this isn’t a baking blog, but…

i needed to share. i have been loving pinterest lately. as everyone is, it seems! i keep pinning things and saying: one day i will do this! well, i stumbled on this pin and immediately though: TODAY i will do this! so i wanted to take you along for the ride!

Cookies and Cream Cupcakes {adapted from Annie’s Eats}

Yield: 24 cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups self rising flour

{if you don’t have self rising flour, use all purpose flour along with 1 tsp. baking powder and 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 heavy cream
20 Oreo cookies, coarsely chopped (I quarter them)

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 {i didn’t sift. it turned out fine!}
2 tbsp. heavy cream

For garnish:
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 (if you aren’t using self rising flour); 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 cream 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 (i just spatula’d them. nothing fancy!)

 Sprinkle with Oreo crumbs and garnish with Oreo halves (the Oreos will get a bit soft if you are storing the cupcakes for a while, so try to add the halves as close as you can to chowing down!). Enjoy!

these cupcakes were delish. but, i would add … i think next time i’m going to spring for the mint oreos and give these bad boys an added dose of flavor!


5 thoughts on “this isn’t a baking blog, but…

  1. I really ought to get into pinterest – loads of great recipes seem to have come out of it! These look really incredible. For some reason, every recipe that uses oreos just looks amazing – I think it;s because they look edgy. Great post to a great blog!

    • would totally recommend it! there are some great recipes, craft and DIY stuff … all kinds of inspiration! but, i would warn you … it is really addicting 🙂

    • do it! do it! the first weekend i joined i had WAY too many pins! it’s totally addicting. but has a ton of great inspiration for lots of different things. and these were SO yummy. but i think next time i’m gonna go the mint oreo route … i think it might add even more flavor. i love me some cupcakes!

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