Cookies and cupcakes are heavenly...
...But when combined, its absolutely mind blowing! I found this recipe from Annie's Eats and thought that putting an oreo at the bottom of a cupcake was brilliant!! Its so fun!
I adjusted some of the measurements for frosting because I thought that 4 cups of powdered sugar would be way to sweet. I tested it at 3 cups and it tasted sweet enough already. Unfortunately because of that adjustment, the frosting didn't turn out as fluffy. It still turned out yummy though, but I think maybe next time I'll try a whipped cream frosting. Enjoy!
- 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
- 24 Oreo cookies, coarsely chopped (I just used the halves from the cookies mentioned earlier )
- 8 oz. cream cheese, at room temperature
- 6 tbsp. unsalted butter, at room temperature
- 1 tbsp. vanilla extract
- 3 cups confectioners’ sugar, sifted
- 2 tbsp. heavy cream
- Oreo cookie crumbs
- 24 Oreo cookies (quartered)
To make the cupcakes:
Preheat the oven to 350˚ F.
Line the wells of two cupcake pans with 24 paper liners.
Place an 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:
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.
(recipe adapted from here)
The cookies in the bottom kinda remind me of a pie crust.
So that means this recipe is like cookies, cake, cupcake AND pie, all rolled into one!
The bottom of the cupcake after it's been cooled. Can you see it?
Layers....frosting, cupcake, oreo creme, and then an oreo cookie!
Too many oreos? Never!