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Wednesday, September 19, 2007

Oreo Cookies and Cream Cupcakes

The winning flavor with 55 votes is.... Cookies and Cream! Hallelujah, because I've had a major desire to bake these since I started cupcaking back in April. My original plan was to use the recipe in the book Crazy About Cupcakes, but someone recommended the recipe in Cupcakes From The Cake Mix Doctor. For a little while (a VERY little while) I was one of those "I'm too good for cake mix" types. But I can't deny the deliciousness, so any recipe that uses cake mix is alright by me! Everyone loved these cupcakes, especially my dad who wanted to eat 3, but I convinced him that 2 was a healthier number to stop at.

Also, I got some silicone baking cups last month for my birthday. I was leery about using them, because I've heard some folks say that cupcakes actually do stick to them. However, mine worked perfectly. I love the way the cupcakes baked up and stayed perfectly round on top. If it wasn't such a pain to wash and dry 24 of those things, I'd use them all the time!

ingredients half of an Oreo in the bottom of each cupI didn't completely demolish the Oreos into crumbs.
You can see some distinguishable cookie pieces. filled silicone cups ready for the ovenCheck out the beautiful rounded tops that did not sink while they cooled!TADA! Oreo cookie, meet your new fate! Soooo delicious! I know you can't wait for the recipe!

The cupcakes are really incredible! They're so easy to make. You gotta try them! The recipe in the book says to use regular buttercream frosting with the cookie pieces pressed into the tops. But I knew that would be tooth-achingly. Instead, I used the whipped buttercream recipe from Bake & Destroy. I mixed the Oreos pieces into the frosting.

Cupcake recipe from Cupcakes From The Cake Mix Doctor by Anne Byrn.
Frosting recipe adapted from Bake & Destroy.

MY NOTES: The recipe didn't specify, but I let my sour cream come to room temp. I don't know if it was because of the silicone cups, but my cupcakes took about 22 minutes to bake thoroughly.

COOKIES AND CREAM CUPCAKES
MAKES 22 TO 24

30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cup­cake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you plan to freeze them, don't add the cookie-crumb topping. Wrap them I in aluminum foil or in a cake saver and freeze for up to 6 months. Thaw the cup­cakes overnight in the refrigerator and top with cookie crumbs before serving.


COOKIES AND CREAM FROSTING

1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup confectioners sugar, sifted
a pinch of salt
1/3 cup whipping cream
1/2 tsp vanilla extract
remaining crushed Oreos

Mix together butter, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold in crushed Oreos. Makes enough to frost 24 cupcakes.

37 comments:

freakgirl said...

Those look DELISH.

Can you pipe that whipped frosting, ya think?

How To Eat A Cupcake said...

freakgirl, you can definitely pipe the frosting BEFORE adding the cookie pieces!

:D

gigi said...

I must admit they look pretty tempting. I am going to put them on my "to-bake" list!

Melisser; the Urban Housewife said...

Giiirl, they LOOK yummy. I just can't hang with the crazy chemicals of cake mix!

porcalina said...

YUM! they look fab

S. said...

These look so cool! I've made cookie muffins before (Chips Ahoy) but never a cupcake. How do you keep the cupcake from becoming too dense without having all of the cookie crumbles fall to the bottom?

How To Eat A Cupcake said...

S, the cookie crumbs are small and light, not heavy enough to fall to the bottom.

:D

Jen said...

I'm so glad you made those instead of the Crazy about Cupcakes ones! Hubby and I both think these are better. I just posted them in my blog too! http://beantownbaker.blogspot.com/2007/09/cookies-n-cream-cupcakes-take-2.html

Ash and Cat said...

Yummy!~

I can't wait to try this! Looks super scrumptious!

nilla cookie said...

These look so scrumptious and I'm such a fan of using cake mixes when you can. I'll bet that the cookie bottom was a really nice surprise too. I'll definitely try out this recipe soon!

Thanks for sharing! :D

city said...

I had a go baking these last night and they turned out amazing!!! Workmates (who are always my cupcake judging panel) couldnt stop talking about them all day :-)

Bex said...

Wow I just made these and they are delicious - but holy moly is that icing sugary! yummy!

How To Eat A Cupcake said...

Bex, did you use the whipping cream in the frosting? That lightened it up a bit and took away from the sweetness :D

Anonymous said...

hi.. i really want to make these months ago but can never find the cake mix. i manage to find butter and yellow.. i bought both and i was wondering if it'd be the same if i use them or is there any other method? thanks.

-kat

How To Eat A Cupcake said...

Anonymous, I'm sure yellow cake mix would work!

Anonymous said...

