Cookies ‘n Cream Cupcakes

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So I like Oreos, but I LOVE them when in cookies ‘n cream form.  I think that Oreos are a little too chocolatey on their own, but they’re perfect mixed with something more plain like vanilla.  I looked around for recipes for Oreo cupcakes, but the majority of them were all about the chocolate overload with chocolate cupcakes and chocolate frosting with the Oreos. No thanks, I’ll go with cookies ‘n cream cupcakes.

I whipped up this recipe for a company bbq I was going to.  I’ve been wanting to make it, but I can never finish everything when I make baked goods!  Or let me rephrase: I SHOULDN’T finish everything when I make baked goods. I tried to make them a little healthier by substituting unsweetened apple sauce in place of butter, but I still kept some butter in the recipe because I’m not crazy. This is only because I felt really guilty about using two whole sticks of butter for the buttercream (I never really cook with butter, so when I use egregious amounts I feel kinda gross…) and I thought cutting out a stick and a half of butter from the cupcakes would make me feel better. I’ve been told that I’m weird.

And just so you guys don’t make the same mistake I made, remember that it’s super important not to overmix the batter or else the cupcakes will turn out really tough. Nothing is more depressing than putting all this effort into make cupcakes and they turn out hard as a rock. Trust me. I was so sad.

If you love cookies ‘n cream as much as I do, you will love these cupcakes. Hope you give these a try! 🙂

Cookies ‘n Cream Cupcakes
(makes about 2 dozen cupcakes)3/4 cup unsweetened apple sauce
1/4 cup butter, softened
1-2/3 cup white sugar
2 eggs
2 tsp vanilla extract
3 cups sifted all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
1-1/3 cup milk
1/3 package of Oreos, roughly chopped
1/3 package of Oreos, cut into quarters to garnish

  1. Preheat oven at 350 degrees.  Line a muffin tin with baking cups.
  2. Mix flour, baking powder, and salt in a medium mixing bowl.  Set aside.
  3. In a large bowl, cream together butter, apple sauce, and sugar. Add eggs, one at a time. Stir in vanilla extract.
  4. Add half of the flour mixture to the butter mixture. Stir in milk, then add the remaining flour mixture, mixing until just combined (don’t over-mix it or it’ll become tough). Fold in crushed Oreos.
  5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting. After frosting, roll frosted cupcake in the roughly crushed cereal. Refrigerate when storing.
Oreo Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
3-4 tbsp whipping cream
1/3 package of Oreos, finely crushed

  1. Cream together butter and powdered sugar. Add vanilla, whipping cream, and crushed Oreos, mixing until completely combined at high speed. Add more whipping cream if necessary to make frosting consistency more spreadable.
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