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C is for Cookie {and Cupcake as well}

Somehow I have managed to have no fewer than six conversations this week involving the dairy queen. I can’t explain it. It just keeps coming up. And we don’t have the good old DQ here, but I did spend nearly five years working the DQ line and I really can’t knock it. I worked at a total of four different stores, but the one where I worked for much of high school was just a pleasant place most of the time. Even if I wrote a college comp assignment on the supposed tragedy of working the fourth of July one summer.

When I first started working there, lifers told me I would stop liking ice cream pretty quickly. I laughed. Surely such a thing is not possible. When you like ice cream, you like ice cream. And yes, yes I do. I ate ice cream every day I worked there, without fail. I secretly loved the night shift because you ended up with a treasure trove of ice cream in your freezer…if someone made a mistake with a flavour or something, it would go in the freezer rather than the rubbish. Every night we had to clear the freezer, and taking it home was just as viable as throwing it, so why not? In the summer, friends would meet up with us at close to share in the mysterious flavour combinations; the rest of the year I took it home to share with the family.

The other day I was really in mood for what used to show up on my drive-thru screen as ORBZCC. That’s an Oreo Blizzard with Chocolate Ice Cream and Cold Chocolate Fudge. We used to make an unofficial blizzard that was half that and half plain old cookies and cream. Aside from the time we put Cherry Nibs through the Blizzard machine, our unofficial menu was fabulous, I tell ya.

Except we don’t have a Dairy Queen here. But we have cupcakes, you know. My kitchen smells just like that unofficial Blizzard. Perfect.

Oreo Cupcakes

180g unsalted butter
400g brown sugar
250g dark chocolate
3 large eggs, separated
2 teaspoons vanilla
200g plain flour
100g self-raising flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
8 Oreo cookies, smashed to bits
1 3/4 cup milk

Melt the chocolate in a bowl over a saucepan of simmering water. Set aside but don’t chill.
Heat the oven to 180C and line cupcake tin with papers.
Beat the butter until it is soft, then add sugar and mix until fluffy.
Stir up the egg yolks, then add them to the butter and sugar.
Add the vanilla and the chocolate (just make sure it’s not so hot that it would cook the eggs).
Add the flour, baking powder, soda, alternating with the milk.
Stir in the bashed Oreos until evenly distributed.
In a separate bowl, whip the egg whites until peaks form.
Fold in the egg whites, until no more whites show.
Scoop into the cupcake liners straight away, filling them 3/4 full.
Bake for 20 minutes or until chopstick comes out clean.
Cool on a wire rack before icing.

Cookies & Cream Icing

225g unsalted butter
400 – 600g icing sugar (to taste)
1/4 cup milk
2 teaspoons vanilla
3/4 cup marshmallow fluff (they have this at sainsbury’s now!!)
8 Oreo cookies, smashed to bits

Beat the butter, then add in the sugar gradually and mix well.
Add milk and vanilla and continue to mix.
Once this much is to your taste (a basic vanilla buttercream), stir in the fluff with a spatula.
Add the bashed Oreos until the texture is even.

This will go through a piping bag, but you’ll need the Oreos to be very fine! Otherwise, just use a knife. The tops of these cupcakes are a bit fragile and the icing is sticky, so take your time and make sure the cupcakes are fully cooled.

Add more Oreos on top if you like. How could you not like?


28 September 2006

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21 Comments for C is for Cookie {and Cupcake as well}

  1. Ann Says:

    Scrummy, I adore Oreo cookies and can’t wait to try out your recipe here, cheers!

  2. Deanna Says:

    Those look delish :) You always have yummy treats kickin. Love it.

  3. Jen Says:

    Ah yes…DQ. How I recall sitting listening to the stories you would tell of Vanessa and my cousin. Good times, good times. :)

  4. YX Says:

    Hello! I tried your Oreo Cupcakes recipe the other day and it was extremely successful. It’s one of the moistest most flavourful cakes i’ve had in my life, and I’ve got many many thumbs up from friends and family I shared it with. Thanks so much for sharing the recipe! I’ll be sure to try out the others (custard cupcake sounds especially good… because i love custard =) )

  5. charlie Says:

    hi shimelle, i cant wait to make some of these cupcakes they look great! i cant wait to make the oreo ones they look FAB xx

  6. Shirl. Says:

    I’d make these, but I can’t find oreo’s anywhere! /pout/

  7. Bec Says:

    Shimelle, these Oreo cupcakes are fantastic! Thanks for sharing!

  8. geraldine cabbigat Says:

    can you pls.send me a recipes on how to prepare those cupcakes because im so interested on it..thnk u very much.

  9. Rebecca Stratton Says:

    These are fantastic! I just made them today and they went down soooooooooooooo well!!!

  10. sling Says:

    hey im really interested in baking these oh-so-yummy-cupcakes of yours but i cant seem to find the ingredient marshmallow fluff as im living in malaysia. :/ please do help me out. urgent!

  11. ovenhaven Says:

    Shimelle, thanks for sharing this recipe. I’ve always wanted to bake Oreo cupcakes, but didn’t want the usual butter/vanilla variation. I tried yours today, and it was easily the moistest cupcake I’ve ever baked and tasted to date! I’ll definitely be dropping by often :) Thanks again!

  12. lling Says:

    Hi Shimelle! Good day! I love and enjoy your site tremendously. I learn a lot from it and will definitely drop by often. With regards to this recipe, what is the substitution for bicarbonate of soda and marshmallow fluff? I am having a difficult time looking for these here in our place. Thnx!

  13. fulhan Says:

    could you please tell me how many cupcakes this recipe makes? ^^ thanks!

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    FK8mpD hi nice site

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