Alright, I'll start with the regular version of this recipe!
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
(Since this isn't my own recipe, I got it off of this site - Death By Oreo Cupcakes )
NOW the gluten free version IS sorta mine. I'm substituting. Now, I can have butter and goat's milk products, but I can't have anything beyond that. But to make things less confusing, I'll just make the whole entire recipe dairy-free. You don't have to make the icing dairy-free if you're not allergic to milk, but you are to gluten/wheat.
Ingredients:
1 package of Gluten-free "Oreos" (use your favorite kind, because there's two or three different brands out there. I use Glutino Gluten-free Chocolate Vanilla Creme cookies)
1 package of Pamela's Gluten-free Chocolate Cake mix (or, use Betty Crocker's Gluten-free Chocolate Cake Mix. I'm using Betty's this time around because I don't have Pamela's)
8 ounces of dairy-free cream cheese (Follow Your Heart, Toffuti, and GO Veggie are some brands you could look into.)
1/2 cup of dairy-free butter (Earth Balance and Coconut Butter from any brand could work, I would think)
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
Cupcake liners
Directions:
Now the directions for both of these cupcakes should be the same. If things go awry, you can blame me. LOL
Also, make sure that you have your oven set on the right temperature for your cupcakes. If your cupcake/muffin tin is a dark color, look on the box to make sure the temperature you have your oven set at is okay.
Note: I haven't tried either recipe out yet, but I am going to tomorrow. I'd be surprised if they tasted bad, though. I've had the Glutino gluten-free oreos before, and I've had both Pamela's and Betty Crocker's gluten-free chocolate cake mix. They're all good (and believe me, I'm picky about my cakes and cookies). Pamela's choc cake mix tastes better in my opinion, though, so if you can get it, go for it.
I hope you enjoy this recipe, God bless and have a great day.
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
(Since this isn't my own recipe, I got it off of this site - Death By Oreo Cupcakes )
NOW the gluten free version IS sorta mine. I'm substituting. Now, I can have butter and goat's milk products, but I can't have anything beyond that. But to make things less confusing, I'll just make the whole entire recipe dairy-free. You don't have to make the icing dairy-free if you're not allergic to milk, but you are to gluten/wheat.
Ingredients:
1 package of Gluten-free "Oreos" (use your favorite kind, because there's two or three different brands out there. I use Glutino Gluten-free Chocolate Vanilla Creme cookies)
1 package of Pamela's Gluten-free Chocolate Cake mix (or, use Betty Crocker's Gluten-free Chocolate Cake Mix. I'm using Betty's this time around because I don't have Pamela's)
8 ounces of dairy-free cream cheese (Follow Your Heart, Toffuti, and GO Veggie are some brands you could look into.)
1/2 cup of dairy-free butter (Earth Balance and Coconut Butter from any brand could work, I would think)
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
Cupcake liners
Directions:
Now the directions for both of these cupcakes should be the same. If things go awry, you can blame me. LOL
Also, make sure that you have your oven set on the right temperature for your cupcakes. If your cupcake/muffin tin is a dark color, look on the box to make sure the temperature you have your oven set at is okay.
Note: I haven't tried either recipe out yet, but I am going to tomorrow. I'd be surprised if they tasted bad, though. I've had the Glutino gluten-free oreos before, and I've had both Pamela's and Betty Crocker's gluten-free chocolate cake mix. They're all good (and believe me, I'm picky about my cakes and cookies). Pamela's choc cake mix tastes better in my opinion, though, so if you can get it, go for it.
I hope you enjoy this recipe, God bless and have a great day.
