I feel a little sorry for these sweet little cupcakes. So much of what I post on this blog is, well, pretty. Take the chocolate chip cookies, or the cookie truffles, or even the cupcake milkshakes. Glamorous, right? In the high school of Food-dom, they would be the cool kids.Not these cupcakes though. Like me, they would be on the high school literary magazine. Not that you can’t be cool and gorgeous and be on the literary magazine – you TOTALLY can. But you know what I mean. Let’s just say that I was not one of the beautiful people in high school. Maybe it was the horn-rimmed glasses. Maybe it was the braces. Or the freckles. You get my drift. At any rate, I made these nice little cupcakes, and put them on the nice little plate, and realized…these are the equivalent of me in high school: a little homely, but (if I do say so myself) nice and sweet and actually pretty clever. They can be friends with the s’mores cookies! Of course they can!!
So the moral of the story is, don’t judge a book by its cover. Or, today’s Oreo cupcake could grow up to be tomorrow’s super cool food blogger. Or…something.
They are basically a little baby cheesecake in cupcake form, with an Oreo cookie on the bottom serving as a crust, and bits of Oreo cookie in the body of the cheesecake. Unless you know what is going on, it’s a swell surprise when you break them in half or bite into them and realize hey!, there’s an Oreo in my cupcake!
So the moral of the story is, don’t judge a book by its cover. Or, today’s Oreo cupcake could grow up to be tomorrow’s super cool food blogger. Or…something.
OREO CUPCAKES, adapted from Martha Stewart
Ingredients
22 oreo cookies, 15 left whole and 6 coarsely chopped
1/2 cup of sugar
2 large eggs, lightly beaten
1/2 cup sour cream
1 pound cream cheese
1 tsp vanilla extract.pinch salt
Directions
1. Preheat the oven to 275˚F. Line a standard muffin tin with paper liners and put one whole cookie in each paper lining.
2. Beat the cream cheese on medium high speed until smooth. Gradually add in the sugar until well combined, then beat in the vanilla. Pour in the eggs slowly, beating to combine and scraping down the sides of the bowl. Add sour cream and salt. Stir in chopped cookies by hand.
3. Divide the batter between paper cups, filling each almost to the top. Bake for about 22 minutes or until filling is set. They will not get brown, but don't worry, they're done. Transfer to wire rack to cool completely. Refrigerate for at least 4 hours before serving.
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
framedcooks
Oreo cupcakes…oh yeah! I'm all for something delicious like this:)
I just found your blog today. Your food looks sooo yummy! And your photographs are simply stunning. Thanks!! I'll definitely be back
mmmm..buonissimi!
i just found your blog and i am in love! gorgeous food and photos!
my dear, this is one of the cutest ideas I,ve ever seen I bake mini deserts and this just opened new doors of ideas for me. thanks a lot for sharing.
I would choose those oreo cupcakes in place of any of the cool kids! I think they look fantastic
I would choose those oreo cupcakes in place of any of the cool kids! I think they look fantastic
I saw the link to this recipe on tastespotting, and made them immediately. They rock!
Made these for a work function last week, I tripled the recipe to make a good bunch of them. They were consumed quicker then anything else at the party. Would highly recommend this to everybody that likes Oreos.