Did you know that Americans consume almost 12 billion Oreos every year?
(Don’t use that stat in a research paper or anything… its the first number that came up in the google search results)
That’s more than the number of toilet paper rolls plus the number of toothbrushes people bought in 2011.
(Don’t use that stat either, I made that one up)
If American’s put 25 cents in a jar every time they ate an Oreo… it wouldn’t matter because t hey would probably use their saved money to buy more Oreos.
(that’s totally true)
Oreos are a staple in my house. We’ve been eating them since we were kids, dunking them in milk, mashing them into a mushy mess of chocolate cookie sludge and slurping down the mix.
Oreos are a classic cookie and are absolutely irresitstable in my house. That’s how I knew these Cookies and Cream Cupcakes were going to be a hit! I topped rich chocolate cupcakes with Oreo cookie crumbles and smothered them in a light and creamy Cookies and Cream frosting…. yumm!
I love the contrast of the moist chocolate cake with the crunch of the Oreo crumbles and the smooth Cookies and Cream frosting. And did I mention I made these into a ‘lighter’ recipe?? No one in my family had any clue I had substituted to make these a little more ‘skinny jean- friendly’. This is one of those lighter recipes that tastes seriously decadent!
Cookies ‘n’ Cream Cupcakes
For the Cupcakes:
- 1 cup packed brown sugar
- 6 tablespoons butter, softened
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 7 Oreo cookies, crumbled
For the Frosting:
- 1/2 cup butter, softened
- 1 cup confectioners’ sugar
- 6 ounces Cookies ‘n’ Cream Chocolate (I used Hersheys, look in the candy aisle for king sized bars)
- 1 1/2 tablespoons skim milk
- Preheat oven to 350°.
- Put Oreos in a plastic bag and smash with a spoon or your hands to crumble.
- To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition.
- Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
- Spoon batter into 18 muffin cups lined with paper liners. Sprinkle Oreo crumbles evenly over each cupcake.
- Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- Melt Cookies ‘n’ Cream chocolate in a microwave safe bowl on high for 1 minute or until smooth. Let cool to room temperature.
- Beat butter and sugar in a large bowl until fluffy.
- Add cooled chocolate and milk to butter mixture and beat on high speed for about 3 minutes or until the frosting holds soft peaks.
- Cut about 1/2 inch off the tip of either a pastry bag or freezer bag. Spoon frosting into bag and pipe onto cooled cupcakes. Be sure to cut a large enough hole in the tip of the bag or else the cookie chunks in the frosting will get stuck.
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Per cupcake):
Calories: 216.5, Fat: 10 grams
Chocolate Cupcake recipe adapted from Cooking Light Magazine
Cookies ‘n’ Cream Frosting: original recipe