Another of Sean’s coworkers had a birthday recently. As the designated baker for such affairs, I went to work over the weekend to come up with something fun and delicious.
She placed no limitations on what I could make, so I went with a flavor combination that I really enjoy (and hope that she will, too): cookies and cream.
My first inclination was to go with a chocolate cake, but instead opted for something that would allow you to really see that you’re eating a cookies and cream dessert.
The cupcake is a basic yellow cake recipe with bits of Oreo cookie mixed throughout, while the frosting is a classic buttercream with pulverized Oreo crumbs mixed in.
The yellow cake and frosting used here are slight variations on the recipes in Joy the Baker’s newest cookbook.
For the Basic Yellow Cake (makes ~2.5 dozen cupcakes) –
- 4 cups cake flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 1 tbs vanilla extract
- 4 eggs, room temperature
- 2 cups buttermilk
- 12 Oreo cookies, broken into bits
For the Classic Buttercream (makes ~4 cups) –
- 4 sticks unsalted butter, room temperature
- 5-6 cups powdered sugar
- 1/4 tsp salt
- 3 tsp vanilla extract
- 1/4 cup heavy cream or milk
- 8 Oreo cookies, pulverized
Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 3-4 minutes. Add the eggs, one at a time, making sure to mix well between additions. Add the vanilla extract.
Reduce the speed to low, and add half of the flour mixture. mix well. Add the buttermilk, until well combined. Add the rest of the flour mixture and beat until just combined.
Fold in the Oreo cookie pieces.
Fill the cupcake liners about 3/4 of the way full and bake 20-25 minutes. Let the cupcakes cool in the pan for 10 minutes before removing them to cool completely on a wire rack.
To make the frosting, add the room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium speed until the butter is soft (~1 minute).
Add 2 cups of the powdered sugar, the salt, and vanilla extract. Beat on low speed until the powdered sugar is well incorporated.
Add another 2 cups of the powdered sugar, along with the heavy cream/milk. Beat on low speed, and add the additional 2 cups of sugar as needed to thicken the frosting.
Once you’ve achieved your desired consistency, beat the frosting on medium speed for about 4 minutes until the frosting is fluffy and smooth. During this time, also add the pulverized Oreo crumbs.