Oreo Cookie Cupcakes

23 Jan

As if Oreo cookies and cupcakes weren’t good enough on their own!!! Combining them is like pure heaven!!!! These things are seriously dangerous. Prepare to eat at least five.

Yield: 24 cupcakes

INGREDIENTS

  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream
  • Oreo cookie crumbs
  • 24 Oreo cookie halves

DIRECTIONS

  • Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place a Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low-speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  • Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  • Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
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2 Responses to “Oreo Cookie Cupcakes”

  1. Clint January 24, 2012 at 7:58 am #

    These are amazing Christine. The Oreo on the bottom is a nice surprise when you bite into it.

  2. sierralei March 18, 2012 at 5:32 pm #

    this is the best one i’ve seen for oreo cupcakes so far!!!!!!!

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