‘Oreo’ Cheesecake Cupcakes

 

I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!

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Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream

Method

Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.

 

 

Peanut Butter Oreo Cupcakes

Who remembers the film Parent Trap?
You know the one with Lindsay Lohan where she plays herself and her twin sister?

Well anyway, it was one of my all time favourite films growing up and a few days ago I had a little flashback to the scene where she dips Oreo’s in Peanut Butter….YUM (If you haven’t tried it before you are missing out!). Then it got me thinking how amazing would this delicious combo be in cupcake form!!! So prepare yourself people as I introduce you to quite possibly one of my tastiest bakes ever… Peanut Butter Oreo Cupcakes…

A whole Oreo hidden in the base of a vanilla sponge, topped with creamy peanut butter frosting and sprinkled with crushed Oreo biscuits. HEAVEN ON EARTH!

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Ingredients (makes 12 large/24 small cupcakes)

Cupcakes:
150g self-raising flour
150g caster sugar
150g Stork tub for baking
2 medium eggs, room temp, beaten
1 tsp vanilla extract
1 tbsp semi-skimmed milk
12/24 (depending on the size of cupcake) whole Oreo’s

PB frosting:
120g smooth (or crunchy if you prefer) peanut butter
80g unsalted butter, at room temp
150g icing sugar, sieved
2 tbsp semi-skimmed milk

Decoration:
5-6 crushed Oreo biscuits

Method

Preheat oven to 180°C. Line a 12/24 hole cupcake tray with cupcake cases and place a Oreo in the bottom of each cupcake case.

  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Divide the mixture evenly between your cupcake cases, making sure the Oreo in the bottom is completed covered.
  3. For small cupcakes bake for 12 mins, for large cupcakes bake for 17 mins. Cupcakes should be a golden brown colour. Transfer cakes to a cooling rack and leave to completely cool.
  4. Now make the buttercream by beating the butter until pale in colour and fluffy. Now mix in the peanut butter. Add half the icing sugar and mix until fully combined. Add the remaining icing sugar and milk and beat together for approx. 5 mins until buttercream is soft, smooth and fluffy.
  5. Pipe your frosting on top of your cooled cakes, or simple spread it over with the back of a spoon. Finally, sprinkle the crushed Oreo biscuits over your cakes for the finishing touch.

Brownieos

Oreos + Brownies = Brownieos! I just can’t stop experimenting with brownies, it’s become a bit of an obsession of mine which is not helping my health kick! However, who can resist a soft baked Oreo cookie sandwiched between rich fudgey brownie? This recipe makes 12 large brownies each one stuffed with a Oreo adding a layer of crunch to contrast the soft gooey brownie texture. So, fellow brownie & Oreo lovers meet my newest invention… Brownieos!

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Ingredients (makes 12 brownies)
150g unsalted butter (soft)
150g self-raising flour
170g 70% dark chocolate
225g caster sugar
2 medium eggs (at room temp)
1 pack of Oreo cookies
Method
Preheat the oven to 180°C. Lightly grease a 23cm square baking tin with a little butter.
  1. Melt the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted, leave on the side to cool.
  2.  In a separate bowl whisk together the sugar and eggs. Then pour in the cooled chocolate and butter mixture. Add the flour and fold all ingredients together with a large spoon/spatula until you have a thick brownie mixture.
  3.  Pour half of the mixture into your baking tin and smooth over with a palette knife. Place 12 Oreo cookies evenly spread apart onto the mixture. Finally, spoon over the remaining brownie mix and use a palette knife to carefully spread it over the Oreos to completely cover them and fill the edges of the tin.
  4. Bake for 18-20 minutes. (The top of the brownies should be starting to crack & a skewer in the middle will be slightly covered in brownie mixture). Cool completely then cut into 12 squares.