My husband and I went grocery shopping last weekend. While cruisin' down the aisles I noticed that the store was doing one of those "Buy 10 items off this list and everything is a few cents cheaper" deals. I'm a sucker for those, especially when the items aren't necessarily things I NEED just things that taste good. Well we had 9 qualifying items and needed just one more. Lucky for us, Oreos were on the list. What better item to finish our grocery trip up with, right?
I'm not exactly sure how we didn't eat them all that night, but we didn't. By the time Sunday rolled around I had no idea what this week's cupcake would be. I was at work, having a nervous breakdown about it when a coworker and I tossed a few ideas around. Cookies & Creme came up and instantly I knew that this was the cupcake. What a GREAT idea! The frosting was smooth and creamy, the cake moist and flavorful....then the surprise Oreo in the bottom took people over the TOP! I thought my coworkers were going to freak out when they found that in the bottom! These were a hit!
Cookies & Creme Cupcake
Inspired by Annie's Eats
For the cupcakes:
24 Oreo halves, the creme filling side
2 1/4 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, room temperature
1 2/3 c sugar
3 large eggs whites, room temperature
2 tsp vanilla extract
1 c whole milk
1-1/2 c chopped oreos
For the frosting:
8 oz cream cheese
5 Tbsp unsalted butter, room temperature
1/2 Tbsp vanilla extract
4 1/2 c confectioners' sugar
2 Tbsp heavy cream
For the garnish:
Oreo cookie pieces and crumbs
Preheat your oven to 350 degrees and line cupcake pan with paper cups. Separate your Oreos and place the creme side in the bottom of the liner, with creme side up. Some will break, but THAT'S OK! Don't just eat them now....save them, because we'll be using them in a few minutes.
In a medium bowl, combine flour, baking powder, and salt. Set aside. Take your broken Oreo pieces and chop them up, and set aside.
In your mixer bowl, beat butter for about 1 minute, then begin adding sugar, about 1/3 c at a time. Beat at medium speed for about 2 minutes, or until light and fluffy. Scrape down your bowl, then add egg whites, one at a time, beating for about 30 seconds after each addition. Add vanilla. Decrease your mixer to low and slowly add 1/3 of your flour mixture. Add half of your milk, followed by another 1/3 of flour, then the rest of your milk. Add the last 1/3 of flour and mix until just combined. Remove bowl from mixer and take a spatula and give batter one last mix, to ensure everything is properly combined. Dump your cookie pieces on top of batter and fold them in, gently.
Scoop batter ontop of cookie halves, and fill 3/4 full. Bake these for about 20 minutes, or until toothpick comes out clean. Cool for 7 minutes in pan, then finish cooling on wire rack. While these cool, prep your frosting!
Place cream cheese and butter in mixer and begin to beat at medium speed. Scrape down bowl, add vanilla, then beat at medium speed again, until creamy. Reduce mixer speed to low and start adding confectioners' sugar, about 1/2 c at a time. Increase mixer to medium and beat for 1 minute, then add cream. Increase mixer speed to medium-high and whip for about 4 minutes to get frosting really light and fluffy. Spread or pipe over cooled cupcakes, then garnish with Oreo pieces and crumbs.
Grab your tall glass of milk and take a bite! Yum!!
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