February 1, 2015

Cookies & Cream Cupcakes

I've had these Cookies & Cream cupcakes on my mind for quite a while and now that budget planning is over at work I finally found some time to make them. Let's just say they've definitely lived up to my expectations. They're quintessentially American and so delicious.

Every component of the cupcake is bursting with cookies and cream flavor.  For the cake I simply used Rose Levy Beranbaum's Cream Cheese Butter Cake recipe and added crushed Oreo bits.   I did the same for the frosting and added more cookie bits to a whipped vanilla buttercream.  

Cookies & Cream Cupcakes

Makes about 12 cupcakes

3 large egg yolks, at room temperature
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups cake flour
3/4 cup granulated sugar
1/4 tsp baking powder
3/8 tsp baking soda
1/4 tsp salt
6 tbs unsalted butter, at room temperature
2 tbs + 2 tsp cream cheese, at room temperature
1 cup crushed Oreo cookies

Preheat oven to 350.

Line a standard muffin/cupcake tin (12 cupcake capacity) with paper liners.  

In a medium bowl whisk the egg yolks, 2 tablespoons sour cream and vanilla extract until combined.

In the bowl of a stand mixer fitted with the flat beater, mix the cake flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.  Add the butter, cream cheese and remaining sour cream.  Mix on low speed until the dry ingredients are moistened.  Raise the speed to medium and beat for 90 seconds.  Scrape down the sides of the bowl.

Starting on medium-low speed gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides of the bowl.  With a rubber spatula mix in the crushed Oreo cookies until thoroughly combined.  Portion the batter in to the muffin tin.

Bake the cupcakes for about 21 minutes or when a toothpick inserted into the center comes out clean.  Let the cupcakes cool completely before frosting.

Cookies & Cream Buttercream Frosting

1 cup unsalted butter, at room temperature
1/8 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt
2 cups powdered sugar
1 cup crushed Oreo cookies

In the bowl of a stand mixer fitted with the whisk attachment, whip butter, heavy cream, vanilla extra and salt on medium-low speed until combined, about 30 seconds.

Slowly add powdered sugar and continue to mix until smooth, about 2 minutes.  Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.  Scrape down bowl with rubber spatula.  Add crushed Oreo cookies and mix for another 30 seconds.

Pipe frosting on to cooled cupcakes and decorate with mini Oreo if desired.


  1. What perfect looking cupcakes! I love the cookies and cream flavour.. and am addicted to anything with oreos, so I am SO craving one of these right now!

  2. Thanks for sharing this marvelous post. I m very pleased to read this article.



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