Cookies & Cream Cupcakes

We missed Kyle's birthday the last two years and there was no way we were going to miss it a 3rd time. For the celebration, I decided to make Cookies & Cream Cupcakes. These Oreo Cupcakes were my inspiration, however I really didn't want chocolate cupcakes. I was envisioning vanilla cake with cookie chunks and that is exactly what I ended up finding at The Sweetest Kitchen.

I made a slight modification to Jamieanne's recipe by adding instant pudding. I have never done this before, but I have heard that it is supposed to make cakes/cupcakes unbelievably moist and delicious. These cupcakes were moist (and very rich), but the tops were flat and slightly browned (both easily hidden by the frosting). I'm not sure if that is a common occurrence when adding instant pudding, if it was because of the cookie chunks, or if it was just a fluke, so I guess I will just have to experiment a little more. Anyone have any ideas on what might have caused this?

I frosted the cupcakes with Heather's Oreo Buttercream recipe and it was absolutely to die for! This will definitely be my go to frosting recipe (minus the crushed Oreos) from now on. I topped each cupcake with half an Oreo (which, by the way, I would recommend doing right before you serve them, otherwise the cookies get soft).

Cookies & Cream Cupcakes
(Adapted from The Sweetest Kitchen)

1 stick (1/2 cup) unsalted butter, room temperature
1 2/3 cup sugar
3 large egg whites, room temperature
2 1/4 cups all-purpose flour
1 3oz box instant vanilla pudding
1 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla extract
Oreos, crushed into chunks

1. Count out 12 Oreos and separate bottoms from top, making sure there is frosting on both sides. Place one wafer, icing side up, in bottom of each muffin cup. (This didn't actually end up working for me. Every time I separated my Oreos, the frosting was always on one side and not the other. Not really a big deal, though - I just used the halves without frosting in the cupcake batter and for the buttercream.)

2. In a large bowl cream the butter and sugar with an electric mixer until fluffy, about 3-5 min.

3. Add the egg whites and beat until incorporated.

4. In a separate bowl mix together the flour, pudding, baking powder, and salt. In a small bowl, add vanilla extract to milk.

5. Add 1/3 of the flour mixture to butter mixture and beat until incorporated. Add 1/2 of the milk mixture and beat again until incorporated. Keep adding flour mixture and milk mixture alternately, being sure that you end with the flour.

6. Gently stir the crushed Oreos into the batter.

7. Fill the cupcake lines three-quarters full. (Mine were actually filled almost to the top because of the cookie on the bottom.) Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

Oreo Buttercream
(Source: Heather Drive)

1 cup shortening or butter (I used shortening so it didn't have to be refrigerated)
1 tsp. vanilla extract
2 tbsp. water
1 lb. (approx. 4 cups) confectioner's sugar
1 tbsp. meringue powder
12-14 Oreos, finely crushed

1. In bowl of stand mixer, cream shortening, vanilla, and water.

2. Add confectioner's sugar, meringue powder, and crushed Oreos. Mix until well combined.

3. To top cupcakes, it's better to have medium to thin consistency icing, so you'll have to add more water. I probably added another 2-3 tbsp. to get the desired consistency, but you'll want to add the water little by little to make sure you don't add too much. When it's the right consistency, it should be pretty easy to stir by hand (think about whether you'd be able to easily squeeze it out of a piping bag). If you accidentally make it too thin (runny), add more confectioner's sugar.

Makes 24 cupcakes.