Oreo Cupcakes

After being in our apartment for about 3 weeks, Tony and I have been loving cooking together every night and using all of our new kitchen gear! We have been trying to eat healthier (after realizing that marriage makes you gain a few pounds) and it has been amazing! 


My sister, Emily Fulcher, is an incredible cook and loves to make things healthy, hearty, and tasty. Her website has been my main resource and I have loved it. We have made turkey burgers, crockpot pork tenderloin, meatball subs, pesto pasta, taco salad, and more- all with ingredients packed with nutrients and veggies. 


Check out her blog- http://thespunkyrunner.wordpress.com/
Easy to make recipes, weekly meal plans, and grocery shopping lists! Easy does it for a new wife and new to cooking- that's why I love it! :)


In addition to healthy cooking, I am learning that one of my great new passions is baking! (Gotta balance out that healthy stuff somehow, right?!) 


I made Oreo cupcakes one day and fell in LOVE with them. 


These are the best cupcakes I have ever had, hands down! I love all things Oreo, cookies and cream, moist and cakey and yummy. One of the best parts of these cupcakes: There is an Oreo at the bottom and Oreos in the middle. So your taste buds never get bored.
Check out this recipe! I highly recommend these to die for cupcakes and I for one will continuing making these for a very long time. 


I adapted this recipe from the blog Annie's Eats. She has some of the most creative and delicious desserts ever.
Source: http://annies-eats.com

Oreo Cupcake Recipe

Yield: 24 cupcakes

INGREDIENTS

24 Oreo halves, with cream filling attached (for bottom of cupcakes)

Just buy ONE box of Oreos and you can use all of them.

Batter:

2¼ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract

1 cup milk

About 20 Oreo cookies, coarsely chopped or broken with hands

Icing:

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature

1 tbsp. vanilla extract

4 cups confectioners' sugar, sifted

2 tbsp. heavy cream

Garnishing:

Oreo cookie crumbs

24 Oreo cookie halves

DIRECTIONS

Step 1: Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. Using a knife is the easiest way to cut the cookie in half, leaving the icing side to use here.

Step 2: In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Step 3: Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Step 4 (while cupcakes are baking!): To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Step 5: Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Voila! Enjoy this delectable treat. :)

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