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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11 Responses to “Biscuits and Sausage Gravy”

  1. #
    1
    oneordinaryday — December 15, 2009 at 3:46 pm

    I’ve actually never had biscuits and gravy, but this sounds yummy, so I would definitely like to try it. I never realized it was so easy to make. Thanks for sharing!

  2. #
    2
    Manne — December 15, 2009 at 3:50 pm

    Wait – that’s all it takes to make biscuits and gravy?

    I want that now

  3. #
    3
    carrie1 — December 15, 2009 at 8:14 pm

    mmm….. I just decided I am going to make this on Thursday when my boyfriend gets home from sea. =)

    Thank you for sharing. =)

  4. #
    4
    Ingrid — December 15, 2009 at 8:16 pm

    I’m with One Ordinary Day! You’re the third or so blog in the past day I’ve seen post about biscuits and gravy. I’d say that’s a sign!
    ~ingrid

  5. #
    5
    Jeanette — December 15, 2009 at 8:46 pm

    Yummy is all I can say!

  6. #
    6
    BeeKayRoot — December 16, 2009 at 12:01 am

    I just moved to Southwestern Virginia a few months ago, and biscuits and gravy are an everyday delicacy around here.

  7. #
    7
    Lorie — December 16, 2009 at 2:40 am

    A couple of tips from my grandma…use hot sausgae because it gives it a TON of flavor without making the gravey actually hot. (The milk and flour tone it down)

    And to avoid the whisking, after browning the sausage, add just the flower. It will make a roux from the fat that has cooked out of the sausage. THEN turn it on high and add the milk. No whisking, no lumps. I guarantee it! ;D

  8. #
    8
    Julie — December 16, 2009 at 4:39 am

    Sounds perfect! We went to some breakfast place on Sunday and I had sausage and biscuits on my mind, and they didn’t have any! How can they even call themselves a breakfast place??

  9. #
    9
    Ingrid — January 9, 2010 at 6:37 pm

    Hi, my children just finished eating your biscuits and gravy. All three of them loved it. I loved it as it was super easy and fairly quick to make. Thanks!
    ~ingrid

  10. #
    10
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