January 19, 2014

Sunday Sweets: Oreo Cheesecake Cupcakes

many cupcakes

Oreo Cheesecake Cupcakes - Recipe adapted from NY Style Cheesecake Cupcakes

These were delicious but didn't really taste as I thought they would. I thought the batter would be more cheesecakey and moist but it was pretty much just a dry vanilla cupcake. If I were to make these again I would either add some applesauce to the batter or maybe a little cream cheese? Thankfully they were still a big hit. I mean, they have an oreo in the bottom and are covered in frosting, you better believe no one was turning these down.

What you'll need:
-1 c. flour
-3/4 c. sugar
- 1 1/2 tsp baking powder
-pinch of salt
-3 TBSP unsalted butter, at room temperature
-1/2 c. whole milk
-1/2 tsp vanilla extract
-1 egg, at room temperature
- 1 box of oreos, (10 with cream center removed, crushed)

Cream Cheese Frosting:
-2 1/3 c. confectioners sugar
-3 TBSP unsalted butter, at room temperature
-4oz cream cheese, cold

1. Preheat the oven to 325. Line your cupcake pan with cupcake liners and place an oreo in the bottom of each.
2. Combine flour, sugar, baking powder, salt and butter and beat on slow speed until you get a sandy consistency and everything is combined.
3. Pour in milk and vanilla and beat on medium until well mixed, making sure to scrape the sides.
4. Add egg to batter and beat well for a few minutes.
5. Spoon batter into cupcake liners (about 2/3 full) and bake for 25-30 min or until a toothpick comes out clean.
6. Let cupcakes cool slightly before moving to wire rack to cool completely.

1. Beat confectioners sugar and butter together on medium slow until well mixed.
2. Add cream cheese in one go and beat until completely incorporated.
3. Turn mixer up to med-high and continue beating until light and fluffy.
4. Spread a very thin layer of frosting onto cooled cupcake.
5. Dip cupcake into crushed oreos.
6. Pipe frosting on top of oreo layer.





crumb catchers


oreos topping

oreos frosting



No comments:

Post a Comment