These cute cuppies were whimsical and a delight to make. The tangy cream cheese frosting is heavenly and balances out the sweetness of the cake. As if these cupcakes weren't sinful enough, chopped Oreo cookies are mixed straight into the batter for a joyful surprise. Take one bite, close your eyes, and all is good in the world :) Love it! Lick it! Bite it! Whatever you do...make it!
Cookies and Cream Cupcakes
Recipe from Annie’s Eats
Yield: 12 cupcakes
For the cupcakes:
12 Oreos, twisted apart with cream filling attached
1 cup + 2 tbs all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
4 tbsp. unsalted butter, at room temperature
1/2 cup plus 1/3 cup sugar
1.5 large egg whites, at room temperature (I ended up using 2)
1 tsp. vanilla extract
1/2 cup 2%milk
10 Oreo cookies, coarsely chopped (I quarter them)
For the frosting:
4 oz. cream cheese, at room temperature
3 tbsp. unsalted butter, at room temperature
1 1/2 tsp. vanilla extract
2 cups confectioners’ sugar, sifted
1 tbsp. heavy cream*
Oreo cookie crumbs
6 Oreo cookie tops, halved
Preheat the oven to 350˚ F. Line the wells of cupcake pans with 12 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. Gently 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 14-17 minutes, 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 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 confectioners’ 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. Don’t overbeat because it can become runny. If frosting is a bit runny put it back in the fridge for an hour for it to set-up.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves don’t garnish until just before serving b/c will get soggy.Source: adapted from Beantown Baker
*I added about one teaspoon of milk instead of the cream and beat the mixture until it was light and fluffy.