Hello little cupcakes – how have you been? Can I take a bite? It won’t hurt – I promise ;P
It’s been a while since I made some cupcakes – what a shame! I always have the feeling I have to apologize when not making them on a regular basis ;)
These cupcakes with oreo cookies and nougat have been made originally for another blog – I was a guest with these cupcakes on one of my favorite blogs: Das Küchengeflüster. Natascha has a lot of delicious recipes on her blog (you might remember her Lemon Crinkle Cookies she made for Cookie Friday couple weeks ago). Similar to my Cookie Friday she has the “Waffle Sunday” with a delicious recipe every weekend! Take a look!
Yesterday was “Oreo Cookie Day” in the U.S. and I thought I should take that as a reason to show you these cupcakes here too ;) So – take a seat, grab a glass of milk and let me show you these delicious cupcakes with Oreo cookies in the dough, nougat cream cheese frosting and chocolate glaze on top.
INGREDIENTS / ZUTATEN
For the cupcakes:
3.5 oz. (100g) oreo cookies
2/3 cup (150g) butter, at room temperature
3/4 cup (150g) sugar
pinch of salt
1 tsp. vanilla extract
3 eggs
2 cups (250g) all-purpose flour
2 tsp. baking powder
3 tbsp. milk
For the topping:
1 3/4 cups (225g) confectioner’s sugar
1/4 cup (35g) cocoa powder
14 oz. (400g) cream cheese
2.8 oz. (80g) nougat
For the coating:
7 oz. (200g) dark chocolate coating
2 tbsp. chocolate sprinkles
Für die Cupcakes:
100g Oreo Cookies
150g weiche Butter
150g Zucker
Prise Salz
1 TL Vanille Extrakt
3 Eier
250g Mehl (Type 405)
2 TL Backpulver
3 EL Milch
Für das Topping:
225g Puderzucker
35g Kakao
400g Frischkäse (Doppelrahmstufe)
80g Nussnougat
Für die Glasur:
200g Zartbitterkuvertüre
2 EL Schokostreusel (optional)
DIRECTIONS / ZUBEREITUNG
2. Crush the oreos (works best with freezer bag and arolling pin) and set aside. In a large bowl mix the butter with sugar, salt and vanilla extract on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix the flour with baking powder and add together with the milk to the bowl and mix until just combined. Add the crushed oreos and fold in. Fill the batter into the paper liners and bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. Sift the confectioner’s sugar and cocoa into a bowl, add cream cheese and mix well. Warm the nougat a bit, so it is softer and easy to mix in (it should be soft, not liquid). Mix into the cream cheese mixture until well combined. Fill into a piping bag with a big round tip and pipe a big swirl on each cupcake. Place the cupcakes in the fridge for at least 5 hours or over night.
4. Chop the chocolate coating and melt in a bowl over a pot with simmering water. Take off the heat when melted and let cool down again for about 30 minutes – stir from time to time. The melted chocolate should be still liquid but only slighly warm. Take the cupcakes out of the fridge and coat with the chocolate. Sprinkle with chocolate sprinkles (optional) and let dry before serving.
2. Die Oreo Cookies in kleine Stücke zerbröseln (geht mit einem Nudelholz und einem Gefrierbeutel am Besten, dann bleiben die Finger sauber). Zur Seite stellen/legen. In einer großen Schüssel die weiche Butter mit dem Zucker, Salz und Vanille Extrakt auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Die Eier einzeln zugeben und jeweils gut verrühren. Das Mehl mit dem Backpulver vermischen, zusammen mit der Milch in die Schüssel geben und nur kurz verrühren. Cookiestückchen zugeben und unterheben. Den Teig gleichmäßig auf die Förmchen verteilen und im Backofen für 20-25 minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Puderzucker und Kakao in eine Schüssel sieben, den Frischkäse dazugeben und gut verrühren – es sollte eine cremige Masse entstehen. Nussnougat etwas erwärmen (zB. in der Mikrowelle) – es sollte nur etwas weicher sein, nicht flüssig. Zum Frischkäse dazugeben und gut verrühren. Die Masse in einen Spritzbeutel füllen (mit runder Spritztülle) und auf jeden Cupcake eine Portion aufspritzen. Für mindestens 5 Stunden oder über Nacht in den Kühlschrank stellen – die Cupcakes müssen gut durchgekühlt sein für den nächsten Schritt.
4. Kuvertüre grob hacken und über einem Topf mit leicht köchelndem Wasser schmelzen und dann wieder abkühlen lassen für etwa 30 Minuten – zwischendurch immer wieder durchrühren. Die Kuvertüre soll nur noch Handwarm sein und trotzdem noch flüssig. Die Cupcakes aus dem Kühlschrank nehmen und mit der Kuvertüre überziehen. Nach Belieben noch mit Schokostreuseln oder geraspelter Schokolade verzieren. Trocknen lassen und dann servieren.
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Here is a version of the recipe you can print easily.
PrintOreo Nougat Cupcakes
- Prep Time: 40
- Cook Time: 25
- Total Time: 420
- Yield: 12 1x
Ingredients
For the cupcakes
- 3.5 oz. (100g) oreo cookies
- 2/3 cup (150g) butter, at room temperature
- 3/4 cup (150g) sugar
- pinch of salt
- 1 tsp. vanilla extract
- 3 eggs
- 2 cups (250g) all-purpose flour
- 2 tsp. baking powder
- 3 tbsp. milk
For the topping
- 1 3/4 cups (225g) confectioner’s sugar
- 1/4 cup (35g) cocoa powder
- 14 oz. (400g) cream cheese
- 2.8 oz. (80g) nougat
For the coating
- 7 oz. (200g) dark chocolate coating
- 2 tbsp. chocolate sprinkles
Instructions
- Preheat the oven to 350˚F (175°C). Line a muffin tin with 12 paper liners and set aside.
- Crush the oreos (works best with freezer bag and arolling pin) and set aside. In a large bowl mix the butter with sugar, salt and vanilla extract on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix the flour with baking powder and add together with the milk to the bowl and mix until just combined. Add the crushed oreos and fold in. Fill the batter into the paper liners and bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
- Sift the confectioner’s sugar and cocoa into a bowl, add cream cheese and mix well. Warm the nougat a bit, so it is softer and easy to mix in (it should be soft, not liquid). Mix into the cream cheese mixture until well combined. Fill into a piping bag with a big round tip and pipe a big swirl on each cupcake. Place the cupcakes in the fridge for at least 5 hours or over night.
- Chop the chocolate coating and melt in a bowl over a pot with simmering water. Take off the heat when melted and let cool down again for about 30 minutes – stir from time to time. The melted chocolate should be still liquid but only slighly warm. Take the cupcakes out of the fridge and coat with the chocolate. Sprinkle with chocolate sprinkles (optional) and let dry before serving.
Notes
- Enjoy baking!
Hi!
What can I use in the USA for nougat? I don’t know what product to buy. What is it similar to ? What are the ingredients ?
Hi.
It’s basically a hazelnut praline with chocolate. At room temperature solid but not completely hard.
I know it’s not common in the US – i know that some German stores sell it there – if you have one close by you could try.
In case of this recipe you could mix some hazelnut spread like Nutella with melted chocolate (1:1) to get something similar to use in the buttercream.
Cheers, Marc