Wow, I am soooo glad that it has cooled down. Earlier this week it was about 90 degrees and humid for 4-5 days in a row. This is particularly painful because my little apartment doesn’t have AC so Aya (my kitty) and I were doing as little moving as possible while camping out in front of fans. Needless to say high temps means there is no baking because that would be insane. But this heat wave was snapped by massive thunderstorms on Wednesday so the baking can resume. As I was cropping some of the pictures today for the cinnamon roll cookies I found some great recipes that I had forgotten to post! The first is a super tasty Oreo cupcake that I had made for a good friend’s birthday. My friends (old lab mates) were in Chicago for the weekend for a wedding but were able to sneek up to Madison for a day. Since it was the weekend after my friend’s birthday I wanted to make him an awesome b-day treat. The request was something Oreo inspired. After pouring over countless possible oreo desserts I decided that an Oreo cupcake would be perfect.
At first I wasn’t a hundred percent sold on the frosting when I finished reading the recipe, but was willing to give it a try. I was thinking…worse case scenario?…the frosting fails and I top the cupcake with heavy whipping cream. But let me tell you! These cupcakes turned out fabulous and I was even batting away a certain person’s hands from the frosting it was so good. With Oreos in the batter, frosting and crushed on top these cupcakes are the essence of Oreo in cupcake form. I thought they were so tasty that I actually snuck one before we visited my friend, ate one or two with them and followed the visit up with another cupcake at home. This recipe is from Annie Eat’s food blog. So for all you Oreo/Chocolate sandwich cookie lovers out there, this is the recipe for you!
Oreo Cupcakes
Ingredients:
Cupcakes:
12 Oreos, twisted apart w/ cream filling still attached (keep the extra wafer for a topping)
1 c and 2 Tbsp all-purpose flour
½ tsp baking powder
¼ tsp salt
4 Tbsp butter, softened
½ c and 1/3 c sugar
1.5 egg whites (I just used 2)
1 tsp vanilla
10 Oreo’s coarsely chopped
Frosting:
4 oz (half a block) cream cheese, room temperature
3 Tbsp butter, softened
1 ½ tsp vanilla
2 c powdered sugar
1 Tbsp heavy cream (you could also use milk)
Garnish:
12 chocolate wafers (from the 12 twisted apart earlier), crushed
1. Preheat the oven to 350 degrees Farenheit. Grease (OR you can line with paper liners) your cupcake pan.
2. Place an Oreo half in each well, keeping the cream side up.
3. In a medium bowl, combine flour, baking powder and salt.
4. Using an electric mixer, beat together butter and sugar until the mixture is fluffy.
5. Beat in egg whites and scrape down the sides of the bowl before mixing in the vanilla.
6. Alternate between mixing in the flour mixture and adding the milk, beginning and ending with the flour mixture.
7. Gently fold in the chopped Oreos and fill up the wells of the cupcake pan.
8. Bake for 14-15 minutes, or until a toothpick comes out clean after being inserted into the center of a cupcake. 
9. While the cupcakes are cooling, make the frosting. Begin by beating the cream cheese and butter together until the mixture is smooth. Add in the vanilla and the powdered sugar and blend until smooth.
10. Drizzle in the heavy whipping cream before beating the frosting for another 4-5 minutes so that it becomes light and fluffy.
11. Once the cupcakes are cooled, frost and roll in the crushed Oreos. Serve immediately. If you are making these in advance, roll the cupcakes in the crushed Oreos right before serving so that the crumbs don’t get soggy.
These cupcakes take most of a tray of Oreos but are totally worth it. They are really addictive and you may even want to have a glass of milk handy. Hope you enjoy them!