Prepare yourself for dessert heaven. These
cookies and cream cupcakes are definitely one for the books. I saw this recipe on
Pinterest (follow my boards!) and couldn't help myself. They are certainly for the person with a serious sweet tooth so hold onto your taste buds, hit up the gym, and make an appointment with your dentist. You'll understand why after you try one.
Here's the recipe:
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpse flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, room temperature
1 2/3 cups sugar
3 large egg whites
2 tsp. vanilla extract
1 cup milk
20 Oreos, coarsely chopped
For the frosting:
8 oz. cream cheese, room temperature
6 tbsp. unsalted butter, room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar
2 tbsp. heavy cream
Directions:
Preheat the oven to 350* F. Line the wells of 2 cupcake tins with paper liners. Place an Oreo halve in the bottom of each liner with the cream side up.
In a medium bowl, combine the flour, baking soda, and salt. Stir together until blended and set aside.
In another bowl, combine the butter and sugar using an electric mixer. Beat on a medium-high speed until light and fluffy. Blend in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract.
Using a low speed to blend, mix in half of the dry ingredients just until they are incorporated. Add the milk and beat until just combined, then mix in the remaining dry ingredients.
Gently fold in the chopped Oreos with a spatula until everything is evenly incorporated. Be sure not to over mix.
Divide the batter amongst the cupcake wells and bake for 18-20 minutes. When done, allow the cupcakes to cool in the pans for 5-10 minutes then transfer them to a cooling rack to cool completely.
To make the frosting, combine the cream cheese and butter in a bowl and beat using an electric mixer on medium-high until smooth. Blend in the vanilla extract. Beat in the confectioners' sugar until incorporated and smooth. Add the heavy cream and whip for about 4 minutes. The frosting should be light and fluffy. If it is a little loose, add more confectioners' sugar.
Frost the cooled cupcakes as desired and serve. Enjoy!!
