Probably one of our favorite flavors of all time. We have it in the form of candy, ice cream, popcorn, cheesecake as well as a plethora of other ways that'll satisfy that cookie craving. One of the ways we love it is in CUPCAKE form! And why on earth have I not done a post to share this glorious little treat?! Cookies 'n Cream Cupcakes … our last hurrah for summer treats.
Who am I kidding? This is a year round recipe because…Cookies 'n Cream y'all!
I've made this sweet, creamy treasured treat numerous times. More times than I can count, honestly. It's versatile…it can be converted into a cake - imagine layers on top of layers of cookie deliciousness stacked to bring a delightful slice with a glass of cold milk to wash it down. It can be worked into Cakesicles, Cakepops, Cake Jars … heck, I'm even taking it a step further, but I'll share that on a later post. Today though, I'll keep it simple-ish and stick to Cookies 'n Cream Cupcakes So let's get to it.
Right off the bat, I wanna just say … you gotta go for the DOUBLE STUFFED FAMILY PACK of Oreo's. No offense to the thins or 'regular' stuffed cookies but they just can't compete. Let's keep those in their proper place and out of this recipe so we can be friends and move on. Plan to use the ENTIRE PACK! Yes, the whole thing! I mean, if we're gonna do this, let's commit and get cookie wasted. If you, you're kids or hubby want to snack on some, then buy another pack because there's no way you're gonna wanna short change this baby. If you don't have a food processor or grinder/pulverizer of sorts, then get ready to work out your muscles. For the most part, you can chop with a good knife but for the frosting, the cookies will need to be ground down so get a mallet or rolling pin ready if all else fails.
This is why you need to use the entire package of cookies in this recipe. Otherwise, these cookie chunks will be rare and hardly noticed. Wondering why the cupcake up front is different than those in the background? Well here's another little tip that you could choose to do or totally omit…up to you. That day, we were having a bake sale and it was hot in my kitchen. I made the frosting ahead of time and placed it in the fridge to keep cold while I baked cupcakes. When it was time to assemble the cupcakes, I had to rewhip the frosting. It was originally the light color as seen in the picture but after rewhipping it, it turned darker…which IS NOT a bad thing. Same great taste…two different colors. If you like the darker color, then do the same thing - place in fridge for about an hour then rewhip. After baking all the cupcakes, we realized we were short on icing and had to make more. Some went out with the lighter color, while others had the darker, chocolatey colored frosting. All in all, it turned out to be a great time to show both colors alongside each other.
Cupcakes loaded with the beloved Oreo Cookie. A family favorite among adults and kids alike and definitely a Must Have recipe for all Cookies 'n Cream lovers.
1 box White Cake Mix - I use DH1 cup Flour, all purpose
- 3/4 cup Sugar, granulated
- 3/4 tsp Salt
- 4 Egg Whites
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 tbsp Vegetable Oil
- 8 oz Sour Cream
- 1 cup Water
- 1/3 cup Italian Sweet Cream Liquid Coffee Creamer (See Notes for options)
- 1 pkg Double Stuffed Oreo's - Family Pack (divided)
- 3/4 cup Unsalted Butter, room temp
- 12 oz Cream Cheese, room temp
- 1 row of Cookie Cream Filling
- 1 pinch Salt
- 2 tsp Vanilla Extract
- 6-7 cups Powdered Sugar
- 1/3 cup Crushed Cookies, pulverized
- Preheat oven to 350 (F) degrees. Place cupcake liners in pan. Set aside.
- Take 9 cookies and carefully cut them into quarters using a sharp knife. Set aside to use as cupcake toppers.
- Take one row of cookies from the package and separate the cookies from the cream filling, placing the creamy center filling into a small bowl and saving for use in frosting later. Take the separated cookies and grind them in a food processor, grinder or place inside a large zip lock bag and crush with a mallet or rolling pin until finely pulverized. Measure out 1/3 cup and also set aside for use in frosting. Place leftover crushed cookies into a bowl.
- Take all remaining cookies from package and chop them up, add them to the bowl of leftover crushed cookies (above step). Set aside.
- In a mixing bowl, combine dry cake mix, salt, sugar and flour. Whisk and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine egg whites, sour cream, extracts, oil, water and liquid creamer. Mix until just combined.
- Scrape bowl. With mixer on low speed, slowly begin adding the dry ingredients. Mix on low speed for approximately 3 minutes. Stop and scrape bowl. Continue mixing until most of the lumps are gone.
- Stop and scrape bowl. Remove bowl from mixer. Using a silicone spatula, stir in the chopped and remaining crushed cookies but do NOT over mix. Stir just until the cookies are distributed throughout the batter.
- Using a spoon, scoop the batter into prepared liners, filling just above the halfway mark, making sure to grab some cookie chunks for each cupcake. I used two big spoons to fill liners.
- Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let cool then transfer to cooling rack. Once completely cooled, proceed with frosting.
- In the bowl of stand mixer, beat butter, cream cheese, salt and creamy cookie filling until smooth and well mixed. Stop and scrape bowl.
- Add vanilla and 4 cups of powdered sugar. Mix on low speed until well blended. Then begin adding sugar by the cupful with mixer running on lowest speed. Continue adding sugar stopping at the 6th cup. Stop and scrape bowl. Check frosting consistency and taste. If it's too loose, add the 7th cup. If it's good to go, add crushed cookies and give it one quick mix, just until combined.
- Frost cooled cupcakes. Top with a cookie piece. To decorate cupcakes with a swirl, I bagged icing and fitting the piping bag with a 1M piping tip.a> If not using cookies to top cupcakes, then mix those cookies together with these to use in the batter. Alternatively, use Mini Oreo's as the toppers and use the extra 9 cookies to add to the batter. Just remember to buy mini cookies ;) If you do not have liquid coffee cream, feel free to use all water. If you'd like to have frosting the darker color, make it before baking the cupcakes and place it in the fridge until ready to use. Rewhip and frost as desired. Please note, placing it in the fridge will cause frosting to firm up considerably but this is normal and will soften once it's remixed.
And there you have it. Cookies 'n Cream Cupcakes that will be requested time and again. These cupcakes are sure to be a hit at any party with kids of all ages. Make them to share with friends and spread a little extra love…