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  • Elizabeth Carroll

Cookies and Cream Cupcakes

Updated: Oct 25, 2020

Ingredients:

Cupcakes:

1 1/3c All-Purpose Flour

1 1/4t Baking Powder

1/2t Salt

1/2c Butter, softened

1c Granulated Sugar

2 Large Eggs

2t Vanilla

1/2c Sour Cream

120 Mini Oreos


Frosting:

1/2c Butter, softened

3c Powdered Sugar

1t Vanilla

3T Heavy Whipping Cream

12-15 Full Size Oreos, crushed into a fine powder


60 Mini Cupcake Papers


Directions:

1. Preheat oven to 350F

2. Line 3 mini muffin tins with 60 mini cupcake papers

3. Place 1 mini oreo in the bottom of each mini cupcake

3. In medium bowl, mix together flour, baking powder, and salt

4. In stand mixer with paddle attachment, cream together butter and sugar

5. Add in eggs, one at a time

6. Mix in vanilla and sour cream until well blended

7. Slowly add in dry ingredients, beat over medium 1-2 minutes

8. Pour batter into piping bag and fill the prepared muffin tins - fill approximately 3/4 of the way full. This seems high, but keep in mind the Oreo will add to the height, if you fill to 2/3 full, you won't have enough batter to rise to the top of the paper

9. Bake each tray separately, approximately 14 minutes for the mini (cupcakes are done when a toothpick comes out dry)

10. Cool cupcakes on wire racks (approximately 30-45 minutes) until completely cool

11. While cupcakes are cooking / cooling, beat butter for frosting until smooth in stand mixer (using paddle attachment)

12. Add in powdered sugar until well mixed, approximately 2 minutes

13. Add in vanilla

14. Slowly add in heavy cream, blend 1-2 minutes

15. Add frosting to piping bag with tip of your choice

16. Place cooled cupcakes on cookie sheet, frost to your liking, too with a mini Oreo!


Notes:

Make sure Oreos are crushed very fine (NO CHUNKS). If there are chunks they WILL get stuck in your icing tip.






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