Did you know that America’s favorite chocolate sandwich cookie was invented in 1912? That has given us over 100 years to experiment with our beloved Oreos. We have crushed, chopped, dipped  and stuffed these cookies into every dessert imaginable: pies, cakes, ice cream, fudge, rice krispie treats, truffles, bars, brownies, cheesecakes, milkshakes, parfaits and even into other cookies! This is why I love America, we are not afraid to get creative with something that we love. With all the possibilities, I don’t think I’ll ever tire of this flavor combination. Do yourself a favor and whip up a batch of these cupcakes. Your tastebuds will thank you!

I actually made these as birthday party Despicable Me cupcakes. Instead of topping them with an Oreo half, I garnished them with minion Oreo cake pops. After endless hours of dipping and decorating, I was really happy with the results.  For step by step instructions check out Bakerella’s Mini Minions blog post. Mine weren’t nearly as perfect as hers, but a solid attempt nonetheless. She is the queen of cake pops so check out her blog for lots of cool ideas.

Cookies & Cream Cupcakes | Au Bon Gouter

Cookies & Cream Cupcakes
Author: 
Cuisine: dessert
Cook time: 
Total time: 

Serves: 24
 

I think adults and children alike can agree that milk and Oreos are a killer combination. These cupcakes take that familiar flavor to a whole new level of decadence.
Ingredients
  • 24 Oreo halves or (Trader JoJos), with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1⅔ cup sugar
  • 3 large egg whites, at room temperature
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 cup lowfat buttermilk
  • 20 Oreo cookies, coarsely chopped or quartered
Frosting
  • 8 oz. cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • Oreo cookie crumbs
  • 24 Oreo cookie halves

Instructions
  1. Preheat the oven to 350˚ F. Line 2 cupcake pans.
  2. Place an Oreo half in the bottom of each liner, cream side up.
  3. In the bowl of your stand mixer, beat the egg whites until stiff peaks have formed. Set aside.
  4. In a separate medium bowl, sift together the flour, baking powder and salt; stir together with a whisk. In another bowl of your stand mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract. With the mixer on low speed, alternately beat in the dry ingredients and buttermilk.
  5. Gently first fold in the egg whites and then the oreo pieces, being careful not to overmix.
  6. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 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.
  7. For the frosting, beat together butter, cream cheese, extract and sugar until light and fluffy. Mix in the cookie crumbs until evenly distributed.
  8. Pipe on frosting and top with Oreo half.

Cookies & Cream Cupcakes | Au Bon Gouter

Cookies & Cream Cupcakes | Au Bon Gouter

Cookies & Cream Cupcakes | Au Bon Gouter

Cookies & Cream Cupcakes

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