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cookies ‘n cream cupcakes

Cook Time20 minutes
Servings: 12 regular sized cupcakes

Ingredients

for the cupcakes:

  • 1 and ⅔ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup 1 stick unsalted butter, melted
  • 2 egg whites
  • ¼ cup sour cream vanilla or plain yogurt would work too
  • ¾ cup milk I used whole milk
  • 2 teaspoon vanilla extract
  • 1 and ½ cups chopped Oreo pieces

for the frosting:

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 3 and ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoon pure vanilla extract
  • 3 tablespoon heavy cream
  • 4-5 crumbled Oreos for topping

Instructions

  • Preheat oven to 350F degrees.
  • Line muffin tin with 12 cupcake liners. Set aside.
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, combine melted butter and sugar with electric mixer.
  • Mix in egg whites, yogurt, milk, and vanilla extract until combined.
  • Slowly add dry ingredients into the wet ingredients until no lumps remain.
  • Fold in the crushed Oreos. Batter will be thick.
  • Divide batter among 12 cupcake liners and bake in preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool completely.
  • To make the frosting, cream butter for 3-4 minutes in a stand mixer with the paddle attachment on medium speed.
  • Turn mixer speed to low and slowly pour in the powdered sugar, cocoa powder, and salt and mix until well combined.
  • Slowly add the cream and vanilla extract and beat for 2 minutes or until the frosting reaches a desired thickness.
  • Pipe or spread the frosting onto the cooled cupcakes.
  • Top with Oreo crumbles.
  • Enjoy!