Wednesday, October 26, 2011

Halloween Cookies and Cream

I decided to take a break from the fall flavors of cupcakes and switch over to celebrating the fall holidays!   Halloween just happens to be one of my favorite holidays and I will admit that I've had some pretty amazing Halloween costumes in my day!  And it just so happens that cookies and cream happens to be one of my favorite flavors.  I decided to combine the two and the Halloween Cookies and Cream Cupcakes were created. 

I have been dying to try out a cookies and cream cupcake recipe so I relied on one of my favorite bloggers Annie's Eats for a recipe.  I chose her version that was less chocolaty as for some reason I'd rather have the "cream" than the "cookie".  I was really excited to make this "Halloween themed" by using the Halloween oreos.  However I had a tough time finding them!  My love for all things Harris Teeter was definitely diminished when I couldn't find them there.  Luckily, Giant had them :)

My favorite  part of this entire recipe was the half an oreo in the bottom of cupcake.   It added a lot of crunch and a fun little "surprise" My only regret was that I didn't follow Annie's directions completely for the icing.  And by follow her directions, I mean I didn't remember to buy heavy cream!   I liked the icing, but I think it would have been a lot better had I actually used heavy cream instead of soy milk.  Not only would it have tasted better (cause lets face it, everything tastes better with heavy cream) but also i think it would have been lighter and fluffier.  

I also put less oreos than Annie had suggested.  This was mostly because I didn't correctly calculate how many oreos i needed and so I only bought one bag.  However, I can't imagine putting more in!  There was definitely more than enough.

Overall, these cupcakes were very well received and I would definitely want to make them again :)  Maybe once for every different type of oreo!

An inside look.  Love the orange at the bottom     

Halloween Oreo Cupcakes

1 bag of oreos with the orange cream filling
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
1 tablespoon vanilla extract
1 cup milk

  1. Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  
  2. Take 24 Oreos and split them so that all of the cream filling is on one side. An easy way to do this is using a small paring knife  Place the other half aside.
  3. Place an Oreo halve in the bottom of each liner, cream side up. 
  4. In a medium bowl, combine the flour, baking powder and salt.  Use a whisk to blend and set aside.  
  5. 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. 
  6.  Blend in the egg whites one at a time, beating well after each addition.  
  7. Blend in the vanilla extract.  
  8. 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.  
  9. Chop up the remaining whole oreos from the bag and about half of your "tops" from the ones you split earlier.   
  10. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  11. Evenly divide the batter between the prepared cupcake liners.  
  12. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool.
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. milk (or heavy cream for fluffier frosting)

  1. 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.  
  2. Blend in the vanilla extract. 
  3.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  
  4. Add the milk 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.
  5. Add in orange food coloring (or red and yellow) to get to the desired color. 
  6. For the topping, use your remaining oreo pieces.  I put them in a plastic baggie and use a rolling pin to smush them.  Then sprinkle on top and enjoy :)

Recipe adapted from Annie's Eats

1 comment:

  1. This looks amazing, girl! wish i was there to claim them as a birthday present!! ;) xo lj