Cookies 'n' Cream Cupcakes
Cookies 'n' Cream Cupcakes might be just the American recipe you are searching for. This recipe serves 15. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 18g of fat, and a total of 446 calories. A mixture of unsalted butter, baking soda, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. 15257 people were impressed by this recipe. It works well as a very affordable dessert. It is brought to you by Sallys Baking Addiction. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. 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} are very similar to this recipe.
Servings: 15
Ingredients:
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 egg whites
1 2/3 cups (210g) all-purpose flour
1 cup (200g) granulated sugar
3 Tablespoons (45ml) heavy cream*
3/4 cup (180ml) milk (cow's milk, soy milk, or almond milk)
1 1/2 cups chopped Oreo pieces (about 14-15 Oreos)
4-5 crumbled Oreos, optional
3 1/2 cups (420g) powdered sugar
1/2 teaspoon salt
1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
1 cup (230g) unsalted butter, softened to room temperature
1/2 cup (64g) unsweetened cocoa powder
2 teaspoons vanilla extract
Equipment:
muffin liners
muffin tray
bowl
oven
whisk
toothpicks
stand mixer
Cooking instruction summary:
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
Step by step:
1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter.
2. Whisk in the granulated sugar.
3. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
4. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere.
5. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness.
6. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
Nutrition Information:
covered percent of daily need
