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Cookies & Cream Cupcakes

Vanilla cake is speckled with chunks of Oreo cookies, topped with Oreo buttercream frosting, and finished with a dollop of chocolate ganache to make for the most decadent cupcake you've ever had
Prep Time40 mins
Cook Time20 mins
Resting time30 mins
Total Time1 hr 30 mins
Servings: 20 cupcakes

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter unsalted, softened
  • 1 cup granulated sugar
  • 3 large egg whites
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped Oreos

For the buttercream frosting:

  • 3/4 cup butter unsalted, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup crushed Oreos

For the topping:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 10 Oreos halved

Instructions

For the cake:

  • Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper cups. Set aside. Add flour, baking soda, baking powder, and salt to a medium bowl. Whisk together until combined. Set aside.
  • In a bowl fitted for a stand mixer, beat butter until fluffy, about 2 minutes. Add sugar and continue beating for 2 more minutes. Add egg whites one at a time, beating after each one. Add vanilla and combine. 
  • Add 1/3 of dry ingredient mixture to butter mixture and combine. Add 1/2 of buttermilk and combine. Repeat once more with another 1/3 of dry ingredients and the remainder of the buttermilk. Then, finish with the last 1/3 of the dry ingredients, mixing just until combined. 
  • Add chopped Oreos to the batter and fold them in. Scoop about 1/3 cup of batter into prepared cupcake pan. Bake in preheated oven for 18-20 minutes, until toothpick comes out clean when inserted in the center cupcake. Remove from oven and cool for 5 minutes in pan and then remove cupcakes to cool on wire rack. Repeat cooking process with remainder of the batter.

For the buttercream frosting:

  • Once the cupcakes are completely cool, it's time to add the frosting. Make frosting by beating softened butter until super fluffy, about 4 minutes. Add powdered sugar, heavy cream, salt, and vanilla and continue beating to combine. Add crushed Oreos and beat on low to combine. 
  • Put frosting into a piping bag or zipper bag and cut about 1 inch off the tip to make a big opening. Pip a circle over each cupcake. 

For the topping:

  • First, make the chocolate ganache. Heat heavy cream in microwave for 45 seconds or until hot. Put chocolate chips in a small bowl. Pour hot cream over chips and let them sit for 5 minutes. Stir chocolate chips and cream until chips are completely melted and combine with the cream. Let mixture sit for a couple minutes to cool slightly and thicken. 
  • Gently dollop a tablespoon of chocolate over the Oreo frosting of each cupcake. Top with an Oreo half. 

Notes

Recipe adapted from Preppy Kitchen