Cookies-n-Cream Cupcakes

Happy Birthday Stacey! Or anyone else that loves cookies-n-cream. These cupcakes are a crowd favorite.

A fluffy white sponge cake with chunks of crushed Oreo’s topped with a light buttercream frosting flecked with more pulverized Oreo’s give these cupcakes the full cookies-n-cream experience. I even kept a little extra pulverized cookies to sprinkle on top just before serving. Cookies on top of cookies on top of cookies. What could be better?

I love trying new recipes for my friends birthday. Sometimes it works out, sometimes not so much. These cookies-n-cream cupcakes were a hit the first time I made them. I will definitely be making them again. Give them a try and let me know what you think.

Scott

Print Recipe

Cookies-n-Cream Cupcakes

Cookies-n-Cream cupcakes with Cookies-n-Cream frosting

Course: Dessert

Keyword: cake, chocolate, cream, dessert, recipe

Servings: 14 cupcakes

Ingredients

Cookies-n-Cream Cupcakes

• 1/2 cup butter room temperature
• 7/8 cup sugar
• 2 eggs
• 3/4 cup sour cream
• 1/4 cup milk I used skim
• 1 tsp vanilla extract
• 1 1/8 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup crushed Oreo cookies

Cookies-n-Cream Fosting

• 1 cup butter room temperature
• 1 tsp vanilla extract
• 3 cups powdered sugar
• 3/4 cup finely blended Oreo cookies
• 1/2 cup heavy cream
• 1/4 tsp salt

Instructions

Cupcakes

• Preheat the oven to 350º Line a muffin pan with muffin liners.
• In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the eggs, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed Oreos. Fold together until just incorporated. Fill the muffin liners 1/2-3/4 full.
  
• Bake for 15 minutes or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
  

Frosting

• In a mixing bowl, combine the butter, salt and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing until combined.
• Slowly add the heavy cream mixing as you go. The frosting should get light and fluffy. Add in the finely blended Oreos mixing with a rubber scraper.
  

Assembly

• Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an Oreo if desired. Or sprinkle tops with additional Oreo crumbs.
  
• Store in an air tight container for up to 3 days.