Cookies and cream cupcakes (small batch).
I’ve been keeping a secret from you. I’m sorry.
I know how to make buttercream that tastes exactly like the inside of an Oreo, and I haven’t shared it with you, until now.
Part of the reason is that we eat this cookies and cream frosting straight out of the bowl, and then go back to our normal lives like it never happened. It’s best not to dwell on such moments.
But, the other reason is because it’s harder than you think to save 4 Oreos from the box with which to make cupcakes.
I start by adding 4 oreos to a little bag as soon as I open the box. And then somewhere between 9pm and 9:15 (the first few minutes after I put Camille to bed–aka freedom!), the Oreos, dude, they start calling to me. And so I eat them to shut them up. And then I have no Oreos with which to bake.
I saved these Oreos by burying them in the onion bin at the bottom of my pantry. True story.
I really hope my husband doesn’t read this, because the onion bin has been my dessert hiding place for years now.
How are we feeling about 4 cookies and cream cupcakes serving 2 people? It’s reasonable, right?
My husband can eat 2 in one sitting. I only eat 1, but that’s because I’m up to HERE in sugar all day long. Also, I most likely ‘cleaned’ the frosting bowl with my face earlier in the day.
It happens to the best of us.
It’s amazing how much trouble we can get into with just 4 little Oreos, isn’t it?
Tips for the best ever cookies and cream cupcakes:
- Whisk together your wet and dry ingredients separately, and then add the wet to the dry. This will keep you from over-mixing the batter.
- Use unsweetened cocoa powder for this recipe, and make sure you slightly heap it above the measuring spoon. yes, this means you’re getting more than exactly 2 tablespoons of cocoa powder in the recipe, but cocoa behaves a bit like flour in a recipe, and it will be fine.
- The smaller you crush the Oreos when making the buttercream, the easier it will be to pipe it from a piping bag. If you want big chunks of Oreos in your Oreo buttercream frosting, then skip the piping bag and frost your cupcakes with an offset spatula.
For the cupcakes:
- 1/3 cup all-purpose flour
- 2 tablespoons (slightly heaped) unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon instant espresso powder (optional)
- 1/3 cup buttermilk (or milk + 1/2 teaspoon vinegar added)
- 4 teaspoons canola oil
- 1/2 teaspoon vanilla extract
- 1/4 cup dark brown sugar, packed
For the frosting:
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 4 Oreo cookies, crushed (plus extra for garnish)
- Preheat the oven to 350, and line 4 cups in a muffin pan with paper liners.
- In a medium-sized bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder (if using).
- Next, in a small measuring cup, whisk together the buttermilk, oil, vanilla and brown sugar very well.
- Add the wet to the dry, and stir until just mixed.
- Divide between the cupcake liners and bake for 16-17 minutes. They're done when the tops spring back when touched (if you under-bake, they'll sink).
- Let cupcakes cool completely.
- In a small bowl, beat together with an electric mixer on HIGH the butter, powdered sugar, heavy cream, and vanilla. Beat for 1 minute, until very fluffy and light.
- Finally, stir in the cookies by hand, crushing them as you add them. (I went a little light on the cookies so the frosting was more photogenic, but the frosting tastes best when you add all 4 cookies).
- Frost the cooled cupcakes with the frosting and serve.
Amount Per Serving: Calories: 418Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 199mgCarbohydrates: 58gFiber: 1gSugar: 44gProtein: 3g