These cookies and cream Oreo cupcakes begin with a light-weight and fluffy vanilla cupcake base, loads of chopped Oreo cookies, and a creamy, dreamy chocolate-vanilla swirl frosting on prime. (It’s simple to pipe!) When you love Oreo cookies and luxuriate in all issues cookies ‘n’ cream, you’ll love these cupcakes.
Inform Me About These Cookies & Cream Cupcakes
- Taste: Right this moment’s cookies and cream cupcakes are an Oreo-lover’s adaptation of my favourite vanilla cupcakes recipe. We’re folding heaps of chopped Oreo cookies proper into the batter. It’s like a slice of cookies & cream cake, however in an individually portioned cupcake wrapper.
- Texture: Utilizing cake flour, creamed butter, egg whites, and bitter cream within the batter ensures a light-weight and fluffy cake crumb. Don’t get nervous about crunchy cookies inside your cupcakes—the Oreo cookie items soften into a beautiful cakey texture.
- Ease: This can be a pretty easy cupcake recipe that newbie bakers can positively handle. The components are all fairly fundamental, and if adorning with piping suggestions isn’t your factor, simply use a knife to pile each frostings on prime. Belief me, nobody will complain!
Use These Key Components
This cupcake batter requires 11 components, together with the handful talked about beneath, in addition to fundamentals like baking powder, baking soda, salt, and sugar.
Let me clarify why my crew and I take into account the next components “energy components” on this recipe:
- Cake flour: Cake flour is far lighter than all-purpose flour and helps to provide the softest, lightest muffins and cupcakes you’ll ever eat. It’s bought subsequent to the common flour within the baking aisle. In a pinch, you may make your individual cake flour substitute, however the cupcakes received’t style fairly as mild.
- Softened butter: A base of creamed butter and sugar helps obtain that comfortable cake crumb we’re aiming for. Be sure that it’s correct room-temperature butter, and for those who want a refresher, I’ve a useful tutorial on the way to cream butter and sugar.
- Egg whites: Whereas egg yolks are wealthy in fats and moisture, they’ll overwhelm your baked items. Skip the egg yolks and use the whites purely for giving construction to the cupcakes. Since we’re dropping just a little fats from the lacking egg yolks, we add it again in with bitter cream and entire milk.
- Bitter cream: Bitter cream supplies pure moisture with out weighing down the crumb.
- Entire Milk: Milk with fats akin to entire milk or 2% milk is your best option right here. Nondairy milk can work in a pinch. I exploit buttermilk on this vanilla cake recipe, which is usually a fantastic substitution for each bitter cream and common milk in baked items. For these cupcakes, nevertheless, the crumb stays just a little tighter when utilizing bitter cream + entire milk.
Success Tip: This recipe yields about 16–17 cupcakes. Although the recipe relies on my vanilla cupcakes recipe, the addition of Oreos bulks up the batter. You’ll have to line a second muffin pan with 4 or 5 liners, or you possibly can bake in batches.
I exploit and love this muffin pan.
Fill liners solely 2/3 full with the batter to keep away from overflowing.
Be happy to make use of your favourite frosting on these cupcakes. Chocolate cream cheese frosting, or this not-so-sweet whipped frosting would even be scrumptious on these Oreo cupcakes. Or attempt utilizing peanut butter-flavor Oreo cookies within the cupcakes, and prime with chocolate peanut butter frosting!
However my favourite solution to end them is with a stupendous swirled frosting—like soft-serve ice cream!—and I’ll present you precisely the way to do it:
Tips on how to Make Swirl Frosting
Begin by making the vanilla buttercream. That is primarily based on my favourite vanilla buttercream recipe, however scaled right down to make about half the quantity.
Switch the vanilla frosting to a different bowl and make the chocolate frosting subsequent—no want to wash the blending bowl simply but.
Right here is the way to fill a piping bag to swirl the 2 frostings collectively:
- Place your most well-liked piping tip contained in the bag (with the tip snipped off in order that the tip matches by). I used Ateco 829 in a few of these pictured cupcakes and Ateco 849 in others!
- Place the bag inside a really tall cup or glass and fold the surplus bag over the sides of the cup.
- Spoon the vanilla frosting into one aspect of the bag, leaving just a little house on the opposite aspect.
- Spoon the chocolate frosting into the opposite aspect of the bag. Don’t fear, it doesn’t must be completely neat.
- Take away the bag from the cup and push the frosting right down to the tip, squeezing out any air bubbles as wanted.
- Twist the highest of the bag and proceed with piping. You possibly can watch me pipe frosting onto cupcakes on this piping suggestions video.
Every cupcake could have its personal distinctive swirl… some extra vanilla, some extra chocolate, some completely even. End them off with a sprinkle of crushed Oreos.
