Posts tagged ‘cookies n cream’

Cookies 'N Cream Cupcakes

I hadn’t ever planned on making cookies and cream cupcakes, but when I found myself confronted with a full package of Oreos I couldn’t help it. Actually, I don’t care much for cookies and cream anything, but thought I’d try out cupcakes with both vanilla cupcakes…

and chocolate cupcakes…

I liked the chocolate one the best.

For the chocolate cupcakes, I used my standard chocolate cupcake recipe. For the vanilla cupcakes I used the recipe below (not sure where it came from, just found it in my recipe clippings).

Note that I crushed Oreo cookies into chunks, and I did not measure how many Oreos I used – this is something that is totally up to you. Add the Oreos to suit your tastes. Also, I did not add the crumbs to the batter, just the chunks. I used the crumbs to later sprinkle on top of the frosting.

For the frosting, I used a very simple vanilla frosting that is usually used with Billy’s vanilla vanilla cupcakes. Once again, I added the crushed Oreos to suit my taste. I did use crumbs in the frosting, but so much as to turn the frosting a gray-ish color that I often see in cookies and cream frosting.

Vanilla Cupcakes
Makes 24 cupcakes

Ingredients
1 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract
Oreos, crushed into chunks

Method
In a large bowl cream together the butter and sugar with an electric mixer until fluffy, about 3-5 minutes.

Add the egg whites and beat until incorporated.

In a separate bowl mix together the flour, baking powder, and salt. In a small bowl, add vanilla extract to milk.

Add 1/3 of the flour mixture to butter mixture and beat until incorporated. Add 1/2 of the milk mixture and beat again until incoporated. Keep adding flour mixture and milk mixture alternately, being sure that you end with the flour.

At this point you can add crushed Oreos, gently stirring them into the batter.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.