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.
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.
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.
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”.
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?!
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!