Oreo Cookie Cupcake

Oreo Cookie Cupcake

Ingredients

  • 24 Oreo halves, with cream filling attached
  • 1 tsp. baking powder
  • 8 tbsp. unsalted butter, at room temperature
  • 3 large egg whites, at room temperature
  • 1 cup milk
  • 8 oz. cream cheese, at room temperature
  • 2 tbsp. heavy cream
  • 24 Oreo cookie halves
  • 2¼ cups all-purpose flour
  • ½ tsp. salt
  • 1⅔ cup sugar
  • 3 tsp. vanilla extract, divided
  • 20 Oreo cookies, coarsely chopped (I quarter them)
  • 6 tbsp. unsalted butter, at room temperature
  • 4 cups confectioners’ sugar, sifted
  • Oreo cookie crumbs

Directions:

  • Preheat oven to 350 degrees F.
  • Line two 12-cup muffin pans with paper liners.
  • Place in the bottom of each paper liner an Oreo halve cream side up.
  • Combine the flour, salt and baking powder in a medium bowl. Stir with a fork until well blended. Set aside.
  • Beat butter and sugar with an electric mixer on medium-high speed until the mixture is fluffy and light. It takes about 2 minutes.
  • Add the egg whites one by one and beat well after each addition. Mix in 2 tbsp of the vanilla extract.
  • Beat in half of the dry ingredients with the mixer on low speed until incorporated. Add in the milk and beat. Mix in the remaining dry ingredients.
  • With a rubber spatula gently fold in the chopped Oreos until evenly mixed. Be careful not to over mix.
  • Divide the batter evenly between the muffin cups.
  • Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking.
  • When ready remove from oven and let cool in the pan for 10 minutes then transfer to a wire rack and let cool completely.

Frosting:

  • Combine butter and cream cheese and beat with an electric mixer on medium-high speed about 1 minute until smooth. Mix in 1 tbsp of the vanilla extract.
  • Add the confectioners’ sugar and beat until smooth and incorporated 1-2 minutes.
  • Beat in the heavy cream on medium-low speed until blended.
  • Whip for 4 minutes on medium-high speed until fluffy and light.
  • Frost the cupcakes.
  • Garnish with Oreo crumbs and top with Oreo halves.
  • Enjoy!

Yield: 24

Submitted by: Rebecca Morris
 

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