cookies ‘n cream cupcakes

Since I changed jobs earlier this year, I’ve been looking for the baked good that would be the new favorite in the office. At my last job it was the pumpkin chocolate chip cookies, which I made 10 or so times over the span of 2.5 years. I made those twice so far (once in the form of a muffin), but they haven’t gotten the same rave reviews, so I started hunting for something better. Maybe flashier?

As I was searching through my inventory, I noticed a bunch of unused cupcake liners and realized that I hadn’t made cupcakes since college. Since I was going for wow factor and a crowd pleaser, I thought about an Oreo cupcake and searched cookies and cream cupcakes. It led me to this beauty. The frosting may become the basis of all my cream cheese frosting until the end of time. Let me also tell you that those half Oreos on the bottom blew peoples’ minds. THEIR MINDS. BOOM. INTERGALACTIC SONIC BOOM.

The only adjustments I made were using skim milk I had on hand instead of heavy cream in the frosting and opting to not use crumbs to decorate because I had to assemble these at the a co=worker’s birthday party. The recipe also only gave me 20 cupcakes because I used a couple of Oreos less than what was stated. The batter was looking rather loaded with cookies.



Cupcakes:
20 Oreo Cookie Halves, Twisted with Cream
2 1/4 cups AP Flour
1 tsp. Baking Powder
1/2 tsp. Salt
8 tbsp. Unsalted Butter, Room Temperature
1 2/3 cups Sugar
3 Large Egg Whites, Room Temperature
2 tsp. Vanilla Extract
1 cup Milk
12-15 Oreo Cookies, Coarsely Chopped (Quartered)

Cream Cheese Frosting:
8 oz. Cream Cheese, Room Temperature
6 tbsp. Unsalted Butter, Room Temperature
1 tbsp. Vanilla Extract
4 cups Confectioners’ Sugar, Sifted
2 tbsp. Milk

Garnish:
20 Oreo Cookie Halves, Cut Down the Middle

Directions:
Preheat oven to 350˚ F. Line regular size cupcake pan with paper liner. Place twisted Oreo half on the bottom of each liner, cream side up. In bowl, combine dry cupcake ingredients and sift/whisk/blend with fork until mixed. In a separate bowl, using a hand or stand mixer, cream butter and sugar on medium speed. Blend in egg whites one at a time. Pour in vanilla. Turn speed to low and slowly incorporate half the dry cupcake ingredients. Add milk until combined and then add remaining dry ingredients. Remove bowl from stand mixer and fold in chopped Oreos with a spatula.

Divide batter evenly into cupcake liners and bake for 18-20 minutes. Rotate half way for even baking or adjust as needed if your oven has hot spots. Test done-ness with toothpick and let cool for 10 minutes. Transfer to wire rack until cooled completely.

For the frosting, combine cream cheese and butter and mix on medium-high speed until smooth. Add vanilla extract until combined. Slowly add in confectioners’ sugar until incorporated. Add the milk and beat on medium-low speed just until incorporated. Whip on high speed until light and fluffy. Add more confectioner’s sugar, if too wet and milk, if too dry. I placed the frosting in some zip lock bags so that i could easily bring them to the party and pipe onto the cupcakes. Add a half Oreo cookie to garnish.

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5 responses to “cookies ‘n cream cupcakes

  1. kimkimberly September 28, 2011 at 8:34 am

    Wow you are one of those coworkers I’m afraid of. Always making me break my diet! Haha. Those look incredible. I will definately be trying out this recipe for my next cooking adventure and I think I will opt for the skim milk as well, those already look super rich. Maybe I will even follow suite and bring them to the office… Thank you, Ray!!!

    • sykickray September 29, 2011 at 12:05 am

      Haha, I only feel guilty for a second. Until I hear “oh my god.” I used skim milk and you can also use reduced fat cream cheese.

  2. Kristin September 29, 2011 at 8:13 pm

    Phenomenal. There are no words to express the deliciousness!

  3. Pingback: Thanksgiving Eats « read . cook . digest

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