OREO COOKIE CUPCAKES

A big thank you to Linda at Lemon Drop for sharing this cupcake recipe.  lemondropsfoodie

Another favorite in the kitchen today.  Oreo cookie cupcakes.  Besides all the cookie's my mother made while growing up, I think the oreo cookie would be the first store bought cookie that I can remember.  These are kid friendly and grown up liked. The aroma of removing them from the cupcake tins was Oreos!  They have a brownie like texture, one bite with another surprise in the bottom a Oreo. They have been seen all over blog land, but not in my blog so here goes...............Linda at Lemon Drop suggest if you want the icing to be super white, purchase from Wilton the White-White Icing color. She only got 24 cupcakes I got 36.  A bit confused, did I do something wrong, I reread the ingredients, looked everything over again.  Can't find a thing wrong, so I ate one, ok in my book.  Creamy icing, brownie like texture to the cupcake and then the big surprise, that Oreo sitting on the bottom.    Yummy   Dick says nice!  


Oreo Cookie Cupcakes

36 regular size oreo cookies (1 package)
36 mini oreo's for topping decoration

2 1/3 cups flour
1 cup unsweetened baking cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 tbsp of room temp unsalted butter
2 cups of firmly packed light brown sugar
2 tsp vanilla
4 eggs
1 1/2 cups room temperature buttermilk

Preheat oven to 350 degrees, line your baking cups with papers and place one whole oreo cookie in the bottom of each cup.

Sift flour, baking cocoa, baking powder, baking soda and salt together. Then mix this with a spoon to combine all these ingredients. Using your stand mixer, mix the butter and blend for a few minutes. Then gradually add the brown sugar continuing to mix until all mixed and fluffy about 5 minutes. Add the vanilla and mix. Add eggs one at a time and mix before adding the next. Add 1/3 cup of the flour mixture with 1/3 cup of the buttermilk and continue to mix and end with the remaining buttermilk. Using your cookie scoop add the batter on top of each baking cup. I filled each cup about 2/3 fill. Bake one tin at a time for about 15 minutes or until toothpick inserted in center comes clean, or you can lightly touch the tops and if they spring back the cakes are done. Allow to cool then remove and cool on cooling rack.

Icing

8 ounce package of cream cheese, room temperature
6 tbsp butter room temperature
1 tbsp vanilla (use clear vanilla if you want white white icing)
4 cup powdered sugar
2 tbsp heavy cream
1 heaping tablespoon of finely crushed oreo cookies ( make sure they are finely crushed or they will clog your pastry tip.)

Using the stand mixer, add the cream cheese and blend until fluffy, add the remaining ingredients and start on low speed blend then increase speed as the powdered sugar is blended in. Beat on high speed to desired consistency. Add the heaping tablespoon of finely crushed oreo. Mix then using your pasty bag, fill the bag and pipe the icing on top of each cupcake then top each with a mini oreo.

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