Hey there, thanks for the reply. Late but i finally tried makin it with the yellow cake mix.. its delicious although the color is ugly! thanks for the recipe.

-Kat.

John said...

I made these this weekend. Thanks so much for the recipe, they are delicious! picture

Sara Christine said...

I made these last night - thanks for the great recipe! They turned out more like muffins than cupcakes for some reason. Dense and not very sweet. But when combined with the sugary whipped frosting...delicious!

Anonymous said...

Made these for a party and people were amazed by the oreo cookie bottom. Someone ate five. The actual cupcake is muffin-like, but the whole combo is very tasty. Def will make them again, might try the vanilla oreos with chocolate mix...

Anonymous said...

can i do these cupcakes without the sour scream?

How To Eat A Cupcake said...

Anonymous, the sour cream adds flavor and a dense texture. You can replace it with buttermilk or plain yogurt for the same flavor. But I wouldnt recommend substituting anything else.

timmy and erin said...

Have you made these without the cookies and cream frosting? and just used a regular butter cream frosting? Do you think it would change the taste at all??
Thanks!

summerw18 said...

So I have a question. Why is it that anytime i make cupcakes-(usually from the cupcake dr book)do they sink in the middle? I follow the direction to a T! I am dreaming of a beautiful dome or at least a level cup a cake! Help!!

How To Eat A Cupcake said...

Summer, here are a few reasons why your cupcakes could be sinking... 1) They are underbaked, 2) Too much air was whipped into the batter... check out this link: http://cupcakeblog.com/?page_id=62

Joey said...

Thanks Cassie for a wonderful recipe! My sisters been crazy about cookies'n'cream since she was a kid. I just made a batch of these for her 25th Birthday. Sadly didn't get any domes...all of them came out leveled, so its all good!

atiQah said...

hey..i've juz been one of ur follower..
the oreo cupcakes look nice n i plan
to make them too..
in fact,the second cupcake i tasted was oreo cupcakes made by my listening and speaking lecturer.
it was nice but i was too scared to ask the recipe from her(she sells cupcakes)
so..thanx 4 sharing it with us here..
p/s;i juz started writing blog 3 days ago(despite d fact that my blog has existed for 4 months++).
and so far,i've been talking bout cupcakes which i made on my blog..
(im new in this area and hope u can teach me)
thanx again n do visit my blog.cheers~

Kelly Anne said...

I've tweaked the recipe and used Banana cake mix and folded in nestles swirled Milk Chocolate & Caramel morsels. Kept the cookis bottom :) Amazing!!!!! Origanal recipe is gr8 but have fun with different cake flavors and fold in your own ingredients. The only limit is your imagination!!!
KAC

lisa said...

three large eggs is equivalent to how many normal sized eggs?

How To Eat A Cupcake said...

Lisa, large eggs are generally the "normal sized" eggs. 3 medium eggs would also work.

Anonymous said...

Is corn oil the same as vegetable oil?

How To Eat A Cupcake said...

Anonymous, corn oil is a type of vegetable oil (obviously, lol) but vegetable oil actually says "vegetable oil" on the bottle. Or you could use canola oil. :)

Anonymous said...

DRAKE WANTS TO EAT A MILLION OF THESE AND ADD MORE FAT TO HER FAT SELF

KHATY said...

Hey! Can i used Vanilla cakes instead of Plain white cake? cause i cant find those cake mix here.

Alexandra said...

OK - so, I just made these - and instead of making my own frosting (I was kind of in a hurry to get it done) I bought one can of vanilla and one can of chocolate frosting. Half of the batch I did chocolate, half of the batch vanilla - and to make it nice and fluffy I put the can and oreos in my kitchen aid mixer and ran it on super high. I haven't tried them yet; I'm trying to be strong and not eat any... haha they're for my hubby's work.

Kimberly said...

AMAZING! I chose to substitute the sour cream (putting sour cream in a dessert just didnt sit well with me, haha). So I used fat-free vanilla yogurt, and they turned out excellent. I was also surprised how well the frosting turned out. These will definately be made again (& again). Thanks!

Kristen said...

Has anyone made this recipe into a cake? My sister wants a cookies and cream cake for graduation this weekend and I am looking for a good recipe.

Anonymous said...

I know I'm really late but I just made these and they were unbelievably awesome! :)

I made two batches. The first batch I used a boxed devil's food cake mix without cookie bits in the batter. I still used your frosting recipe. These would be amazing with the frosting in the center.

The second batch I used a boxed yellow cake mix without cookie bits but I used GOLDEN OREOS and they were delicious!

I also finely chopped my Oreo bits (for the frosting ) in a food processor to allow me to pipe it onto the cupcakes.

You must try the ones made with golden Oreos!

Thanks for sharing the recipe!