Cookies 'N Cream Cupcakes

Sorry, no story today, just recipe. I found this one on Annie's Eats. She has tons of cupcake recipes. Also, her photos are a lot better. Someday though i'll get a nice camera with super fancy lenses. Until then, this is what you get. We really liked these. I liked how there's half an oreo on the bottom of the cupcake. Usually i'm a huge chocolate fan, but the oreos in these were enough that I didn't feel like it was lacking. If you're going to wait a little while before eating these, I would say to wait to put the 1/2 oreo garnish on top. I noticed they started to get soft after a while. Maybe because I had them in the fridge for a little while? I'm not sure. I also found an oreo cupcake recipe that i'll have to try next time. It's quite different since it has a chocolate base and oreo frosting.

Cookies N Cream Cupcakes

Ingredients:

For the cupcakes:

24 Oreo halves, with cream filling attached

2¼ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract1 cup milk

20 Oreo cookies, coarsely chopped (I quarter them)

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

For garnish:

Oreo cookie crumbs

24 Oreo cookie halves

Directions:

Preheat the oven to 350˚ F. Line the wells of two 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-mix.

Evenly 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. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Yield: 24 cupcakes, I had quite a bit more though, like 32