Among my friend group, there are THREE birthdays this week. So, I obviously had some baking to do. I went on Pintrest, found this, and got to work.
Luckily for me, these are chock-filled with all sorts of lactose, so I was able to stop myself after eating just one. With that said, one was just enough because these are really, really, really sweet and super rich. I love that there are actual chunks of Oreo mixed in with the cupcake part, and the cookie at the bottom serves as a kind of delicious crust. Mmm, mmm, mmm.
I would definitely say these should be saved for a special occasion, and that is what these are for! It is one of my good friends and ex-roommate’s birthday. Happy 20th Tessy!
Cookies and Cream Cupcakes
Makes 24 cupcakes
24 Oreo halves w/ cream attached
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 2/3 cups sugar
3 large egg whites, room temperature
2 teaspoons vanilla extract
1 cup milk
20 Oreo cookies, chopped
8 oz. cream cheese, room temperature
6 tablespoons unsalted butter
1 tablespoon vanilla extract
4 cups confectioners sugar
2 tablespoons heavy cream
Oreo cookie crumbs
24 Oreo cookie halves without cream
Preheat the oven to 350˚ F. Line the wells of 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 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 20-22 minutes, rotating the pans halfway through 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 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.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Recipe from Annie’s Eats