Oreo cupcakes are certainly a cookie lover’s dream! Definitely delicious, with an Oreo cookie tucked in the bottom and chunks of Oreos throughout the batter. This idea is perfect for last minute parties or entertaining when a decorative dessert is needed but there’s not enough time.
The cupcakes are sure to be a hit with kids as well as adults. Now you can have your cake and cookies and eat them too!
Ingredients (24 cupcakes)
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
For the Oreo Cupcakes
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 and use 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 for 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 Oreo Cupcakes
Once cupcakes have cooled completely then frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.
Original Source: BeanTown Baker
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