When I was younger, I didn’t like Oreos. For me, the crisp chocolate cookies were too bitter. The cream, on the other hand, I actually liked. The cloyingly sweet corn syrup laden filling satisfied the desires of a child wanting sugar. It didn’t understand why someone would pair a very sweet vanilla filling with a hard, very dark chocolate cookie. Like a lot of children, any food I considered too spicy, bitter, or sour, I disliked. And so Oreos were a contrast of flavors my five year old brain couldn’t comprehend.
However, as I got older, I began to acquire a taste for foods and flavors that were bitter and had more richness and depth. I’ve learned to appreciate the subtlety of dark chocolate and the different profiles of flavor in a cup of black coffee. And in doing so, I’ve come to love the simplicity of Oreos dipped in a glass of milk.
These cupcakes are an ode to that simplicity in the finest form, cupcakes. Even a younger Oreo-hating version of myself would have loved these cupcakes. To make them, I folded crumbled Oreos into a simple vanilla cake batter and then topped the cupcakes off with a chocolate buttercream frosting and more crumbled Oreos. These cupcakes taste like your childhood, except better.
Cookies and Cream Cupcakes (Makes 16 Cupcakes)
1 and 2/3 cups all- purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 egg whites
1/4 cup greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1 and 1/2 cups chopped Oreos (about 12-13 Oreos)
3/4 cup unsalted butter, softened
3 cups powdered sugar
1/3 cup cocoa powder
A pinch of salt
1 1/2 teaspoons vanilla extract
3-4 tablespoons milk
4-5 crumbled Oreos
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
- Ina, a microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
- Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- To make the frosting, use a mixer to beat the butter on high speed. Slowly add the powdered sugar, 1/2 cup at a time. Once the butter and powdered sugar are combined, add the cocoa powder and vanilla. Depending on the consistency you want of the frosting, add milk. If you want frosting you’re able to pipe, add less milk. If not, add more milk. Once the cupcakes have cooled completely, frost the cupcakes. Top them off with the crumbled Oreos.
- Store frosted cupcakes in the refrigerator for up to 5 days.
Recipe adapted from Sally’s Baking Addiction