What do you get when you have America’s favorite cookie…
And a decadent chocolate cupcake?
Cookies n’ Cream Cupcakes. A moist, cake-y, chocolate-lovers cupcake with an oreo infused vanilla buttercream.
This chocolate cupcake is delicious on its own, but slap on some of this addicting buttercream and you have one out of this world cupcake.
I used to have a tradition that every friday I would treat myself to a huge glass of milk and as many Oreos as my little heart desired. Well, it was mainly because I would be at my friends house and they had them there. I couldn’t keep Oreos in my house because they’d be devoured within a few days and probably end up being my dinner some nights.
As big as a food-snob as I am (pretty much only liking homemade from-scratch cookies) I will never reject the beloved Oreo. There’s just something about the crunch of the chocolate cookie that gets slightly soggy in cold milk. Don’t even get me started on the vanilla cream in the middle.
When I told everyone at work I was bringing these my friend told me about this double oreo blizzard she gets at Dairy Queen. Adding DOUBLE the oreo to the vanilla ice cream. She also brought me one in exchange for a cupcake and oh my goodness. Life changed.
Cookies n’ Cream Cupcakes:
Ingredients: (makes 21)
For the cupcake-
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
1 cup dutch-processed unsweetened cocoa powder
2/3 cup freshly brewed coffee
2 cups all-purpose flour
2 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup sour cream or plain Greek yogurt
4 large eggs
2 teaspoons vanilla extract
For the frosting-
2 sticks of unsalted butter, softened
3 1/2 cups confectioners sugar
2-6 teaspoons milk
1 teaspoon vanilla extract
1/8 teaspoon salt
For the cupcakes-
Preheat the oven to 350 F. Line a cupcake pan with cupcake liners. Whisk together the flour, baking soda, baking powder and salt in a large bowl. Stir in the brown sugar with a large spoon, pressing down with the back of the spoon to have as little lumps as possible. Set aside. Melt the 12 tablespoons butter in a small bowl, whisk in the cocoa powder and coffee until it’s a smooth mixture (It’s ok if the butter separates!) In a medium sized bowl beat together the eggs, sour cream/yogurt, and vanilla until it forms a smooth pale yellow mixture. Beat in the cocoa butter mixture until combined. Slowly beat in the wet ingredients into the dry until all of the dry ingredients are moistened. Fill the liners 2/3rd’s of the way full (I just use an regular sized ice cream scoop). Bake for 18-22 minutes or until a toothpick is inserted and comes out clean.
For the frosting-
Put the 15 oreos in a large plastic bag and hammer with a mallet (you could also use a food processor) until crumb-like, set aside. Beat the butter until smooth. Add the sugar in a little at a time until incorporated. Add the vanilla and a teaspoon of milk. Fold in the oreo crumbs, adding teaspoons of milk until it forms a smooth consistency. Frost the cupcakes, garnish with an oreo, and enjoy!