June 1, 2012

Mint Oreo Cupcakes

We bought a box of generic peppermint chocolate sandwich cookies (essentially mint Oreos) for $9 at Ripon Good Cookies. That box contained 16 packages of cookies. Certainly you can understand why we couldn't pass up such a bargain.

We've shared our good cookie fortune and eaten our fair share as well. That meant it was time for me to convert some into cupcakes. I've made Oreo cupcakes in the past, but I wasn't thrilled with the cupcake base for those. I decided to use a reliable chocolate base cupcake with a few enhancements. The result is quite delicious. I found the frosting recipe on Cupcake Project and modified it slightly to enhance the mint flavor.

Mint Oreo Cupcakes
2 cups flour
3 tsp. chile powder
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/4 tsp. peppermint extract
24 mint Oreos

  • 8 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 3/4 cup crushed mint Oreos
  • Garnish
    24 mint Oreos

    Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.

    In medium bowl, combine flour, chile powder, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.

    In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla and peppermint extract. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended.

    Place a cookie in the bottom of each cupcake liner. Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.

    To make frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating to incorporate. Beat in vanilla and peppermint extract. Crush Oreos finely using a food processor, and mix the Oreo crumbs into frosting. Spread or pipe onto cupcakes. Top each cupcake with an Oreo immediately prior to serving. Makes 24 to 30 cupcakes. (I managed to make 24 out of the recipe by using jumbo liners for 12 of my cupcakes, which allowed me to fill them fuller and bake them a tad longer. If you use only regular cupcake liners, you'll have more than 24 cupcakes.)

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