Tuesday, March 25, 2008

cookies & cream (aka oreo) cupcakes

There are few things in this world better than an Oreo cookie...except, maybe, making it into a CUPCAKE! This recipe combines the best of both worlds into a delicious, slightly crunchy, cupcake version of the original. They're probably not good for dunking, but they are surely best served with a giant glass of cold milk.

Oreo Cupcakes

For the cupcakes:
1 cup butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1/2 cup sour cream (this is not in the recipe I used, but the cupcakes were a little on the dry side and if I make them again I will be adding sour cream)
1 tsp vanilla extract
10 crushed Oreos (you can use a Cuisinart for this)

For the frosting:
3 cups powdered sugar, sifted
1 cup butter, softened
pinch of salt
10 roughly chopped Oreos

1. Preheat oven to 350 degrees. Place 18 baking cups in muffin pans (or use one regular muffin pan and one mini muffin pan).

2. Combine all the cupcake ingredients, except for the cookies, in a large bowl and beat with an electric mixer until smooth and pale, about 3 minutes.

3. Stir in the crushed cookies.

4. Spoon the batter into the cups. Bake for 20 minutes or until golden brown. Remove pans from the oven and cool for 5 minutes, then remove the cupcakes and cool on a wire rack.

5. To make the frosting, beat the powdered sugar, butter, and salt using an electric mixer. Spread the frosting onto the cooled cupcakes and sprinkle the coarsely chopped cookies on top.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen regular cupcakes OR one dozen regular cupcakes and 24 mini cupcakes.

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