Cookies and Cream Cupcakes

It’s time for some more cupcakes! These are so so good. You’ve probably guessed that anything cookies-and-cream is my favorite, and with Oreos in the cupcake and the frosting, these cupcakes are double as good!

Cookies and Cream Cupcakes

These cupcakes are so moist and the cream cheese frosting is sweet, but not too sweet. Vague, I know, but if you’re a frosting lover (like me), you probably know what I’m talking about. It’s the perfect accompaniment to the fudgy chocolate cake. The frosting is a copy-cat recipe of the “Sweet Tooth Fairy” frosting. I’ve never had a “Sweet Tooth Fairy” cupcake before, but you better believe that if I ever find myself in a city that has one of their bakeries, I will be there!

Cookies and Cream Cupcakes

These cupcakes were a hit at work as well, and possibly even a favorite amongst the group. That says a lot, too, because I’ve shared quite a few cupcake creations with my colleagues in the last few years!

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

For the cupcakes:
½ cup unsweetened cocoa
1 cup hot water
1 cup buttermilk
2 cups sugar
2 large eggs
½ cup vegetable oil
1½ tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup heavy cream
14 Double Stuffed Oreos, finely crushed

For the frosting:
8 oz cream cheese, at room temperature
2 T butter, at room temperature
½ tsp salt
1 package Dream Whip, dry
1 tsp vanilla
3 cups powdered sugar
6 Double Stuffed Oreos, finely crushed

1. Preheat the oven to 350˚ F.  Place cupcake liners in cupcake pans (or get your favorite little helper to do this step!).

2. Add the cocoa powder to a medium sized bowl and pour in the cup of hot water. Whisk until completely dissolved. Add the buttermilk to cool down the mixture, then add the sugar and whisk until all is combined. Add the eggs, oil and vanilla and mix again.

3. In a small bowl, stir together flour, baking powder, baking soda and salt. Whisk this into the wet mixture until you no longer see any lumps. Stir in heavy cream until evenly mixed in. Stir in crushed Oreos.

4. Divide the batter evenly between the prepared liners. Bake for 18-22 minutes or until done. Let cool and chill in fridge for at least 30 minutes.

5. For the frosting, beat cream cheese and butter until smooth and blended. Add vanilla and salt and beat until well incorporated. Add Dream Whip and beat well. Add the powdered sugar and beat well. Add in the crushed Oreos and mix until well incorporated. Let frosting chill in fridge for at least 30 minutes.

6. Transfer the frosting to a pastry bag fitted with a large star tip. Pipe frosting on top of each cupcake.

7. Enjoy!!!

Source: Chef in Training

Posted by at September 17, 2014
Filed in category: Cupcakes, Dessert, Food,

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