These cupcakes were devoured at my house extremely quickly, and we only have 3 1/2 table-food eating members in our family (and the 1/2 doesn’t eat sweets yet)! They were awesome. I loved the texture and flavor of the cupcake with the oreo cookie pieces mixed throughout. The frosting was also great, and complimented the cupcake beautifully. All oreo lovers and cookie and cream lovers, I suggest you get into your kitchen right now and start baking! As long as you have some oreo cookies in the pantry :) Enjoy and come bake and tell me what you thought! Love to hear from my fans…if I have any out there :)
Hey, great idea, here is a question for you, yes YOU, to answer in the comment section…. what are you MOST looking forward to doing this summer in the beautiful weather AND/OR what are you most look forward to baking/grilling/cooking this summer. Can’t wait to hear!
I need to thank Sally from Sally’s Baking Addiction for this wonderful recipe. She has some other great looking baked goods on her site, please head on over to Sally’s Baking Addicition and see for yourself!
Cookies and Cream Cupcakes
Cupcakes
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 egg whites
1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
3/4 cup milk (cow’s milk, soy milk, or almond milk)
2 teaspoons vanilla extract
1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)
Frosting
1 cup unsalted butter, room temperature
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 Tablespoons heavy cream
4-5 crumbled Oreos, optional
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
To make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix 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 (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
Recipe from Sally’s Baking Addiction Under Creative Commons License: Attribution Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook
Don’t forget to let me know what your exciting summer plans are!!!!



Bake or Break’s 




Here are two super easy dip/spread recipes. They are both delicious! One is sweet, the other is savory, so serve them both at your next gathering to please everyone!