Cookies and Cream Cupcakes

Cookies and cream is a flavor combination that I've loved since I was a little kid. Other preferences have come and gone, but there's still something about cookies and cream that I just find very, very appealing. Naturally, applying that to a cupcake seems like the greatest idea in the world.



Although I loved the look of the lightly speckled frosting, if I had to do it again I'd definitely add even more Oreo to flavor the frosting. I wasn't particularly enthused with using shortening in the frosting, either. A local cupcake bakery, New York Cupcakes (the cupcakes are New York themed, not from New York), makes the most amazing Oreo buttercream frosting -- far superior to the one used in this recipe, taste wise. If you're more concerned with aesthetics, use the recipe -- it makes beautiful snow-white frosting with specks of Oreo cookie. Otherwise, making your favorite buttercream recipe and use lots of crushed-up Oreos.

The original recipe calls for either breaking the Oreo cookies up into pieces or placing them whole into the cupcake wrappers. Surprisingly (because I didn't expect to), I preferred the latter method. It created an unexpected crunch in the middle of the cupcake, but rather than detracting from the overall experience, it added to it. Then again, I am the sort of person who likes a bit of crunch in everything I eat (I love lining my sandwiches with potato chips, for instance), so your mileage may vary. :-)

Cookies and Cream Cupcakes (adapted from Bakerella)

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 1/4 cup sugar
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup canola oil
• 1 tsp vanilla
• 3/4 cup milk
• 3/4 cup hot water
• 24 Oreos, plus more for crumbs

For the frosting:

• 1 cup shortening
• 1 lb. powdered sugar
• 1 tsp vanilla
• 3-6 tbsp milk
• 2 or more tsp Oreo cookie crumbs

Method

For the cupcakes:

1. Preheat oven to 350 degrees and line a muffin tin with cupcake wrappers.
2. Place a whole cookie into each cup or break them apart and place the broken pieces into each cup.
3. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
4. Add the eggs, oil, vanilla and milk and mix until thoroughly combined. Add the hot water and mix until combined.
5. Transfer the very liquid batter to a large measuring cup and pour batter into each baking cup so that it's about 3/4 full.
6. Bake cupcakes for 16-18 minutes.

For the frosting:

1. Beat the shortening in a mixer until smooth.
2. Add vanilla and mix until combined.
3. Add the powdered sugar in three additions, scraping down the sides after each addition.
4. Add a tbsp of milk at a time and mix together until you achieve the consistency you like.
5. Add the cookie crumbs and mix until completely combined.
6. Place the frosting in a decorator bag and pipe onto each cupcake as desired. Another option is to mound the frosting just over the cupcake, then dip the top into a bowl of Oreo crumbs to coat.
7. Insert a cookie (or part of one) on top of each cupcake for decoration.