Those who have been reading my blog for a while know that I have quite a thing for cupcakes.  I don’t know exactly what it is about them – the fact that they are personalized desserts, that there are endless flavor combinations possible, that they can be made to look irresistably adorable, and also, they just make me SO happy.  Whatever the reason, I LOVE CUPCAKES!!!  Sometimes I just get a major urge to bake cupcakes.  Last week, that urge perfectly coincided with the fact that I had a lot of leftover buttermilk to use up and a whole package of Oreos in my pantry.  I whipped up these cute little confections and sent them off to work with Ben, as well as some to our babysitter.  I heard they were much enjoyed by all.  I think the airy whipped cream topping nicely countered the dense chocolate cake, and the Oreo flavor was just perfect.


The site where I got my inspiration used the whipped cream frosting for both topping and filling the cupcakes.  I thought that sounded great, and I gave it a try.  I’ve made filled cupcakes a few times before with no problems at all, but in this situation it did not work so easily.  The cake is fairly dense and the filling is incredibly light – this combination was not optimal for simply sticking the pastry bag into the cupcake and squeezing in some filling.  The cake didn’t budge, and would not make room for the filling.  I ended up just scrapping the idea of filling them, and simply frosted the tops.  However, I think these would be wonderful with the filling if you have more time than me.  If you opt to go that route I would recommend using the cone method (and be sure to double the amount of frosting so that you have enough for the insides!)