Cookies 'n Cream - it's just hard to go wrong with that combination!
I had a variety-pack of cupcakes to make for a bake sale not long ago, and when I was deciding on flavors I just felt like I couldn't leave out cookies 'n cream 😉 There's just something about that flavor combination that's addictive - it's always a crowd pleaser 🙂
I've seen plenty of Oreo cupcakes on Pinterest, and I think by comparison to most I went a little heavy on the 'cookie' end - lots of Oreo crumbs in the frosting, plenty of chocolate and cookie in the cupcake - but with enough frosting, there's more than enough 'cream' to balance things out! 😉 Recipes/instructions below! 🙂
The recipes I used are below! 🙂
I doubled and slightly-modified a chocolate cupcake recipe from thescranline.com - check out Nick's site and his Instagram feed if you haven't already; he does some incredible work!
Of note...you'll need either a kitchen scale to measure ingredients in grams OR - you can use this fancy grams to cups converter 😉
Chocolate Cupcakes (makes 24)
350g all purpose flour (roughly 2 c)
450g caster sugar (roughly 2 ¼ c)
100g cocoa powder (roughly 1 ¼ c) |
1 tsp baking soda
1 tsp salt
1 c /250g /16 T unsalted butter, softened
4 large eggs, at room temperature
350ml milk (about 1 ½ ; I used a 2c pyrex liquid measuring cup with mL marks on the back)
2 t vanilla extract
4-5 Oreos, broken into chunks (if desired)
Preheat an oven to 350 degrees F (180C) or 320 FC (160C) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (or sift the ingredients together). Add in the softened butter until no lumps of butter are visible and it’s well incorporated into the dry ingredients.
Next, add milk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Don’t over-fill the cupcake tins or they *will* overflow – trust me. :/ You may not use all of the batter – I tried to use all of mine once and that’s when I learned the overflow lesson. :/ Press a few chunks of broken-up Oreo cookie into each cupcake.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. If you insert a toothpick or skewer and it comes out with wet batter, bake for another few minutes at a time until it comes out clean or with moist crumbs. Cool completely.
2 c (12 oz) chocolate chips
1.5 c (12 oz) whipping cream
Meanwhile, make your ganache. Place chocolate chips in a heat-proof bowl. Place whipping cream in a small saucepan and bring almost to a boil over medium/low heat. Pour over chocolate chips and let rest for 2 minutes, then stir until smooth and silky. Chill until thick enough to pipe into cupcake centers, but don't let it solidify completely.
Oreo Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
1-3 Tablespoons milk
½ c crushed Oreo cookies
1 T clear vanilla extract
1/4 t. salt
- 24 mini Oreo cookies (You could use regular ones as well; I just liked the look of the minis)
- large piping bag with a tip of your choice – I used a large star tip 😊
- small piping bag or small zip-lock for filling cupcakes with ganache
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined. Stir in Oreo crumbs until they’re fairly well incorporated.
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can use the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you 😉 I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers 😉
Now you're ready to decorate the cupcakes! Pipe your cookies ‘n cream frosting in large swirls onto your cupcakes (or however you feel like icing them). 😉 Decorate the top of each frosting swirl with mini Oreo cookie – and some more cookie crumbs if you like 😉
Done and done! Enjoy! 🙂
Make this recipe? Let me know how it went - or find me on Instagram or Facebook and tag @IntensiveCakeUnit in your photo! 🙂