I had a packet of Oreo cookies that I'm waiting to use for some time now. I think since February. I know. I know. Never seen. But I intended to use for the treatment of Valentine's Day, and for some reason ... I do not remember ... I do not have it. And besides that, I'm not much of a griddle, so they just sitting on my desk as a constant reminder that I need to do something with them.
So this weekend I decided a good way to get rid of all would be to make cookies and cupcakes with cream and biscuits in over cupcakes.
So I took care baking.
First flour.
Then sugar.
And cocoa.
Soda, salt and gunpowder.
A quick whip together. Fluffy and pretty.
Forgive me for all the close-ups, but I think the ingredients seem so luxurious.
Then add milk, eggs, oil and vanilla and mix together before adding the hot water.
You can fill the cookies with two different ways cookies.
with broken cookie pieces or an entire biscuit.
Then add the batter and bake.
Oooh. I like the look of them.
Yes I do.
All they need is a bit of icing.
Or a lot.
I usually make frosting with butter and powdered sugar, but for them, I tried it with shortening instead of butter. I wanted to make sure the icing is out white instead of off-white. It looks prettier against cookies and watch the crumbs that are mixed with it. But I still like best regular buttercream.
Top each cupcake beyond a cookie.
You can also apply the frosting shaped mound and dunk into a bowl of cookie crumbs to coat. These cupcakes are all within Oreos.
Simply place a cookie on the bottom of each baking cup. The batter I used was very fluid. I thought they would stay on the bottom of the baking cup, but they actually rose to the surface before going into the oven.
And I liked the way they looked when they cooked this way.
now I just need a little milk. ! Yum
Cookies and Cream Cupcakes
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup unsweetened natural cocoa
1 1/4 cup sugar
3/4 teaspoon of baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla coffee
3/4 cup milk
3/4 cup of hot water
24 Oreos, and more for the crumbs
frosting:
1 cup shortening
1 lb of sugar powder
1 teaspoon vanilla
3-6 tablespoons milk
2 or more teaspoons Oreo cookie crumbs
for cupcakes: ..
- Preheat oven to 350 degrees
- line tray with 12 molds
- Place set a cookie in each cup or break at least 12 cookies and place the pieces into each cup.
- Combine flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl with a wire whisk.
- Add eggs, oil, vanilla and milk and mix until well combined. Add hot water and mix well.
- Transfer the dough (it will be very liquid) to a large measuring cup, then pour the batter into each cup of cooking it is about three quarters. You should have a little left over
- Bake for 16-18 minutes
Done at least 12 cupcakes
For the icing: ..
- Beat shortening in a blender until smooth.
- Add vanilla and mix until blended.
- Add the powdered sugar in three additions, scraping the sides after each addition.
- Add a tablespoon of milk at a time and mix to desired consistency.
- Add cracker crumbs and mix until thoroughly combined. You can add more if you like, but I just wanted a light shimmer to show the white icing.
- Place the frosting in a designer bag with a 1M tip and swirl on top of each cupcake.
- Insert a cookie on top of each cupcake.
- You can also apply the glaze over each small mound-shaped cake. Turn upside down and roll up around a small bowl of cookie crumbs to coat
. Note: If you choose to stack the icing on high as I've shown here, you should double this recipe to make sure you have enough.
Enjoy!