Cookies and Cream Cupcakes

These cupcakes are delicious and super easy to make. I adapted my classic go-to vanilla cupcake recipe by adding in some oreo pieces and crumbs, and topped it with a light and fluffy whipped cream oreo crumb frosting. The soft vanilla cake paired with the chocolatey cookie crumbs is pure heaven. And the frosting gives that extra boost of cookies and cream flavour. Pretty much an instant favourite if you ask me!

Cookies and Cream Cupcakes

Ingredients:

Cupcakes

95g self-raising flour

80g all purpose (plain) flour

115g butter, softened

225g  caster sugar

2 eggs (at room temperature)

115mls milk

½ tsp vanilla extract

1 pack oreo sandwich cookies, crushed by hand or blitzed in a food processor  (I used both larger size oreo pieces/chunks as well as some fine crumbs)

Frosting

300-600ml cream (depending on how much frosting you like on your cupcakes)

Approx. 1 tablespoon icing (powdered) sugar (optional)

1/2 – 1 pack oreo sandwich cookies, crushed by hand or blitzed in a food processor (set some crumbs aside to use sprinkled on top if you like)

1 container mini oreos, to decorate (if desired)

Method:

Preheat oven to 180°C (350°F). Line a regular size 12 hole muffin tin with paper cases.

Sift flours into a small bowl, whisk together then set aside.

Measure milk into pouring jug, add vanilla and gently stir to combine, then set aside.

Cream the butter in a medium bowl with an electric mixer on medium speed until smooth and creamy. Gradually add sugar and beat until well combined and fluffy.

Add the eggs, one at a time, beating thoroughly after each addition.

Add the flour mixture in 3 parts, alternating with the milk mixture. Beat in each addition until just combined – be careful not to overbeat! Also ensure sides are scraped down when necessary.

Carfeully fold through the oreo pieces/crumbs until evenly combined. Spoon cupcake batter into paper cases, about ½ , to ¾ full.

Bake for 20-25 minutes, until skewer inserted in the middle of the cake comes out clean.

Let sit in tins for 20 minutes, then transfer to a wire rack to cool.

Meanwhile make the frosting. Whip the cream and icing sugar to stiff peaks, gently fold through the oreo crumbs. Pipe onto cooled cupcakes as desired using a piping bag and desired tip (I used a fluted one). Sprinkle with oreo cookie crumbs and top with a mini oreo.

Makes 12 standard or 24 smaller cupcakes (depending on the size of your tin.)

Source: Bec original.