If your answer is YES, you might like these cookies and cream Oreo chiffon cupcakes because these fluffly and light cupcakes are fully packed with heaps of Oreo cookies and yumminess!
I had this idea of creating Oreo chiffon cupcakes when I saw my son enjoying a packet of cookies and cream Pocky.
I have been baking with two really good basic Hokkaido chiffon cupcakes recipes so far and they are:
One: This is the recipe that I have baked with basic vanilla custard cream at here and flowy salted egg yolk custard cream at here before. I must say that this recipe is pretty ultimate for producing very delicious soft and cottony chiffon cupcakes but I wasn't confident that this soft cake base can pack a good distribution of Oreo crumbs and so I have decided to choose the next chiffon cupcake recipe.
Two: This is the recipe that I have used to bake these easy and straightforward cookies and cream Oreo chiffon cupcakes. And this is also the same recipe that I have used to bake with chocolate with dark or white chocolate custard cream at here, banana with banana cream at here and pandan with sweet and salty coconut cream at here and they are all awesome too!!! These cupcakes are stable and so they don't rise excessively and won't have any cracks. And of course, they won't shrink much if you bake them well enough and drop them from a height immediately when they are removed from the oven.
Want to see how I baked these cupcakes? Here's my one-minute video... Enjoy!
|Just as I expected... These chiffon cupcakes are so perfectly risen.|
|And all are fully and nicely packed with Oreo :)|
"Thanks Mum. I like the Oreo cupcake that I had at school."
My boy is always so sweet and very appreciative :)
Here's the recipe that is adapted from here, here and here
Makes 7 cupcakes
35g vegetable oil that is smooth and neutral tasting
45g egg yolks from 3 eggs - please use the exact weight
1/4 tsp vanilla paste or 1/2 tsp vanilla extract
85g plain or all purpose flour
1/4 tsp baking powder
1/4 tsp salt
70g Oreo biscuits, roughly crushed with small chunks of cookies
105g egg white from 3 eggs - please use the exact weight
65g caster sugar
180ml (3/4 cup) whipping cream with 35% fat, cold from the fridge
10g icing sugar, optional
mini Oreo biscuits to top
Preheat oven to 140°C (preferably not fan forced - If you have no other choice, please use 125°C fan forced). If you are using paper baking cups like the ones that I'm using, arrange them on baking tray. Otherwise, you can line baking cups in a muffin tin.
Combine oil and milk in a heatproof mixing bowl. Place the mixing bowl on a double boiler and cook until mixture is lukewarm - Do not boil mixture. Mixture should be warm and not too hot to touch. Otherwise, mixture can microwave in high power for 30-40 secs.
For B, C and D:
Place the milk mixture (from A), egg yolks and vanilla in a large mixing bowl and use a hand whisk to whisk until all are combined. Sift flour, cornflour, baking powder and salt (from C) into the egg yolk mixture and whisk until mixture is just combined. Do not over-mix. Add Oreo biscuits (from D) and stir to incorporate.
Using an electric mixer with whisk attachment, beat egg white in low speed for 2-3 mins until foamy. Increase beating speed to medium - please avoid beating egg whites in too high speed as it will form a lot of large bubbles. While beating, add sugar gradually in about 3-4 batches and continue beat until stiff peaks form. The mixture should look smooth and glossy.
Fold egg white mixture into egg yolk mixture in 2-3 batches. It's ok to mix the first batch of egg white mixture kind of vigorously into the egg yolk mixture but please ensure that the subsequent batches are mixed in very gently. When the mixture is well combined, fill batter into baking cups to about 3/4 full. Give the baking cups or your muffin tin a gentle tap to remove large bubbles in the batter.
Bake them at 140°C (or 125°C fan forced) for 20 mins at the middle rack. You can cover the cupcake very loosely with a foil (without touching the batter) or place a empty baking tray on a oven rack and place the rack in the position just above your cupcakes as a heat shield if your oven is too strong with its top heat. If you think that your oven temperature is well calibrated, you can choose to omit this step. Remove the foil or the "heat shield" and increase the temperature to 150°C (or 140°C fan forced) and continue to bake for another 15-20 mins. Due to the fact that the cookies crumbs can absorb the moisture in these cupcakes, these Oreo cupcakes won't be as moist as the banana and pandan ones at here and here so please do not over-bake these cupcakes and total baking time should not be more than 40 mins. After removing the cupcakes from the oven, drop the cupcakes from a 20-30 cm height immediately after baking. Place the cupcakes on a wire rack and allow them to let cool completely.
While the cake is cooling, using an electric mixer or a cream whipper, whip cream and icing sugar (optional) until stiff peaks form.
Pipe cream into cupcakes using a long narrow piping tip (like Wilton 230). Top the cupcakes with mini Oreo just before serving or else the cookies will go soft. Serve at room temperature or chilled.
Store any uneaten cupcakes (without the mini Oreo cookies topping because the cookies will go soft) in an airtight container and in a fridge for up to 3 days.