June 27, 2010
I must say these were a lot of fun. In an attempt to keep from overwhelming myself I broke the process for these cupcakes down into three prep days. The first day I made the homemade Oreo cookies, it was worth it. They are very good. Even my husband who is not too fond of Oreo cookies (he says because of their chalkiness) loved these. I liked the cream filling the best, it didn’t leave that distinctive film on the roof of your mouth that annoys me so much from store bought Oreos.
The second day I made the Oreo balls, I had made them last year for a party after a friend on my website I frequent was talking about them. They are simple to make but a little bit time consuming, which is the reason I wanted to have them done ahead of time.
The third and final day I made the frosting and cupcakes . The Oreo cream cheese frosting, it was so good I had to toss all mixing equipment in the sink fast to keep from licking everything. I will admit, frosting in general is my favorite part of cupcakes and cakes. I can literally make a meal of it right out of the mixing bowl. At this point I was feeling pretty confident about my time frame and organizational skills, that was until I realized I did not have a box of chocolate cake mix. In an effort to save time I was going to use the recipe in Hello Cupcake, which takes an ordinary box cake and adds buttermilk and an extra egg to enhance the flavor and the structural integrity. It’s a full proof recipe and make very nice, tall, firm but tastey cake. Panic set in, what to do, a run to the store was out of the question, my husband was at softball and my daughter was tucked in bed sleeping away. So…at 9pm at night the only reasonable thing to do is make them from scratch, so that is what I did. I considered changing the cake to a white cake but it just didn’t sound as good. So I again used Hello Cupcake’s recipe and started from scratch. I also make a Oreo cookie crust at the bottom of each cupcake.
Well, I was a little disappointed how small they ended up, they didn’t puff us like I am used to seeing and that worried me about how I was going to get the Oreo balls to fit in them. And as I sat and watched the Season Finale of Grays (yes I know pathetically late for an avid fan like myself) I chopped off their tops using the cone method and squished the Oreo balls into them. Popped the tops back on and set off to frost them. This went smoothly, had one incident of the tip clogging but overall it went fast.
These were a huge hit at work, we even reserved time for an official “cupcake meeting” I am just glad they ended up being worthy. The chocolate cake was not my favorite but the thing I didn’t like which was the lack of sweetness actually worked well with how sweet the Oreo ball was . So in the end it was a very successful cupcake and a ton of fun.
Oreo crust at the bottom of each holder. Man i wish I had measured this but I will guesstimate, its hard to mess it up. I would say 1 cup of crushed Oreos and 3 tbsp of unsalted butter melted. Mix together and add about a tbsp to the bottom of each holder then use the bottom of a glass to press it flat.
Oreos: from the Cupcake Project blog, search Oreo cookies.
• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Recipe from All recipes.
Cupcakes: I will spare you from the recipe I used and just say use a box of chocolate add 3 eggs, 1 cup of buttermilk and the amount of oil called for on the box. Bake at 350 for 20 minutes. They never fail.
recipe is from Hello Cupcake
• 8 oz package of cream cheese, room temperature
• 1/4 C butter, room temperature
• 3-4 C powdered sugar (use more or less depending on how stiff you want the frosting to be)
• 1/2 t vanilla extract
• 3/4 C crushed Oreos (use your food processor so they will go through your frosting tip)
1. Whip cream cheese and butter until light and fluffy.
2. Mix in powdered sugar one cup at a time.
3. Add vanilla extract.
4. Gently stir in crushed Oreos.
recipe is from the cupcake project