Cookies and Cream Cupcakes

This is a cupcake that I have been wanting to try for a while now.  I searched through numerous recipes online to find the perfect one.  They were many to choose from!  Some were chocolate cake, some white.  Some had bits of crumbled Oreos in the cake, some a whole Oreo, and some just half an Oreo.  There were also various frosting options.  In the end, I chose to use my "go to" chocolate cupcake recipe with half an Oreo in the bottom,  and my favorite vanilla buttercream frosting with crushed Oreo tops.  Then I topped them all with a mini Oreo.

I love me some Oreos, so I think these cupcakes are spectacular.  The cake is really moist and the Oreo on the bottom is a great extra touch.  The vanilla buttercream frosting is yummy and the crushed Oreos give it a nice texture.  I recommend waiting until just before serving to add the mini Oreo to the top.  The moisture in the frosting causes the cookie to get soft if it sits in there too long.

Now I'm wondering what other cookies I could put into a cupcake.  Hmmm....

Chocolate Cupcakes
{makes 24 cupcakes}

What you need:
1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
3/4 cup sour cream

What to do:
Preheat oven to 350 degrees.  Line your pans with paper liners.  Place half an Oreo (bottom and cream filling) into the bottom of each liner.  Reserve the tops of the Oreos for the frosting.

In a small bowl, combine the hot water and cocoa and whisk until smooth.  In another medium bowl, combine the flour, baking powder, baking soda, and salt and whisk to blend.

Cook the butter and sugar in a medium saucepan set over medium heat until the mixture is smooth and the butter is completely melted, stirring occasionally.  Transfer the mixture to the bowl of a stand mixer and beat on medium low speed until the mixture is cool, about 5 minutes or so.  Add the eggs one at a time, mixing well after each addition.  Scrape the sides of bowl as necessary.  Mix in the vanilla and cocoa mixture until smooth.  Reduce speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture.  Mix each addition just until incorporated.

Fill the prepared liners about 2/3 full with batter and bake until a toothpick inserted near the center comes out clean, about 18-20 minutes. *   Let the cupcakes cool in the pans for about 10 minutes and then transfer to wire rack to cool completely.

*Note:  I usually start checking my cupcakes about 5 minutes before the shortest suggested baking time.  Everyone's oven is different, so it may take more or less time.

{Chocolate Cupcake recipe from Annie's Eats}

Oreo Buttercream Frosting

3 sticks unsalted butter, at room temperature
Crushed Oreos
4 cups of powdered sugar
6 tablespoons heavy whipping cream
1 tsp vanilla extract

What to do:
Beat the butter in the bowl of a stand mixer for about 5 minutes, scraping sides as necessary. Blend in the vanilla extract.  Add in the powdered sugar, 1/4 cup at a time, and beat until smooth.  Gradually beat in the whipping cream until reaching your desired consistency.  Fold in the crushed Oreos.  Fill a pastry bag fitted with a decorative tip with the frosting and pipe onto cupcakes.  I used the large, round tip from Bake it Pretty.