Everyone loves Oreo cookies. They are popular and loved by most kids and adults. Today, we will prepare Oreo vanilla cupcakes (muffins) with a creamy decoration sprinkled with delicious crumbs.
Usually, I'm not too fond of cream on muffins. But this cream - oh my god, it's something special. While I was making cupcakes, I just wanted to take a big spoon and eat it all without a trace - a full bowl.
I cooked for a special occasion. My husband is a big fan of Oreo cookies and I made these Oreo cupcakes to celebrate his 10th anniversary with the company. This time I was especially pleased with the result, and there are 2 reasons for that:
- The muffins turned out amazing, super moist, incredibly delicious, and the cream is probably the best I've ever made.
- For the first time I am satisfied with the photos. I have a hard time with quality pictures. This time the photos came out great. There is still work to be done, but improvements are noticeable, it pleases!
I used buttermilk instead of milk in the recipe. I think it affected the taste. Buttermilk makes the finished muffins more moist, so I suggest you try doing the same.
When I searched the Internet for a suitable recipe for Oreo cupcake cream, there were a lot of them, my eye fell on one with chocolate chips. What could be better than a combination of crispy crumbs and tender mousse? They are made for each other!
I crushed the cookies with a blender, and then crushed them so that there were no large pieces. I wanted to achieve a soft mousse texture.
See how smooth and airy it is? I was ready to eat it all, without waiting for the cupcakes to bake!
By the way, it's strawberry season. Check out the recipe for seasonal strawberry buttercream from our blog:
To prepare muffins, you need to mix all the ingredients, as indicated in the recipe, and then divide the cookies in half, put one half on the bottom of the mold and pour it with the prepared dough. Instead of half, you can put the whole cookie, and pour it with dough.
The output is 16-18 cupcakes. This amount of dough is enough for 20, personally I prefer not to fill the molds to the brim. It is enough to fill ½ or 2/3 of their volume. By the way, it is convenient to use, as in previous cupcake recipes. silicone molds for baking.
Servings: 16 -18 cupcakes
Ingredients:
For oreo cupcakes:
- Flour: 1.5 cups
- Baking powder: 1.5 tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
- Granulated sugar: ¾ cup
- Brown sugar: ½ tbsp.
- Butter: ¾ cup (I use vegetable oil)
- Buttermilk: 1 cup
- Vanillin: 1 tsp (natural vanilla extract).
- Oreo cookies: 1.25 cups, broken into small pieces, + 16-18 halves
- Eggs: 2 pcs., room temperature.
For crumbs and cream:
- Cream cheese: 112 g, softened
- Butter: ¾ cup, unsalted, room temperature (but thick to the touch)
- Confectioner's sugar: 3 - 3.5 cups
- Vanillin: ¾ tsp
- Salt: ¼ tsp
- Heavy cream/milk: 2-3 tbsp.
- Oreo cookie crumbs: 1 cup blended and strained
- Mini Oreo cookies to decorate cupcakes
Cooking method
Cupcakes:
Line the paper cups in the cupcake pan (or as in conventional prescription muffins, use silicone molds), set aside. Preheat oven to 175 C.
- Mix flour, baking powder, baking soda and salt. Sift the mixture into a bowl. Set aside.
- In the bowl of a stand mixer fitted with metal whisks or using a hand mixer, beat the eggs and sugar until pale and creamy, 3 to 4 minutes.
- Add butter, mix well with vanilla.
- Gradually, in small portions, add the flour mixture and buttermilk. First add all the flour, stir, then the buttermilk. The flour mixture is laid in three doses, buttermilk - in two. Start and end with the flour mixture.
- Stir the mixture until all the ingredients are completely combined, but do not beat.
- Put the broken into pieces cookies into the dough, mix until smooth.
- Place one whole on the bottom of each mold, or break it in half and place one half on the bottom of the mold, filling side up.
- Fill the cupcake pans 2/3 full and bake for 15-20 minutes, then check doneness with a toothpick - it should come out dry after piercing the cupcake. Mine were ready in 16 minutes.
- Cool the cupcakes on a metal rack.
Preparing the cream:
- Crush the cookies in a blender to get crumbs. Make sure there are no large pieces left.
- Beat the butter with a mixer and cream cheese until a smooth paste is obtained.
- Turn on the mixer at low speed, add 1 tbsp. confectionery sugar. Mix until completely combined with butter and cream cheese, then beat for 30 seconds. Pour in the remaining sugar and mix again.
- Add vanilla and cream/milk, mix.
- Add crumb.
Cupcakes are always pleasing to the eye, look festive and even on a cloudy day cheer up.
