Oreo Cupcakes – Third time is a charm!

First things first. Cupcake Camp Boston is tomorrow night. If you’re in the Boston area, be sure to stop by. We’re expecting about 2000 cupcakes and who knows how many people…

Oreo Cupcakes

Now on to the cupcakes. This is by far Hubby’s favorite cupcake and my #1 requested cupcake to make. They’re pretty freaking amazing.

Oreo Cupcakes

You might remember that I’ve actually made Cookies N Cream cupcakes twice before. Both recipes were a bit different but still delicious. I took my favorite parts of each on and combined them into an awesome Oreo Cupcake recipe.

Oreo Cupcakes

Since developing this recipe last summer, I’ve probably made these five times. I never repeat recipes, so that’s definitely saying something. I just never got around to photographing the cupcakes to post on here. Until this spring. I’m going to be an aunt in a couple weeks and my sister-in-law requested these cupcakes. I happily obliged and made a point to take the pictures.

Oreo Cupcakes

As I mentioned, this recipe combines our favorite aspects of the two recipes tried previously. You start with half of an Oreo at the bottom of the cupcake. I always twist the Oreo gently so that all the cream filling sticks to one cookie so you get that layer of cream in the bottom of your cupcake.

Oreo Cupcakes

I take the tops of the Oreos that have no cream on them and cut some in half for garnishing. The rest get crushed, also for garnishing.

Oreo Cupcakes

The part I love about the first recipe that I’ve tried is the made from scratch batter. This batter is amazing even before you pour in the Oreo pieces. And while we’re on the topic of those Oreo pieces… I cut mine fairly large. Actually, Hubby likes to do the cutting for me. He stacks them really tall and uses a super sharp knife to cut through the whole stack at once. He cuts them into quarters for me. I toss the quarters Oreos in a bit of flour so they don’t all sink to the bottom. I like having the big chunks as opposed to crushing them. It really enhances the Oreo flavor and adds some texture to the cupcakes.

Oreo Cupcakes

For the frosting, I have tried out a variety of flavors. The one that I like best is just a simple cream cheese frosting. With the garnish of the crushed Oreo and the half Oreo, you still have plenty of Oreo flavor in every bite

Oreo Cupcakes

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Oreo Cupcakes

These Oreo cupcakes will knock your socks off!

Yield: 24 cupcakes

Ingredients:

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)
double batch of cream cheese frosting

Directions:

For the Cupcakes
Preheat oven to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

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.

Recipe from Beantown Baker

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21 Responses to “Cinnamon Roll Monkey Bread in a Bundt Pan”

  1. #
    1
    yumventures — February 19, 2010 at 2:12 pm

    Mmmm that sounds awesome! Such a unique dish!! I’m glad it turned out well, and extra props for not giving in to the bribery aspect, I’m sure you would have won otherwise =)

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    2
    ashleymoss — February 19, 2010 at 2:26 pm

    Looks soooo good!! I want to try to make this sometime 🙂

  3. #
    3
    penniesonaplatter — February 19, 2010 at 2:49 pm

    What a great idea!! I need to go eat breakfast now… wish I had this!!

  4. #
    4
    ashley — February 19, 2010 at 2:55 pm

    oh yummmmmm. i’ve been craving cinnamon roll all week!

  5. #
    5
    JackieA31509 — February 19, 2010 at 3:22 pm

    I want to make this this weekend! Thanks for posting!

  6. #
    6
    Sara — February 19, 2010 at 3:58 pm

    Oh my gosh, this looks so amazing! Great idea. I think I just drooled on my keyboard a bit. 🙂

  7. #
    7
    Heather — February 19, 2010 at 6:29 pm

    Genius!

    Would you classify this as a dessert, or breakfast (or both)? 🙂

  8. #
    8
    Jen — February 19, 2010 at 7:34 pm

    I’d def call this a breakfast item, but it would be perfect for dessert too!

  9. #
    9
    nutmegnanny — February 19, 2010 at 10:41 pm

    Ok that is awesome! I gotta try that. Breakfast indulgence here we come!

  10. #
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    oneordinaryday — February 19, 2010 at 10:42 pm

    My husband just suggested monkey bread to me last wknd. I like this version soooo much better, and he will too. Thanks for the great idea!

  11. #
    11
    Cupcake Activist — February 20, 2010 at 12:19 am

    I usually make something like this on Christmas morning, but I just use regular monkey rolls. I am definitely trying it with cinnamon rolls next time. Thanks!

  12. #
    12
    Sam Kathryn — February 20, 2010 at 7:21 am

    Awesome idea! I loved the link to the cinnamon roll cupcakes as well. I’m defiantly trying this out with my all time favorite cinnamon roll recipe. Thanks for sharing 😀

  13. #
    13
    Gala — February 20, 2010 at 11:35 pm

    That is a genius idea combining your two favorites! I’m super impressed!

  14. #
    14
    Carrie — February 21, 2010 at 8:26 pm

    My goodness gracious those look good! I haven’t made monkey bread in ages, but have a recipe ready to go once I do. I love your twist!!

    Happy Sunday! :O)

  15. #
    15
    grace — February 22, 2010 at 12:02 am

    be still my heart. you’ve just combined two of the finest creations in all of food land. i bow at your feet. 🙂

  16. #
    16
    Jennifer — February 22, 2010 at 1:14 am

    WOAH this is sooo smart!!! yum. yum. YUM!

  17. #
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    Tia — February 22, 2010 at 4:16 am

    aww that is SO ADORABLE. monkey bread to the max!!!

  18. #
    18
    Jay Heo — February 22, 2010 at 4:42 am

    thnx for sharing!~

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    19
    Brisbane Baker — February 22, 2010 at 9:45 am

    Wonderful!

    I had originally made your overnight cinnabuns a few months ago and loved them!

    I think I have to give this one a go 😀

    P.S I’m now following you :D:D

  20. #
    20
    Megan — February 25, 2010 at 2:15 am

    What a great idea-I am drooling all over the keyboard after reading this post! I am definitely going to try this the next time I make cinnamon rolls 🙂

  21. #
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    Ingrid — February 27, 2010 at 1:57 am

    Oh, man that’s a brillant idea! I like my monkey bread gooey so I agree with your suggestion of turning it out asap.
    ~ingrid

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