July 17, 2011 § Leave a comment
**UPDATE**: After having another one of these *burp*, unfrosted, I have concluded that they are just too sweet. People I have given them to like them, but I think they’re just being polite. 🙂 The hunt for the world’s best cupcake (second only to Mike and Nick’s chocolate-ganache-filled-peanut-butter-frosted-masterpiece, of course) continues.
Please make this soon. You will be happy you did. Note: it suggests cream cheese frosting, and I think that’s a good idea. A regular vanilla/super sweet frosting would make this cupake overly sweet – it needs the tang to tone it down a notch.
The recipe that follows is adapated from beantownbaker.com. http://www.beantownbaker.com/2010/04/oreo-cupcakes-third-time-is-charm.html. Because I have no need for 24 cupcakes, I quartered (fourthed?) the recipe to make 6. Shockingly, it worked just fine! As did creaming the butter and sugar by hand! And using soy milk instead of ‘real’ milk! Who knew? Apparently I’m willing to do almost anything to have a COOKIE INSIDE A CUPCAKE.
Ingredients (for 24 cupcakes)
1/2 c. unsalted butter, room temperature
1 c. milk
2 tsp vanilla
2 1/4 c. flour
1 t. baking powder
1/2 t. salt
1 2/3 cup sugar
3 egg whites, at room temperature
1 package of Oreo Cookies (~45 cookies)
Preheat over to 350F. Line your cupcake pan.
Twist apart 24 Oreos, being sure to keep all the filling intact on one half. Place the wafer with filling on it, filling side up, in the bottom of each paper liner.
Reserve 12 of the 24 halves for garnishing the tops of the cupcakes (you’ll cut the 12 in half, yielding 24 half-wafers without filling). Crush the remaining 12 wafer halves into Oreo dust, also for garnishing the tops of the cupcakes.
Cut the remaining fully intact Oreo cookies into quarters.
Using a mixer (or a wooden sppon and brute strength), cream the butter and sugar. Add the egg whites and vanilla and mix to combine.
In a separate bowl mix together the flour, baking powder, and salt.
Add half of the dry ingredients to butter mixture. Mix until integrated. Pour in the milk. Mix until incorporated. Gently stir in the quartered cookies by hand.
Split the batter evenly between all the liners. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar
Cream butter and cream cheese.
Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.
Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.