In order to remember summer and beautiful Greece, I made cupcakes with cookies oreo . Appearance cupcakes is impressive, and the taste is remembered for a long time. Surprise inside the cupcake:)
Ingredients:
For cupcakes
cookie Oreo - 6 pcs.
unsalted butter- 115 gr.
powdered sugar - 115 gr.
vanilla extract- ½ tsp
flour - 100 gr.
baking powder - 9 gr.
cocoa powder - 20 gr.
eggs - 2 pcs.
milk - 1 tsp
For glaze:
unsalted butter (softened) - 60 gr.
cream cheese (cold) - 125 gr.
powdered sugar - 100 gr.
Oreo cookies - 6 pcs.
For decoration:
mini Oreo cookies - 10 pcs.
Cooking.
For cupcakes:
Preheat oven to 180C. Separate the Oreo cookies into halves, put the cookies on the bottom of the paper molds so that the filling is on top.
Whisk two eggs.
Whisk softened butter and powdered sugar, adding vanilla extract, until fluffy. Sift flour, cocoa powder and baking powder, add the dry mixture to the whipped butter. Pour in two beaten eggs and mix well. Add milk, stir to combine ingredients.
Fill the paper cups with the dough, not completely, as the cupcakes will grow as they bake.
Bake 22-25 minutes.
For the frosting: Crush the Oreo cookies (you can use a food processor, or you can put the cookies in a bag and crush them with a rolling pin), set aside.
Stir in the icing sugar and softened butter, then add the cream cheese.Beat the mixture until light and fluffy.
If the glaze is runny at this stage, place it in the refrigerator for 15 minutes. Before applying cream to cupcakes, add crushed cookies.
Apply cream to each cupcake, decorate with minicookies Oreo.
Happy tea!
A receita em português está em baixo.
Cake
was, roll
was also .., which means there will be cupcakes!)) Where would I be without them.)) I advise you not to grind the cookies too finely for both dough and cream so that it retains its crispy texture and does not get wet. And the rest, perhaps, no more recommendations ... Cupcakes are prepared quickly, eaten even faster! Help yourself! :)
Oreo cupcakes
Ingredients:
(~ for 12 pieces)
Dough:
90 g softened butter
150 g sugar
2 eggs
60 g white chocolate (melted)
160 g flour
1/2 tsp baking powder
120 ml warm milk
~ 2 pcs. Oreo cookies (crushed)
Cream:
200 g cream cheese
60 g cream 35% (whipped)
2-3 tbsp powdered sugar (or to taste)
~ 2 Oreo cookies (crushed)
+
Oreo cookies for decoration
Cooking:
1)
Dough:
preheat the oven to 180°C. Place paper capsules in muffin cups. Leave.
Beat butter with sugar and eggs for 5-7 minutes. Whisking constantly, add pre-melted and slightly cooled White chocolate. Add flour sifted with baking powder. Mix. Gradually add warm milk. At the very end, add crushed cookies. Mix.
Divide the batter between the molds, filling them about 2/3 full. Place in oven and bake for ~20 minutes. Readiness to check with a wooden skewer. Remove from oven and cool completely on a wire rack.
2)
Cream:
whip cream cheese with powdered sugar in lush air cream. Add whipped cream. Mix carefully. At the end, add crushed cookies.
3)
Transfer cream to a pastry bag and decorate cupcakes. Garnish with whole and crushed Oreo cookies.
Cupcakes "Oreo"
Ingredients:
(para cerca de 12 unidades)
Weight:
90 g de manteiga amolecida
150 g de acucar
2 ovos
60 g de chocolate branco
160 g de farinha de trigo
1/2 c. de cha de fermento em pó
120 ml de leite morno
Cobertura:
200 g de queijo cremoso tipo mascarpone
60 g de natas 35% m.g. (batter)
2-3 c. de sopa de açúcar em pó
~ 2 bolachas "Oreo" trituradas
+
bolachas "Oreo" para decorar
Preparation:
1)
Weight:
pre-aquecer o forno a 180°C. Colocar na forma de muffins as forminhas de papel. Reservar.
Bater na batedeira a manteiga com o sal e o açúcar até a mistura ficar esbranquiçada. Adicionar os ovos, um de cada vez, sem parar de bater. Derreter o chocolate em banho-maria. Deixar arrefecer um pouco e juntar a mistura de manteiga. Misturar bem.
Peneirar a farinha com o fermento em pó e juntar à mistura de manteiga. Mexer bem até ficar tudo bem incorporado. Aos poucos, adicionar o leite. Por último, adicionar as bolachas trituradas.
Encher as forminhas até cerca de 2/3 da sua capacidade. Levar ao forno durante cerca de 20 minutos (fazer o teste do palito até ele sair limpo). Retirar do forno e deixar arrefecer completamente sobre uma grade de pastelaria.
2)
Cobertura:
na batedeira, bater o queijo cremoso e o açúcar em pó até obter um creme fofo. Juntar as natas batidas em chantilly, envolvendo-as bem. Por último, juntar as bolachas trituradas e envolver bem com uma espátula.
3)
Transferir o creme para um saco de pasteleiro e cobrir os cupcakes. Decorar com bolacha inteira e polvilhar com bolacha triturada.
