Wednesday, April 25, 2012

cookies n' creme cupcakes


Milk's favorite cookie, in cupcake form. These cupcakes are the best chocolate cupcake recipe I've ever made, with a whole oreo cookie baked into the bottom, all topped off with a swirl of buttercream frosting that tastes just like my favorite cookies n' creme ice cream. The frosting was so delicious (my go-to buttercream recipe with cookie crumbs in it), I did  could have eaten half of it with a spoon! Plus, the oreo surprise in the bottom is so much fun (because who doesn't love oreos?). The cookie stays firm and crunchy, which makes it interesting to eat against the soft, moist cake, but it gives the whole thing a really lovely crunch.
With love,
Erica

Isn't that cool? An oreo surprise baked into the bottom!
Cookies N' Creme Cupcakes
 Makes 15 cupcakes.

 Ingredients
Cupcakes 
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached

Oreo Buttercream

1 stick unsalted butter (room temperature)
1/2 cup I Can't Belive It's Not Butter
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

  • Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
  • Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
  • Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 
  • Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
  • Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 
  • For the frosting, cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes! (I garnished mine with fun sized mini oreos!)
Adapted from BakerGirl 

    31 comments:

    1. mmmmm...the cookie at the bottom is super cool!

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      1. Isn't it? It's such a fun surprise!

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    2. The oreo on the bottom of each cupcake is so cool. It reminds me of those wax seal stamps. Thanks for sharing!

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      1. Wow! I see what you mean!

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      2. I wonder what other cookies would be cool to bake into cupcakes...

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    3. nice idea.. thanks for sharing.

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    4. That looks amazingly delicious :)

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    5. Hey there! I baked these recently and they were AMAZINGG!!! thanks loads for sharing!! ^^

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    6. Hi! can you give me the approximate spendings on these cupcakes? do you have a video on how to make this cupcakes? that would really be helpful. thank you very much :))

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      1. Here is a link that will calculate the cost of any recipe: http://moneysavingmom.com/2011/02/free-downloadable-recipe-cost-calculator-spreadsheet.html

        I would love to make a video -- unfortunately, I am still working on getting a video camera set up.

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    7. Hi, can you tell me how many grams/ounces a stick of butter is? And also what could I substitute for I Can't Believe It's Not Butter? I live in Australia and we don't have I Can't Believe It's Not Butter here, and butter comes in blocks, so I'm not sure if it would be the same size as what you're using! Thanks :)

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      1. Any type of shortening will be a good substitute for ICBINB. Also, 1 stick of butter is the same as 1/2 cup.

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    8. Why bread flour, or is that all purpose flour?

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      1. I used bread flour, but AP flour would work just fine as well.

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    9. This look amazing for my sister's graduation party!! What icing tip did you use when you frosted them?

      Thanks, Hannah!!

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      1. Thank you so much! I used the big Wilton star shaped tip (sorry I don't know all the numbering etc...)

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      2. Its 1M star tip by wilton. I took a cake decorating class.

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    10. This comment has been removed by a blog administrator.

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    11. cupcakes are my favorite to bake and Im always looking for new and exciting ones to try... I have tons of cake flour i need to use so would it work in your recipe?
      thanks for sharing
      stella

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      1. I think cake flour should work, although I have never tried it myself!

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    12. Your comment where you scratched out did and wrote could made me laugh so hard! Cant wait to try these they look delicious!! :)

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      Replies
      1. Hahahha I'm glad! :) Let me know what you think!

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    13. This recipe calculator is great!!! But I live in Australia and we use metric system here. Are you able to find me one that has the metric system? everyone I find online you have to pay for it and they are $$$$$$

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    14. Hi Erica!

      This recipe calculator is GREAT!!! but I live in australia and we use the metric system. the one you posted does not seem to work well if I change it to reflect metric converstions :(

      HELP!

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      Replies
      1. Here you go! Let me know if this one works better!

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      2. http://www.pricingbakedgoods.com

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    15. I can't wait to try these cupcakes. They look and sound delicious!!

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      1. Thank you! Let me know if you try them out!

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