Oreo Cupcakes
I’m a little obsessed with anything Oreos. I remember in the 90’s when cookies and cream was hip and happening. My greatest indulgence was cookies and cream thick shake. Large one please!
It seems the fad has died down in the last decade (oh my, I can quote decades means I’m old, yikes) but the infamous little chocolate sandwich of cookie and cream is far from passé. It’s very much alive and dear to our hearts and our flabby tummies can attest to that. In my collection is a never-fail, totally delish oreo cheesecake recipe that I’ve had for years. I’ll post that soon, as I made one recently and just haven’t come round to writing about it. But this is a newbie for me and it’s definitely staying in my collection – Oreo cupcakes. I made these for a friend’s birthday earlier this month and to date it’s my favourite cupcake recipe.
The cake part of the recipe is from a fellow food blogger – and for the life of me I can’t seem to remember who!! If you do know, please let me know and I’ll point it out to others. (Sheesh this is becoming habit – note to self – I have to make a point to remember which blog recipes are from!) But this is one of the best cookies and cream cupcakes I’ve had. Chunks of cookies and a super moist chocolate cake – heaven! Literally, break up a regular size Oreo into cup cake liners as seen below, and pour in a surprisingly runny chocolate cake batter.
OREO CUPCAKES
Makes about 18 cupcakes
1 1/2 Cups all purpose flour
1/2 Cup natural unsweetened cocoa
1 1/4 Cup sugar
3/4 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 Eggs
1/2 Cup vegetable oil
1 Teaspoon vanilla extract
3/4 Cup milk
3/4 Cup hot water
18 Oreos plus 6 more for crumbs
small snack size box of mini oreos
Instructions:
Preheat the oven to 180C degrees. Line tray with baking cups.
Break Oreos into smaller pieces and disperse evenly in the bottom of each cupcake liner.
Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a whisk. Then add the eggs, oil, vanilla, milk, and mix well until throughly incorporated. At this point, the batter looks normal and thick.
...............................
for full recipes please see : droolfactor.wordpress.com
It seems the fad has died down in the last decade (oh my, I can quote decades means I’m old, yikes) but the infamous little chocolate sandwich of cookie and cream is far from passé. It’s very much alive and dear to our hearts and our flabby tummies can attest to that. In my collection is a never-fail, totally delish oreo cheesecake recipe that I’ve had for years. I’ll post that soon, as I made one recently and just haven’t come round to writing about it. But this is a newbie for me and it’s definitely staying in my collection – Oreo cupcakes. I made these for a friend’s birthday earlier this month and to date it’s my favourite cupcake recipe.
The cake part of the recipe is from a fellow food blogger – and for the life of me I can’t seem to remember who!! If you do know, please let me know and I’ll point it out to others. (Sheesh this is becoming habit – note to self – I have to make a point to remember which blog recipes are from!) But this is one of the best cookies and cream cupcakes I’ve had. Chunks of cookies and a super moist chocolate cake – heaven! Literally, break up a regular size Oreo into cup cake liners as seen below, and pour in a surprisingly runny chocolate cake batter.
OREO CUPCAKES
Makes about 18 cupcakes
1 1/2 Cups all purpose flour
1/2 Cup natural unsweetened cocoa
1 1/4 Cup sugar
3/4 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
2 Eggs
1/2 Cup vegetable oil
1 Teaspoon vanilla extract
3/4 Cup milk
3/4 Cup hot water
18 Oreos plus 6 more for crumbs
small snack size box of mini oreos
Instructions:
Preheat the oven to 180C degrees. Line tray with baking cups.
Break Oreos into smaller pieces and disperse evenly in the bottom of each cupcake liner.
Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a whisk. Then add the eggs, oil, vanilla, milk, and mix well until throughly incorporated. At this point, the batter looks normal and thick.
...............................
for full recipes please see : droolfactor.wordpress.com
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