Cookies and Cream Cupcakes

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Everything about this cupcake is perfection. I’m a huge fan of cookies and cream ice cream, and this cupcake is sort of like the cupcake version of that. The cupcake itself has a plain vanilla base, with chunks of Oreo cookies embedded in every bite. Top that with a delicious cream cheese frosting, cover it with Oreo cookie crumbs and half an Oreo to finish. And the best part? There’s a whole Oreo cookie hidden at the base of each cupcake, so it’s kind of like a  lovely surprise when you bite into it :)

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I made these cupcakes for one of my closest friends a while back, and brought them in for our entire class. Everyone loved them, especially the Oreo hidden at the bottom! I rarely never make the same cupcake twice simply because I have so many cupcake recipes bookmarked to try, but I am already looking for an excuse to make these again!

Cookies and Cream Cupcakes

Yield: 24 cupcakes 

Ingredients: 

For the 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, coarsely chopped

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioner’s sugar, sifted
2 tbsp. heavy cream

To garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
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; stir together with a fork to blend and set aside. In the bowl of an electric mixer, 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, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, 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 confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then 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 garnish with Oreo halves.

—SOURCE—
Annie’s Eatsadapted from Beantown Baker

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