Cookies and Cream Cupcakes

I’ve thought about trying a cookies and cream recipe for a year or so. I’m not quite sure why I never did get around to it until recently, because they turned out SOOOO YUMMY!!!

Complete recipe at the bottom but tips along the way. 😉

Please let me know if you try them! And how they turn out 🙂

There is a vanilla cupcake recipe that I love to make. It’s super simple ( my nieces make it with me and they are 8 and 6)! I’ll share that one some other day. 😉 So this recipe is a combination of that one and another one or two I read, plus my own addition, to try to get the “cream” part of the cookies and cream. 🙂

I bought some cookies and cream mini eggs that were sort of the inspiration and were also supposed to be the toppers…. but then I opened the bag, one thing led to another…anyways there wasn’t any left by the time I actually got around to trying the recipe haha. But I think they look better with just the plain frosting topping anyways 😉

When I have an idea for a recipe I usually turn to pinterst, it makes it so easy to just type in what you’re looking for and searching for the best options.

I usually start by searching and reading a few different recipes before attempting. I know that I like a high sugar to flour ratio (so they are sweet) and a higher amount of baking powder. So sometimes I end up combining different recipes together and then hoping for the best. Haha. Does anyone else do that?

I used 18 regular Oreos that I crushed on parchment paper. Use the whole bag if you like, I don’t judge 🙂 I crushed them on the parchment so they are nice and chunky sized. I’ve crushed them in a plastic bag before but you end up loosing some of the nice gooey middles that sick to the inside of the bag.

This is the batter just before adding the Oreos. Combine the milk and egg mixture until nice and creamy looking, then add the water, then the cookies.

I like to use a potato scooper to put the batter into the cups, so they are all the same size, and therefore will cook evenly. Also remember to never open the oven while baking desserts with eggs in them, until they are close to being done. You will end up with flat cupcakes/cakes. My Mom uses the rule to only open the oven door once the sides of your batter start to pull away from the side of the baking dish/cupcake liners.

The cute baking cups are from Home Sense or Winners. Michaels always has super cute ones as well, if you’re looking for something specific for a theme party or special occasion, those are great places to look!

Ready for the oven!

Once the cupcakes are cooled, If you do have piping tips, you can use a longer, smaller tip to insert into the center of the cupcakes before frosting and give a nice good squeeze of frosting to the insides. You know you’ve added enough when the top of the cupcake starts to puff up a bit. (I’ve bought all my piping bags from either Bulk Barn or Michaels) Bulk Barn also has disposable piping bags, you can get a couple for less than the price of a coffee.

To pipe the icing on the tops, I used a large plain tip (1A) in my piping bag. If you don’t have piping bags or tips, cutting a whole in the corner of a stiff plastic bag works just as well for this.

Cupcakes

Pre heat oven to 350 degrees.

In a large bowl, or stand mixer, combine:

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon of salt

Then, in another bowl, or large liquid measuring cup, combine:

3/4 cup of buttermilk
1/4 cup of 36% whipping cream
3/4 cup of oil
3 whole eggs
1 1/2 Tablespoons of vanilla

Mix the liquid ingredients with a whisk until combined, then add to the dry ingredients.

Mix batter with hand mixer or stand mixer until combined.

Then add 1/4 to 1/2 cup of water to the mixture. ( I used 1/4 )

Then add your crushed Oreos. Fill your baking cups aprox. 2/3 full. (I use the potato scoop as noted above)

Bake for 25-27 min. Until toothpick inserted in center comes out clean.

When cooled, you can whip up the frosting.

Frosting

2 cups of 36% whipping cream (whipped with a hand mixer until it’s stiff and holds its shape) Then add:
2 cups of icing sugar
1 1/2 teaspoons of vanilla

In the recipe I made at home, I used 2 3/4 cups of all purpose flour (in the batter) but I think they would be just as good with 2 1/2 cups. So this is the amount in the recipe.