Baker’s Recipe: Cookies & Cream Cupcakes

“Next time you say there is a chimera in the kitchen, can you please specify it’s the delicious kind?”

It’s been ages since I’ve had time to post a recipe and since my cupcake ones tend to get the most attention, I knew I had to return to form. I occasionally bring baked goods to my local Magic playgroup and after bringing chocolate chip cookies stuffed with Oreos once, I knew I would have to go back to the well and craft something new. Plus I had recently devoured some cookies and cream frozen custard, so I definitely had cookies on the mind.

Just a warning to all bakers out there, this recipe requires an entire package of Oreo cookies. I advise you pick up regular, not double stuffed, because I have no idea what is actually in Oreo frosting. Also, the frosting on these cupcakes is cream cheese based so these must be refrigerated once finished.

Cookies & Cream Cupcakes
Makes enough for about 16 cupcakes

6 tablespoons of unsalted butter, room temperature
2/3 cup of white sugar
3 large eggs
1 tablespoon of pure vanilla extract
1 1/2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 cup milk
8 Oreos, crushed
16 Oreo cookies intact

Measuring tools
Electric mixer
Mixing bowl
Muffin tin
Tray liners
Food processor

Preheat your oven to 350 degrees. Either by hand or in a food processor, crush the 8 Oreo cookies until coarse and set aside.

In a stand mixer, cream the butter and sugar together until fuffy. Then add the eggs one at a time, slowly incorporating them in. Mix in the vanilla extract.

Sift together the flour, baking powder and salt together. Alternating between the sifted ingredients, the crumbled cookies and the milk, slowly mix them into the beaten butter. Scrape down the sides of the mixing bowl as needed since the cookie crumbles tend to get stuck.

Line your tin with cupcake liners and scoop a heaping table spoon of batter into each cup. Then place a full Oreo cooke into the cup and cover them all by dividing the remaining batter evenly.

Place the cupcakes into the preheated oven and bake for 16-19 minutes, until the exterior begins to turn golden brown. Remove from heat and allow to cool before frosting.

Cookies & Cream Cheese Frosting

8 ounces of cream cheese, room temperature
3 tablespoons of unsalted butter, room temperature
1 tablespoon of vanilla extract
1 tablespoon of half and half
Around 2 cups of confectionary sugar
12 Oreo cookies, crushed

Measuring tools
Mixing bowl
Electric mixer
Food processor

Beat together the cream cheese and butter until smooth with an electric mixer. Then mix in the vanilla extract and half and half.

Crush the Oreos into a fine crumble, either by hand or in a food processor, and set a side.

Beat together the cream cheese and butter mixture while alternating adding sugar and crushed cookies to the mixture. Be sure to constantly be scraping down the sides. If the mixture feels too dry, add extra half and half, if it is too wet, add more confectionary sugar. Put the frosting in a piping bag and decorate the now cooled cupcakes.