Cinnamon Churro Cream Cups
Superbowl is the time for food, friends and parties. We have friends that host an awesome super bowl party at their house every year. One of the greatest things is a huge spread of Mexican food, desserts and libations. I have always tried to come up with a creative appetizer or dessert to bring to their house. One year I made Oreo balls into the shapes of footballs and drew laces on them. This year I have been really wracking my brain as to what I could bring that would be
unique and delicious. In keeping with the Mexican theme, I wanted to create a churro type dessert. I discovered these cinnamon bun flavored Oreo cookies online, what a find. The cinnamon flavor of these cookies is a perfect representation of cinnamon churros, and the butter added to the crust lends to that fried flavor of the churro. The creaminess of the filling pairs well with the churro crust. To replicate the dipping of churros in caramel, I found some salted caramel sauce that I blended in the whipped topping. I could not believe how delicious they turned out
Ingredients
- 30 Cinnamon Bun Oreo Cookies (24 for crust and 6 for filling)
- 1/4 cup salted butter (melted and cooled to room temperature)
- 8 ounces cream cheese (softened to room temperature)
- 1 cup powered sugar
- 1/2 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 18 disposable 5-ounce portion cups with lids and spoons
Salted Caramel Whipped Cream Topping
- 1 1/4 cup heavy whipping cream cold
- 4 teaspoons salted caramel sauce
- 1 tablespoon vanilla extract
- 1/4 cup powdered sugar
- For: 18 servings
- Preparation: 1 h
- Ready in: 1 h
Instructions
- For the bottom crust layer. Add all the cookies and the melted butter to a food processor. Pulse a few times to form a sandy mixture. Set aside ½ cup of the mixture of the cream mixture.
- Add 1 ½ tablespoon of the buttered crumbs to the mini dessert cups, do not pack down leave like a loose sandy layer on the bottom. Repeat for all the remaining cups. Place in refrigerator while making cream mixture.
- Using a stand mixer or hand mixer with whisk attachment and large mixing bowl.
- Place softened room temperature cream cheese in bowl and whisk on medium speed for 1-2 minutes until smooth.
- Add ½ cup of the powdered sugar and mix well on low speed. Add the remaining half cup of powdered sugar and mix well on low speed. Scrape the sides of the bowl as you go.
- Add the cold heavy cream and vanilla. Whisk on medium speed for about 5 minutes until the mixture has thickened.
- Fold in the ½ cup of cookie mixture that was reserved from the crust.
- Refrigerate for 30 minutes to make it easier to pipe into the dessert cups. Add the cream filling to a large disposable pipping bag or gallon-size Ziplock. Snip the end of the piping bag or corner of Ziplock bag. Squeeze the cookies and cream filling on top of the buttered cookie crumb. Filling about ½ inch tall. Place the cups back in the refrigerator while making the whipped topping.
Whipped Topping
- Add whipped topping ingredients to a bowl and whisk together well.
- If using a charger follow the instructions for the charger.
- Use a decorating tip and squirt about 1 inch of whipped topping on each dessert cup.
- If not using a charger you can also use the whisk attachment to handheld mixer and whisk until stiff peaks form. This can be placed into a large disposable piping bag and then squirt about 1 inch of whipped topping on each dessert cup.
- Per serving
- Energy: 301 kcal / 1258 kJ
- Fat: 21.41 g
- Protein: 2.2 g
- Carbs: 27.9 g
