A crowd pleaser for sure — these were the first to go at Ekklesia. I wish I had taken a picture of the cupcake cut on half. There are Oreos in the batter and on the bottom. This recipe was found on Annie's Eats. If you haven't explored her page yet, you are missing out on some wonderful recipes. I am already thinking about when I can make these again. This recipe makes 24.
Cookies & Cream Cupcakes
INGREDIENTS
FOR THE CUPCAKES
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 stick of 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 and quartered
FOR THE FROSTING
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
2 lbs. powdered sugar, sifted
2 tbsp. heavy cream
FOR THE GARNISH
Oreo cookie crumbs
24 Oreo cookie halves
DIRECTIONS
FOR THE CUPCAKES
Preheat the oven to 350˚ F. Line 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. 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.
FOR 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 powdered 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.
FOR THE GARNISH
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Source: Adapted from Annie's Eats from Beantown Baker
Girl, these look TOO good ;)
You had me at...OREO!
oh how I love everything that is oreo!!!! These look scrumtious!!!
Ahhh... I miss these cupcakes already.
Ok! I just tried this recipe and I think it's a real winner! I could eat my body weight in these.
Wow! They look delicious! I'll make them as soon as I can!
I love cookies and cream ice cream, so I can only imagine how good a cookies and cream cupcake would taste. Yum! Love the way you've decorated it.
Love the idea of an Oreo on the bottom! I can see why they were the first to go.
what a great find! these look irresistable.
I'm going to try to make these for Justin's birthday. I know mine won't be nearly as cute as yours though. Justin has all the creativeness in this relationship. Thanks for the recipe.