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 minutes mins
Cook Time20 minutes mins
Resting time30 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 20 cupcakes
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
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.