All of us love cupcakes. This awesome Cookies and Cream Cupcake rightly delivers that happiness in a small cup!
For those days when you want to bake something simple and indulge your sweet tooth, this is the perfect recipe to go to. I used Oreo cookies to prepare this Cookies and cream cupcake. Try this and share your experience with me.
Cookies and Cream Cupcake
Equipment
- Muffin or Cupcake Pan
- Oven
- Piping Bag to release the frosting on the cupcake
Ingredients
- 1⅓ cup All purpose flour
- ½ cup Unsalted butter room temperature
- ¾ cup Granulated sugar
- 2 Egg whites
- ¾ cup Sour cream
- ¼ cup Milk
- 1 tsp Vanilla extract
- ½ tsp Baking soda
- ¼ tsp Salt
- ¾ cup Crushed Oreos
COOKIES AND CREAM FROSTING
- 1 cup Unsalted butter or 2 sticks of butter – room temperature
- 1 tsp Vanilla extract
- 2 cups Powdered sugar
- ¼ cup Heavy cream
- ¼ tsp Salt
- 1 cup Finely blended oreos
Instructions
CUPCAKES
- Preheat the oven to 180º C.
- Line a muffin pan with liners. Give the wrappers a quick spritz of nonstick cooking spray before filling them to prevent cakes from sticking. Keep aside.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer for 1-2 minutes until it is fluffy. Add the egg whites and mix with a spatula. Add the sour cream, milk and vanilla extract. Beat lightly with the electric mixer.
- In a separate mixing bowl, combine the flour, baking soda and salt. Gradually add the dry mixture to the wet ingredients by adding a few spoon at a time. Add the crushed oreos. Mix until just incorporated. Fill the muffin liners ¾th full.
- Bake for 16 minutes. Insert a toothpick to check if it is cooked, a few moist crumbs remain on a toothpick. Transfer to a rack and let the cupcakes to cool completely before adding the frosting.
COOKIES AND CREAM FROSTING
- Beat the butter, cream, vanilla, and salt using an electric mixer until smooth. Gradually add the powdered sugar, then beat on high for 2 minutes.
- Place the Oreos in a food processor and process until they are finely powdered. Fold the crumbs into the frosting.
- Tip: Make sure the oreos are finely powdered otherwise the chunks will get stuck to the piping tip.
TO ASSEMBLE
- Transfer the buttercream into a piping bag and fit it with your desired tip. Push the buttercream down into the bag and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired.
Notes