Can I Make This a Cookies & Cream Layer Cake?
Cupcake batter that produces about 12–15 cupcakes is the right quantity for a 3-layer 6-inch cake. One dozen cupcakes often takes about 3-4 cups of cake batter, which divides completely amongst 3 6-inch spherical cake pans. Word that this recipe makes 16–17 cupcakes, so you should have barely thicker layers, and have to bake the cake layers just a little longer.
See this publish on 6-inch muffins for extra particulars.
Extra Oreo Dessert Recipes:
PrintDescription
Cupcakes
Vanilla Buttercream
Chocolate Buttercream
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan (or bake in batches) with 4 or 5 liners—this recipe makes about 16–17 cupcakes. Put aside.
- Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt collectively. Put aside.
- Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high pace till creamed collectively, about 3 minutes. (Right here’s a useful tutorial for those who want steerage on the way to cream butter and sugar.) Scrape down the perimeters and backside of the bowl with a silicone spatula as wanted. Add the egg whites and beat on excessive pace till easy and mixed, about 2 minutes. Scrape down the perimeters of the bowl as wanted. Add the bitter cream and vanilla, and beat on medium-high pace till mixed, about 1 minute.
- Add the dry components after which, with the mixer on low pace, slowly pour within the milk and beat simply till mixed. Don’t over-mix. You might have to whisk all of it by hand to ensure there aren’t any lumps on the backside of the bowl. The batter will likely be barely thick. Fold within the chopped Oreos.
- Spoon the batter into the liners—fill solely 2/3 full to keep away from spilling over the perimeters.
- Bake for 19–22 minutes, or till a toothpick inserted within the heart comes out clear. Cool the cupcakes within the pan set on a cooling rack for 20 minutes, then take away them from the pan and return to the rack to cool utterly earlier than frosting.
- Make the vanilla buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium pace till creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla. Beat on low pace for 30 seconds, then enhance to medium-high pace and beat for two full minutes. Add 1/4 cup extra confectioners’ sugar if frosting is just too skinny or one other Tablespoon of cream if frosting is just too thick. Style. Add a pinch of salt if frosting is just too candy. Switch the vanilla frosting to a different bowl; no want to wash the blending bowl—you’ll make the chocolate buttercream in it within the subsequent step.
- Make the chocolate buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium pace till creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla. Beat on low pace for 30 seconds, then enhance to excessive pace and beat for 1 full minute. Add 1/4 cup extra confectioners’ sugar or cocoa powder if frosting is just too skinny or one other Tablespoon of cream if frosting is just too thick. Style. Add a pinch of salt if frosting is just too candy.
- Frost the cupcakes: You possibly can swipe the frostings on with an icing knife or use a piping tip. I used Ateco 829 in a few of these pictured cupcakes and Ateco 849 in others! Right here is the way to fill a piping bag to swirl the 2 frostings collectively: Place your most well-liked piping tip contained in the bag (with the tip snipped off in order that the tip matches by). Place the bag inside a really tall cup or glass and fold the surplus bag over the sides of the cup. Spoon the vanilla frosting into one aspect of the bag, leaving just a little house on the opposite aspect. Spoon the chocolate frosting into the opposite aspect of the bag. Don’t fear, it doesn’t must be completely neat. Take away the bag from the cup and push the frosting right down to the tip, squeezing out any air bubbles as wanted. Twist the highest of the bag and proceed with piping. Garnish with crushed Oreo crumbs, if desired.
- Retailer leftover cupcakes coated within the fridge for as much as 3 days.
Notes
- Make Forward & Freezing Directions: You possibly can bake the cupcakes 1 day upfront. Hold cupcakes coated tightly at room temperature and frost the day of serving. You can also make the frostings and retailer them coated within the fridge for as much as 2 days earlier than utilizing. After refrigerating, beating in a splash of heavy cream or milk will assist skinny the frostings out once more, if wanted. (It stiffens within the fridge.) Unfrosted cupcakes could be frozen for as much as 3 months. Thaw in a single day within the fridge and convey to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Icing Knife | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip
- Cake Flour: Cake flour is the perfect flour for this recipe. In a pinch, you may make your individual do-it-yourself cake flour, however the cupcakes received’t style fairly as mild.
- Leftover Egg Yolks? I’ve some recipe concepts for you!
- Entire Milk & Bitter Cream: Entire milk and bitter cream are strongly really helpful for the perfect style and texture. A full-fat plain yogurt would work as a substitute, although the cupcakes is probably not as mild. Identical goes with a lower-fat milk. Nondairy milk can work in a pinch. You possibly can change each the entire milk and bitter cream with buttermilk (1 cup; 240g/ml) if wanted.
- Make sure to try my 10 suggestions for baking the BEST cupcakes earlier than you start.
