Oreo Cookies and Cream Cupcakes

One of my favourite flavour combinations in this world happens to be “cookies and cream”.  Generally, if there is something cookies and cream flavoured I will try it at least once, whether it is chocolate (Hershey’s is my top pick), ice cream (Connoisseur is the ONLY brand as far as I am concerned) or as a cupcake.

Now I have tried a lot of cupcakes and am still yet to find my favourite so I thought it would be an opportune time to attempt my own Oreo cookies and cream cupcakes.

There was another motive behind my need to bake these, well two if you count wanting to get out of doing housework, and that was to use up some of the packets of Oreos that had made their home in my pantry (they always manage to hitch a ride with us back from Costco). I do like to use Oreo’s as the base in some of my tarts, cheesecakes or desserts such as the Strawberry Cloud Cake so I always have a few packets in the pantry but at the moment it is a bit ridiculous.

In addition to these packets, there were another 8… Yes, I have an Oreo problem

Now some of the cookies and cream cupcakes I have had before are generally just a chocolate, sometimes vanilla, cake with cookies crushed up in the icing.  To me, that’s only half way there as you need some of that cookie goodness in the cupcake itself.  Otherwise it is not a cookies and cream cupcake, it is a chocolate cupcake with cookies and cream icing.  Two different things in my opinion.  Sorry to rant, but similarly it just grinds my gears when something is said to be a raspberry cupcake, but it is just the icing that is raspberry.  I want raspberries in my cupcake as well please otherwise it is false advertising.

But back to the topic at hand, I scoured my cookbooks and the interweb for a recipe for cookies and cream cupcakes and after wading through what seemed like a gazillion variations, the one I decided was from Beantown Baker which was Jen’s third and favourite variation of Oreo cupcakes.  Ingredients wise you need at least 42 Oreos, flour, sugar, milk, butter, vanilla, salt, baking powder and three egg whites (not pictured because I forgot to include them).

The first thing you need to do is gently twist apart, or pry with a small spatula, 24 of the Oreo biscuits so you have one half with all of the cream, and the other just the biscuit.  The half with the cream is to go into the bottom of your cupcake liner face up, and set the other halves aside for decoration at the end.  Needless to say there were a few casualties as I was trying to keep 24 of the 42 in tact, but they are going to be crushed anyway so no big deal.

Speaking of the remainder, chop them into quarters, or smaller pieces if you do not want such large chunks through your cupcake, and then toss with two tablespoons of flour.  Tossing them in the flour will help prevent the pieces from falling to the bottom of the cupcake as it is baking.

Onto the cake batter which is a little bit different to ones I have made in the past.  Beat the butter only until it is fluffy and then add the vanilla and milk.  Make sure your milk is room temperature as well otherwise you will have a hard time getting the butter and milk to combine, I had to warm mine in the microwave a little but even then I added a little flour to help.  Combine the flour, baking powder and salt in another bowl and then add into the liquid ingredients, mixing until well combined.  Add the sugar and whisk on low speed for approximately 30 seconds and then increase the speed to medium and whisk for 2 minutes.  Finally add the egg whites and whisk for a further 2 minutes.  Fold in your Oreo cookies.

Scoop the mixture into your cupcake liners until three quarters full then bake in a 180°C oven for 20 minutes, or until baked through and slightly golden.

Allow the cupcakes to cool completely before icing and you know I made swiss meringue buttercream.  I made half of my usual recipe and added 14 crushed up Oreos.  As I only used a little on each of the 24 cupcakes, there was still half of the bowl leftover but if you prefer to pipe a large swirl on top of your cupcake you will probably use a lot more than what I did.  The recipe I will include in the recipe card below will be a little less than half but feel free to increase if necessary.

As I purchased some new containers to test out delivering the cupcakes, I couldn’t have my icing piled high so I created a little rose swirl and placed the saved Oreo half flat on top, kind of like the Oreo had been split in half and a cupcake was in between.  If you would like a bit of height, certainly pipe the standard cupcake swirl and place the Oreo half in at an angle which would look quite good too.

I was quite happy with the overall flavour of these cupcakes, as were those who received a package of them.

Whilst I still have your attention, have you entered the giveaway to win a copy of Tasty Food Photography yet?  If not, there are just over two and a half days left to enter so check out the post to ensure you’re in it to win it!

Print Recipe

Oreo Cookies and Cream Cupcakes

Adapted from Beantown Baker

Course

Cupcakes

Servings

cupcakes

Ingredients

For the cupcakes

• 113 g unsalted butter room temperature
• 1 cup milk room temperature
• 2 tsp vanilla extract
• 2 1/4 cups plain/all-purpose flour plus 2 tbsp for the Oreo chunks
• 1 tsp baking powder
• 1/2 tsp salt
• 1 2/3 cup sugar
• 3 large egg white(s) at room temperature
• 42 Oreo cookies

For the icing

• 4 large egg white(s)
• 1 cup sugar
• 363 g unsalted butter room temperature
• 1 tsp vanilla extract
• 14 Oreo cookies crushed

Course Cupcakes Servings cupcakes Ingredients For the cupcakes 113 g unsalted butter room temperature 1 cup milk room temperature 2 tsp vanilla extract 2 1/4 cups plain/all-purpose flour plus 2 tbsp for the Oreo chunks 1 tsp baking powder 1/2 tsp salt 1 2/3 cup sugar 3 large egg white(s) at room temperature 42 Oreo cookies For the icing 4 large egg white(s) 1 cup sugar 363 g unsalted butter room temperature 1 tsp vanilla extract 14 Oreo cookies crushed

Instructions

For the cupcakes

1. Preheat your oven to 180°C and place 24 cupcake liners in your trays.
2. Gently separate 24 Oreo cookies, leaving the filling on one half and setting aside the other half for decoration.
3. Cut the remaining 18 Oreos into quarters, or smaller pieces if desired, and toss in the two tablespoons of flour.
4. Beat the butter until fluffy, approximately 4-5 minutes and the incorporate the milk and vanilla.
5. Combine the flour, baking powder and salt in another bowl and then add into the liquid ingredients, mixing until well combined.
6. Add the sugar and whisk on low speed for approximately 30 seconds and then increase the speed to medium and whisk for 2 minutes.
7. Finally add the egg whites and whisk for a further 2 minutes.
8. Fold in your Oreo cookies.
9. Divide the batter among 24 cupcake liners until they are 3/4 full. Bake in the preheated oven for 20 minutes, or until baked through and slightly golden.
10. Leave to cool completely before icing.

For the icing

1. Place the sugar and egg whites into a heat proof bowl and place on top of a pot of simmering water.
2. Stirring constantly, bring the mixture to 71°C/160°F and ensure all of the sugar has dissolved by rubbing a small amount between two fingers (it should not feel gritty).
3. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment and whisk on medium speed until soft peaks. Increase speed to high and whisk until thick glossy peaks are formed and the bowl is neutral/cool to the touch.
4. A couple of pieces at a time, add the softened butter and continue to whisk until all of the butter has been incorporated.
5. Add the vanilla extract and whisk to distribute.
6. Switch to the paddle attachment and beat on low speed for at least 5 minutes to remove any air pockets then gently fold in the crushed up Oreos.

To assemble

1. Place the icing in a piping bag fitted with a star tip big enough to allow the Oreo crumbs to pass through.
2. Pipe a rose swirl on top and then place the saved Oreo half flat on top. If you prefer, pipe a large cupcake swirl and place the Oreo half in the side at an angle.
3. Serve at room temperature.