So the theme for the November Kosher Connection is “stuffing,” and I originally was going to go with my traditional bread stuffing, or maybe mini pumpkins stuffed with pumpkin bread pudding, or a savory stuffed vegetable (like this tempeh quinoa stuffed acorn squash) or something, anything connected to traditional Thanksgiving flavors. But, then I saw an Oreo Stuffed Bundt Cake on Bakers Royale, and changed my plans.
These are cupcakes stuffed with a cookies and cream filling, glazed with chocolate and garnished with an additional bit of cookie. It looks fancy, but is really not hard to make. A multi-step recipe, yes, that it is, but each step is dead simple.
Update: even though I thought people would be more in the mood for pumpkin and pecan pie on Thanksgiving, these cupcakes disappeared fast.
Oreo Stuffed Cupcakes
This is inspired by a recipe for Oreo Stuffed Bundt Cake from Bakers Royale, in turn adapted from a recipe for peanut butter stuffed bundt cake from Canadian Living. I used a different chocolate cake batter and glaze, but the filling is only slightly modified (and pareve-ized) from the original.
6.75 ounces flour (1 1/2 cups)
1 ounce cooca (1/3 cup)
1 tsp. baking soda
7.25 ounes sugar (1 cup)
1/2 tsp. salt
2.5 ounces oil (5 Tbl.)
1 1/2 tsp. vanilla
1 Tbl. cider vinegar
8 ounces hot coffee (1 cup)
Combine the dry ingredients in a mixing bowl. Add the oil, vanilla, vinegar and hot coffee and mix well. Put batter into 12 cupcake liners in a cupcake pan.
Filling (update: people liked these as is, but I think I might increase the amount of filling next time):
6 chocolate sandwich cookies (I used Bloomeos, which are pareve), 1 crushed, the remaining 5 broken into chunks
2 ounces Tofutti “cream cheese
1 extra large egg yolk (if you double recipe, use three large yolks)
1 tsp. vanilla
2 1/2 Tbl. sugar
1 Tbl. flour
Combine the “cream cheese,” yolk, vanilla, sugar and flour. Fold in the crushed and broken cookies. Drop a spoonful of cookie filling into the center of the cake batter in each cupcake liner.
Bake the cupcakes at 350 degrees for 22 minutes. Remove from the oven and let cool while making the glaze.
4.25 ounces (1 bar) bittersweet chocolate
4 ounces coconut milk
Chop the chocolate and place it in a small bowl. Heat the coconut milk and pour the hot milk over the chocolate. Stir until the chocolate melts. You can also heat the milk in the microwave and then add the chopped chocolate. Let the mixture cool a bit to thicken up. Dip the cupcakes in the glaze. Garnish each cupcake with a broken piece of cookie.
The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge. Each month we will present you with recipes on a different theme from all the kosher food bloggers.
This month is Stuffing! Follow our recipes on Twitter with #KosherRecipes.