Cookies n’ Cream Cupcakes

Cookies n’ Cream Cupcakes (noun): [kook-ees n kreem kuhp-keyks] A moist, delicious cupcake with an Oreo cookie base, topped with  rich cookies and cream frosting and Oreo cookie garnish.

I saw this recipe popping up everywhere and I knew I had to try it. Each one that I saw was slightly different though, and I didn’t love any one in particular. I ended up combining a few different elements from each and putting my own spin on it. The cool thing about this cupcake is that the base is an Oreo cookie. It adds a little crunch and looks pretty cool too. Any Oreo lover will be a huge fan of these.

I couldn’t decide which would be better with cookies and cream, chocolate or vanilla cake. After much deliberation and a few sleepless nights, my indecisiveness led me to try both, and they were equally delicious! I’m not going to lie, I needed to make these cupcakes in bulk so I cheated a bit and used instant cake mix! However, since the impressive part of these cupcakes is the icing and the cookie base, you can really use any of your favorite basic cake recipes for this. But here are some basic vanilla and chocolate cake recipes if you want to make the cake from scratch:

 

INGREDIENTS:

VANILLA CUPCAKES:

  • 1 package Oreo cookies
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk

CHOCOLATE CUPCAKES:

  • 1 package Oreo cookies
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 cup boiling water
  • 3 ounces unsweetened baking chocolate, melted and cooled

FROSTING:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 to 4 cups confectioners sugar
  • 3 to 4 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • crushed Oreos

INSTRUCTIONS:

  • Preheat oven to 350 degrees.
  • Separate the Oreo cookies and place the side with cream face up in the bottom of the pan. This will be the crunchy base of the cupcake. The other halves can be placed in a bowl and set aside for the frosting.


VANILLA CUPCAKES:

  • Combine the flour, baking powder, and salt in a large bowl.
  • In a separate bowl, beat together the butter and sugar until smooth and combined.
  • Add the eggs one at a time to the butter mixture, beating well after each addition.
  • Add the vanilla and the milk and beat until combined.
  • Slowly beat in the flour mixture until combined.
  • Pour finished batter into the pan, over top of the Oreo cookie halves.

CHOCOLATE CUPCAKES:

  • Combine flour, baking soda, and salt in a bowl.
  • In a separate bowl, cream together the butter and sugar until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Beat in vanilla extract and the previously melted chocolate until smooth.
  • Alternate adding the flour mixture and the sour cream, beating well after each addition.
  • Add the boiling water and beat to combine (the batter will seem very thin).
  • Pour finished batter into prepared pans, over top of the Oreo cookie halves.

  • Bake cupcakes until an inserted knife comes out clean, about 30 minutes.
  • Cool on a wire rack.

FROSTING:

  • Begin by beating the butter together until smooth and fluffy.
  • Begin by adding 2 cups of the confectioners sugar, gradually, while mixing.
  • After 2 cups of confectioners sugar, add 2 tablespoons heavy cream and beat together.
  • Gradually add the rest of the confectioners sugar and cream and beat together.
  • Add in the vanilla extract and beat until combined.
  • Adjust the consistency if needed (if the frosting is too runny, add more confectioners sugar, if too stiff, add more cream) until just right.
  • Lastly, take the Oreo cookie halves set aside earlier and crush them either with a food processor or by hand in a Ziplock bag.
  • With a rubber spatula, fold in the crushed Oreos. This can be as much or as little of the Oreos as you like.

  • Once the cupcakes have cooled completely, ice them!
  • Any leftover Oreo cookie halves can be cut in two and used as a topper for your cupcakes.

Advertisements
Explore posts in the same categories: Cakes and Cupcakes

One Comment on “Cookies n’ Cream Cupcakes”

  1. Jen Says:

    These look so yummy Megan


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: