When you were a kid, did you just love splitting open an Oreo cookie just to eat the creamy middle? Do you remember how exciting it was when cookies & cream ice cream was introduced? That's how I felt the other day when I stumbled upon Bakerella's post about cookies & cream cupcakes. What a fantastic idea and I can't believe I never thought of that. One of my favorite store bought cookie is the Oreo and my absolute favorite milkshake is one composed of cookies and cream. I just knew that as soon as I read her post, that I was going to have to find a reason to make these cupcakes and thankfully this weekend I did. Every year, hubby participates in several fantasy football leagues and each league has a draft. Usually for at least one of these drafts, I make some kind of treat. For the past few years, it's always been my peach cobbler because is my most requested recipe and I guess you could say it's my signature recipe. Well this year I just didn't want to make another cobbler. Don't get me wrong, I love cobbler and I love making it but I was in the mood to come up with something different. Enter the cookies & cream cupcake idea. Perfection!!!! These cupcakes are truly delicious and if you love Oreo's then you will fall in love with this treat. The frosting is made from vegetable shortening instead of butter to give it that pure white color and it also mimics the flavor of the cream filling for the Oreo perfectly. I was a little skeptical at first because when I think of frosting made from shortening, it reminds me of those overly sweet frostings on grocery store cakes. It works well on this cupcake though and you really fell like you're getting the eat the filling first before finishing the rest of the Oreo. Just like when you were a kid, right? If you want a treat that will take you back to being a kid or you looking for something fun to make with your little ones, give this one a try. They are sooooo yummy!!!!
adapted from Bakerella
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
For the cupcakes:
Preheat oven to 350 degrees.
Line tray with 12 baking cups.
Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
Bake for 16-18 minutes.
Makes at least 12 cupcakes
For the frosting:
Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting. Frost cupcakes and top with a mini Oreo or regular sized Oreo.
Enjoy!!!!
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