa)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml ) water


  • 1/2 cup (112g) butter
  • 1/2 cup (95g) shortening
  • 3 1/2 cups (460g) powdered sugar
  • 1 tsp vanilla extract
  • 4-5 tbsp (60-75ml) water or milk
  • 1 cup Oreo crumbs (about 10 Oreos)
  • 12-14 Oreos, for decoration


  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl to make sure all is incorporated.
  5. Combine dry ingredients in another bowl, then combine milk and water in another bowl.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
  7. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  9. To make the frosting, beat the butter and shortening together until smooth.
  10. Add half of the powdered sugar and beat until smooth.
  11. Add vanilla extract and 2 tbsp of water or milk and beat until smooth.
  12. Add Oreo crumbs and mix until combined.
  13. Add remaining powdered sugar and beat until smooth.
  14. Add another 2-3 tablespoons of water or milk, as needed, and beating until smooth and a nice consistency for piping.
  15. To decorate the cupcakes, fit a piping bag with a large round piping tip (I use Ateco tip #808) and pipe frosting onto cupcakes. Finish cupcakes off with an Oreo.

For The Full Instructions, Please Visit The Full Recipes: lifeloveandsugar.com


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