My mom recently retired from her full-time job. Her retirement was not without mixed emotions, as it was something she didn’t necessarily want to do, but an early retirement incentive offered by the state was too good to pass up. I knew she would be sad on her last day, so my sister and I surprised her by bringing her flowers, balloons and of course, these cupcakes, to her office. My mom told me these cupcakes were the talk of the town that day, and each person raved about them. One person said, “These just keep getting better and better! There’s an Oreo on top, inside the cupcake, AND on the bottom!”
Of course, I had to sample them myself, and they did not disappoint. The cream cheese icing is not overly sweet, and the cake is dense with chunks of Oreos. This recipe comes from one of my go-to cooking blogs, Annie’s Eats. Her blog is a great source of inspiration for me, and her recipes always come out spectacular.
Cookies and Cream Cupcakes
Yields: 24 cupcakes
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
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
Oreo cookie crumbs
24 Oreo cookie halves
Preheat the oven to 350 degrees F. Line the cupcakes pans with paper liners, and then place an Oreo half in each of the liners, cream side up. You can use a small paring knife to separate the Oreos, or just twist them. I actually found it easier to just twist them, they usually came apart nicer.
In a bowl, combine the flour, baking powder and salt; stir to combine and set aside. Using an electric mixer, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time. Add the vanilla extract and blend together. With the mixer of low-speed, beat in half of the dry ingredients until well combined. Add the milk, then mix in the rest of the dry ingredients. Using a rubber spatula, fold in the chopped Oreos until evenly distributed.
Divide the batter into the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes for 5-10 minutes in the pans before transferring them to cooling rack to cool completely.
Using an electric mixer on medium-high speed, combine the cream cheese and butter until smooth, about 1 minutes. Blend in the vanilla extract. Add the confectioner’s sugar until smooth, about 1-2 minutes. Add the heavy cream and beat on medium-low speed until well incorporated, then increase the speed to medium-high speed and whip for 4 minutes until light and fluffy.
When the cupcakes are cooled, frost as desired. I used a pastry bag with a star tip. Sprinkle with Oreo crumbs and garnish with Oreo halves.