OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO CUPCAKES
Make and share this Oreo Cupcakes recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 25m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and line 24 muffin cups with baking cups.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
- Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
- Spoon batter evenly into muffin tins, filling each about 2/3 full.
- Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
- Cool completely on a wire rack before frosting.
- Store in an airtight container if not serving the same day.
- Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
- Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
- Quick Vanilla Buttercream Frosting:.
- Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
- Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.
OREO®-FILLED CUPCAKES
Chocolate cupcakes with creamy filling. Oreos® inside the cupcakes and in the frosting as well as decorating the cupcakes give these cupcakes a cookies-and-cream flavor and texture.
Provided by AllieGeekPi
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine coffee and butter in a large saucepan over medium heat; bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
- Whisk flour, sugar, baking soda, and salt together in a large bowl.
- Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until combined. Slowly add coffee mixture; mix until just combined. Add flour mixture; beat until just combined. Fill the prepared muffin cups 1/2 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor; pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.
- Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.
- Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.
Nutrition Facts : Calories 618.8 calories, Carbohydrate 81.4 g, Cholesterol 69.2 mg, Fat 32.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 15.5 g, Sodium 291.7 mg, Sugar 64.5 g
DEEP FRIED OREOS®
This is a carnival favorite where I grew up. Oreos get dipped into pancake batter and fried - yummy!! You can do this with or without a deep fryer.
Provided by Olivia C.
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 16 g, Cholesterol 6.9 mg, Fat 9.8 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 152.3 mg, Sugar 7.3 g
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