Sound the alarm! I'm posting! It's been a wild ride, and I'm still hanging on! We're moved, -kinda- unpacked, and slowly getting into the swing of things! The first room I unpacked was the kitchen, and I wouldn't have gotten that far if it wasn't for my awesome sister in law- thank you so much Chrissy for your help, you're awesome!
So I bring you one of a kagillion recipes I saved while staying with family over the past 3 months. Oreo Cupcakes. I saw these on Beantown Baker and they reminded me how much I love, love Oreos, yet haven't indulged in a while. And I had a coupon for Oreos- I figured it was a sign.
These were good. I am a HUGE fan of cream cheese frosting, so that was an insta winner for me. And I love the idea of the Oreo in the bottom (I didn't photo that, I'm still trying to find the best time of day for light here- it's weird) the chunks of Oreo in the cupcake- a good thing. And I couldn't resist the mini one on top. Utter cuteness.
Oreo Cupcakes by: Beantown Baker
Oreo Cupcakes (makes 24)
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)
Preheat over 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. Save the tops to crush for later.
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 (as well as you can)
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.
Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar
Cream butter and cream cheese until fluffy.
Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.
Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place an utterly adorable mini Oreo on top. Better yet- dip the mini Oreo in chocolate, let set and then place on top. Sinful.
