Monday, January 19, 2009

Cookies and Cream


I had some Oreo cookies leftover from making my chocolate espresso praline tart so I decided to use them up by making a cookies and cream cupcake. I saw a lot of recipes on the internet using cake mix to make the cupcakes but I don’t like the taste of cakes made with cake mix.


So I used a simple vanilla cupcake recipe and added some crushed Oreo cookies to the batter. The cupcakes turned out nice and moist and I liked the way the interior looked with the flecks of cookie crumbs. But overall I found that the cookies crumbs didn't really add much in terms of flavor or texture. Even though I was disappointed with the results, everyone still enjoyed the cupcakes. But who doesn't love a cute cupcake, especially when you don’t have to pay $3 for one?


Oreo Cookies and Cream Cupcakes
(24 cupcakes)

2 3/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks/16 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
3 large eggs, at room temp
1 1/2 teaspoon vanilla extract
1 cup (8 fl oz) whole milk, at room temp
1 1/2 cups coarsely crushed Oreo cookies

Preheat the oven to 350F. Line 24 standard sized (3.5-4 oz) cupcake wells with paper liners.

Sift together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer using the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes on medium speed. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

On low speed, add the flour mixture in two parts, alternating with the milk, beginning and ending with the flour. Fold in the crushed Oreo cookies.

Divide the batter evenly among the 24 cupcake wells. Bake at 350F until cupcakes are golden and a tester inserted in the center comes out clean, about 18 to 20 minutes.

Cool cupcakes in pan for 5 minutes then gently remove from pan to cool on a wire rack. Cool completely before frosting.


Buttercream Frosting
(enough to lightly frost 24 cupcakes)

4 ounces (1 stick / 8tbsp) unsalted butter, at room temp
2 to 2.5 cups confectioners' sugar
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract

Beat the butter with an electric mixer until fluffy, about 30 seconds. Sift in 2 cups confectioners' sugar, 3 tablespoons milk, and vanilla. Beat on low speed until sugar is incorporated. Increase the speed to medium and beat until light and fluffy. Adjust the frosting consistency and sweetness with the remaining 1 tablespoon milk and the remaining 1/2 cup sugar. Frost your cupcakes.


Rosa's Yummy Yums said...

Oh, yummy! These cupcakes must be delicious! So pretty too!



LizNoVeggieGirl said...


Anonymous said...

Yes looking at the recipe (very rich in butter) the cookie pieces don't seem to be needed. Lovely photos. A pleasure as always,

Finla said...

They looks so pretty and yummy.

Anonymous said...

These are one of our most favorite cupcakes. And yes, some of these Los Angeles bakeries can charge $3.50 a pop for one! Yours look better by the way. :)

Sara said...

These are beautiful, I love cookies and cream ice cream, so I'm sure I'd love the combination in cake form too!

Anonymous said...

Mmm, these are sooo sweet and look sooo good!

Zesty Cook said...

This look amazing! Thanks so much for the recipe.


How To Eat A Cupcake said...

Well they look great! I always add tons of crushed Oreos when I make them. :D

Adventures in Gluttony said...

Oh my golly! That looks so divine! You did such a good job decorating too!!