cookies 'n cream cupcakes

cookies and cream cupcake

when i saw this recipe last week on annie's eats, i knew i'd need an excuse to try it. cookies 'n cream is one of my favorite dessert combinations, especially for ice cream. throw a little peanut butter sauce on top and now you're talking.

the cupcakes were really delicious. i loved the indulgent chunks of cookie hiding amidst the cake, and of course the oreo half lining the bottom. next time, i wouldn't hesitate to try peanut butter frosting on the cakes. there's just something about oreos and peanut butter... (parent trap, anyone?)

cookies and cream cupcake

cookies 'n cream cupcakes

via annie's eats

yield: 24 cupcakes

24 oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 oreo cookies, quartered

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

oreo cookie crumbs
24 oreo cookie halves

preheat the oven to 350˚ F. line the wells of two cupcake pans with 24 paper liners. place an oreo half in the bottom of each liner, cream side up. (i found it was easiest to use a paring knife to separate the oreo halves.) 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 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.

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.