Wednesday, September 1, 2010

September already? Back to School with a favorite cookie-inspired cupcake

Last month's poll for which cupcake to feature in September was close -- but my Oreo Cookies & Cream cupcake came out the winner! I have to say, this is one YUMMY recipe!! I never make this cake base from scratch because I found the perfect adaptation using a white cake mix. And when something is this delicious, why screw around with it, right??

Here's the adapted cake recipe:
1/2 bag of Oreo cookies (not double-stuff)

1 box of white cake mix
1 cup Sour Cream
1/2 cup Canola or Vegetable Oil

3 Large eggs
1 tsp vanilla

And the frosting recipe:

1 stick of salted butter (room temperature)
1 tsp clear vanilla
4 c confectioner's sugar
1 block of cream cheese (not softened) - cut into cubes (*use Philly... tr
ust me)
some Oreo crumbles
Mini Oreos as a garnish (like in the 100 calorie pack/cup)

Now how do you make these delicious creations?? Preheat oven to 350.
To make the cupcakes, mix the sour cream, oil, eggs and vanilla together. When combined, add the white cake mix. Then, break up about 15 cookies into smaller pieces. I do not put them in a blender -- I like pieces of cookie in my cupcake, not just crumbs. Fold them into the batter - do not beat or they will become crumbs.

Spoon them into your cupcake papers - filling them 2/3 of the way. Bake for approx 20 minutes -- until the tops begin to look light golden and spring back to the touch. Remember, one extra minute in the oven makes a HUGE difference.

When done, place on cooling racks until completely cooled. Always make sure your cupcakes are completely cooled, especially when using a cream cheese based frosting! If you've watched Cupcake Wars, you'll understand what happens when you frost hot cupcakes!!

Now for the cream cheese frosting:

Beat the butter and vanilla until blended. Add sugar one cup at a time, scraping the sides frequently. Whip in the cream cheese, a few cubes at a time. By adding the cream cheese cold (and not softened), the frosting will retain some of its stiffness. Do NOT overbeat -- just whip enough to blend the cream cheese. Then fold in the Oreo crumbles (don't overmix the crumbs in - just fold them in -- otherwise the frosting will turn gray).

To frost, I use an off-set spatula to lightly frost the cupcake - then press it into some Oreo crumbs. Then, using a round tip or just a coupler, pipe the frosting onto the cupcakes and garnish with a mini Oreo.

Your kids, hubby, friends, (and you) will LOVE these cupcakes if you're a fan of Cookies & Cream!!


  1. That looks delicious! I might do something like that for my son's dedication! I'm making my own cupcakes and I'm going to be experimenting next week with your recipes to see which ones I like best/turn out well!

  2. I think I love you! I am soooo hungry for Oreos right now. I am printing this recipe to make later.
    BTW, I used the buttermilk/egg tip on some cupcakes this week, and I could tell a HUGE difference. Thank you so much!
    (This is fauxshelley from the nest/bump, but for some reason I can't leave my name.)