1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
3cups powdered sugar
2 tsp vanilla
1/3cup cocoa powder
Black and yellow gel food coloring
Make or purchase 12 cupcakes.
In the bowl of a stand mixer, cream the butter on medium.
Scrape down the sides and add the powdered sugar and vanilla extract.
Beat on medium until smooth.
Spoon a few tablespoons into a bowl and use food coloring to color yellow.
Spoon a few tablespoons in another bowl and leave white.
Add the baking cocoa to remaining frosting and beat until smooth. Use food coloring to color black.
Pull apart the Oreos, remove the filling and cut into quarters. Cut an additional centimeter or two off the quarters to narrow into ear-like pieces.
Spoon the black frosting into a piping bag with a large round tip and pipe a single layer of frosting onto the top of each cupcake.
Place frosting-side-down onto a parchment paper lined baking sheet.
Gently press flat.
Slide two Oreo ears into the frosting, inserting them as close to the cupcake as possible.
Refrigerate or freeze until firm (about 10 minutes).
Peel from the parchment and pipe two dollops of yellow frosting (for the eyes) onto the black frosting.
Cut rectangles of parchment and place the cupcakes frosting-side-down onto them.
Gently press until the yellow frosting is evenly distributed and reaches the desired size for the eyes.
Refrigerate or freeze until firm.
Repeat the process with the eyes using black frosting (in a new piping bag with a small hole clipped in the end) to create pupils and two dots of white frosting per eye to create a reflections.
Refrigerate or freeze between each new addition of frosting.
Using the remaining black frosting, outline the Oreo ears with a thin line.
Use a toothpick or quilling tool to gently press the ends of the frosting into the sides of the cupcakes.
The secret to smooth, air-bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue beating for about 5 minutes. This should work out most of the air bubbles.
Using a different kind of frosting: This recipe makes a traditional American buttercream frosting. If you’d like something a little less sweet, feel free to swap it for a Swiss meringue or Italian meringue buttercream at a one to one ratio. I don’t recommend using pre-fab, store bought frosting for these cupcakes.
Fill that piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
Fixing imperfections in the initial layer of frosting: If the frosting has divots where it didn't quite fill (particularly in the center), you can use an offset spatula or butter knife to move frosting from the surrounding area into it. Return it to the parchment, frosting-side-down, and refrigerate.
A note about the frosting eyes: Be sure not to press the yellow or white frosting too thin as the black frosting will show through if you do.
Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.
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