Call me crazy, making a cookie into another cookie but I love cookies and cream and especially as ice cream. So from my first attempt at making Oreo cupcakes, comes these Oreo Shortbread Cookies that have a lovely buttery taste, short texture and with just enough Oreo flavour to bring it all together. Found this wonderful recipe from the creative mind of The Plaid & Paisley Kitchen but have tweaked it slightly. Check out the recipe below!
Oreo Shortbread Cookies (adapted from The Plaid & Paisley Kitchen)
Makes: 30 cookies (depending on size of the cutter)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
230g butter, unsalted
1/4 cup icing sugar
2 cups plain flour
150g Oreo cookies, crushed
1. Preheat oven to 170°C
2. In a mixer, whip the butter until light and fluffy
3. Gradually add in the icing sugar and mix until icing sugar has been incorporated well.
4. Gradually add in all the plain flour until combined and forms a dough.
5. Lightly fold in the crushed Oreo cookies.
6. Over a dusted surface, roll out the cookie dough mix until flat. Be careful not to over work the dough to avoid the chocolate cookie crumbs to darken the cookie dough.
7. Using a cookie cutter, press down on the dough and cut the dough into pieces. Place onto a baking sheet.
8. Repeat, until all dough has been use. Place into the preheated oven for 25 minutes or until the bottom of the cookie is has hardened and browned slightly.
I was thinking of something new to bake one day and I trawled through pages and pages of different cupcake ideas and recipes until eventually I found a recipe with Oreos in it. However, that particular one used a chocolate cake base which I preferred not to as I wanted to avoid a chocolate overload. So onwards I searched for the perfect Oreo cupcake recipe with icing and subsequently I found a recipe from Cook With Manali which looked absolutely beautiful that I had to give it a try. Spoiler alert: This were seriously addictive.
Oreo Cupcakes with Cookies & Cream Frosting (Cook With Manali Recipe)
Makes: 16-18 cupcakes
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup granulated white sugar
1/4 cup brown sugar
3/4 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1 1/4 cups Oreos (broken into small pieces) + 16-18 Oreo halves
2 eggs, at room temperature
Cookies & Cream Frosting
115g cream cheese, softened
3/4 cup (170g) unsalted butter, at room temperature
3- 3 1/2 cups icing sugar
3/4 tsp vanilla extract
1/4 tsp salt
2-3 tbsp heavy cream or milk
1 cup Oreo crumbs (crushed in a blender & then strained)
Mini oreos for decorating the cupcakes
1. Line a muffin pan with cupcakes liners, set aside. Preheat the oven to 175 C/ 350 F degrees (Depends on your oven as I have mine at 150 C for most baking)
2. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
4. Add oil, vanilla and mix until combined.
5. Start adding the flour mixture and buttermilk in batches. Add the flour first, combine then add the buttermilk. Add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour.
6. Mix the batter till everything is well combined but do not over mix.
7. Fold in the broken Oreo pieces, stir and combine.
Cookies & Cream Frosting
1. Crush Oreos in a blender/food processor to get Oreo crumbs. Strain or sieve if needed to get rid of any bigger chunks.
2. Using your mixer, beat butter and cream cheese together until smooth and creamy.
4. Add vanilla and cream/milk and mix.
6. Frost the cupcakes and decorate with mini oreos.
- These are vanilla Oreo cupcakes, you can make chocolate Oreo cupcakes using cocoa powder in the batter.
- Adjust the consistency of the frosting according to your preference. Add more cream for a spreading consistency, more sugar for thicker consistency to pipe flowers etc.
- You can use milk in the frosting but cream adds a wonderful rich flavour so if possible please use heavy cream.
- Do not over-bake your cupcakes. Keep an eye on them after 15 minutes.
