Cookies and Cream Cupcakes

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!
We shared a recipe for classic white cupcakes last week and now we’re back with cookies and cream cupcakes!

I mentioned in the white cupcake post that I’ve fallen in love with cupcakes, again. And probably will again, and again and again.

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!
It makes the world of a difference when you have a moist, flavorful cake base. I adapted our white cupcake recipe for this cookies and cream recipe.

Our recipe calls for lots of moist ingredients. We use egg whites instead of whole eggs, sour cream and milk.

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!
It’s all about getting the right ratio of dry to wet ingredients and then finding the perfect baking time. As every oven is different, it’s better to err on the side of caution and check your cupcakes too early then realize they are over baked.

We’re moving in about 9 weeks and I’m really nervous about getting used to a new oven. Plus, I have a tiny oven right now and there’s a regular sized one in our new house, so I have no idea if that will affect things.

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!
A few notes about the recipe:

-I don’t recommend using an electric mixer when mixing the dry ingredients into the batter. An electric mixer can over mix the batter. Mix in the dry ingredients by hand using a spatula.

-You’ll bake the cupcakes at 400º F for the first 5 minutes. This will help the cupcakes dome and rise. After 5 minutes, turn the heat down to 350º F while keeping the cupcakes in the oven.

-I used a wilton 2D piping tip on these cupcakes. A wilton 1M and an Ateco 844 are both very similar to the 2D.

-In the buttercream recipe it calls for 1 cup of finely blended oreos. And I’m not kidding, you want those oreos finely blended.

If the oreos aren’t finely blended you’ll have big problems when you try to pipe the frosting onto the cupcakes because you’ll get oreo pieces stuck in your piping tip and the frosting won’t come out – this totally happened to me because I thought crushing the oreos into small pieces would be good but it wasn’t. So what did I do? I put oreos into my blender and blended them into “oreo flour”.

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!
I used one family sized pack of oreos for this recipe. If I remember correctly that will be enough oreos for what’s needed for the cake batter, the buttercream, and you’ll have leftover oreos if you want to top the cupcakes.

And who doesn’t want to top the cupcakes with MORE oreos?!

Cookies and Cream Cupcakes

Yield: 12 cupcakes

Total Time: 2 hours, including cooling time

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!

Ingredients:

Cupcakes

  • 1 stick butter, room temperature
  • 3/4 cup & 2 tbsp sugar
  • 2 egg whites
  • 3/4 cup sour cream
  • 1/4 cup milk (I used skim)
  • 1 tsp vanilla extract
  • 1 cup & 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup crushed oreos

Cookies and Cream Buttercream

  • 2 sticks butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 cup finely blended oreos

Directions:

Cupcakes

  1. Preheat the oven to 400º F. Line a muffin pan with muffin liners.
  2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with a spatula. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
  3. Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

COOKIES AND CREAM BUTTERCREAM

  1. In a mixing bowl, combine the butter, vegetable shortening and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Add in the finely blended oreos (I like to call it "oreo flour"). Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.

TO ASSEMBLE

  1. Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!

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