Cookies and Cream Cupcakes
User Reviews
5
Cookies and Cream Cupcakes
Description
The cupcakes begin with a white cake mix combined with melted butter, water, and eggs, which is baked around a whole Oreo cookie in each liner to add a chocolate center. After cooling, a rich filling made of marshmallow creme, butter, heavy cream, vanilla, and powdered sugar is prepared and chilled to pipe inside the cupcakes.
For the frosting, a buttercream is made by beating softened butter, heavy cream, vanilla, and salt with powdered sugar, then folding in finely crushed Oreos to infuse the frosting with cookies and cream flavor. The cupcakes are assembled by cutting cones out from their centers, filling them with the marshmallow cream, then frosting with the Oreo buttercream.
These cupcakes have a balance of moist, tender crumb with creamy, sweet filling and frosting, punctuated by crunchy Oreo pieces. They are appropriate for celebrations or dessert bars.
The recipe notes clarify nutritional content is approximate and that the recipe was adapted slightly from a source, implying some customization.
Ingredients
Cupcakes:
- 1 white cake mix box
- 1/2 cup butter melted
- 1 cup water
- 3 egg
- 24 Oreo cookies
Filling:
- 7 oz marshmallow creme in jar
- 1/4 cup butter softened, unsalted
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla
- pinch salt
- 3/4 cup powdered sugar
Frosting:
- 2 cups butter softened, unsalted
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 6 cups powdered sugar
- 15 Oreo cookies
- Oreo cookie for decorating (if desired, mini size
Instructions
Make the cupcakes:
- Preheat the oven to 350ºF. Line 24 muffin tins with cupcake liners. Place an Oreo in the bottom of each cup.
- In the bowl of a stand mixer, combine the cake mix, butter, water and eggs and mix on low speed for one minute. Increase the speed to high and mix an additional minute. Fill the prepared cups 2/3 full of the batter.
- Bake until a tester inserted comes out clean, about 20 minutes. Let the cupcakes cool completely.
Make the filling:
- Beat the marshmallow creme, butter, cream, vanilla, and salt until smooth. Add in the powdered sugar gradually, then increase the speed and beat for 1 minute. Refrigerate the filling until needed.
Make the frosting:
- Beat the butter, cream, vanilla and salt in a mixer until smooth. Gradually add the powdered sugar, then beat on high for 2 minutes.
- Place the Oreos in a food processor and process until they are fine crumbs. Fold the crumbs into the frosting.
Assemble the cupcakes:
- Using the cone method, cut cone shape out of the top of the cupcake. Fill the centers with the marshmallow filling by either spooning it in or placing the filling in a piping bag and piping in the filling. Replace the top of the cupcake.
- Pipe the frosting on top of the cupcakes. Top with a mini Oreo, if desired.
Notes
- Nutritional information is approximate and may vary with brands and specific ingredients used.
- This recipe is a slight adaptation from the original source to better suit home baking conditions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 267kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 39mg | 13% |
| Sodium | 226mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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