Hello everyone!
What do you do when you have too many Oreo cookies on hand, and want to eat cake? Use it in a cupcake, of course! That was basically the logistics of making these puppies this week. They turned out so good though, I'll definitely make them again in the future. What a great recipe from Annie's Eats!
To make 36 cupcakes (a recipe and a half of the original recipe), I basically used up ~60 Oreo cookies (or generic cream-filled chocolate cookies) between the bottom of the cupcake, the filling, and the toppings. The few extras are because some cookies "broke" in the process and therefore were too "ugly" to use, and had to be "disposed" (aka into my mouth)... one of the perks of being the baker, right? :)
Cookies and Cream Cupcakes
Makes 36 cupcakes
Ingredients:
- 36 Oreo cookies separated, with cream filling attached all to one side (reserve the side without cream for adding to cupcake batter, see below)
- 3-1/2 cups AP flour
- 1-1/2 tsp baking powder
- 3/4 tsp salt
- 12 Tbsp (1.5 sticks) unsalted butter, at room temperature
- 2-1/2 cup sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1-1/2 cup milk
- 36 reserved Oreo cookie sides without cream, coarsely chopped (I quartered them)
Directions:
1. Preheat the oven to 350˚ F. Line the wells of three cupcake pans with 36 paper liners. Place an Oreo halve in the bottom of each liner, cream side up.
2. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on lowest speed, beat in a third of the dry ingredients just until incorporated. Add half of the milk and beat just until combined, then mix another third of the dry ingredients, add the other half of the milk, then finally add in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
4. 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.
Whipped Cream Cheese Frosting
Ingredients:
- 8 oz cream cheese, at room temperature
- 12 Tbsp (1.5 sticks) unsalted butter, at room temperature
- 1 Tbsp vanilla extract
- 4-5 cups confectioners' sugar, sifted
- 2 Tbsp heavy cream
- Oreo cookie crumbs (about 1-2 whole cookie sides without cream, used in the batter)
- 18 Oreo cookies, cut in half
Directions:
1. Combine 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.
2. Beat in about 2 cups of the confectioners’ sugar, then add the heavy cream and add 2 more cups of the confectioner's sugar and beat until incorporated (if consistency is still too "runny", add the other cup of confectioner's sugar).
3. Increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Assembly
1. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Recipe adapted from Annie's Eats
