The Ultimate Cookies & Cream Cupcake

Starting on Thursday I like to take a poll at work and find out what kind of cupcake I should make on the weekend that I will eventually bring in on Monday to share with everyone.

Oreo's were the chosen ingredient this week.  I didn't want to make just a regular Oreo cupcake, if I was going to use Oreo's I wanted to go over the top.  I wanted Oreo in the batter, Oreo in the frosting and something Oreo stuffed in the middle of the cupcake.

On my lunch break at work I love to drool over food blogs, it's amazing how many are out there.  I found this awesome blog called Love From the Oven and she had the brillant idea of using Oreos mashed together with cream cheese and made into a truffel to place in the middle of the batter.
Now I had all my components for the ultimate cookies & cream cupcake :)

If you are an Oreo lover then this cupcake is for you!

The Ultimate Cookies & Cream Cupcake

For the cake portion Adapted From Better Homes and Gardens Special Interest Publications 2012

Bake Time: 19 Minutes

Yields: 30 Cupcakes

Ingredients 

3/4 Cup Butter 

3 Eggs

2 1/2 Cups Flour

2 1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 Cup sugar

1 1/2 teaspoon vanilla

1 1/4 Cups Almond Milk

3/4 Cup crushed Oreos (using a food processor is the easiest way for me)

Oreo Truffel Filling

From Love from the Oven

Ingredients

12 Oreo's 

2 oz Cream Cheese

* Use a food processor to grind up oreos and then combine by hand with the cream cheese until fully mixed and formed into a big ball. 

Directions

Let your eggs and butter sit at room temperature for at least 45 min. 

Preheat oven to 350 F and line a two cupcake tins with cupcake liners.
In a medium bowl mix your dry ingredients together flour, baking powder and salt and set aside. 

In a electric mixer on medium high beat the butter for 30 seconds and add your sugar until combined and looks light and fluffy about 2 min. Beat in your eggs one at a time until fully combined.  Alternately add you flour mixture and almond milk to the batter until just combined. Fold in the oreos with a spoon or spatula.
To fill your cupcake liners add a small scoop of batter into a liner and take a tablespoon of truffel from your oreo ball and roll it into a ball and place on top of the batter. Scoop in more batter until 3/4 full and bake for 19 Min. Let cool on a wire rack.

Oreo Butter Frosting
Adapted From Better Homes and Gardens Special Interest Publications 2012

Ingredients

1 Cup butter at room temp for at least 45 min. 

1 teaspoon vanilla extract (clear if you want the frosting bright white)

8 Cups powdered sugar

1/4 Cups whipping cream 

2-3 Tablespoons extra whipping cream to help thin out the frosting

3/4 Cups crushed Oreo (using a food processor is the easiest way for me)

Directions

Using a electric mixer beat the butter on  medium high for 30 seconds. Add 1 teaspoon vanilla and dash of salt.

Mix until combined.  Gradually add 4 cups powdered sugar until combined.  Add 1/4 cup whipping cream and 4 more cups of powdered sugar and beat until combined.  Add 2 to 3 more tablespoons of whipping cream until the frosting is smooth and fluffy and at the pipping consistency your want. Add in 3/4 cup crushed oreo and stir until fully combined with frosting.