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Oreos are my favorite store bought cookies and when I saw you can combine them with cupcakes I had to try it. These turned out really good, but I was shocked that the cupcakes seemed to come out heavy and dense they didn’t rise much. I would probably use a different frosting too, sometimes cream cheese frosting doesn’t go with everything.

Cookies and Cream Cupcakes
(Adapted from Annie’s Eats)
Yield: 24 cupcakes

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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 (I quarter them)

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

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In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.

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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.

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Blend in the egg whites one at a time, beating well after each addition.

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Blend in the vanilla extract.

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With the mixer on low speed, beat in half of the dry ingredients just until incorporated.

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Add the milk and beat just until combined, then mix in the remaining dry ingredients.

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Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

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Evenly divide the batter between the prepared cupcake liners.

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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.

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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.

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Blend in the vanilla extract.

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Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.

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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.

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Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

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