I am so excited about these. I was SO hungry for Oreos the other day, and I normally am not a HUGE Oreo cookie fan. Well, I was thinking if I bought a package, I would need to justify it with a recipe for you all. I was awake until 3am the other night/morning. While I laid there counting sheep, the truth is I had visions of fluffy icing, and Oreos in my head. After some deep thought I came up with this idea, because after all, everything is better with cream cheese, and chocolate cupcakes. I didn't make the rules, that is just a fact of life kids.
That being said, you can frost these how you want. I have shared Swiss Meringue Butter cream with you by this by far is my favorite. Maybe because I am Italian? Maybe because I just like it better. If you don't care for it, you can choose any other frosting you want, I have several here if you just search them using the search bar!
You will need 24 cupcakes. Get them however you want. Just get them. Make sure they are COMPLETELY cooled before you proceed with any of this. If they aren't cool, you are going to have a mess of melting goodness. What a shame that would be. I won't tell if you use a box mix, because I did, and I won't tell if you walk up to the bakery at your local food store and buy 24, just get some. Period. The end.
24 chocolate cupcakes- (from scratch, from a box, from the store, just GET them!)
2 8oz bricks of softened cream cheese
1 cup powdered sugar
1 tsp vanilla extract
20 Oreo cookies, crushed into small chunks
Mix all ingredients except the cookies. When all ingredients are completely combined, fold in cookies. Set aside, or refrigerate if preparing ahead of time.
Italian Meringue Butter cream
5 eggs whites
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup granulated sugar
1/4 cup water
1 cup butter, softened
In a stand mixer bowl, add in egg whites. Whisk until it becomes frothy. Turn up the speed and add in 1/4 cup sugar gradually, and continue to whisk JUST UNTIL SOFT PEAKS. Then STOP! Let sit while you prepare your sugar syrup.
In a small pot add in 1 cup of sugar and 1/4 cup water. Using a candy thermometer or whatever kind you choose, heat it to 245 degrees F. Stir occasionally and do not walk away from it!! When it reaches 245 degrees, take it over to your stand mixer and eggs whites. Turn on the whisk to medium, and immediately start drizzling in the sugar syrup to the center of your bowl or as close as possible. You don't want the syrup to cool to quickly or you will get grains of sugar crystals in your icing. Add in vanilla when done drizzling in the syrup. Continue to whisk until the bowl of your mixer which is now very hot, is room temperature. IF you think it is almost done and the bowl is still hot, turn down the speed. When it is room temp, add in butter in slices. Continue to whisk until all combined.
Now to prepare the cupcakes........
Using a small knife, cut a round circle into the center of the cupcake and lift it out. It should be a cone shape piece of cupcake. Pointed at the top and flat on the bottom (once you flip it over!). Use a small scoop and add in a heaping scoop of the Oreo cream cheese filling. See photo.
Replace the piece you cup out, flat side down, pointed (inside part) up! This will make your icing look nice and tall without using a TON of icing! Repeat with all of your cupcakes!
These are AMAZING that is about all I have left to say.