I made this for my Buddhist community celebration earlier this year and the feedback was very positive! One thing to note though was that I prepared the frosting earlier in the day and then popped it in the fridge, and I forgot to take it out again to leave it at room temperature and as you can see the frosting I made initially does not look like the end result! I over whisked the frosting and consequently the frosting turned from what was a beautiful cookies and cream frosting where you can see the white cream and chocolate cookie crumbs to a completely chocolate frosting, so please be cautious of this when making the frosting.
Other than that, I do suggest reducing the sugar, I reduced it by a third from the original recipe and I found it a bit too sweet still because the Oreos are already ridiculously sweet as you have the base as Oreos plus the Oreo pieces in each cupcake. I haven’t tried just using 1/4 brown sugar but next time I’ll give it a go and update.
What I love about these cupcakes was the broken Oreos in the cake for some bite and also the half Oreos for the base that give it a cheesecake-like crumb base. Plus, the vanilla cupcakes itself are so moist and light. The use of oil instead of butter really makes such a difference!
I found this recipe in one of Coles free food magazines. It looked like a really nice mousse and I guess that’s how they get you! By having attractive and delicious looking pictures. I commend their photographer for making it look delectable.
I made a couple of alterations to the recipe. I substituted the Oreo cookies with just a packet of Arnott’s Chocolate cookies and 250g of Dark Chocolate. I also reduced the sugar to around half as well, and with the top layer I reduced the butter by just half and I used Crunchy Peanut Butter.
Here is the recipe below;
Chocolate Mousse Torte
Prep Time: 40 minutes
Cook Time: 10 minutes
150 g Oreo Cookies
40 g butter melted
250 g Coles Milk Chocolate chopped
50 g dark chocolate chopped
½ cup thickened cream
4 Coles Free Range Eggs separated
10 g sachet powdered gelatine
¼ cup boiling water
¾ cup caster sugar
small Easter eggs and white chocolate curls to decorate
¾ cup dark chocolate melts
½ cup Coles Smooth Peanut Butter (see tip)
40 g butter chopped
1. Line base of 20cm springform pan with plastic wrap. Spray sides of pan with cooking oil and line with baking paper.
2. Place cookies in a food processor. Process until crushed. Add butter and process until combined. Press into base of prepared pan and refrigerate while preparing filling.
3. Melt milk and dark chocolate in a heatproof bowl over a pan of gently simmering water until smooth. Remove from heat and stir in cream. Whisk in egg yolks. Whisk together gelatine and boiling water until gelatine dissolves. Add to chocolate mixture and mix to combine.
4. Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tbsp at a time, beating constantly until thick and glossy. Carefully fold into chocolate mixture until just combined. Pour over biscuit base. Refrigerate overnight until firm.
5. To make ganache topping, combine chocolate, peanut butter, butter and ½ cup of water in a small saucepan. Stir on low heat until chocolate has melted and mixture is smooth. Set aside to cool completely.
6. Pour ganache evenly over top of mousse and refrigerate for 2 hrs, or until ganache is firm. Unmould cake and place on a serving plate. Decorate with Easter eggs and choc curls.
Tip: You can replace the peanut butter in the Ganache ingredients with ½ cup cream and then omit the water added in the method.
While the torte was pretty easy to make, I wasn’t too fond of the top layer. Either I over heated the chocolate or I probably should have used the correct amount of butter because it wasn’t as smooth as I would have liked. Also the nuts probably may have made a slight impact on the texture too.
The bottom layer wasn’t as rich and tasty as a Oreo base would have been, it didn’t taste like those cookies you find in a Cookies & Cream ice-cream or the bottom of ice-cream cakes. I was just confused on whether the filling of those Oreos were to be processed too so I opted for a different brand.
The mousse of the other hand, was light and fluffy. It was moist and smooth, and nicely aerated. So I deemed the whole cake a success because the mousse was just how I wanted it. Maybe my cake base was too big for the mixture, but I’d also prefer a higher mousse filling so maybe If were to make it another time, I’d use a smaller base.