Cookies and Cream Cupcakes
Pictures can be deceiving. Here are three little cupcakes innocently perched. They don’t reflect the frustrating hours before the final product: the three batches of screwed up frosting, the swearing, the screaming, the goopy mess. I’ll go into more of that later.
I’ve had oreos on the brain a lot lately and have been trying to come up with different oreo dessert options. I really loved my oreo cupcakes, which were chocolate cupcakes, filled with an oreo whipped cream frosting both inside and on top. I got an idea to make a cookies and cream based cupcake from one of my readers, Sandy.
I set about trying to create this cupcake this weekend. Unfortunately, it was one of those days…
One of those days where you stick the ice cream in the refrigerator instead of the freezer.
And start the food processor without the little lid piece to cover the chute opening for ingredients.
Yes, one of those days. When you really should just get out of the kitchen, but your stubborn self won’t let you.
It started off alright. I took a basic white cake batter that I use quite frequently because it’s easy to throw together and works well for adding ingredients, especially fruit. I crushed some oreos and added them to the batter, and off they went into the oven.
They came out 17 minutes later, puffy, golden brown, and ready to be frosted (after cooling).
And then the trouble started. I was planning on using the same cookies and cream frosting I previously used on my oreo cupcakes. Since I had done it once before, I didn’t think I needed to review the recipe again: after all it was just whipped cream frosting with crushed oreos.
But obviously I should have reviewed the recipe again. Because if I did, I would have remembered that the oreo cookies need to be finely crushed in a food processor, or else you end up with little chunks of chocolate cookies that get stuck in the piping bag and tip and completely ruin you frosting. Probably something I would have figured out on my own if I had been thinking right. But like I said, it was one of those days.
So the first attempt at frosting failed miserably because large chunks of cookies got stuck in the piping bag. In my attempt to get them out, I managed to make the frosting a liquid goopy mess. Blech.
So I made a new batch of frosting. This time, I crushed my oreos more. But again, forgot about trying to put them in a food processor. So while to my naked eye they seemed crushed enough, the little piping tip told me differently. Two batches wasted.
Finally, on the third attempt and the last one I could possible make because I was out of heavy cream, a light dawned in my brain and I got the cookie crumbs right.
And now you have the final picture.
I think I want to fiddle with my cookies and cream cupcake base a little more to get them to be more “creamier,” but these turned out pretty tasty. I do prefer the chocolate oreo cupcakes better, but I think that is just my chocoholic side talking.
|Cookies and Cream Cupcakes with Oreo Frosting|
- Cupcake batter
- 2 1/2 cup cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 1/4 cup sugar
- 2 eggs
- 1/3 cup + 2 tbsp sour cream
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 3/4 cup crushed oreos
- 2 1/2 cups heavy cream
- 3 1/2 tablespoons sugar
- 6 Oreo cookies, finely crushed in food processor
- 16 Oreos for the top of each cupcake
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners (recipe makes about 16 cupcakes).
- Sift flour, salt, and baking soda in medium bowl.
- In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add sour cream, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in crushed oreos.
- Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool completely before frosting.
- While cupcakes are cooling make the frosting. For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and sugar. Beat on medium-high speed until the whipped cream holds stiff peaks. Crush 6 oreo cookies in a food processor (if you don’t own one, you should finely crush the oreos into small crumbs or else the cookies will get stuck in the piping bag or piping tip). Gently fold in the cookie crumbs with a spatula.
- Frost as desired (I used the Wilton 1M tip). Then top each cupcake with an oreo cookie.