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…
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.
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.
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.
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.
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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum! These look FABULOUS!!
http://www.simplysweeter.blogspot.com
I’m so curious to see what homemade marshmallows taste like! They look pretty awesome in the pictures!
yum!!! i love homemade marshmallows!!! i like to chocolate dip 2 sides so they look like little ice cream sandwiches!
I wouldn’t even need chocolate and graham crackers to enjoy these. I could gobble them up all by their lonesome.
Hmm, I would think they’re really tricky but it sounds like I was wrong. I’m not the biggest marshmallow fan but I have a feeling that homemade taste way better!
Marshmallows have been on my shortlist for a while now. You just pushed me over the edge. I can just see some dipped in chocolate or rolled in toasted coconut and packaged up for the holidays! Question – where do you find the gelatin in the supermarket? In the baking aisle?
Rachel
http://theavidappetite.com
You can actually put the marshmallows in the fridge, and they will set up faster.
I don’t like store-bought marshmallows (unless they’re toasted), but the homemade ones just have such an incredible texture… and I love that you can flavor them however you want. I used to make 5-spice marshmallows at Flour. I really want to make them at home.
These look gorgeous! I might have to make some for hot chocolate season.
I
WANT
THESE
NOW.
Seriously. These look amazing!!
How many grams of gelatine are in each pack? I have a feeling different countries have different amounts…
I had a great cassis marshmallow at an afternoon tea recently and thought they were really hard to make.
I have yet to make homemade marshmallows….I need to get over that fear!
Silly question…
If I was making Rice Krispie Treats could I just mix the cereal in and then pour it all into a pan to set up?
I just thought they might taste better with the homemade marshmallow.
Thanks.
Rachel – The gelatin is near the Jello in my super market. It’s up on the top shelf.
Cupcake Kelly – My box of gelatin says 1 oz for 4 small envelopes. Does that help?
yipeiokyay – Sounds like it could work. You might want to throw some butter in too? Alton Brown did say you can use them to make Rice Krispies treats during the episode, but he implied that you do it after they have set up.
To everyone who has been afraid of making marshmallows – it’s seriously SO EASY. Do it!
I love love love making marshmallows! You can flavor them, too, so try out different extracts and flavorigns in them for an extra kick. Peppermint ones with mini chocolate chips on top are AWESOME
Okay, even tho I read your blog often, this is the first recipe I’ve actually tried. I’ve been dying to do homemade ‘mallows because the stay-puff ones taste like the gas they use to puff them up. 🙁 Mine are drying now, so no report on how they came out yet, but I have to agree – except for my nervousness working with hot candy (legacy of a drop of hot caramel on a bare foot that left a mark for years) – these were super-easy.
Question: my gelatin smelled kind of bad when it had sat in the water for a while, tho the smell seems to have gone away. Did this happen to you? Could my gelatin have been a little funky? (Can gelatin even go funky?). Thx!!
Virginia – I do remember the gelatin having a weird smell that does go away. I hope you enjoy them as much as we do. A friend told me that if you can’t wait the full 4-hours you can pop them in the fridge to speed up the process.