Thursday, July 29, 2010

Cookies and Cream Cupcakes

Following my cupcakes summer fun, here I share with you ones that you will love! Not only because they are fun to make but also because they are delicious! Seriously, who doesn't enjoy cookies and cream flavor with an oreo on top?!?! Hope you try it, you won't regret it!


- For the 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, coarsely chopped (I quarter them)

- For the frosting:
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

- For garnish:
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 halve in the bottom of each liner, cream side up. 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.

Source: Recipe Courtesy of "Annie's Eats"


Annie said...

Mohana me saco el sombrero ante vos, sos una experta en cupcakes.

La Brujita de Jengibre said...

Guau!!! Quedaron preciosas.
Un abrazo desde Chile
La brujita

Cool Chic Style Fashion said...

Li provo molto volentieri, buoni e belli poi vi faccio sapere come mi sono venuti. Intanto vi auguro un felice we

The Shulls said...

Annie, gracias por tus comentarios!! la verdad es uqe yo todavia me siento bien principiante :P pero ahi le hacemos empeno!

Edith, Muchas gracias. Un abrazo grandote!!!

Stefania, Grazie così tanto! Lascilo sapere se avete qualunque domande con la ricetta. Grande di abrazo di ONU!!

(I used an online translator, so I don't know if it came out right. Here is what I tried to say: Thank you so much! Let me know if you have any questions with the recipe. Un abrazo grande!!)

Claudia Varleta said...

Que maravilla de cupcakes preparas. Te felicito

The Shulls said...

Gracias, Claudia!!!