This post is not just about Oreo cupcakes but about how blogging connects you with like minded folks. It’s astounding how someone halfway around the world has so much more in common with you than you would have ever thought.
Let me tell you how I met my new blogger buddy. I used to enjoying visiting her blog and commented there occasionally. When I was away from blog surfing I completely forgot about the blog title but I knew I had to go back to this delicious Blueberry Crumb Cake. I had no clue how I’d find it. Google didn’t help either. Luckily, one fine day in the shower it struck me – EPICUREAN ESCAPISM! Yes, that was it. I mailed this little anecdote to her and we got talking and several e-mail exchanges later I’m pleased to call such a lovely girl my friend.
She makes the most beautiful cupcakes and I just had to try this recipe for Oreo Cupcakes that she recommended. This recipe looked delicious, quite unlike most of the Oreo cupcake recipes that I’ve found online (and most use yellow cake mix. So.Not. Me.). What’s more fun is that the recipe is resilient to tweaking. Which means it’s absolutely perfect for my compulsive need to change something.
A gazillion tweaks later (because I had half the brown sugar and no dark chocolate at all!) , here is my version of the Oreo Cupcakes.
White Chocolate Oreo Cupcakes
150g butter
200g / 1 cup brown sugar
200g / 1 cup granulated sugar
250g / 8.5 oz. white chocolate
3 large eggs
2 tsp vanilla
300g / 2 ½ cups all purpose flour
2 tsp baking powder
300 ml / 10 fl. oz. hot milk
10 Oreo cookies, crushed (kitchen shears do a wonderful job too!). More for sprinkling.
- Heat the oven to 180C and line cupcake tin with papers or grease the tin.
- Melt the chocolate in a bowl. Set aside.
- Beat together the butter and sugar.
- Add in one egg at a time and continue to beat until very light.
- Add the vanilla and the chocolate.
- Sift together the flourand baking soda.
- Add the flour to the batter, alternating with the milk.
- Stir in crushed Oreo cookies.
- Sprinkle some bits on the top.
- Fill up the muffin tin and bake for 20 minutes or until wooden skewer comes out clean.
How did it taste?
Delish! Soft, moist cupcake with crunchy bits of oreo on the the top and a well baked biscuit-y muffin top and some gooey oreos inside. So glad I decided against the cream cheese frosting; I couldn’t wait so long.
What I’d do differently the next time:
Use all white sugar when I’m using white chocolate so that it does not have a tanned look.
With this recipe my quest for the perfect oreo cupcakes has come to an end.
I forgot to mention that this is going to be my entry for this month’s Sugar High Fridays started by The Domestic Goddess and currently hosted by Susan, The Well Seasoned Cook. The theme is desserts that razzle and dazzle. The shiny, gooey Oreos should make the cut.