Oreo love + recipes

Oh my love for Oreos! This deserves a place on my 'to try'-list.

Oreo Cheesecake Cupcake

Ingredients
22 Oreos: 16 left whole, and 6 coarsely chopped

2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Instructions
1.Preheat oven to 135 °C or 275 F.
2.Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
3.Place 1 whole Oreo in the bottom of each lined cup.
4.Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5.Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6.Beat in the sour cream and salt.
7.Stir in chopped cookies by hand.
8.Pour the batter into the prepared tins, filling each almost to the top.
9.Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10.Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Oreo Cupcakes

Ingredients

Cupcakes

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 tbsp
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (about 45 cookies)

Frosting
6 tbsp softened butter
3 cups powedered sugar
1 tsp vanilla
Oreo crumbs
2-4 tbsp milk

Instructions
Preheat over to 180 °C or 350F. Line 24 cupcake tins with paper liners.

Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.

Roughly chop the remaining Oreos and toss with 2 tbsp flour.

Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.

Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Add the egg whites. Turn the speed up to medium and beat for two minutes. Fold in the roughly chopped cookies

Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To make the frosting, beat the butter, powdered sugar, and vanilla in the bowl of a stand mixer and add milk 1/2 tsp at a time until it has a smooth, spreadable consistency. Add the Oreo crumbs and mix well. Put in a piping bag and pipe onto the cooled cupcakes, then top with half a filling-less cookie.


Photos


Love
Ines