So umm... can we not talk about these? Really, I'm not sure I want to. I'll maybe just so you some mediocre pictures and let them do the talking, kay?
Alright so I guess I'll say something. My good ole friend Maria came over to bake, yet again. Cupcakes were chosen. Of the Oreo variety. I mentioned I'd made an incredible Cookies N' Cream cupcake awhile ago, and would love to make them again since I only made four the first time (silly me!). A different recipe was chosen, however, since I had forgotten cake mix was involved in the recipe, and we don't really keep that around when you have a baker like me=) (However I will say those cupcakes I made using the cake mix were pretty bomb. Shh...)
I'll cut to the chase here. Oreo Overload. Okay, so we used the whole box for these cupcakes. Not such a good idea. I mean, they were crazayzay oreo-d out. And the even bigger mistake............... I left them in too long. This is a first for me, well actually a second. I have a certain system with my cupcakes, which I cannot reveal because it is super top secret. But this day I screwed the system and got burnt, literally. Well, okay so they weren't burnt, or anywhere close, (well kinda), but they weren't my signature style. I really let myself down and was ashamed to give them to neighbors. But we had SO many leftovers that I was forced to.
Next time, HALF the amount of Oreos I used and pull them out at the correct time. No need to second guess yourself, Sherry... So I won't say I was crazy about these. Oh, but I did find them best eaten when they were chilled.
from: Annie's Eats
Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
Oreo cookie crumbs
24 Oreo cookie halves
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.