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 high. (It’s straightforward to pipe!) When you love Oreo cookies and revel in all issues cookies ‘n’ cream, you’ll love these cupcakes.
Inform Me About These Cookies & Cream Cupcakes
- Taste: At this time’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 stunning cakey texture.
- Ease: This can be a pretty easy cupcake recipe that newbie bakers can undoubtedly handle. The components are all fairly primary, and if adorning with piping ideas isn’t your factor, simply use a knife to pile each frostings on high. Belief me, nobody will complain!
Use These Key Elements
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 contemplate 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 desserts 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 gained’t style fairly as gentle.
- Softened butter: A base of creamed butter and sugar helps obtain that smooth cake crumb we’re aiming for. Be sure that it’s correct room-temperature butter, and in the event you want a refresher, I’ve a useful tutorial on tips on how to cream butter and sugar.
- Egg whites: Whereas egg yolks are wealthy in fats and moisture, they’ll crush your baked items. Skip the egg yolks and use the whites purely for giving construction to the cupcakes. Since we’re shedding a bit fats from the lacking egg yolks, we add it again in with bitter cream and entire milk.
- Bitter cream: Bitter cream offers pure moisture with out weighing down the crumb.
- Entire Milk: Milk with fats equivalent to entire milk or 2% milk is your most suitable option right here. Nondairy milk can work in a pinch. I exploit buttermilk on this vanilla cake recipe, which is usually a high-quality substitution for each bitter cream and common milk in baked items. For these cupcakes, nevertheless, the crumb stays a bit 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 must 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 high with chocolate peanut butter frosting!
However my favourite method to end them is with an exquisite swirled frosting—like soft-serve ice cream!—and I’ll present you precisely tips on how 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 tips on how to fill a piping bag to swirl the 2 frostings collectively:
- Place your most popular piping tip contained in the bag (with the tip snipped off in order that the tip matches by way of). 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 perimeters of the cup.
- Spoon the vanilla frosting into one facet of the bag, leaving a bit area on the opposite facet.
- Spoon the chocolate frosting into the opposite facet 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’ll be able to watch me pipe frosting onto cupcakes on this piping ideas video.
Every cupcake can 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 proper quantity for a 3-layer 6-inch cake. One dozen cupcakes normally 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 must bake the cake layers a bit longer.
See this publish on 6-inch desserts 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 in the event you want steerage on tips on how 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 clean 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. It’s possible you’ll must whisk all of it by hand to ensure there are not any lumps on the backside of the bowl. The batter shall 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 middle 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 fully 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 improve to medium-high pace and beat for two full minutes. Add 1/4 cup extra confectioners’ sugar if frosting is simply too skinny or one other Tablespoon of cream if frosting is simply too thick. Style. Add a pinch of salt if frosting is simply 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 improve to excessive pace and beat for 1 full minute. Add 1/4 cup extra confectioners’ sugar or cocoa powder if frosting is simply too skinny or one other Tablespoon of cream if frosting is simply too thick. Style. Add a pinch of salt if frosting is simply too candy.
- Frost the cupcakes: You’ll be able to 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 tips on how to fill a piping bag to swirl the 2 frostings collectively: Place your most popular piping tip contained in the bag (with the tip snipped off in order that the tip matches by way of). Place the bag inside a really tall cup or glass and fold the surplus bag over the perimeters of the cup. Spoon the vanilla frosting into one facet of the bag, leaving a bit area on the opposite facet. Spoon the chocolate frosting into the opposite facet 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’ll be able to bake the cupcakes 1 day prematurely. Hold cupcakes coated tightly at room temperature and frost the day of serving. You may 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 may 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 home made cake flour, however the cupcakes gained’t style fairly as gentle.
- Leftover Egg Yolks? I’ve some recipe concepts for you!
- Entire Milk & Bitter Cream: Entire milk and bitter cream are strongly advisable for one of the best style and texture. A full-fat plain yogurt would work as an alternative, although the cupcakes might not be as gentle. Identical goes with a lower-fat milk. Nondairy milk can work in a pinch. You’ll be able to change each the entire milk and bitter cream with buttermilk (1 cup; 240g/ml) if wanted.
- You should definitely take a look at my 10 ideas for baking the BEST cupcakes earlier than you start.
