I was recently in charge of making cupcakes for Olivia’s teacher’s birthday. I asked around to other teachers and my Mother-in-Law who is a newly retired teacher from our district to find out what her favorite dessert/sweet is and no one could give me an answer, but I knew she liked chocolate. Soooooo I found a recipe for Cookie N Cream Cupcakes and decided to give them a shot. I gathered my little bakers and my ingredients into the kitchen and we got started right away. The recipe came from Annie’s Eats who has so many delicious recipes of all kinds……AND I figured out where I got the recipe for the Cookie Dough Cupcakes that I recently blogged out! ANNIE’S EATS is where it came from!!!! 🙂 So THANK YOU, Annie!
OK so we made these cupcakes and they were delicious…Olivia’s teacher and the kids in her class LOVED them, BUT I thought they were a tiny bit dry. I’m not sure if they are a drier cupcake or if I did something wrong, but they def were drier than I like my cupcakes. The dryness DID NOT take away from the delicious taste though, I can promise you that! I’d like to give them another shot and see if they are equally as dry the next time!
Cookie N Cream Cupcakes
For the cupcakes:
24 Oreo halves, with cream filling attached
2 ¼ cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners sugar, sifted
2 tbsp. heavy cream
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Preheat the oven to 350°F.
Line the cupcake pans with 24 paper liners.
Place an Oreo halve in the bottom of each liner, cream side up.
In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.
Blend in the egg whites one at a time, beating well after each addition.
Blend in the vanilla extract.
With the mixer on low speed, beat in half of the dry ingredients just until incorporated.
Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mixEvenly divide the batter between the prepared cupcake liners.
Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.
Blend in the vanilla extract.
Beat in the confectioners sugar until incorporated and smooth, 1-2 minutes.
Add 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 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Garnish with leftover Oreo halves.
ENJOY!
~gianna~
Eats So Sweet 
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