Oreo Cookies and Cream Cupcakes
User Reviews
5.0
3 reviews
Excellent
Oreo Cookies and Cream Cupcakes
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The crowd will go crazy over these Oreo Cookies and Cream Cupcakes and the homemade Whipped Cream Topping!
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Ingredients
Cupcake
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 2 cups half and half , scalded
- 2 cup white chocolate chips or white baking chocolate
- 3 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 20 Oreo cookies , coarsely chopped
Whipped Cream Topping
- 2 cups heavy cream
- 3/4 cup powdered sugar , sifted
- cream from inside the cookies (optional)
- Caramel topping to drizzle (optional)
- Cookies for garnish (optional)
Instructions
For the Cake
- Preheat oven 350 degrees. Line cupcake pan with liners.
- In the stand mixer, beat butter and sugar on medium speed with the paddle attachment. Scrape down the sides.
- Add one egg at a time and mix until combined with butter mixture. Scrape down the sides and repeat with each egg.
- In a saucepan, heat milk on medium heat until small bubbles form on the edges of the pan.
- In a medium bowl, add the white chocolate chips.
- Pour the scalded milk into the bowl of white chocolate chips. Let it sit for a moment.
- Whisk the milk and chocolate chips until they are completely combined. No bits should be in the mixture.
- In a separate medium bowl, sift the flour, baking soda, baking powder, and salt.
- Alternately add the dry and wet mixture into the stand mixer bowl. Start with the dry. Beat until incorporated.
- Then add the wet mixture and beat until mixed thoroughly.
- Repeat adding the dry and wet mixtures. Be sure to end with the dry mixture.
- Add in the chopped Oreo cookies and fold carefully. Mix too much and the batter will be a brownish yuck color.
- Scoop batter into the cupcake liners. Place in the oven for 20 minutes or until they're done.
- Take out and cool on cooling rack.
Whipped Cream Topping
- In a small bowl, add the cream that was scraped from the inside of the Oreos. Whisk in 2-3 tablespoons of the heavy cream. (this is optional)
- In the stand mixer with the whisk attachment, whisk the heavy cream on high. It will take a couple of minutes for the heavy cream to stiffen up.
- After the heavy cream has become stiff, pour in the powdered sugar. Turn the mixer on low and let the sugar mix thoroughly.
- Put in a pastry bag and pipe on the cupcakes.
- Drizzle the caramel topping over the whipped cream. Place a half or quarter of Oreo on the top.
Notes
- For these cupcakes, if they already have the whipped topping on them, you'll want to store in the refrigerator in an air tight container for up to 3 days.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
59mg
(20%)
Sodium
178mg
(7%)
Potassium
138mg
(4%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
507IU
(10%)
Vitamin C
0.3mg
(0%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 178mg | 7% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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