Cookies & Cream Cupcakes

Cookies & Cream Cupcakes 1COOKIES & CREAM CUPCAKES
Adapted via Beantown Baker
Serves: 24

For the Cupcakes:
♦ 1 stick unsalted butter, at room temperature
♦ 1 cup whole milk
♦ 2 tsp vanilla extract
♦ 2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
♦ 1 tsp baking powder
♦ 1/2 tsp salt
♦ 1 2/3 cups sugar
♦ 3 large egg whites, at room temperature
♦ 1 package chocolate sandwich cookies (~45 cookies)

For the Frosting
♦ 8 oz cream cheese at room temp
♦ 1 stick (8 Tbsp) butter at room temp
♦ 1 tbsp vanilla
♦ 3 to 4 cups powdered sugar

Prepare the cupcakes: Preheat oven to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 sandwich cookies. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half using a sharp knife. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining cookies into quarters with a sharp knife (or break apart into chunks). Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Make the frosting: Place the cream cheese in the bowl of your mixer. Beat on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy. Add vanilla extract.

Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.

Assemble the cupcakes: Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed sandwich cookies and place 1/2 of a cookie on the frosting of each cupcake.

[Can be prepared one day in advance – place in an airtight container and refrigerate. Cupcakes will keep, unfrosted, at room temperature for 2 days]

To read more about these cupcakes and my musical pairing, click HERE.

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