Cookies and Cream Cupcakes

What’s better than cookies and cream ice cream? Well cookies and cream cupcakes of course!

This weekend I was craving cupcakes. I had my heart set on trying out the cupcake project’s recipe for chocolate chip cookie dough cupcakes, oh yum those look good, but low and behold the other half thinks cookies and cream sounds better. So after scouring the internet for a good recipe I ended up using Paula Deen’s cupcake recipe (you can tell by all the butter) found on Dine and Dish, and the frosting recipe is from Baa Baa, Cupcake.

Cookies and Cream Cupcakes

1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 cups whole milk
14 coarsely crushed cream-filled chocolate wafer cookies (Oreos)

Preheat oven to 350 degrees. Line 28 muffin cups with foil liners.

In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies.

Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Cookies n Cream Frosting

2 sticks unsalted butter

3 1/2 cups confectioners' sugar
1 1/2 tsp vanilla extract
1/4 cup milk
1/2 cup (about 5 cookies) finely crushed chocolate sandwich cookies

Beat the butter until pale and fluffy with an electric mixer on low-medium speed.

Add the confectioners sugar 1/2 cup at a time. As you add the sugar, it will become more and more clumpy.

Add the milk and vanilla. Mix well.

Stir in or beat in the cookie crumbs with an electric mixer.