Cookies and Cream Cupcakes

 

oreo cupcakes

Who doesn’t love Oreo’s, right and who of us doesn’t love cupcakes also? Combine the two and you have something special and irresistible on your hands. I have seen two different Oreo cupcake recipes. One version has a chocolate cake base with an Oreo whipped cream frosting. However, this one has a vanilla cake base with lots of Oreo chunks mixed in, with a light and fluffy cream cheese frosting, and an Oreo surprise at the bottom of the cupcake. Today we will focus on the latter, and I will tackle the chocolate cake ones another time.

Ingredients:

  • 24 Oreo halves with cream filling attached
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 1 2/3 cup sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoon vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped or quartered
  • 8 ounce cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups confectioners sugar, sifted
  • 2 tablespoons heavy cream
  • Oreo cookie crumbs
  • 24 Oreo cookie halves

Directions: Cupcakes

  1. Preheat the oven to 350`F. Line the wells of two cupcake pans with 24 cupcake liners.
  2. Place an Oreo half  in the bottom of each liner, cream side up.
  3. In a medium bowl, combine the flour, baking powder and salt, stir together with a fork to blend and set aside.
  4. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium- high speed until light and fluffy, about 2 minutes.
  5. Blend in the egg whites one at a time beating well after each addition. Add vanilla extract.
  6. With the mixer on low-speed, mix in half of the dry ingredients until just incorporated.
  7. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
  8. Gently fold in the Oreos with a rubber spatula until evenly incorporated, being careful not to over mix.
  9. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minute, rotating the pans halfway through baking, until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pans 5 to 10 minutes. Then transfer them to a wire rack to cool completely.

Directions: Frosting

  1. 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.
  2. Blend in the confectioners sugar until incorporated and smooth, about 1-2 minutes.
  3. 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.
  4. Frost the cooled cupcakes as desired, sprinkle with Oreo crumbs and garnish with Oreo halves.

 

Source – annies-eats.com

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Posted in Cupcakes, Desserts, Recipes
2 comments on “Cookies and Cream Cupcakes
  1. Nice photo! Beautiful!

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