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.
DEATH BY OREO CUPCAKES
As the name implies, these chocolate cupcakes are to die for. At first glance, they look like a yummy cupcake with a cookies and cream type icing. It's when you take the first bite you're amazed. Big chunks of Oreos are in every bite. A whole Oreo cookie at the bottom of the cupcake is a bonus. The cream cheese frosting is...
Provided by Debbie W
Categories Chocolate
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)
- 2. Line cupcake tins with liner. Place a regular size Oreo cookie in the bottom of each one.
- 3. Take 12 Oreos and chop coarsely. Add to the cake mix.
- 4. Fill the cupcake tins. They will seem overfilled because of the Oreos. They are typically filled all the way to the top of the liner; it bakes a very full cupcakes.
- 5. Bake for 20 min (or according to box directions).
- 6. Allow cupcakes to cool and prepare the frosting.
- 7. Cream together butter and cream cheese.
- 8. Add vanilla.
- 9. Add powdered sugar, slowly, blending as you go.
- 10. Mix until creamy.
- 11. Chop remaining regular-sized Oreos very fine (using the food processor is best).
- 12. Mix finely chopped cookies into the frosting.
- 13. After cupcakes are cool, put frosting on. Either spread or pipe it on.
- 14. Add a mini Oreo on top for decoration.
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
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