Cookies and Cream Cupcakes

Today was the last day of Kindergarten for my son, Liam. I’m not gonna lie, I was a little sad. He’s been at the same school with the same kids since they were three years old. His class was small and they were all each other’s best friend. I think I’m more sad for him since only a few of his classmates will be attending the same elementary school. Of course, we exchanged numbers, promised play dates, and he’ll continue on in Karate with a few of them, but we turn the page on this chapter and move onto the next and it’s bittersweet. I’m sure many of you moms and dads out there know the feeling.

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That being said, since it was the last day of school, Liam’s teacher, Mrs. Baylon, had scheduled a water play day and end of the year barbecue for the class. I offered to bring these cookies and cream cupcakes by Everyday Annie for dessert. They were a huge hit with the kids. Oreo cookies in cupcakes?! What kid wouldn’t love that? Even a few of the parents were asking who made them.

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These cupcakes are a great summer treat. The mix of Oreo with the white cake and a lightly sweetened cream cheese buttercream works so well. The Oreo cookie at the bottom of the cake is a nice surprise. Several of the kids were excited when they realized that an actual Oreo cookie was at the bottom of their cake. These cupcakes were well received and with great success. I can see my sons asking for me to make these again. Whether it’s for a birthday or just because. They’re well worth it.

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COOKIES AND CREAM CUPCAKES

Makes: About 28 cupcakes

INGREDIENTS:

For the cupcakes: 

  • 24 Oreos, halved (opposite halves reserved for garnish)
  • 1 cup whole milk, divided
  • 6 large egg whites
  • 1 tbsp. vanilla extract
  • 2¾ cups (11 oz.) cake flour, sifted
  • 1½ cups (10.5 oz) sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • ¾ tsp. salt
  • 12 tbsp. (¾ cup) unsalted butter, at room temperature
  • 24 Oreos, coarsely chopped

For the frosting: 

  • 1 cup (8 oz.) butter
  • 8 oz. cream cheese, cold
  • 2½ cups confectioners’ sugar, sifted
  • 1 tbsp. vanilla extract
  • 1 tbsp. heavy cream

Garnish:

  • At least 12 of the Oreo wafers (reserved from cupcakes), halved
  • Crushed Oreo crumbs

 

DIRECTIONS:

  • Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  Place an Oreo halve in the bottom of each liner, cream side up. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, and vanilla.  Whisk to blend.  In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Gently fold in the chopped Oreos with a spatula.
  • Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
  • To make the frosting, combine the butter and cream cheese in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the vanilla and the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for about 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  • Frost the cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

 

Recipe by Everyday Annie

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