Buttercream & Frosting, Chocolate, Cupcakes, Desserts

Cookies and Cream Cupcakes

June 8, 2011
I try not to waste.  Especially food.  I hate throwing away leftovers.  Yes, I do it sometimes but I wish I did it less often.  And the hardest part is throwing away sweets.  I put me heart into the desserts I make and I hate having to see them go to waste.  But it happens sometimes :(.  However, when possible, I give our desserts away and make uses for them in other ways.  For example, I made oreos last week and had some left over.  So I made these Cookies and Cream Cupcakes!
These cupcakes were so quick and easy to make.  I had them in the oven within 5 minutes of starting.  And after waiting for them to cool I topped them with a vanilla swiss meringue buttercream.  The swiss meringue buttercream does take a little extra time but you can always top them with a simple buttercream or a simple white frosting.  Anything will taste good on these yummy cupcakes!
Cookies and Cream cupcakes are basically a white cake filled with chopped up oreos.  The recipe I used for the base white cake works really well in these cupcakes, but if you have a recipe you like you can always use that instead.  And I actually used this base white cake recipe multiple times and added different types of cookies to it and the cupcakes always turn out delicious.  I urge you to play around with this recipe and make some tasty combinations of your own 🙂.
But before you do that make these cookies and cream cupcakes!
Enjoy the cookies, the cream, the cupcakes :)!


Cookies and Cream Cupcakes (Oreo Cupcakes)
For Printable Recipe, Click here!
Makes: 24 cupcakes
For the Cupcakes
2 ¼ cups All Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
8 tbsp. (1/2 cup, 1 stick) Unsalted Butter
1 ½ cups Sugar
3 Egg Whites
2 tsp. Vanilla
1 cup Milk
20 Oreos
Swiss Meringue Buttercream
5 Egg Whites
1 cup Sugar
Pinch of Salt
2 cups (4 sticks) Unsalted Butter, Softened
1-2 tsp. Vanilla Extract
To make the cupcakes, preheat the oven to 350 degrees F.  Line 2 cupcake pans with cupcake liners.  Set aside until needed.
In a medium bowl, combine the flour, baking powder, and salt.  Set aside.
In the bowl of a stand mixer, combine the butter and sugar and beat until light and creamy.  At the egg whites, one at a time, until fully incorporated.  Mix in the vanilla.  Add the flour mixture, alternatively with the milk, starting and ending with the flour.  Beat until the mixture is cohesive and smooth.
Coarsely chop the oreos.  Add the oreos to the batter and carefully fold them in.  Scoop the batter evenly into the cupcake liners, filling about ¾ of the way up.  Bake for about 20 minutes, until the tops are lightly golden brown, and a toothpick inserted into the center of a cupcake comes out clean.  Cool in the pan for about 5 minutes and then remove the cupcakes from the pan and place of a cooling rack to cool completely.
While the cupcakes are cooling, make the swiss meringue buttercream frosting.  In the bowl of a stand mixer, combine the egg whites, sugar, and salt.  Place the bowl over a pot of simmering water.  Whisk constantly until the sugar is dissolved and the mixture reaches about 150 degrees F.
Take the bowl and attach it your mixture, fitted with the whisk attachment.  Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes.  At this point the mixture will be thickened and white.  With the mixer on low speed, add the butter, 2 tablespoon as a time.  Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together.  Remove the whisk attachment and replace with the beater attachment.  Beat until the buttercream comes together fully and is smooth.  This will take time, about 5 minutes.  So don’t worry if you think you did something wrong, it will come together and create a smooth and creamy buttercream.
Once finished, mix in the vanilla.  You can also color your buttercream at this point if desired.  Fill a pastry bag, fitted with any tip you prefer, and frost the cupcakes. [If you have any frosting left over, you can always refrigerate or freeze this frosting.  Then when you want to use it again, thaw it to room temperature, and beat in a mixer until smooth and creamy.]   If desired, you can top with oreos crumbs.  Serve and Enjoy 🙂!
Cupcake Recipe from Annie Eats.  Swiss Meringue Buttercream from Martha Stewart.

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  • Melissa June 8, 2011 at 4:46 pm

    I couldn’t stop eating/craving them!
    Totally going to make them on my new pretty purple Kitchen Aid! 😉

  • Anonymous March 8, 2012 at 9:20 pm

    What other icing do you reccomend? I don’t like using that much butter. Also, do you think adding Oreos to the icing would be too much?

    Btw I love your cupcakes and have made so many of them.