Something wicked cute this way comes…cookies and cream cupcakes!! Honestly could these BE cuter?! Truth is this cupcake was born as a flavor for the wedding I baked for (more to come on that). Along with the Orange Olive Oil cupcake which is also on this blog, I remember thinking oh boy, I cannot have these two next to each other. The black and white check paper liner and the orange liner will definitely pull halloween. Pretty sure that was NOT the vibe our bride and groom were going for. I did however tuck in the back of my mind, hmmm I could totally turn that lil oreo cookie into a spider 🕷️ and post these for Halloween 🎃 tho!
Is There Anything Better Than An Oreo Cookie Or Cookies And Cream ANYTHING?!
I don’t know if I have come across anyone who doesn’t enjoy an Oreo Cookie. The whole debate over do you eat the cookie whole or do you open it up and eat the cream first that’s another story. Personally, I enjoy the whole cookie dunked in milk. Any milk will do like chocolate or strawberry milk. In a recent post for my raspberry jam sauce I suggested putting a little of that in milk to make raspberry milk. Try dunking your Oreo Cookie in THAT!! Yum.
Cookies and Cream actually come in a lot of flavors!
God Bless the Oreo cookie! Since Oreo Cookies have expanded their flavor profile to cover so many different flavors you truly could toss any flavor into this batter and make any “cookies and cream” cupcake flavor you want here. I have made these with the mint oreos and they are to die for! Once baked and cooled, use my vanilla buttercream recipe to frost them! If you have a favorite flavor try these, you won’t be disappointed!! Let’s do it shall we!
Step by Step
I hope you enjoy this post for Something Wicked This Way Comes…Cookies and Cream Cupcakes! One more thing before you go, if you try this recipe let me know what you think! Vanilla Buttercream Icing here!
Cookies and Cream Cupcakes
Ingredients
- 2 cups flour (240g)
- 1 cup sugar (200g)
- ½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 1½ sticks unsalted butter, room temperature
- 3 egg whites, room temperature
- 1 tsp vanilla bean paste
- ½ cup sour cream
- ½ cup whole milk
- 1 cup crushed oreo cookies
Instructions
- preheat oven to 350°, line a cupcake pan with paper liners, set aside
- in a medium bowl sift together flour, sugar, baking soda, baking poweder and salt, set aside
- in a large glass measuring cup or bowl combine egg whites, sour cream, milk and vanilla
- beat the butter until light and fluffy, about 3-5 minutes
- add dry ingredients to the butter and beat on low just until crumbly like sand
- continuing on low, slowly add wet ingredients until batter just comes together
- fold in crushed oreos
- fill cupcake liners ⅔ full and bake for 18-20 minutes or until the middle springs back when touched
- cool in pan for 10 min then move to a cooling rack until completely cooled
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