Cookies and Cream Cupcakes
These cookies and cream cupcakes have crushed Oreos in the cupcake batter and are topped with a creamy Oreo frosting. Half of a whole Oreo cookie is placed on top of the cupcakes for even more Oreo overload!
Servings: 12 cupcakes
Calories: 541kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Piping Bag & Tip
Ingredients
Cookies and Cream Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- 1 cup crushed Oreos (about 10 cookies)
Oreo Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup fine Oreo crumbs (about 8 cookies)
Instructions
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Cookies and Cream Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- In a sandwich bag, crush the Oreo cookies into smaller pieces (not too small, you want some chunks) and then fold them into the cupcake batter using a rubber spatula.
- Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-19 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Oreo Frosting
- In a food processor or blender, pulverize the cookies into fine crumbs. Set aside.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
- Place the frosting in a piping bag and frost the cooled cupcakes. I used the Wilton 1M piping tip and topped each cupcake with half of an Oreo cookie for decoration. Feel free to decorate however you like!
- Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Baking Pan: Prep a 12-count muffin tin with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Oreo Buttercream: Be sure to use fine crumbs in the buttercream frosting that way you can easily frost the cupcakes. If you use chunks of Oreos like you did for the batter, the texture won't come out right.
Nutrition
Serving: 1cupcake | Calories: 541kcal | Carbohydrates: 70g | Protein: 4g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 242mg | Potassium: 111mg | Fiber: 1g | Sugar: 52g | Vitamin A: 570IU | Vitamin C: 0.05mg | Calcium: 55mg | Iron: 4mg
