Cookies and Cream Cupcakes
Cookies and Cream Cupcakes takes around 40 minutes from beginning to end. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 352 calories. This recipe serves 24. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up baking powder, oreo cookie, oreo, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre. Plenty of people made this recipe, and 656 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Stockpiling Moms. Overall, this recipe earns a rather bad spoonacular score of 27%. If you like this recipe, you might also like recipes such as Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting, Cookies and Cream Ice Cream Cupcakes {and a giveaway}, and Cookies and Cream Cheesecake Cupcakes {akan Oreo Cheesecake Cupcakes}.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp. baking powder
4 cups confectioners' sugar, sifted
8 oz. cream cheese, at room temperature
3 large egg whites, at room temperature
2¼ cups all-purpose flour
2 tbsp. heavy cream
1 cup milk
24 Oreo halves, with cream filling attached
24 Oreo cookie halves
20 Oreo cookies, coarsely chopped (quarter them)
½ tsp. salt
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
Equipment:
oven
hand mixer
bowl
muffin liners
spatula
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 350 F.
Line 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.
Make your own frosting or buy a pre-made.
To make 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 if desired.
Step by step:
1. Preheat the oven to 350 F.Line cupcake pans with 24 paper liners.
2. 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.
3. 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.
4. 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.Make your own frosting or buy a pre-made.To make frosting
5. 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.
6. 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 if desired.
Nutrition Information:
covered percent of daily need
