Oreo cookies are one of my weaknesses so I try not to buy or bake with them because I may eat the entire bag.... These cupcakes were a special birthday order but I decided to make a full recipe and bring them to work for everyone to enjoy, and they sure did! I think I got the most compliments on these than I have on anything else that I have brought in.
I merged two recipes that I found to create the best cookies and cream cupcakes. And the best thing about Oreo cookies is that they come in large and small sizes so you can make regular or minis (pictured) with ease! Follow the same recipe, just adjust the bake time.
Ingredients (cupcake):
1 cup sugar
1/2 cup butter, room temp
2 eggs
2 tsp vanilla
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup Vanilla Greek Yogurt
2/3 cup whole milk
Oreo cookies*
You'll need 1 oreo half for the bottom, 1 full as decoration, and you can use the leftover half in the frosting.
Ingredients (frosting):
2 cups butter, room temp
1/4 cup heavy cream
2 tsp vanilla
1/4 tsp salt (omit if using salted butter)
6 cups powdered sugar
Oreo cookies (see note above)
Directions (cupcake):
Pre-heat oven to 350. Line 24 muffin tins with cupcake liners and place half an Oreo on the bottom, cream side up. Set the other half of the Oreo aside for the frosting. In a medium bowl combine flour, baking powder, baking soda, and salt. Whisk until incorporated. In a mixing bowl add butter and beat on medium speed for 1 minute, then add sugar and beat for another 2-3 minutes until light and fluffy. Add vanilla and the eggs one at a time, incorporating after each addition. Mix in the yogurt. Remove bowl from mixer and alternate adding 1/3 of the dry ingredients with 1/3 of the milk and mixing with a spatula until flour is incorporated. Repeat 2 more times. It's ok if there are some lumps but don't over mix! Fill muffin tin about 3/4 full (I found that these do not rise as much as other cupcakes) and bake for 15-16 minutes. Allow to cool in the tin for a few minutes then transfer to a wire rack to cool completely before decorating. I made minis and baked for about 11-12 minutes.
Recipe adapted from house of yumm.
Directions (frosting):
Beat butter, cream, vanilla, salt (if using) in a mixer until smooth. Gradually add powdered sugar and beat on high for 2-3 minutes. Place Oreo halves in a food processor and process until they are fine crumbs. IF PLANNING TO PIPE make sure the crumbs are really fine otherwise they may get stuck in your piping tip (happened to me so I used a round tip). Pipe desired amount of frosting onto each cupcake and decorate with a whole Oreo. You may need more frosting if making minis!
Recipe adapted from taste & tell.