Oreo Cake Cups Food

OREO CAKE

Steps:

• Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
• In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
• Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
• Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
• While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.
• While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners' sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside at room temperature.
• Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
• Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.

OREO CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
• Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
• Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
• Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
• Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
• Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
• Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
• For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
• When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
• Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
• Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
• Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.

OREO CUPCAKES

Steps:

• Preheat the oven to 350°F and line 24 muffin cups with baking cups.
• In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
• Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
• Spoon batter evenly into muffin tins, filling each about 2/3 full.
• Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
• Cool completely on a wire rack before frosting.
• Store in an airtight container if not serving the same day.
• Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
• Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
• Quick Vanilla Buttercream Frosting:.
• Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
• Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.

OREO CAKE & FROSTING FOR OREO CAKE

Steps:

• In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
• Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
• Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
• Cool for 15 minutes; then remove from pans. Let cool completely and frost.
• FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.