I have a confession to make: I have two boyfriends. I know; it’s really shocking. I don’t seem like the type at all, but it’s true. My heart is divided. It’s surprising really, they both get along so well with each other. We have several mutual friends and we get together a few times a year for parties and whatnot. The BF doesn’t mind that I spend time with Sebastian, and Sebastian doesn’t seem to mind that the majority of my time is spent with The BF. He doesn’t even mind that The BF is my primary boyfriend. I am a lucky girl.
They both bring different qualities to the table. The BF is hardworking, responsible and a good time. Sebastian is a little less mature, he likes to play a lot, but he tells me he loves me often, and I think that counts for something. Especially since he’s shorter than me, which is odd since I’m already pretty short. He even made me a video telling me he loved me and put it on my facebook wall. It was really sweet.
So over Labor Day weekend The BF and I went out to Connecticut for some R&R and to celebrate Sebastian’s birthday. I had said I would make the cupcakes, since I love themed birthdays. I even made a special trip to that fancy baking store in the Flatiron District to get the supplies, and let me tell you, some of this stuff was hard to find. But it worked out in the end, more or less.
Except for the fact that the store doesn’t tell you how many liners are in a package, and silly me I assumed there would be enough to make 4 dozen cupcakes (I mean why wouldn’t you sell them in packs of 48?). Except there weren’t. I was 10 liners short. They weren’t even sold in packs of 36. What.the.hell? So at 9am Friday morning before the party I had to run to the grocery store to find more liners. But these are special liners, so they don’t carry them at the grocery store. Nor does my store carry just the plain tinfoil ones anymore either. Unless you want mondo-obese-jumbo size. And I didn’t. Sigh. Allow me to introduce you to the Captain of the Bush League. Moving on.
This birthday was particularly special for Sebastian because he got to pick his theme. He chose a pretty awesome theme in my mind, also because it meant I could make simpler cupcakes. He chose Mickey Mouse. Pretty awesome theme huh? Yeah, I think next year for my birthday I’m going to choose Princess themed.
I decided I was going to use Oreos for the ears and thought it would be a great idea to make cookies-n-cream cupcakes, because I heart cookies. It’s true, I’ve been known to be called Cookie Monster from time to time. I found a recipe from Annie’s Eats and adapted it only slightly from her recipe. I also used a different icing recipe – my trusty Swiss buttercream (because really that stuff is like crack it’s so good).
Assembling the cupcakes was a bit of trial and error but I persevered in the end. I used some leftover candy melts I had from some Harry Potter themed cupcakes I did back in March. I used that to stick toothpicks to the backs of the Oreo halves and then stuck them in the cupcakes after. The BF called me out on what happened to all the Oreo filling. I had to inform him that it was tossed in the garbage. My hips thanked me, though he did not.
Anyway, the cupcakes were a huge hit, and I heard of the 4 dozen I made less than a dozen were left over. The party was a blast too. Mostly because of the awesome rented bounce house.
- 24 Oreo halves with the cream left on (save those other halves for some of the ears!)
- 2 ¼ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 8 tbsp unsalted butter, room temperature
- 1⅔ cups sugar
- 3 large egg whites
- 1 cup milk
- 3 tsp vanilla
- 20 Oreos, roughly chopped
- Black sprinkles (I used a mixture of black sanding sugar, black nonpareils and black Mickey themed sprinkles)
- 48 Oreos halves with the cream scraped off
- 48 toothpicks
- half a bag of chocolate candy melts
- buttercream icing
- Preheat oven to 350°. Prepare cupcake tins with liners, placing an Oreo half in the bottom of each one, cream side up.
- In the bowl of a stand mixer with paddle attachment cream the butter and sugar until fluffy. Meanwhile, beat the egg whites, milk and vanilla with a fork in a 2 cup liquid measuring cup. Whisk together the remaining dry ingredients in a separate bowl.
- When the butter mixture is fluffy, alternate adding the flour mixture with the milk mixture in three installments, beginning and ending with the flour. Beat after each addition to ensure it is thoroughly incorporated. After the last addition, beat for an extra 20 seconds so that batter is fluffy. Fold in the chopped Oreos.
- Fill the cupcake tins ⅔ to ¾ full and bake for 18-20 minutes.
- Lay the Oreo halves in lines on the table, with the side that contained the cream face up. Melt the candy chocolate to spreading consistency in 30-second increments in the microwave. Place a toothpick in the center of each Oreo half leaving about a ½ inch overhang. Dab the melted candy chocolate on the back of the toothpicks to ensure a secure bind to the cookie when dried. Let set, about 10 minutes.
- When the cupcakes have cooled completely spread a generous mound of icing on the center of each cupcake creating a slight dome shape. Leave about ⅛ in icing free around the rim.
- Fill a deep, wide bowl with the sprinkles. Gently take the cupcake and hold it by the base. Flip over and gently place in the sprinkles, working your way around the edges first and then moving to the top to flatten out the icing a bit. Makes sure you use enough pressure to secure the sprinkles, but not to squish the icing too much.
- When the Oreo ears have dried, carefully place two on each cupcake to mimic Mickey’s ears. Violá, Mickey hat cupcakes!