Cookies N' Cream

Hello again! This weeks cupcake is as the title says. Cookies N' Cream. This is probably the easiest cupcake that I've made so far. This cupcake also seems to be my families favorite so far. Anyway, enough rambling here. Let me get to the cupcake.

Cookies N' Cream Cupcake
Yields: 12 cupcakes     Active Time: 25 mins      Total Time: 1 hr 55 mins

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp fine salt
2 large eggs at room temperature
2/3 cup granulated sugar
1 1/2 sticks unsalted butter, melted
2 tsp vanilla extract
1/2 cup milk
12 sandwich cookies (I obviously used oreo's)

Directions

1.) Preheat your oven to 350F. Line your standard cupcake tin with cupcake liners. You're going to take your sandwich cookies now and separate the tops from the bottoms. One half will have the cream still attached to it. Take the half with the cream still attached and place them into the bottom of each cupcake liner.

2.) Take the other pieces of cookie and go ahead and chop those up in a food processor....and if you're like me and can't afford a nice food processor just put them in a plastic baggy and have some fun with a rolling pin.

3.) In a medium sized bowl mix together your flour, baking powder and salt. Set that aside.

4.) In a stand-mixer bowl (or just a regular large bowl if you don't have a mixer) beat together the sugar and the eggs until it's light and foamy.While beating this slowly add in the vanilla and the melted butter.

5.) Slow down your mixer and slowly start adding in the flour mixture. You're going to add it in three parts alternating between the flour and the milk. Starting and ending with the flour. Once that is all incorporated throw in your processed cookies until just combined.

6.) Go ahead and fill your cupcake tin and pop them in the oven. It should take about 20 minutes for them to bake. Half way through baking make sure to turn your tin so that you can insure that the cupcakes are evenly baked.

Cookies N' Cream Buttercream Frosting

Ingredients

2 sticks salted butter at room temperature
1/8 cup heavy whipping cream
1 tsp vanilla extract
4 cups powdered sugar
8 sandwich cookies


Directions

1.) Throw your cookies (the whole cookie, not just tops or bottoms) into a food processor and blend them up until they are nice and fine. I once again didn't have a food processor which made my icing a little bit too chunky to pipe onto my cupcakes. It is still tasty if not piped.

2.) Mix together the butter, vanilla and cream until nice and smooth. Slowly add in your powdered sugar a little at a time.

3.) Once all that is nice and mixed together go ahead and throw in those delicious cookie crumbs and mix until combined.


That's all there is to it. Decorate your cupcakes however you'd like. I used mini sandwich cookies. I'm not sure what I'll be dabbling into next week but hopefully it is as delicious as this one turned out to be!