As with every occasion I’m a part of, some type of baked good (usually in the form of cupcakes) are made. My fiancé’s birthday on Friday was no exception to the rule. I had planned to make these amazing looking rootbeer cupcakes from the always delicious How Sweet It Is blog. Unfortunately, the recipe called for rootbeer extract, and I just couldn’t find any; I wound up going to four different grocery stores on Monday afternoon, and after finally feeling defeated resolved myself to needing to figure out something different.
After spending some time thinking about what my fiancé likes and doesn’t like, and looking at a few different recipes, I settled on Cookies & Cream Cupcakes. I hadn’t decided if I wanted to do a whipped cream or buttercream frosting, but I figured I could make that decision last minute. We thankfully had the necessary ingredients for either frosting, so I didn’t have to make any extra trips.
My fiancé’s birthday and party was on Friday, but because Friday night parties are always so hectic with it being a workday, I made the cupcakes on Thursday night and stored them at room temperature in my cupcake carrier until I was ready to frost on Friday. Aside from the smashing of the cookies, they were easy to make. I cheated a little and just used a regular boxed white cake mix, as my inspiration for the recipe came from How to Eat a Cupcake’s post. I usually find that any cookies or candy pieces that I put into a cake tend to sink to the bottom. These cookies pieces stayed exactly in place, I think thanks to the use of sour cream. They were perfectly dense, but not too heavy, and definitely would work with either a whipped cream or buttercream frosting.
I had originally decided to make whipped cream frosting, but the cream never whipped; I have a feeling I was just impatient as the time before the party was slowly ticking. So instead, I decided to use a typical vanilla buttercream frosting and I threw some extra crushed Oreo pieces on top of the finished cupcakes, instead of mixed into the frosting itself. Thankfully they were still delicious and everyone was a fan!
Cookies & Cream Cupcakes
– makes 18 cupcakes –
30 Oreo cookies
1 package (18.25 ounces) plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1. Preheat oven to 350°F. Line cupcake baking sheet with paper liners. Set the pans aside.
2. Count out 8 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer, icing side up, in the bottom of each paper liner. Set them aside. Place the remaining Oreos in a large, closed zipper-lock bag and crush them by rolling over them with a rolling pin. Set these crumbs aside.
3. Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend together. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for the frosting. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 15 minutes before frosting.
3 cups confectioners’ sugar
1 cup buter
1 tsp vanilla extract
1-2 tbsp whipping/heavy cream
1. In a medium bowl using either a hand mixer or stand mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.