There's just three weeks left before I'm boarding a plane to move back to Canada, and the feeling is a little surreal. Bittersweet is probably the best word to use, but more on that in another post. We're here to talk about cupcakes, and that's just what we are going to do!
These were made for the last day of classes (because that's just how I roll) and they feature a tasty vanilla cake, a surprise oreo in the middle (because why not?), are topped off with cookies and cream frosting, and then more oreo. Decadent is an understatement, but the last day of class deserves a little decadence, no?
The actual cake turned out slightly more dense than I had hoped, but I don't think anyone else noticed - everyone was too busy stuffing their faces with these morsels of goodness, just as they should be.
The process is as simple as can be and merely involves dolloping a little batter in the bottom of each cupcake liner, tossing a cookie on top and then continuing to fill the cup until about 1/2 from the top. Too easy, right? The reward is unreal and has definitely become an instant classic.
Oreo Stuffed Vanilla Cupcakes with Cookies and Cream Frosting
adapted from Sally's Baking Addiction
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 scant cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 egg whites
1/4 cup yogurt
3/4 cup milk
2 teaspoons vanilla extract
For the frosting: After a (very) failed batch of homemade frosting in which I had no butter and no electric mixture, I had to resort to a jar of good ol' Duncan Hines mixed with approximately 10 crushed oreos.
- Preheat oven to 350F degrees. Line muffin tin with cupcake liners and set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt - set aside for later.
- In a large microwave-safe bowl, melt butter in the microwave. Stir in the sugar until fully combined, the mixture will be gritty.
- Mix in egg whites, yogurt, milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until there are no lumps - the batter will be quite thick
- Spoon about 1 Tbsp of batter into each cupcake liner and top with an oreo. Press down gently to help settle the batter and then top with more batter until you are 1/3-1/2 inch from the top of the tin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.