Cookies and Cream Cupcakes
It’s been too darn long since I shared a cupcake recipe. Let’s remedy that, shall we? Cookies and cream is one of those flavors I have a hard time resisting in any form, be it ice cream, cheesecake, or cupcakes. It seems you feel similarly, as it has been the most popular of all the cupcake recipes I have shared over the years (even more than cookie dough!)
However, despite its popularity, the original version seemed to cause problems for some readers. Many people reported issues with both the cake and the frosting. I made them countless times and they always turned out well, but I don’t like sharing a recipe that is unreliable in any way. I revamped both the cake and the frosting for a final product that is even better than the original version, and should yield more consistent results for those who bake them. The cupcakes are fluffy and soft, the frosting is light but holds its shape beautifully, and don’t forget the surprise Oreo at the bottom – it just makes people happy.
Yield: about 28 cupcakes
For the cupcakes:
- 24 Oreos, halved (opposite halves reserved for garnish, below)
- 1 cup whole milk, divided
- 6 large egg whites
- 1 tbsp. vanilla extract
- 2¾ cups (11 oz.) cake flour, sifted
- 1½ cups (10.5 oz) sugar
- 1 tbsp. plus 1 tsp. baking powder
- ¾ tsp. salt
- 12 tbsp. (¾ cup) unsalted butter, at room temperature
- 24 Oreos, coarsely chopped
For the frosting:
- 1 cup (8 oz.) butter
- 8 oz. cream cheese, cold
- 2½ cups confectioners’ sugar, sifted
- 1 tbsp. vanilla extract
- 1 tbsp. heavy cream
- 12 Oreo wafers (reserved from cupcakes), halved
- Crushed Oreo crumbs
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, and vanilla. Whisk to blend. In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds. Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds. Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed. Gently fold in the chopped Oreos with a spatula.
Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
To make the frosting, combine the butter and cream cheese in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the vanilla and the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for about 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.