This is one of the best cupcake recipes I have made so far. My sixth grade students were taking a reading test on Tuesday. The reading test consisted of 10 literal questions from a one page reading passage. I told the 20 students that if every single one of them got 9 or 10 out of 10 I would make them cupcakes of their choice for Friday. They did it!! All 20 of them aced the test and I was so proud. It also worked out that one of my sweetest students’ birthdays was today too so I stuck a candle in his cupcake.
One day I made my students chocolate cupcakes and I used a new recipe I hadn’t used before. I could not get the cupcakes out of the cupcake tins without them falling apart. I was so disappointed but i didn’t have enough time to make them anything else before class the next day. I ended up putting each smashed up cupcake in a zip-lock bag with a dollop of frosting. I brought the bags to class thinking that each of my students would be grossed out by the cupcake in a bag idea but they loved them. Apparently cupcakes and frosting all smashed up in a bag is a more appealing way to eat a cupcake. So today when I brought in the Cookies and Cream cupcakes one of my students surprised all of us with zip-locks and spoons so they could eat them out of a bag. What a wonderful idea and I especially loved seeing the smiles on each student’s face.
My students are once again a wonderful excuse for me to bake something new. 🙂
(Makes 24 cupcakes)
- 24 Oreo halves with cream filling attached
- Remaining Oreos chopped after separating the 24 above and what is needed for the frosting below.
- 2 1/4 cps. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 stick (8 T.) butter, at room temperature
- 1 2/3 cp. sugar
- 3 large egg whites
- 2 tsp. vanilla
- 1 cp. milk
- 12 half Oreos with cream filling attached (see tops of cupcakes)
- 1/4 cp. Oreos in crumbs to sprinkle on top
- 8 Oz. cream cheese, at room temperature
- 6 T butter, at room temperature
- 1 T vanilla
- 4 cps. powdered sugar, sifted
- 2 T heavy cream or milk
- Pre-heat the oven to 350 degrees and line 24 muffin tins with cupcake liners.
- You will need to separate 24 Oreos and place the cream filled side up along the bottom of each cupcake tin. Then separate 12 Oreos and break the cream filled sides in half which will give you 24, set aside. Chop up the remaining Oreos and take a 1/4 cp. and turn into crumbs, set chopped aside and 1/4 cp. crumbs aside. You should have 3 piles of Oreos, the halves, the chopped and the 1/4 cp. crumbs.
- In a medium bowl, combine the flour, baking powder, and salt. Stir together and set aside.
- In a large bowl with an electric mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Blend in the egg whites one at a time, blending well after each addition.
- Blend in the vanilla.
- On low speed with and electric mixer blend in half of the dry ingredients until it is just incorporated.
- Add the milk and beat just until combined.
- Blend in remaining dry ingredients.
- Gently fold in the chopped pile of Oreos with a rubber spatula until evenly incorporated, don’t over-mix.
- Evenly divide the batter among the cupcake liners filling 1/2 to 3/4 full.
- Bake for 18-20 minutes rotating pans half way through and until a toothpick inserted into the center comes out clean.
- While the cupcakes are cooling, with an electric mixer combine the cream cheese and butter on medium-high speed until smooth, about 1 minute.
- Blend in vanilla.
- Beat in the powdered sugar until incorporated and smooth, 1-2 minutes.
- Add the heavy cream or milk and beat on medium-low until incorporated, then increase speed to medium-high and whip for 4 minutes until light and fluffy.
- Cool cupcakes 5-8 minutes in pans then transfer them to a wire rack to finish cooling.
- Once the cupcakes have cooled, frost them, sprinkle the crumbs on top, and stick the half Oreo in the top center.