Indulge in the delightful combination of cookies and cream with these scrumptious cupcakes. Perfect for any occasion, these treats are sure to satisfy your sweet tooth and impress your guests. The blend of crushed Oreos in the batter adds a delightful crunch and a burst of flavor in every bite.
Most of the ingredients for this recipe are common pantry staples. However, you might need to make sure you have whole milk and Oreo cookies on hand. If you don't usually keep these items at home, a quick trip to the supermarket will be necessary. Look for whole milk in the dairy section and Oreo cookies in the snack aisle.
Ingredients For Cookies And Cream Cupcakes
All-purpose flour: The base for the cupcake batter, providing structure and texture.
Baking powder: A leavening agent that helps the cupcakes rise and become fluffy.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture to the cupcakes.
Granulated sugar: Sweetens the batter and helps create a tender crumb.
Large eggs: Bind the ingredients together and add structure.
Vanilla extract: Adds a warm, sweet flavor to the cupcakes.
Whole milk: Adds moisture and richness to the batter.
Oreo cookies: Crushed and folded into the batter for a delightful cookies and cream flavor.
Technique Tip for Perfect Cupcakes
When crushing the oreo cookies for this recipe, place them in a resealable plastic bag and use a rolling pin to gently crush them. This method ensures that you get a mix of fine crumbs and larger chunks, which will add a delightful texture to your cupcakes.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cupcakes denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.
salt - Substitute with kosher salt: Kosher salt has a coarser grain and a purer flavor, but you may need to use slightly more.
unsalted butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture, though it may alter the flavor slightly.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, though it is stronger, so use half the amount.
whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly change the texture.
oreo cookies - Substitute with gluten-free chocolate sandwich cookies: These provide a similar taste and texture but are suitable for those with gluten intolerance.
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How to Store or Freeze Your Cupcakes
To keep your cookies and cream cupcakes fresh, store them in an airtight container at room temperature. They will stay moist and delicious for up to 2 days.
If you want to extend their shelf life, place the cupcakes in the refrigerator. This will keep them fresh for up to a week. Make sure they are in an airtight container to prevent them from drying out.
For longer storage, freezing is your best option. First, allow the cupcakes to cool completely. Then, wrap each cupcake individually in plastic wrap to protect them from freezer burn.
Place the wrapped cupcakes in a freezer-safe bag or container. Label the container with the date so you can keep track of how long they've been stored.
When you're ready to enjoy your frozen cupcakes, simply remove them from the freezer and let them thaw at room temperature. This usually takes about 1-2 hours.
If you prefer, you can also thaw the cupcakes in the refrigerator overnight. This method ensures they thaw evenly and maintain their texture.
For an extra touch of freshness, you can frost the cupcakes after they've thawed. This way, the frosting remains creamy and delicious.
If you have leftover frosting, store it in an airtight container in the refrigerator. It will stay fresh for up to a week. When you're ready to use it, let it come to room temperature and give it a good stir before spreading it on the cupcakes.
Remember, the key to maintaining the best texture and flavor of your cookies and cream cupcakes is to keep them well-sealed and protected from air and moisture.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cupcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.
If you're in a hurry, use the microwave. Place a cupcake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 15-20 seconds. Check if it's warm enough; if not, continue in 5-second intervals.
For a slightly crispy exterior, use a toaster oven. Preheat the toaster oven to 300°F (150°C). Place the cupcakes inside and heat for about 5-7 minutes. Keep an eye on them to ensure they don't overheat.
If you have a steam oven, this is a great option to keep the cupcakes moist. Set the steam oven to 250°F (120°C) and steam for about 5 minutes. This method helps retain the cupcake's original texture.
For a stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the cupcakes in a heatproof bowl on top, making sure the bowl doesn't touch the water. Cover and steam for about 5-7 minutes.
Essential Tools for Baking These Cupcakes
Oven: Used to bake the cupcakes at the specified temperature of 350°F (175°C).
Cupcake pan: Holds the cupcake liners and batter, ensuring the cupcakes bake in the correct shape.
Cupcake liners: Placed in the cupcake pan to prevent the batter from sticking and to make the cupcakes easy to remove.
Mixing bowl: Used to combine the dry ingredients (flour, baking powder, and salt) and another for the wet ingredients (butter, sugar, eggs, and vanilla extract).
Whisk: Used to mix the dry ingredients together evenly.
Electric mixer: Helps to beat the butter and sugar until light and fluffy, and to incorporate the eggs and vanilla extract smoothly.
Spatula: Used to fold in the crushed Oreos and to scrape down the sides of the mixing bowl.
Measuring cups: Used to measure out the flour, milk, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.
Toothpick: Used to check if the cupcakes are done by inserting it into the center of a cupcake to see if it comes out clean.
Cooling rack: Allows the cupcakes to cool completely before frosting, ensuring they don't become soggy.
Crushing tool: Used to crush the Oreo cookies into small pieces. This could be a rolling pin or a food processor.
Time-Saving Tips for Making These Cupcakes
Pre-measure ingredients: Measure out flour, sugar, and other ingredients before starting to streamline the process.
Use a stand mixer: A stand mixer can save time when creaming butter and sugar and mixing the batter.
Crush oreos ahead: Crush the oreo cookies in advance and store them in an airtight container.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.
Batch baking: Double the recipe and freeze extra cupcakes for future use.
Cookies And Cream Cupcakes
Ingredients
Cupcakes
- 1.5 cups All-purpose flour
- 1.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, room temperature
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 10 Oreo cookies, crushed
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Fold in crushed Oreos.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Nutritional Value
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Suggested Appetizers and Main Courses
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