Yum.
Anytime you stick an Oreo in a cupcake AND in the frosting, you know you have a winner.
Goodness me.
Cookies and Cream ice cream is probably one of my favorite flavors of ice cream (I have many favorites so not sure how much that really means but you get the picture) when I saw these cupcakes by Deborah on TasteAndTellBlog.com I simply had to make them.
She actually fills them with marshmallow filling and tops with a mini cookie which is amazing but since I was only making these for little kid parties the couple times I have made them, I decided to skip the extra work of making filling and then actually filling the things. Not a horrible amount of time really but most kids just lick the frosting off anyway and don’t even get far enough into the cake part to notice filling. Plus I find these to have enough of a sugar-rush to satisfy 🙂
I used my favorite cake recipe which was originally a coconut cake that I converted to vanilla that I now convert to everything except chocolate because I have another favorite recipe for that, click here if you are in need of a chocolate cake recipe.
Then I also used my favorite non-swiss merengue buttercream recipe. It’s amazing. It tastes like vanilla ice cream, I got the recipe from Sweetapolita a while back. I usually don’t like regular buttercream all that much and only make it in a pinch – NEED. FROSTING. NOW! kind of situations. But her recipe brought me over to liking quick/easy buttercream. The trick here is not to add the crushed cookies to soon and over-beat otherwise it ends up being sort of….blackish. Not very pretty.
FOR THE CUPCAKE BATTER- ½ pound unsalted butter
- 1.5 cups vanilla sugar (I make my own which allows for large quantity use:)
- 3 large eggs
- 2¼ cups all-purpose flour
- ¾ tablespoons baking powder
- ¼ teaspoon salt
- ¾ cups half and half
- 1 tablespoons pure vanilla extract (preferably homemade, see link)
- 1 vanilla bean, scraped
FOR THE OREO BUTTERCREAM- 1 pound room temperature butter
- 8 cups powdered sugar
- 1 pint heavy cream (so you know it’s good ;b)
- 2 teaspoons pure vanilla extract
- 15 crushed Oreo cookies (I used a food processor to get nice fine crumbs)
FOR THE CUPCAKES- Preheat your oven to 375˚. Place muffin liners in the cups of a muffin tray and stick an Oreo in each cup, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes.
- Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
- In a large bowl, sift together flour, baking powder, and salt.
- In a small bowl, mix together cream and vanilla and vanilla seeds.
- With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
- Divide batter into the muffin cups so that each cup is about ¾ of the way full.
- Bake until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pan for about 15 minutes and then remove from the pan and cool the rest of the way on a wire rack.
FOR THE OREO BUTTERCREAM- In the bowl of an electric mixer fitted with the paddle attachment, beat the soft butter for 7 minutes on high. Time it. This is what gives it that ice cream flavor so don’t cut it short.
- Once the butter is all creamy and beaten slow the mixer down to low and add in the powdered sugar. Beat until smooth and creamy again.
- Add the cream gradually, a couple tablespoons at a time while keeping the mixer on low. Keep adding until the frosting is a pipe-able consistency. Then add the vanilla.
- Remove the bowl from the mixer and add the crushed cookies, fold in with a spatula just until combined (if you mix to much you frosting will turn black! So be careful)
TO ASSEMBLE- Pipe frosting onto each cupcake and serve!
Cake recipe adapted from MarthaStewart.com
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