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Cookies and Cream Cupcakes

April 9, 2014

 
Cookies and Cream Cupcakes

Let me just throw this out there and say that baking is not my thing. I don’t have the patience or precision for measuring things out exactly, which is crucial in a baking recipe. I love the freedom of cooking. You can add a dash of this or that and it still turns out good, but that is not the case in baking. Every once in a while, I get the urge to bake something, but it doesn’t happen often. I have been trying to increase my baking skills over the past couple years, and I am starting to enjoy it more and more.

Cookies and Cream CupcakesThat being said, I do enjoy baking a great dessert for a special occasion. The special occasion this week was Ryan’s birthday! I sent him a few choices of different cakes I could make and he chose these Cookies and Cream cupcakes. I usually stick to chocolate peanut butter desserts, so I was excited to try something different.
The cake here is studded with pieces of Oreo’s and is delicious, but the true star here is the frosting. It is unlike any other cream cheese frosting I have made before and is extra creamy with a subtle tang.
Cookies and Cream Cupcakes
One thing that I have learned on my baking journey is that weighing the ingredients instead of using measuring cups really makes for better results. You can get things much more exact. Another note is that the recipe called for cream in the frosting. I did add this, but don’t know if it would be necessary. I kept it in the recipe but use your discretion if you think the frosting is too thin.
Give these a try even if you are a beginning baker. Don’t be intimidated by all the ingredients, these come together pretty easily.
FYI: I made and served these the same day for the birthday party and they were great. My husband and his coworkers say they were still delicious and even got moister three days later when they ate them, which makes these a great make ahead dessert recipe.
Cookies and Cream Cupcakes
Cookies and Cream Cupcakes
Source: Slightly Adapted from Annies Eats
Ingredients:
For the Cake:
  • 24 Oreos, halved (keep the opposite halves reserved)
  • 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 whole Oreos, coarsely chopped
For the Frosting:
  • 2 sticks of butter, room temperature
  • 8 oz. cream cheese, cold
  • 2½ cups confectioners’ sugar, sifted
  • 1 tbsp. pure vanilla extract (Use clear to keep your frosting white)
  • 1/2-1 tbsp. heavy cream, half and half, or milk, if necessary.
 
To make the cake, preheat the oven to 350 degrees and line two muffin tins with cupcake liners. Fill each liner with 1 halved Oreo, cream side up. In the bowl of an electric mixer fitted with the paddle attachment, put your flour, sugar, baking powder, and salt.  Mix briefly to combine. Add the butter and mix on low speed till the mixture appears crumbly, which should take about 30 seconds. Add 3/4 cup of the milk and mix for 90 seconds on low to combine. While it is mixing,  in a liquid measuring cup, measure out 1/4 cup of the milk, the egg whites, and vanilla. Whisk to combine and then add into the flour mixture in three increments. Mix for 20 seconds after each addition. Scrape down the sides of the bowl and gently fold in the crushed Oreos. 
 
Fill each cupcake liner about 2/3s of the way full. Bake in your preheated oven for about 18 minutes, or until a toothpick is inserted and comes out clean. Halfway through your bake time, rotate the pans. Remove from the tins and let cool completely. 
 
For the frosting, cream together the butter and cream cheese on medium high speed until smooth, about 1 minute. Slowly add in the sugar on low speed and beat 1-2 minutes until fully incorporated. Add the vanilla  and then raise the speed to medium high and whip for 5 minutes, or until light and fluffy. (If your icing appears too thick, add the cream or milk here and then whip to incorporate) Refrigerate the icing for 30 minutes before frosting in order to let it harden a little, which makes it easier to pipe.  
 
Pipe the icing on as desired and then garnish with crushed Oreos and the reserved opposite halves cut in half. Keep these cupcakes refrigerated until it is time to eat them. This is a softer frosting and will wilt if it gets warm. 

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Posted by Amanda @ Old House to New Home 16 Comments
Filed Under: Dessert

Comments

  1. Ashley Medina says

    April 9, 2014 at 7:29 pm

    These look delicious! Thank you so much for sharing, I can’t wait to make them!

    Reply
    • Amanda Paxton says

      April 10, 2014 at 1:13 pm

      Thank you Ashley! let me know how you like them!

      Reply
  2. Brandyn | Southern Distinctions says

    April 10, 2014 at 1:26 pm

    These look fantastic and love that it’s a scratch recipe. I’ll be featuring this post tomorrow!

    Reply
  3. Bobbie Jones says

    April 11, 2014 at 3:40 pm

    Bet my daughter would love these…cookies and cream are her fav!! Pinning it!!
    Thanks for sharing!!

    Reply
    • Amanda Paxton says

      April 13, 2014 at 1:43 am

      Let me know if you make them for your daughter!

      Reply
  4. robin lorraine williamson says

    April 11, 2014 at 11:20 pm

    lovely these look so cool will have to try them thanks for sharing visiting from anything goes hop have a great day

    Reply
  5. Laura@Baking in Pyjamas says

    April 12, 2014 at 7:59 pm

    Visiting from Party Palooza link up party. These look great, I love the cookie sitting on top!

    Reply
  6. Trish Martin says

    April 13, 2014 at 4:10 am

    Hi, I am coming over from the #saygdayparty. I stop by to tell your how delicious your cup cakes look. And thanks so much for sharing.

    Reply
  7. marty (A Stroll Thru Life) says

    April 14, 2014 at 10:47 pm

    Oh my goodness, this sounds delicious. I would love for you to link up to my Inspire Me party that just started. http://www.astrollthrulife.net/2014/04/211th-inspire-me-tuesday.html Hope to see you there.

    Reply
  8. Allie Bobe says

    April 16, 2014 at 3:33 am

    Yay, Amanda I featured your cupcakes! Thanks for sharing on Worthwhile Wednesdays!

    Reply
  9. Kimberly Lewis says

    April 18, 2014 at 10:02 pm

    You can’t go wrong with Oreos!!! Fabulous! Thanks for being part of our party and we hope to see you next week! Lou Lou Girls

    Reply
  10. Mandy BarbieBieberBeyond says

    April 25, 2014 at 2:03 am

    Yum, I love Oreos, will definitely have to give these a try! Thanks for linking up to “Stumble Into The Weekend” Mandy

    Reply
  11. Natasha In Oz says

    April 25, 2014 at 6:35 am

    They look amazing! My son loves oreos so he would love these!

    Best wishes,
    Natasha in Oz

    Reply
  12. DannyUK says

    April 25, 2014 at 7:19 am

    These look absolutely delicious! #StumbleUponLinky

    Reply
  13. Joanne T Ferguson says

    May 3, 2014 at 4:57 am

    G’day! GREAT photos and recipe! YUM!
    Viewed as part of Pretty Pintastic Party #1
    Cheers! Joanne

    Reply

Trackbacks

  1. Mini Macaroni and Cheese Bites, a deliciously cheesy game day appetizer! says:
    February 28, 2017 at 2:27 pm

    […] OREOS (These were just a snack and they went with the black and white theme!) If I had more time I would have made these delicious OREO Cupcakes!  […]

    Reply

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