Several technical difficulties later, I’m back with a new post! Sorry for the delay, guys.
For those who know me/are friends with me on facebook, you saw some photos of these about a week ago. My older brother was coming home for the weekend, and he had asked me to bake something for him to bring back. Of course, being my brother, he gave me no specifics other than “something sweet”, so I had far too many options on my hands. After some intense grilling–and a very helpful suggestion from his friend–I finally got him to settle on the best possible cookie to bake with: Oreos.
I have so many Oreo/cookies and cream recipes bookmarked that it’s actually alarming.
I knew instantly that I wanted a really moist chocolate cake, over a full Oreo base and with cookies and cream frosting piled high on top. I dug through my bookmarks and found this moist chocolate cake recipe from foodess and this white chocolate whipped cream one from Tracey’s Culinary Adventures. Don’t get me wrong–the cream cheese frosting from foodess looks absolutely heavenly, but I wanted something lighter.
This turned into an…interesting endeavor. One of my favorite tricks for really moist cupcakes is adding 1 cup of sour cream and 3-4 ounces of instant dry pudding mix to a boxed cake mix (which I first tried with this recipe). I wanted to avoid the extra fat of sour cream, and opted instead for Greek yogurt. It was a risk, but with the yogurt and a couple of other tweaks, I ended up with light, chocolatey cupcakes that were soft and moist on the inside and still had a crispness around the edges.
The frosting…well. Let’s just say that I have yet to master homemade whipped cream. I’m still not sure why this happened, but one minute, I was mixing glorious peaks of rich white chocolate whipped cream, and the next, I had dollops of white chocolate butter surrounded by liquid. (If someone wants to explain that separation to me, I’ll be eternally grateful!) Once I figured out that I had butter on my hands, I decided to turn the whole mess into a regular buttercream with Oreo crumbs folded in, and thankfully, that worked out well. I suppose the whipped cream will have to wait. 😦
All in all, I was pretty pleased with the results.
Man, I wish I had just one of these left.
Adjustments I made to the recipe:
+ Place one full Oreo cookie at the bottom of each baking cup
+ 1.5 cups of sugar, instead of 2
+ 1 cup of honey flavored Greek yogurt, instead of buttermilk
+ Add 2 tablespoons of instant chocolate pudding mix to the dry ingredients
+ Add 2 tablespoons of hot water in addition to the 1 cup of coffee
The resulting batter was thin, but not runny.
I tried to fill the baking cups about 2/3 of the way, then popped the trays into the oven for 23 minutes. I let the cupcakes cool overnight (yay, late-night baking!) and frosting them the next morning with the Oreo buttercream.
There’s just something about the black and white contrast of cookies and cream.
My brother was pretty happy, too. 😉
And that was my end-of-break baking adventure! A couple mishaps, many fingers crossed, and finally, some delicious cupcakes to share with my family.
Enjoy what’s left of the weekend! See you guys next Friday 🙂