Oreo Cupcakes

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Growing up I didn’t eat Oreos because they were not very popular in Peru but we did have a similar cookie called “Charada” (charade), very similar, crispy chocolate cookie filled with a vanilla cream and they were one of my favorites for sure. Years later Oreos got popular in Peru too but I was not really a big fan of them.

When I moved to California and I found myself without my Peruvian goodies, the most similar cookie to Charade were Oreos so I start enjoying eating them but for some reason I don’t like the cream filling so much. I like to eat the cookie part though.

I like baking with Oreos though, cheseecakes, pies, cupcakes, brownies and I know many of you are big fans of these cookies so here is an easy recipe for Oreo Cupcakes.

These cupcakes have 3 parts: half of an oreo at the bottom, a soft vanilla-oreo cupcake topped with a delicious vanilla whipped cream frosting. This cupcake is just a big oreo in your mouth.

Let’s start with the recipe and if you want to watch how I made these cupcakes, visit me on Instagram @pastry_tales

Yield about 14 regular size cupcakes . You can double the ingredients for a bigger batch.

Ingredients

For the Oreo base

14 Oreos cookies. You will use the halves with more cream. Reserve the other half for decoration.

For the cupcakes

1 cup and 6 tablespoons cake flour

3/4 cup white granulated sugar

1/2 tablespoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter at room temperature

1/2 cup milk (any milk you prefer but I used 2% lactose free). Divide this milk in 2 parts : 1/4 cup +1/4 cup

3 large egg whites at room temperature

1/2 tablespoon vanilla extract

12 Oreos chopped in small pieces, include the filling

For the frosting

1 and 1/4 cups very cold heavy whipping cream

3/4 teaspoon vanilla extract

1/3 cup powdered sugar or a bit more if you want the frosting to be sweeter

Directions

For the cookie base

1.- Preheat oven to 350 F. Line your cupcake pan with paper liners. Set aside.

2.- Place one half of an Oreo cream side up in the bottom of each cupcake liner. Set aside.

For the cupcakes

1.- In a small bowl mix egg whites, vanilla extract and 1/4 cup of milk. Whisk well and set aside.

2.- In another bowl and using a mixer, mix flour, sugar, salt and baking powder, mix for 30 seconds. Then, add butter and mix in medium speed until it resembles sand, this will take 1-2 minutes. Add in the other 1/4 cup milk and mix in low speed for another minute, it will look creamy and a bit fluffy. Add your egg whites mixture, add this mixture in 3 parts. Mix in medium speed until all is combined. You will have a nice creamy batter, please be careful to not overmix or your cupcakes will be dense. Using a spatula, fold in the chopped Oreos.

3.- Fill your cupcake liners with the batter 3/4 full (you will add the batter on top the cookie you already place into the bottom of each cupcake liner).

4.- Bake for 18 minutes or until a toothpick inserted in the middle comes out clean. The edges should be slightly golden.

5.- Let them cool completely before making the frosting.

For the frosting

1.- In a chilled bowl, whip the cream for 2 minutes, until it is foamy. Add powdered sugar and mix in medium speed for 2 minutes. Add in vanilla extract and keep whipping in high speed until you see stiff peaks.

2.- Pour this frosting into a pastry bag fitted with a piping tip. I used Wilton 1 M.

3.- Decorated with chopped or mini Oreos.

Enjoy!

Please, storage these cupcakes in the fridge.

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