Livin' the dream: Cookies 'n cream (cupcakes)

I recently reintroduced myself to Hershey's "Cookies 'n Creme" chocolate bar and I must say, I can't believe I ever let our relationship fade. Though I generally prefer dark or milk chocolate to white, this delectable treat is a sure exception. With this rekindled love came a strong feeling of wonder: Could I recreate this wonderful treat within another dessert love of mine? (Cupcakes, duh.) 

While the final result doesn't taste much at all like the Hershey's original, there's something to be said for a cookies 'n cream cupcake. Another classic, the Oreo, really completed this experiment for me. The final product was satisfying, creamy, crunchy, and certainly not an experience to be missed. What's really wonderful about these is that they provide a very "whole" experience as far as cupcakes go. While some are frosting-lickers and then naked cake eaters, this cupcake is unique from top to bottom. Even if you're partial to eating your cupcake frosting-first, try at least one bite of the whole thing. Delicious - you won't be disappointed. 

Now, on to the recipe: 

Preheat your oven to 350 degrees. 

Place one Oreo cookie into the liner of each cupcake hole in your pan. (You'll need a package or two.) I used double-stuff but regular should work just as well. 

For the cake, I used this Sara Moulton recipe. Sorry to have just linked it, but it'll save some space in what will probably end up being a pretty long blog anyway. The white cake detail is important because it contributes to the look of "cookies 'n cream" - a yellow cake wouldn't have the same effect.

To really make the cake authentically cookies 'n cream, you'll need to use some more Oreo cookies. Put approx. 15 full cream-and-all Oreos (can be adjusted t0 taste) in a Ziploc bag and crush the cookies however you see fit. (I am partial to stomping on them, then finishing the job with some kitchen tools.) The pieces should be pretty small, but since they are being baked into the cake they needn't all be dust-like. 

Using your electric mixer or even simply a spoon, mix the crushed Oreo into your cake mix until it is evenly distributed. Spoon batter into the cupcake pan so that each cupcake liner is about 2/3 full. Try to completely cover the Oreo at the bottom with the batter so that it will bake into the cupcake. 

Bake cupcakes for 22-25 minutes, or until the edges have just begun turning a golden-brown. To check if they have fully cooked, you can stick a toothpick into one of the cupcakes - if it comes out clean, they're finished. 

Once again, you shouldn't frost until the cupcakes have cooled. While they're baking and cooling, you can begin to make your frosting. 

For the frosting, you will need:

• 3 sticks of unsalted butter (softened but not melted)
• 4 cups of sifted powdered sugar
• 1/2 tsp. of pure vanilla extract

In a bowl, beat the butter with an electric mixer until it is pale and creamy. (Approx. 2 minutes on a medium to high speed).

Then, reduce the speed and add the powdered sugar - 1/2 cup at a time. Mix well between additions and scrape the side of the bowl as needed. After each full cup (or every other addition), beat on high speed for 10-20 seconds to aerate the frosting and then return to medium speed. 

Add the 1/2 tsp. of vanilla extract and beat until the frosting is totally smooth - it should be pale and fluffy. 

To give the frosting the same cookies 'n cream effect, take only the cookie part (NOT the cream) from your remaining Oreo cookies and crush these in a Ziploc bag like you did before. The cream part of the Oreo would compete with the texture of the frosting. For this same reason, the cookie bits should be very small this time around. Crush the cookie until it has a very fine consistency. Once you've done this, pour the cookie bits into the frosting and beat until they are evenly distributed. 

Once the cupcakes have cooled, spoon your frosting into another Ziploc bag and cut one of the bottom corners off. The cut should be about 3/4 inch across. Squeeze the frosting out of the opening in a swirling motion from the outside of the cupcake to the inside. 

Once you have frosted the cupcakes, garnish with 1/2 of an Oreo on top of each. 

And there you have it, cookies 'n cream cupcakes! My next endeavor (one of many, actually) may be to try making these with different flavor Oreo cookies. Has anyone tried the mint ones? Divine. These will be on the menu soon, as well as some other interesting creations. I'm thinking Key Lime or Reeses...

Bon appetit, 

Claudia