Cookies and Cream Cupcakes

I love elegant desserts {see here, here, and here}, but sometimes I just want a flavor that brings you back to your childhood-the Oreo. The base for these cookies and cream cupcakes combines vanilla cake with crushed Oreos. And just in case you didn’t get enough sugar, they are topped with clouds of vanilla buttercream and Oreo pieces.

Cookies and Cream Cupcake Recipe

Cake

½ cup butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla

1 ½ cups flour

1 tsp. baking powder

1 cup milk

12 Oreos, crushed

Vanilla Buttercream

1 cup butter, softened

1 cup shortening

4 lbs. powdered sugar

1 tsp. vanilla

¼ cup milk

10 Oreos, cut in half

Preheat oven to 350 degrees. For the cupcakes, in a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, and mix until combined. Combine flour and baking powder in a separate bowl. Add half of flour mixture to egg mixture, and mix until incorporated. Add milk, and mix again. Add remaining flour mixture. Batter will be thick. Stir in crushed Oreos. Line two muffin pans with 20 cupcake liners. Drop large spoonfuls so each liner is ¾ full. Bake for 20-22 minutes. A toothpick inserted into the center should come out clean, and tops should be slightly golden. Let cool completely.

For the frosting, mix butter and shortening until combined. Add powdered sugar gradually. Frosting will be dry. Add milk and vanilla. Mix on medium-high speed until frosting is light and fluffy, about 4-5 minutes. I used a 13mm round tip and a large piping bag to frost. Top with ½ an Oreo. Makes 20. These were gone pretty quick.