cookies and cream cupcakes with oreo cream cheese frosting

When I volunteered to make cupcakes for two colleagues' birthdays today, I don't know what I was thinking. I ran the Capitol Hill Classic 10k yesterday morning, and then needed to get ingredients and make homemade cupcakes. I was too tired to stand, let alone think through a recipe.

Zander came to my rescue when he suggested cookies and cream cupcakes. I'll let you in on a little secret about Zander: he loves Oreos. I knew I wanted a simple recipe, one that uses Oreos, and I wanted to top it off with a new take on cream cheese frosting. I couldn't find a recipe that met all of those wants, so I smushed a bunch of them together to come up with this one.

These guys are so good I'm almost tempted to have a second. And they're so simple to make, you can do it after running a 10k.

ingredients for cookies and cream cupcakes (adapted from Brown Eyed Baker)
makes 24 cupcakes
3 cups all-purpose flour
1 3/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
16 tablespoons unsalted butter (2 sticks) at room temperature
1 cup buttermilk (or sour cream)*
2 large eggs at room temperature
2 large egg yolks at room temperature
3 teaspoons vanilla + a few drops
12-18 crushed Oreos 

ingredients for Oreo cream cheese frosting  (adapted from Foodess)
8 oz cream cheese (1 block) at room temperature
4-5 tablespoons butter at room temperature
1 tablespoon vanilla
1.5-2 cups confectioners sugar
12-18 crushed Oreos
12 Oreo halves for decorating

cupcake steps 
1. preheat oven to 350 degrees F. Line a muffin pan with liners.
2. using a large bowl for a stand mixer, whisk together the flour, sugar, baking powder, and salt (dry ingredients)
3. beat in butter (softened), buttermilk (or sour cream if you prefer, but I think the buttermilk adds to the "cookies and cream" texture and taste), egg and egg yolks, and vanilla. Beat these at medium speed until smooth and creamy - about 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula.
4. fold in the crushed oreos until evenly distributed
5. bake for 20-24 minutes until the tops are pale gold and an inserted toothpick comes out nearly clean. let cool completely

frosting steps 
1. make sure your butter and cream cheese are soft. you can use a microwave to help in this process, but it's best to let them come to room temperature naturally. mix together on medium speed in a small bowl using a stand mixer until light and fluffy (about 2 minutes) mix in vanilla for 30 seconds
2. with speed turned to low, incorporate the confectioners sugar 1/2 cup or so at a time
3. with mixer still set to low, add in the crushed oreos until fully beat in. you will still have some oreo chunks - that's okay! if you want a crunchier outcome, fold in the cookies by hand instead of beating them
4. chill the frosting to thicken it
5. ice the cupcakes and serve with half an Oreo on top

*Baking with buttermilk: I'm new to it, and it's... interesting. It creates a heartier, thicker cupcake with a distinct texture and flavor. Some people die for them... It's growing on me. I liked it in this recipe to help create a cookies and cream effect.

Do you bake with buttermilk? What's your favorite recipe that incorporates buttermilk?