Thursday, March 15, 2012

Double Oreo Birthday Cupcakes

Happy (Belated) 100th Birthday to Milk's favorite cookie!

You heard right — Oreos have been bringing joy to people for 100 years!

I was afraid I wouldn't be able to get my hands on a bag of the celebration Birthday Cake Oreos that Nabisco released to celebrate the centennial because my city-life grocery shopping is limited to corner grocery stores and Whole Foods. Lucky for me, one of my co-workers brought a bag in last week while half of the office was out of town at an event.... so no one was around to stop me from bringing them home!


I thought of a number of possibilities for these sprinkle-filled Oreo cookies: Funfetti Oreo Cheesecake Bars... Oreo Fudge... Birthday Cake Rice Krispies filled with Birthday Cake Oreos...

The ideas piled on and I became too overwhelmed to bake anything over the weekend, so Monday evening as I boarded the train back home from work, my head was still spinning a bit with thoughts of Oreo recipes.

For the first half of the train ride, I was dead-set on making Funfetti Oreo Cheesecake Bars and I added cream cheese and sour cream to my shopping list in preparation... But then I kept thinking. I've had Oreo Cheesecake Cupcakes before (pre-blog era) and while they were tasty, the texture wasn't what I was in the mood for this brisk Monday evening. What I realized I really wanted was something light and fluffy...

Obviously, I wanted cupcakes!

I finally settled on Oreo Cupcakes, but because this is Oreo's 100th Birthday and a big deal, they needed a little something extra...

An Oreo Truffle baked in the middle!!!


Yes, these are Oreo Cupcakes filled with Oreo Truffles and topped with a beautiful Buttercream Rose — Happy Birthday Oreo and Happy Monday to me!

I made this recipe myself, pulling inspiration from a number of sources. I opted to place half an Oreo (frosting side up) at the bottom of my cupcakes because I liked the way it looked on Annie's Eats,  I incorporated sour cream because it helped make Cupcake Project's Ultimate Vanilla Cupcakes so incredibly fluffy (I made them for a holiday party and wasn't able to blog about them.. next time!), learned how to pipe a rose with frosting by watching this YouTube Video, and I snuck tiny Oreo Truffles into the cupcake centers before baking because they were an ENORMOUS hit when I brought This Batch to work in December.


Teeny Oreo Truffles:
Makes 12 teaspoon sized truffles
  • 6 Oreo cookies
  • 1 ounce cream cheese
Directions:
  • Mash up Oreos in a food processor or ziplock bag (I put them in a bag, sealed it, and mashed it with my hands and the back of a can opener)
  • Add cream cheese and mix well
  • Once the mixture is fairly firm, break into 4 pieces, break those into 3 more small pieces, and shape them into balls
  • Arrange the truffles on a plate or tray lined with aluminum foil and freeze for 1 hour or more 

Oreo Cupcakes (Young Idealistic Baker original recipe):
Makes 12:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 6 - 8 Oreos, broken into pieces
  • 12 Oreo halves with frosting
  • 12 teeny Oreo truffles
Directions:
  • Preheat oven to 350 degrees and line cupcake pan with 12 liners and place an Oreo half in each with the frosting side up
  • In a large bowl, cream together butter and sugar until light and fluffy
  • Add eggs, one at a time, and vanilla and mix together
  • In a separate bowl, sift together flour, baking powder, and salt
  • In another bowl, combine milk and sour cream
  • Alternate adding flour mixture and milk mixture to batter and beat together until everything is just incorporated
  • Stir in Oreo pieces
  • Spoon batter into liners, filling just half way
  • Place an Oreo truffle into the center of each and top with remaining batter
  • Bake for 20-25 minutes, or until a toothpick inserted off center (into the cupcake, not the truffle) comes out clean

Vanilla Cream Cheese Frosting (adapted from Annie's Eats):
Makes just enough for 12 cupcakes
  • 4 ounces cream cheese, softened
  • 2 ounces butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 splash milk
Directions:
  • Cream together cream cheese and butter until light and fluffy
  • Add vanilla and powdered sugar 1/2 cup at a time until incorporated
  • Add milk slowly until preferred consistency is acquired

No comments:

Post a Comment