Oreo Cupcakes

Everyone loves an Oreo!  Or at least, I think everyone does.  If you don’t, I’m not sure that we can be friends!? Lol, they’re fun & tasty and milk’s best friend, right??

Today was my god-son’s 4th birthday party.  He asked for cupcakes 🙂 Cupcakes, I can do!  Oreo cupcakes in particular.  I’ve tried out a few different Oreo Cupcake recipes (because Oreo’s are also the boy & both brother’s fav cookie) and I always come back to this one.  If you’re looking for something a little more grown up, I’ve made  these via Martha Stewart’s Cupcake Book, which are ah-ma-zing, but I wanted to stick with something sweet and sensible for a 4 year old.

These cupcakes are perfection.  They have the cream side attached Oreo at the bottom (double yumm), which is a nice surprise, Oreo chunks in the batter and a little sprinkling of Oreo crumbs over the cream cheese frosting.  Everyone loved them.  That’s an understatement, folks who don’t like sweets loved them.  I think it has something to do with the oreo-goodness in each bite 😉

Cookies ‘n’ Cream Cupcakes: (Recipe Source: Annie’s Eats)

• 24 Oreo halves, with cream filling attached
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature (*eggs are easier to separate when they’re still cold, so I do this 1st)
• 2 tsp. vanilla extract
• 1 cup milk
• 2 cups coarsely chopped Oreos (I used mini Oreos that were quartered)

Yield: 2 dozen

1. * Separate your eggs and leave the egg whites aside until you’re ready to use them (by the time you get to that point they should at room temperature already)
2. Preheat your oven to 350F and line 2 muffin pans with 24 cupcake liners. Place an oreo at the bottom of each liner, with the cream side up.
3. Combine flour, baking powder and salt in a medium bowl and mix to combine.
4. Cream together butter and sugar in a standing bowl mixer with the paddle attachment for 3 minutes, until light and fluffy.
5. Add the eggs one at a time, and mix until incorporated.  Add the vanilla extract and mix for 1 minute.
6. Alternate adding the flour and the milk to the batter, starting and ending with the flour.
7. Fold in the Oreos, be careful not to overmix.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Allow cupcakes to cool, on a cooling rack before frosting.

Cream Cheese Frosting:

• 8 ounces cream cheese room temperature
• 8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature
• 4 cups confectioners sugar, sifted
• 1 teaspoon pure vanilla extract
• heavy cream, as needed to achieve your desired consistency
• Oreo crumbs, for dusting

1. Cream the butter and cream cheese in a standing bowl with the paddle attachment for 3 minutes, until light and fluffy.
2. Add the vanilla extract and mix until combined.
3. Slowly add the confectioners sugar to the bowl until it is well incorporated.
4. Add small amounts heavy cream (start with 1 tbsp), if needed.
5. Pipe with a large pastry tip.
6. Dust with oreo crumbs.

I hope you enjoy! 😉 Have a great Monday!

xoxo-Jenn