Monday, July 25, 2011

Cookies and Cream Cupcakes

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I had a package of Oreo cookies that I have been waiting to use for a while now. I think since February. I know. I know. Unheard of. But, I was planning on using them for a Valentine’s treat, and for whatever reason… I can’t remember now… I didn’t. And on top of that, I’m not much of a snacker, so they’ve just been sitting on my counter as a constant reminder that I need to make something with them.

So this weekend I decided a good way to get rid of them all would be to make Cookies and Cream Cupcakes with cookies in and on top of the cupcakes.

So I got busy baking.

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First the flour.

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Then the sugar.

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And cocoa.

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Soda, salt and powder.

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A quick whisk together. Fluffy and pretty.

Forgive me for all the close-up photos, but I just think the ingredients look so luxurious.

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Next, add the milk, eggs, oil and vanilla and mix all together before adding the hot water.

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You can fill the cupcakes with cookies two different ways.

With broken cookie pieces or with one whole cookie.

Then add the batter and bake.

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Oooh. I like the look of these.

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Yes, yes I do.

All they need is a little frosting.

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Or a lot.

I usually make frosting with butter and powdered sugar, but for these, I tried it with shortening instead of the butter. I wanted to make sure the frosting came out white instead of off white. It looks prettier against the cookies and shows off the crumbs that are mixed with it. But I still like regular buttercream best.

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Top each cupcake off with a whole cookie.

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You can also apply the frosting in a mounded shape and dunk them in a bowl of cookie crumbs to coat. These cupcakes have the whole Oreos inside.

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Just place a cookie in the bottom of each baking cup. The batter I used was very liquid. I thought they would stay on the bottom of the baking cup, but they actually rose to the surface before they went in the oven.

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And I liked how they looked when they baked that way.

Now I just need some milk. Yum!

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

  • Preheat oven to 350 degrees.
  • Line tray with 12 baking cups.
  • Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
  • Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
  • Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
  • Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
  • Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

  • Beat the shortening in a mixer until smooth.
  • Add vanilla and mix until combined.
  • Add the powdered sugar in three additions, scraping down the sides after each addition.
  • Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
  • Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
  • Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
  • Insert a cookie on top of each cupcake.
  • You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough.

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Enjoy!

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