The other day, I decided Cookies and Cream cupcakes were to be my next thing to bake. It just so happened that I’m going away tomorrow to visit with a couple of people, and one of them just happened to have had her birthday not long ago. I was a bit (a lot) slack and didn’t send a present, so offered to make birthday cupcakes!
Cookies and Cream Cupcakes with Cream Cheese Icing
For the cupcakes:
16 Oreos halved (with cream filling attached to one)
115g softened butter
1 Cup sugar
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup warm milk
For the icing:
125g cream cheese, at room temperature
90g unsalted butter, at room temperature
1 tbsp vanilla extract
4 cups icing sugar, sifted
2 tbsp cream
Pull the oreos in half (so you end up with 2 biscuits, with cream on one of them). Place the half oreo with cream filling into each of your cupcake papers, cream side up. It will be a surprise cupcake base for those who are lucky enough to get one!
Cream together butter and sugar, add vanilla then add eggs, one at a time, beating to incorporate between each.
Sift in flour and baking powder.
Turn on your mixer (if using) and pour in your milk as it mixes. This helps prevent lumps but saves time without having to add the milk and flour alternatively in batches. Mix until just combined.
Break up the non-creamed halves of your oreos, left over from step 1. Add them into your mixture, and combine. I used my hand for that part, which mixed them in really quickly, without playing with the mixture too much. If you have more oreos, put them in too! It could do with a few more in the batter.
Bake on 180C for 15 – 20 mins, until they spring back when touched. Makes about 12
For the icing, don’t be too fussy! I just chucked it all in a bowl, then beat it until smooth. It took about 5 mins, but my cream cheese and butter was cold, straight from the fridge. Decorate as you see fit! I wanted half oreos on top of each cupcake, but they just fell apart when I tried to cut them!
My icing didn’t turn out quite as I wanted… if you decide to try this recipe, put the icing in the fridge for a while to firm up. I knew it was too soft, but I was impatient!
Actually, what would be really great is my white chocolate mud cupcakes instead of a normal cupcake mixture! I’ll have to try that next time!