Oreo Cookie Cupcakes Food

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 CUPCAKES WITH COOKIES AND CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

OREO COOKIES AND CREAM CUPCAKES

Steps:

• Preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set pans aside.
• Use 12 Oreos and split them in twos, place cookie halves in the bottom of each paper liner, cream side up. Toss the extra Oreos in a closed zipper-lock bag and crush them by easing a rolling pin over the bag. Set these aside.
• Blend sour cream, oil, eggs, and vanilla in a large mixing bowl and fold in cake mix. Use box directions for blending tips. Then measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well distributed. Set aside the remaining crushed Oreos for the frosting and or garnish. Spoon or scoop batter until each paper liner is 3/4 full. Place the pans in the oven.
• Bake the cupcakes until they are lightly golden for 18 to 20 minutes. Remove the pans and let them cool for 5 minutes before removing liners. After 5 minutes, remove the individual cupcakes and place them on a wire rack to cool for 15 minutes before frosting.
• For the frosting use a packaged 16oz can (Vanilla) or your own favorite recipe. Soften and fold in remaining Oreo crumbles to your liking and put some aside to garnish as well.
• **Keep well sealed at room temp(lasts about 3 days) or refrigerate (up to a week), to your liking.

OREO COOKIE CUPCAKES

Steps:

• In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low speed until moistened, then beat on high for 2 minutes.
• Gently fold in cookie crumbs (1 cup).
• Fill paper lined muffin cups 2/3rds full.
• Bake at 350F for 18-22 minutes or until a toothpick will come out clean.
• Cool for 10 minutes before removing to wire racks to cool completely.
• Frost cupcakes and sprinkle with additional crushed cookies.

BEST COOKIES & CREAM CUPCAKES

Steps:

• To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
• With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
• Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
• To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
• Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

OREO™ COOKIES AND CREAM CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• In medium bowl, stir together filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
• Frost cupcakes. Garnish each with about 2 teaspoons broken cookies. Store loosely covered.

OREO CUPCAKES

Steps:

• Preheat the oven to 170C/160 fan. Line a muffin tray with paper muffin cases. twist 12 Oreos to separate them, and place half in each case, with the cream facing upwards.Put the flour, sugar, cocoa powder, baking powder, salt and butter in a large bowl and mix until you get a sandy consistency and everything is combined.
• Whisk the milk, eggs, and vanilla extract together in a separate jug, then slowly add half into the flour mixture, and beat well to get rid of any lumps. Gradually add the rest of the milk mixture whilst mixing until smooth.
• Add the mixture to the paper cases, making sure they are equally full (about two-thirds). Bake the cakes in the oven for 20-25 minutes.
• Whilst the cakes are cooking, smash up 6 Oreos in a bag and set aside. Whisk the butter, cream cheese and icing sugar until light and fluffy. Then, gently fold in the Oreo Crumbs.
• When the cakes have cooled, pipe the icing onto the cakes and use any left over Oreos to decorate.

OREO®-FILLED CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine coffee and butter in a large saucepan over medium heat; bring to a simmer. Add cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
• Whisk flour, sugar, baking soda, and salt together in a large bowl.
• Combine sour cream and eggs in the bowl of a stand mixer fitted with the paddle attachment; beat until combined. Slowly add coffee mixture; mix until just combined. Add flour mixture; beat until just combined. Fill the prepared muffin cups 1/2 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
• While the cupcakes are cooling, place 1/4 cup mini cookies in the bowl of a food processor; pulse until blended and crumbly. Set aside 2 tablespoons crumbs in a bowl for decorating the cupcakes.
• Meanwhile, cream butter and shortening in the bowl of a stand mixer until fluffy. Gradually add confectioners' sugar, mixing until well blended. Mix in cream, vanilla extract, and salt. Add up to 2 ounces more cream if necessary, and beat at high speed until frosting is fluffy. Mix in the remaining cookie crumbs on low speed or by hand. Transfer frosting into a pastry bag fitted with a Wilton® 1M tip.
• Make a hole in each cupcake by pressing a 1-inch cookie cutter into the center and pushing about 2/3 of the way down. Remove excess cake, fill the hole with frosting, and top with a mini cookie. Frost cupcake starting at the outside and gradually working inward to form a peak. Sprinkle with some of the reserved cookie crumbs and top with another mini cookie. Repeat to fill and frost remaining cupcakes.

DEATH BY OREO CUPCAKES

Steps:

• Preheat oven to 350. Mix cake mix according to directions with the eggs, milk (instead of water) and oil. Set bowl of batter aside.
• Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each one.
• Take 1/2 of remaining cookies and chop coarsely and add to cake batter. Fill the cupcake tins. Bake for 15 min (or according to box directions for cupcakes). While cupcakes are baking make the frosting.
• Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.
• Chop remaining regular-sized Oreos very fine. Stir into frosting.
• After cupcakes are cool, frost them and decorate with a few mini oreos on top.

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.