I made these Cookies n Cream Cupcakes thanks to Sarah for sharing the recipe on her blog! If you check hers out, they definitely look a lot prettier and more moist. I did not try hers, but I will say that mine were yummy! (very rich)This is how it starts, by putting half an oreo in the bottom of the cupcake liner. Go ahead and preheat your oven to 350 degrees too.
Then you mix up all the other cupcake ingredients, ending with oreos pieces in the cupcake batter!
Tired baby girl!
Wants momma to pick her up and not just smile down at her and take pictures.
Okay, now that baby chick is in bed for her nap, back to the cupcakes. Stir up the batter with the oreo pieces.
Put the batter in the cupcake liners.
Cook the cupcakes for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes in pan and then cool them completely on a wire rack. Yes, this recipe makes 24 cupcakes.. but it can easily be halved for a smaller group.
Now for the icing! mmm! More oreo cookie crumbs! and LOTS of Powdered sugar! For some reason I cannot add enough powdered sugar to get it to the right consistency. I must let my butter and cream cheese get too soft before mixing it up.
So I had to put these cupcakes in the refrigerator.
And a thanks to Mike and Tina for sharing the yummy idea you learned from Cake Boss with me! :)
Here is the recipe from Sarah's blog. I actually used coconut oil instead of butter.
24 Oreo halves, with cream filling attached
1/2 cup butter, softened
4-oz cream cheese, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
1/2 cup coarsely chopped Oreo cookies
1/2 cup butter, softened
1 (3-oz.) package cream cheese, softened
2 teaspoons vanilla extract
1 (16-oz.) package powdered sugar
3 to 4 Tbsp. milk
2 Tbsp. Oreo cookie crumbs
Oreo Cookies cut in half for garnish, if desired
Preheat Oven to 350.
Line cupcake pans with paper liners.
Place an Oreo half in each liner, cream side up.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with sour cream, beating until blended. Fold in chopped Oreos. Spoon batter into cupcake pans. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
While the cupcakes are cooling, beat butter, cream cheese and vanilla at medium speed in an electric mixer until creamy. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. If needed, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Add cookie crumbs and beat on low until evenly dispersed. Once cupcakes are completely cooled, spread or pipe on the frosting. Garnish with oreo half if desired.