Cookies and Cream Cupcakes

If you like cookies and cream icecream, you will LOVE these cupcakes. I was a little hesitant at first because I’m not a huge chocolate cake fan and I didn’t want these to taste like chocolate cake, and believe me…there was no chocolate cake resemblance here. They were pure heaven.

Oreo Batter
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 and 3/4 cups sugar
  • 1 tsp vanilla
  • 4 large egg whites
  • 1 and 1/2 cups buttermilk
  • 1 and 1/2 cups chopped Oreo pieces – yum!

Mix together the flour, baking soda, baking powder, and salt in a medium bowl. In a larger bowl, mix together the butter with the sugar and vanilla. Then, add the egg whites, half at a time. The mixture will go from crumbly to soupy. Add half of the flour mixture and then half of the milk to the butter mixture, mixing until well-blended. Repeat with the remaining halves of each. The mixture should now have a normal cake batter consistency. (By the way, if you don’t have buttermilk, just add 1 tablespoon of vinegar to your milk and let it set a few minutes). Now for the best part – stir in your oreo pieces.

Now, pour the batter into cupcake paper-lined cupcake pans and bake for about 20 minutes at 350.

Now while they cool, time to make the frosting!

Oreo Frosting

  • 1 and 1/2 sticks butter, softened
  • 3/4 cup shortening
  • 1 and 1/2 tsp vanilla
  • 6 cups powdered sugar
  • 3 Tbsp milk
  • 1 cup chopped Oreo pieces

First, mix together the shortening, butter, and vanilla. Add in the powdered sugar 2 cups at a time. Then, add in the milk, and mix until well-blended. Finally, mix in the Oreo pieces….mmmm….

Now spread on and enjoy!

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