We had to move cupcake Wednesday to cupcake Friday last week to accommodate schedules, and to allow for our helper Tess to be involved!! Her and Adeline made for quite the pair! This cupcake was super easy, but considering the two pounds of cream cheese and the cup of sour cream, this is not something you can eat one right after the other!
This is Tess & Adeline filling each cupcake with one whole Oreo cookie! The recipe makes a total of 30, and I only had two sets of pans, so we had to improvise, and we used the remaining batter to make mini cupcakes! The problem with this cupcake is you have to chill them overnight or at least four hours. For a girl who needs instant gratification, this was hard to swallow, literally. We stuck the mini cupcakes in the freezer to speed up the process! Because of how rich and creamy this cupcake was, you can't eat more than one!
Deliveries were hard too, because of the overnight chill. The next day I had a tight schedule, so we brought some to the girls at work, (even though technically, we aren't suppose to talk about cupcakes at work, but that is a whole other story), but the cookie crust gets too soggy after day two, so I gave the remaining to my kids, who are no critic when it comes to sweets!
All in all, a very fun and satisfying cupcake, super easy with no frosting!
Next week, we are back to Wednesday and we let Tess pick our selection Chocolate Chunk Cupcakes, which fell under the category of Cookie Cupcakes, with the other two being Peanut Butter Cupcakes, and Oatmeal Raisin, so I imagine it will taste much like a chocolate chip cookie! So delightful!!
Until then,
t & k
What an excellent combination, cookies AND cream. Cookies and milk. I love anything with the word 'cookies' in it. No frosting and you put a pre-made oreo cookie in the bottom as a crust, sounds easy enough for me. I really need to buy that cook book. Whenever I see it at Target I think of you and T, changing the world, one cupcake at a time :).
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