Sunday, October 30, 2011

These Cupcakes Are So Good, It's Scaaaaaaary!

a) I'm thinking of changing the name of this blog to The Baking Sarah. Time to pull your weight, sisters.

b) Tomorrow is Halloween! I had a long-simmering plan to make these delicious cupcakes for Halloween, but with the special limited-edition Halloween Oreos with the orange cream filling. Unfortunately, last year I simply could not find said Oreos in Providence, and so I had to be content with making regular ones. I was very content, though - they were delicious! All the rich, satisfying creaminess of Oreo cheesecake, all in a convenient cupcake-size package. What could be better? Anyway, the plan continued to simmer in my mind, and when I saw the orange Oreos at my local supermarket here in the Greatest City on Earth, I nabbed them! (Never mind that Halloween was more than three weeks away - in my cabinet they sat until they were ready to meet their delicious, delicious fate.) I brought them in to work for a special Halloween edition of Baked Goods Fridays. I have to say, I feared that I was pushing the limits of what people in my office were willing to eat at 9 a.m. with these babies, but they came through, and all the cupcakes were gone by lunchtime!

There's one thing I must warn you about. I probably should have caught on to the fact that a recipe containing two pounds of cream cheese would make a LOT of cupcakes, but I naively believed Martha Stewart when she said it would make 30. Try 60. After I had filled all the Oreo-bottomed cups with batter, I still had half the batter left over, so I made 30 more without any Oreos at the bottom. They were still good, but the crunch of the Oreo (not to mention the special color) combined with the smoothness of the cheesecake is what makes this cupcake a winner. So next time I will halve the recipe. Or buy more Oreos!

You can find the recipe here. Happy Halloween!

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