Cookies and Cream Cupcakes
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Aren't these cupcakes just too adorable!? Not are they so stinkin cute...they are equally or more delicious!
I wish I had taken more detailed pics of the process and the inside of the cupcakes. They were really fun to make. I made these for my Haylen's 2 yr Olivia the Pig party a couple months ago. And they were a hit! Let me describe to you the delicious details of this unique lil treat. The bottom of the cupcake has an open faced Oreo halve(cookie and the yummy center), topped with the angelic white cake with numerous big chunks of Oreo pieces cooked in. Then topped off with a dollop of cream cheese frosting(the best I've ever had in my life!), then the cute factor...the Oreo halve and cookie crumbles. Mmmmm...I want one right now!!! This is one of many to be posted faves of mine from Annies-eats.com! Love her!
Cookies and Cream Cupcakes
Yield: 24 cupcakes
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbls 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(quartered is best)
8 oz cream cheese, at room temperature
6 Tbls unsalted butter, at room temperature
1 Tbls vanilla extract
4 cups confectioners' sugar, sifted
2 Tbls heavy cream
Oreo cookie crumbs
24 Oreo cookie halves
Preheat the oven to 350deg 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 and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar and beat 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 well incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes(I overcooked mine a bit and the paper stuck to the cake..oops), rotating the pans halfway thru 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 the butter in the bowl of an electric mixer and beat on med-high speed until 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 med-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: adapted from Annies-eats.com who adapted it from Beantown Baker
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