Cookies and Cream Cupcakes Recipe
User Reviews
5
Cookies and Cream Cupcakes Recipe
Description
Cookies and Cream Cupcakes Recipe features a combination of cake flour and all-purpose flour creating a tender cupcake base mixed with sugar and baking powder for lift. Cold butter is cut into the dry ingredients for a crumbly texture before incorporating eggs and vanilla-infused milk to form a smooth batter. Whole Oreo cookies are pressed into the bottom of each paper-lined muffin tin well, which adds a distinctive crunch and chocolate flavor to each cupcake.
After baking, the cupcakes cool before being topped with a frosting made by beating marshmallow cream with room temperature butter until light and fluffy. Powdered sugar, vanilla, and cream are added to create a creamy texture, then finely crushed Oreo cookies are folded in to complement the embedded cookies. This frosting adds a sweet, creamy contrast to the textured cupcake.
These cupcakes are suitable for parties or casual dessert moments, combining classic cookies and cream flavor in both the cupcake and frosting. The moist, soft crumb contrasts with the crunchy Oreos, offering a layered texture that highlights the components well.
Ingredients
Cupcakes
- 12 Oreo cookies
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter cold, cut into small pieces
- 2 egg
- 3/4 cup milk
- 1 tsp vanilla extract
Frosting
- 3.4 oz marshmallow creme 1/2 of a 7 oz container, fluff
- 1/2 cup butter room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp cream
- 10 Oreo cookies finely crushed, plus additional oreos for garnish
Instructions
- Preheat the oven to 350. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
- In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine. Mix in the butter until the mixture resembles coarse crumbs.
- Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.
- Scoop into prepared muffin tin, filling ½-2/3 full. Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
- After the cupcakes have cooled, beat together the marshmallow fluff and butter until light and fluffy. Add the powdered sugar and vanilla, and add enough cream to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in the finely crushed Oreos.
- Pipe frosting onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 492kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 352mg | 15% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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