Oreo Cake/Oreo Cupcake

#resepi asal aderlah untuk cupcake.

Yields 30 cupcakes

For the cupcakes:
30 Oreos, 1 side twisted off and reserved for frosting *
2 cups sugar
1 3/4 cups all-purpose flour(aku pakai tepung naik sendiri...tapi omit bp dgn garam)
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350?F. Line muffin pans with paper liners and place 1 Oreo (cream side up) in each liner.
2. Stir together  flour, cocoa, baking powder, baking soda and salt in medium bowl.
3. In a large bowl, combine sugar, eggs, milk, oil and vanilla. Stir until well blended.
4. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
5. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
6. Fill muffin cups 3/4 full with batter (about 1/4 cup).
7. Bake 22 to 25 minutes. Cool completely

For the frosting:
2 1-lb packages of confectioner’s sugar
1 cup vegetable shortening
1/2 cup warm water
2 tsp vanilla extract
1 cup Oreo crumbs, made from reserved sides (used above) and additional cookies

1. Beat shortening and water together.
2. Gradually beat in confectioner’s sugar and beat until creamy.
3. Add vanilla and beat in well.
4. If needed, add more water, 1 tbsp at a time, to attain desired consistency.
5. Beat in Oreo crumbs.
6. If frosting will not be used right away, store in an airtight container.

Optional Garnish:
15 Oreos, split in half and placed atop the frosted cupcakes

* You’ll probably need more than 1 bag for the cupcakes, frosting and garnish