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! 🙂
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
- 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.