Cookies n’ Cream Cupcakes

Ok so I will admit that i have jumped on the cupcake bandwagon that is rolling around. Cupcakes are all the rage these days and it seems like a new cupcake shop pops up every few months around here. I have never been a huge cake person. Growing up for birthdays, I would always demand ice cream cakes, pies, or other weird birthday desserts. Plain cake doesn’t do much for me, and I could do completely without the frosting! However, when it comes to cupcakes, this all goes out the window. Maybe its because there are a million flavour combinations that you could do, or because the cupcake is just so darn cute. Either way, cake tastes better to me if it is made in cupcake form! Who wouldn’t like this?!
I decided to make a Cookies and Cream cupcake after seeing variations of this on many different blogs. Everyone likes oreos…throw in some vanilla cupcake batter and some cream cheese icing and you are in heaven. If there is one type of icing that I LOVE, it’s cream cheese! It’s not too sweet, but rich and tangy and delicious!
Each cupcake has a hidden oreo cookie half at the bottom, which I thought was really creative and original. On top of that is the cake, which is basically a vanilla cake batter with LARGE chunks of oreos inside. I would recommend using a good quality vanilla extract since it is the main flavour in this cupcake. I made my own vanilla extract (which I can explain in another post), and I think the flavour that it brings is a million times better than the bottles you can buy at the store. However, a good inexpensive vanilla extract is the clear coloured one made by Wilton which you can find at Michaels.

These cupcakes went over very well, and I will definitely make them again. For the icing, I used a # 12 tip to pipe a swirl on the cupcake. The cream cheese icing doesn’t pipe well since it is so creamy, so I find that this is the best option to still get a clean finish.

Cookies ‘n Cream Cupcakes
Adapted From: Beantown Baker
Yield: 24 cupcakes
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, quartered

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups icing sugar, sifted
Oreo cookie crumbs
24 Oreo cookie halves

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; whisk to blend and set aside.  In a large bowl, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, until  toothpick comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the icing, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the icing sugar until incorporated and smooth, 1-2 minutes. Increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and half on Oreo cookie.



Filed under Cupcakes

2 responses to “Cookies n’ Cream Cupcakes

  1. Lisa Haug

    Wow Bailey, those look amazing and very delicious 🙂


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