For those of you hanging on by a thread to your New Year’s weight loss resolution I apologize in advance for this post. When I found this recipe on Annie’s Eats for Cookies and Cream Cupcakes (adapted from the Beantown Baker) I should have known they’d be dangerous. But I felt compelled to make them anyway. Who can resist cupcakes or Oreos, let alone a combination of the two? Well, to my credit, I did cut the recipe in half to make one dozen instead of two. That counts for something in the diet world right?
These were everything I’d dreamed they would be… soft, dense, great Oreo flavor. Even the frosting tasted like the creamy cookie center. I held back a bit on the frosting too and used skim milk instead of cream. It makes a lot, but you can use as much as you like. You only need a sprinkling of crumbs to make them look pretty.
Okay, if you’re ready, here’s the recipe below. Don’t say I didn’t warn you…
For the cupcakes
- 12 Oreo halves, with cream filling attached
- 1-1/8 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 tbsp. unsalted butter, at room temperature
- 5/6 cup sugar (just measure 1/2 c. plus 1/3 c.)
- 2 large egg whites, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup skim milk
- 10 whole Oreo cookies, quartered
For the frosting
- 4 oz. reduced-fat cream cheese, at room temperature
- 3 tbsp. unsalted butter, at room temperature
- 1-1/2 tsp. vanilla extract
- 2 cups confectioners’ sugar, sifted
- 1 tbsp. milk or cream
For the garnish
- Oreo cookie crumbs
- 12 Oreo cookie halves
Preheat the oven to 350 degrees. Place 12 paper cupcake liners in a standard muffin pan. Put an Oreo half in the bottom of each liner, cream side up. In a medium bowl, mix the flour, baking powder and salt, set aside. In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla. Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Fold in chopped Oreos until well incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, rotating halfway through baking. The cupcakes are done when a toothpick inserted comes out clean and the tops spring back lightly when touched. Cool in the pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting:
Mix the cream cheese and butter in the bowl of an electric mixer medium speed until smooth. Add vanilla. Add the confectioners sugar and beat until smooth, about 1-2 minutes. Add the milk and beat on low until incorporated, increase the speed to medium until the batter is light and fluffy, about 4 minutes. Frost the cupcakes when completely cooled. Sprinkle with Oreo crumbs and garnish with Oreo halves. Store leftovers in the fridge.