How fun are these?! They're tasty too!
A vanilla cupcake is loaded with chunks of Oreo cookies and then topped with rich cream cheese frosting and finished off with an Oreo cookie half.
I decided to try a few designs out just for fun. Otherwise a simple swirl of frosting and an Oreo cookie topper is all that is needed.
From the pictures you can see I did two different frosting. I divided the frosting in half and added ground Oreos to one of the halves. Both frostings were delicious. I think my family preferred the Oreo infused version.
There's a cute surprise Oreo on the bottom of each cupcake too! Kids and adults alike love these.
And inside, pure cookies and cream heaven.
This Picture: Annie's-Eats.com
* * * * * * * * * * * * * * * *Oreo Cupcakes
24 Oreo halves, with cream filling attached2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)
8 oz. cream cheese, at room temperature6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream
Oreo cookie crumbs
24 Oreo cookie halves
Preheat the oven to 350˚ F. Line the wells of two 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.
To make the 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.