Friday, March 30, 2012

Oreo Cheesecake Cupcakes

Mini Oreo Cheesecakes with an Actual Oreo on the Bottom!

I made these once before for my brother's high school graduation (before I had my blog). They went like crazy, everyone loved them! I just made them again, and they are just as delicious as I remember. 

The only issue is they have to be chilled, which makes it hard to serve them at a long party, or take them with you on a 5 hour road trip, which is what I am going to do with this batch. Hopefully they make the trip!

Flipped one over so you could see the Oreo 

They are also kinda messy, maybe I didn't cook them long enough, or maybe they are just that soft. Either way, they still tasted great. Maybe I even ate one for breakfast this morning.... There's just something about eating cupcakes for breakfast that makes me feel good all day long : )

My breakfast...yummy!

They are pretty easy to make, doesn't take too much time. The recipe came from on of my favorite cupcake books: Martha Stewart Cupcakes. 

Oreo Cheesecake Cupcakes
(makes about 30)
  • 42 Double-Stuff Oreos (12 for crushing and 30 left whole) - 2 packages
  • 2 lbs cream cheese (room temp)
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 eggs (room temp and lightly beaten)
  • 1 cup sour cream (full-fat)
  • pinch of salt
Yummy Batter

  1. Preheat oven to 275 degrees. I know, its very low!
  2. Line cupcake tin and place 1 whole Oreo in each one
  3. In the mixer, beat cream cheese until smooth
  4. Gradually add sugar and beat until combined
  5. Beat in the Vanilla
  6. Slowly drizzle in eggs while beating
  7. Beat in Sour Cream and Salt
  8. Fold in the crushed Oreos
  9. Fill cups almost all the way full. 
  10. Bake 22 minutes
  11. Refrigerate in tins for at least 4 hours or overnight. 
Filling the Cupcake Tins

Wednesday, March 28, 2012

A Cupcake for Cookie Dough Lovers

Brown Butter Chocolate Chip Cupcakes, Filled with Cookie Dough, Topped with Cookie Dough Frosting and Mini Chocolate Chips.

If you love eating raw cookie dough, you will love this cupcake! This is the second time I have made it and it has been wonderful both times. The recipe is from the Cupcake Project, and it uses egg-less cookie dough, so it is completely safe to eat raw.

This cupcake does involve some work, as you have to brown the butter, and make cookie dough as well as cupcakes. The batter of this cupcake was incredible, I could have had a few more cupcakes, but we ate so much batter! I also decided the cookie dough wasn't sweet enough and added some extra sugar to make it perfectly sweet.

My boyfriend took them to work with him and the response was the same as what everyone said the first time I made these. "I have never had a cupcake like this!"

The Brown Butter Cupcakes (original recipe)
(makes about 12 cupcakes)
  • 1/2 cup unsalted butter 
  • 1 1/2 cups cake flour, not self-rising
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup mini chocolate chips, or more to taste. 
  1. Melt butter over medium-heat in a small skillet or heavy-bottomed pot.
  2. Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes). You know its done when the bubbles get really small. It took closer to 15 minutes for me. Your kitchen will smell amazing afterwards. 
  3. Remove butter from heat and cool to room temperature.
  4. In a small mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
  5. In medium-sized bowl, whip egg whites until light and frothy.
  6. Slowly mix sugar into the egg whites.
  7. Mix cooled browned butter and vanilla into the wet mixture.
  8. Alternately mix dry ingredients and milk into the wet mixture.
  9. Add in the chocolate chips.
  10. Fill cupcake liners 3/4 full.
  11. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
The Egg-Less Cookie Dough Filling (original recipe)
(you only need 1/2 of this for one batch of cupcakes)
  • 2 C all-purpose flour
  • 1/2 t salt
  • 3/4 C unsalted butter, melted
  • 1 C packed brown sugar
  • 1/2 C white sugar
  • 1 T vanilla extract
  • 4 T milk
  • Mini Chocolate Chips to taste, I think I added about 1/3 cup.
  1. Mix all ingredients except for chocolate chips in a big bowl.
  2. Remove 1 cup dough and place in separate bowl. 
  3. Mix in chocolate chips (to the bigger batch). 
  4. Use a cupcake corer or a paring knife to remove the center of the cupcakes
  5. Insert a ball of cookie dough into the center, make sure to put enough to be level with the top of the cupcake.
The Cookie Dough Frosting
  1. Add in 1/4 cup heavy cream to reserved 1 cup of cookie dough. If too thick, add in additional cream 
  2. Spread onto cupcakes and sprinkle with mini chocolate chips. 
These are best after chilled, pop em in the fridge for a bit before enjoying. 

The Finished Product

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