Cookies & Cream Oreo Cupcakes

These cookies and cream Oreo cupcakes begin with a light-weight and fluffy vanilla cupcake base, loads of chopped Oreo cookies, and a creamy, dreamy chocolate-vanilla swirl frosting on prime. (It’s straightforward to pipe!) In the event you love Oreo cookies and luxuriate in all issues cookies ‘n’ cream, you’ll love these cupcakes.

Inform Me About These Cookies & Cream Cupcakes

• Taste: At this time’s cookies and cream cupcakes are an Oreo-lover’s adaptation of my favourite vanilla cupcakes recipe. We’re folding heaps of chopped Oreo cookies proper into the batter. It’s like a slice of cookies & cream cake, however in an individually portioned cupcake wrapper.
• Texture: Utilizing cake flour, creamed butter, egg whites, and bitter cream within the batter ensures a light-weight and fluffy cake crumb. Don’t get nervous about crunchy cookies inside your cupcakes—the Oreo cookie items soften into a stunning cakey texture.
• Ease: It is a pretty easy cupcake recipe that newbie bakers can undoubtedly handle. The components are all fairly primary, and if adorning with piping suggestions isn’t your factor, simply use a knife to pile each frostings on prime. Belief me, nobody will complain!

Use These Key Substances

This cupcake batter requires 11 components, together with the handful talked about beneath, in addition to fundamentals like baking powder, baking soda, salt, and sugar.

Let me clarify why my crew and I think about the next components “energy components” on this recipe:

1. Cake flour: Cake flour is far lighter than all-purpose flour and helps to provide the softest, lightest muffins and cupcakes you’ll ever eat. It’s offered subsequent to the common flour within the baking aisle. In a pinch, you can also make your individual cake flour substitute, however the cupcakes received’t style fairly as gentle. 
2. Softened butter: A base of creamed butter and sugar helps obtain that tender cake crumb we’re aiming for. Be sure that it’s correct room-temperature butter, and if you happen to want a refresher, I’ve a useful tutorial on how one can cream butter and sugar.
3. Egg whites: Whereas egg yolks are wealthy in fats and moisture, they will overwhelm your baked items. Skip the egg yolks and use the whites purely for giving construction to the cupcakes. Since we’re shedding a bit fats from the lacking egg yolks, we add it again in with bitter cream and complete milk.
4. Bitter cream: Bitter cream gives pure moisture with out weighing down the crumb.
5. Complete Milk: Milk with fats comparable to complete milk or 2% milk is your most suitable option right here. Nondairy milk can work in a pinch. I exploit buttermilk on this vanilla cake recipe, which is usually a superb substitution for each bitter cream and common milk in baked items. For these cupcakes, nevertheless, the crumb stays a bit tighter when utilizing bitter cream + complete milk.

Success Tip: This recipe yields about 16–17 cupcakes. Although the recipe relies on my vanilla cupcakes recipe, the addition of Oreos bulks up the batter. You’ll have to line a second muffin pan with 4 or 5 liners, or you may bake in batches.

I exploit and love this muffin pan.

Fill liners solely 2/3 full with the batter to keep away from overflowing.

Be happy to make use of your favourite frosting on these cupcakes. Chocolate cream cheese frosting, or this not-so-sweet whipped frosting would even be scrumptious on these Oreo cupcakes. Or attempt utilizing peanut butter-flavor Oreo cookies within the cupcakes, and prime with chocolate peanut butter frosting!

However my favourite technique to end them is with an attractive swirled frosting—like soft-serve ice cream!—and I’ll present you precisely how one can do it:

The way to Make Swirl Frosting

Begin by making the vanilla buttercream. That is primarily based on my favourite vanilla buttercream recipe, however scaled all the way down to make about half the quantity.

Switch the vanilla frosting to a different bowl and make the chocolate frosting subsequent—no want to wash the blending bowl simply but.

Right here is how one can fill a piping bag to swirl the 2 frostings collectively:

1. Place your most well-liked piping tip contained in the bag (with the top snipped off in order that the tip suits by means of). I used Ateco 829 in a few of these pictured cupcakes and Ateco 849 in others!
2. Place the bag inside a really tall cup or glass and fold the surplus bag over the perimeters of the cup.
3. Spoon the vanilla frosting into one aspect of the bag, leaving a bit house on the opposite aspect.
4. Spoon the chocolate frosting into the opposite aspect of the bag. Don’t fear, it doesn’t should be completely neat.
5. Take away the bag from the cup and push the frosting all the way down to the tip, squeezing out any air bubbles as wanted.
6. Twist the highest of the bag and proceed with piping. You’ll be able to watch me pipe frosting onto cupcakes on this piping suggestions video.

Every cupcake may have its personal distinctive swirl… some extra vanilla, some extra chocolate, some completely even. End them off with a sprinkle of crushed Oreos.

Can I Make This a Cookies & Cream Layer Cake?

Cupcake batter that produces about 12–15 cupcakes is the right quantity for a 3-layer 6-inch cake. One dozen cupcakes often takes about 3-4 cups of cake batter, which divides completely amongst 3 6-inch spherical cake pans. Notice that this recipe makes 16–17 cupcakes, so you’ll have barely thicker layers, and have to bake the cake layers a bit longer.

See this submit on 6-inch muffins for extra particulars.

Extra Oreo Dessert Recipes: