Cookies & Cream Cupcakes

cookies & cream cupcakes with cookies & cream whipped cream frosting

I’m a bit behind on my posts, I know. I mean, shoot, this particular post is about three weeks late. I made these for my son’s 3rd birthday party and they received rave reviews.

Last year he had banana cupcakes with white chocolate cream cheese frosting (check out that pipe job! ha!)

This year he got these.  YUHHHHUMMMM!

cookies & cream cupcakes with cookies & cream whipped cream frosting

DSC_1045
he is soooo sweaty from running around and playing

I was so busy with making stuff for a baby shower, I didn’t really have time to test out a bunch of recipes.  I wanted something easy that I knew kids would like.  I mean, what child, young or old, doesn’t love Oreos?  Ok, most kids.  Anyway, I looked around for a recipe and found one at How to Eat a Cupcake.  The base is a box cake mix, which worked out just great for me.  I played around with the placement of the cookie, bottom, middle, top, but the bottom really did work out the best.  I ended up using my own whipped cream frosting instead of using the one on Cassie’s blog.  I wanted something that wasn’t too sweet since the cupcake itself was filled with Oreos and the sugar laden box mix. ;-)

cookies & cream cupcakes (pre-frost)
pre-frost

I made 4 dozen cupcakes about a week ahead  and stuck them in the overflowing freezer until Sunday morning. I made the whipped cream frosting Saturday night and refrigerated it until I frosted the cupcakes Sunday morning.

cookies & cream cupcakes with cookies & cream whipped cream frosting

Cookies & Cream Cupcakes
Yield: 4 dozen
Adapted from How to Eat a Cupcake
Printable Recipe

Ingredients:
Approximately 48 Oreos (or similar cookie)
2 boxes (18.25 ounces) plain white cake mix
2 cups sour cream + 2 tablespoons of milk
1 cup oil
6 eggs
2 teaspoons vanilla extract

Directions:
Preheat the oven to 350°F. Line 4 cupcake tins with paper liners; set aside.

Count out 24 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside.

Crush the remaining 24 Oreos – in a food processor or use a storage bag and whack it with a rolling pin. ;-) Chunky is fine.

Place the cake mix, sour cream, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed.

Measure out about 3 cups of the crushed Oreos and fold into the batter until well incorporated. Reserve any remaining cookies for frosting or other use.

Divide batter evenly among the cupcake tins.

Bake the cupcakes until they are a light golden brown and spring back when lightly pressed with your finger, 20-22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from tin and place them on wire racks to finish cooling. Cool completely before frosting.

Cookies & Cream Whipped Frosting
Yield: enough for approximately 4 dozen cupcakes
Printable Recipe

Ingredients:
Approximately 12 Oreos (or similar cookie)
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions:
Finely crush the Oreos – in a food processor or use a storage bag and whack it with a rolling pin. ;-)

Using a stand (with whisk attachment) or hand-held electric mixer, whisk the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the crushed Oreos.

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7 Responses

  1. great cupcake–i love the cookies and cream flavor. however, i would require quite a bit more of that luscious frosting per little cakelet. :)

  2. We love cupcakes and make them whenever the mood strikes. But! I have never considered freezing them, which is such a fantastic idea. That way, when my recipe yields 4 dozen, I don’t have to eat them all at once or give them all away. Don’t worry, friends and neighbors, I’ll still hook you up…but a cupcake waiting in the freezer is like a little bit of heaven. :) Thanks for the inspiration.

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

    • Thanks Casey. I have to say, I got the freezing idea from the bakery I work at. They do it all the time and cupcakes/cakes are still as good when they come out of the freezer as they did when they went in.

  3. I was just sitting here craving something with oreos in it and this popped up! Yum!

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