Haute Oreos

First, it was oreos and milk. Then, ‘double stuf’ oreos. Then oreo ice cream and ice cream cakes. Next was chocolate-chocolate oreos, then peanut butter oreos and also mint oreos–sometimes even holiday-colored oreos. Then came the chocolate-covered oreo, and finally, and my favorite, fried oreos.

Ah yes, the history of oreos. It seems like everything that could ever be done to oreos has already been conceived. So, when my friend, who came across this recipe online from a post about another post, told me about these oreo cupcakes, I said “Yeah, so?…What, does it have, like, an oreo on top or something?”

Oh 2010 me, how you almost missed out on one of the best cupcake recipes you’ve ever encountered. Luckily, my need to bake won over and the kitchen gods gave me these little chocolate-vanilla pieces of heaven. Not only are there whole chunks of oreos baked into the cake, the cake itself it so moist and delicious it could stand on its own. The cream cheese icing is nothing to sneeze at, either.

Sidenote: Don’t be fooled by ‘cupcake’–these still require a glass of cold milk at-the-ready!

The spiral frosting effect was done using a disposable pastry bag and wide decorating tip.

Oreo Cupcakes (makes 24)

Equipment:

  • Cupcake pan
  • Cupcake liners
  • Hand mixer

Ingredients for cupcakes:

  • 1 stick unsalted butter, rm. temp.
  • 1 cup milk, rm. temp.
  • 2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 2 1/4 cups flour + 2 Tbl.
  • 1/2 tsp. salt
  • 1 2/3 cups sugar
  • 3 large egg whites, rm. temp.
  • 1 pkg. oreos (about 45 cookies)

For the frosting:

  • 8 oz. cream cheese, rm. temp.
  • 1 stick unsalted butter, rm. temp.
  • 1 Tbl. vanilla extract
  • 3-4 cups powdered sugar

Bake the cupcakes:

Preheat oven to 350 degrees. Place the cupcake liners in the cupcake pan.

Twist apart 24 oreos, making sure to keep one side with most of the frosting and one without. Take the halves with the frosting and place in the bottom of each cupcake liner, frosting side up. Cut the remaining wafers in half CAREFULLY and with a super sharp knife, saving 24 to garnish the cupcakes with. Crush the remainders of these halves, setting them aside for later.

Cut the rest of the whole oreos into quarters. Toss these with the 2 Tbl. flour.

Cream the butter until fluffy. Add milk and vanilla and beat to combine.

In a separate bowl, whisk the flour, baking powder and salt. Add this to the butter mix, beating until well combined. Add sugar, and with the mixer on low, beat 30 seconds. Turn the speed to medium and beat 2 min. Add egg whites and beat 2 min. FOLD in the quartered cookies. Fill liners 3/4 of the way full and bake for roughly 23 min. Cool cupcakes IN THE PAN (this is so the oreo bottom will adhere and stay in place).

Make the frosting:

Cream the butter and cream cheese until fluffy. Add vanilla, then slowly add powdered sugar until you reach your desired sweetness level.

Once the cupcakes are cool, frost and sprinkle with the crushed oreos. Then place the oreos halves upright on top of the cupcake.

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