Cookies and Cream Cupcakes

These Cookies and Cream Cupcakes are filled with crushed Oreos, cream filling and all, and topped with whipped vanilla frosting and a cute little mini Oreo. 

Your friends will think that you've gone all Martha on them when you present these cupcakes. You will be the most popular girl (or guy) at the party.

I was going to make these cupcakes with just the vanilla frosting on top and sprinkled with some crushed Oreos, but then I spotted the Oreo Thins Bites in the grocery store, and had to have them for these cookies. They even make a chocolate dipped version.

You will need seven or eight full-sized Oreos for the batter, and twelve mini Oreos for the topping. Yes, you will have leftover cookies. How is that a problem?

You could always make cookies and cream muffins! 

How do you make these cookies and cream cupcakes? 

While these cupcakes look fancy pants, they are really easy to make. You just mix the batter, stir in some crushed Oreos, and pour the batter into a paper lined muffin tin. 

The frosting is an American style buttercream. You can use all butter, all shortening, or a mixture of both. Shortening will help the frosting stay firm on warmer days. 

Pipe the frosting on top of the cupcakes with the piping tip of your choice, sprinkle with some of the leftover cookie crumbs, and top with the mini cookies. 

These cupcakes are super moist and delicious. You're going to immediately wonder why you haven't made these sooner. 

Guess what! Today is Cupcake Lovers Day, so Valentina of The Baking Fairy rallied over thirty of us to make our favorite cupcakes in celebration. I've seen preview photos of some of the cupcakes in preparation for the day. You're going to want to make them all.

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

• Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy 
• Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm 
• Brown Cow Cupcakes by Palatable Pastime 
• Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks 
• Busy Bee Honey Vanilla Cupcakes by For The Love of Food 
• Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen 
• Cheesecake Cupcakes by Walking on Sunshine Recipes 
• Cherry Limeade Cupcakes by That Recipe 
• Cherry Vanilla Cupcakes by The Freshman Cook 
• Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes 
• Cookies & Cream Cupcakes by Karen’s Kitchen Stories 
• Creamsicle Cupcakes by Red Cottage Chronicles
• Gluten Free Rocky Road Cupcakes by Frugal & Fit 
• Lemon Cupcakes with Coconut Frosting by The Olive Blogger 
• Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla 
• Lost Princess Cupcakes by Seduction in the Kitchen 
• Orange You Glad Cupcakes by Cindy’s Recipes and Writings 
• Pineapple Coconut Cupcakes by Crumb Top Baking 
• Pudding Pop Cupcakes by Nik Snacks 
• Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair 
• Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie 
• Sweet Summertime Cupcakes by Cooking with Carlee 
• Vanilla Bourbon Bacon Cupcakes by Our Good Life 
• Vegan Red Velvet Cupcakes by Simple Family Crazy Life 
• Watermelon Themed Cake & Cupcakes by The Mandatory Mooch

Cookies and Cream Cupcakes

Yield: 12 cupcakes

Author: Karen Kerr

ingredients:

For the Cupcakes

• 1 stick (1/2 cup) room temperature unsalted butter
• 3/4 cup and 2 tablespoons granulated sugar
• 2 large egg whites
• 3/4 cup plain full-fat yogurt
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (5 ounces) unbleached all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup crushed Oreos (about 7 cookies)

Vanilla Frosting and Assembly

• 1/2 cup (4 ounces/113 grams) unsalted butter, shortening, or half and half
• Pinch of salt
• 1 tablespoon meringue powder
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups (10 to 12 ounces/283 to 340 grams) powdered sugar, sifted
• 2 to 4 tablespoons milk
• Extra crusted Oreo crumbs
• 12 Oreo Thins Bites

instructions:

How to cook Cookies and Cream Cupcakes

To Make the Cupcakes

1. Heat the oven to 400 degrees F and line a muffin pan with paper liners. 
2. In the bowl of a stand mixer, beat the butter/shortening for about 2 minutes, until pale and fluffy. 
3. Mix in the egg whites on low speed. 
4. Add the yogurt, milk, and vanilla and beat until just combined. 
5. In another bowl, whisk together the flour, baking soda, and salt. 
6. With the mixer on low, slowly add the flour mixture. 
7. Stir in the crushed Oreos. 
8. Divide the batter among the lined muffin cavities to about 1/2 to 3/4 full. 
9. Bake for 5 minutes at 400, and then reduce the heat to 350 degrees F. Bake for 8 to 9 minutes, until a toothpick inserted comes out with a few crumbs. 
10. Cool the cupcakes in the pan for 5 minutes, and then transfer them to a wire rack. Cool completely before frosting. 

To Make the Frosting

1. In the bowl of a stand mixer, beat the butter and/or shortening until fluffy. 
2. Add the salt, meringue powder, and vanilla and beat until combined. 
3. Add the powdered sugar and 2 tablespoons of the milk and beat until smooth and fluffy. 
4. Scrape down the bowl and then adjust the sugar and milk and beat until you have the right consistency. 
5. Fill a pastry bag with a piping tip with the frosting and pipe on top of the cupcakes. 
6. Sprinkle with extra Oreo crumbs and top with an Oreo Thins Bite. 

https://www.karenskitchenstories.com/2019/06/cookies-and-cream-cupcakes.html

Karen's Kitchen Stories

cupcakes, Oreos, cookies and cream

Cupcakes

American

Created using The Recipes Generator

Adapted from King Arthur Flour and The First Year