Cookies ‘N Cream Cupcakes

I have recently re-discovered Newman’s Own Organic O’s (which are basically organic Oreos). They literally taste identical, and they have minimal organic ingredients inside, which is my kind of cookie! I say re-discovered as I used to buy them when we lived down south and we shopped at Mother’s Market, as they always had them there. When we moved to Mammoth, I opened a bake shop so I never even thought to look for them at the grocery store because I always had cookies on hand.

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I shop online a lot for all kinds of food these days, and Newman’s Own Organic O’s popped up on Amazon one day so I immediately added them to my cart since our grocery store does not stock them. So, I’ve been using them a lot in my baked goods lately! That is when Delaney isn’t just eating them, because he loves them. So, while I have these amazing organic cookies, I am going to make all the Oreo desserts I can like my No Bake Oreo Cheesecake.

So, of course I wanted to make Cookies ‘N Cream Cupcakes too as that’s something I haven’t made before. And I knew that Delaney would love them too. I actually made them for a New Year’s Eve party, and they were a huge hit.

These Cookies ‘N Cream Cupcakes are so easy to make as they’re just a chocolate vanilla cupcake with added organic Oreos. I add a little espresso powder to my chocolate cake to bring out the chocolate flavor a bit more and compliment the cream filled cookie flavor as well.

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Tips for Making the Best Cookies ‘N Cream Cupcakes

• Make sure your butter is soft. I like to leave it out on the counter overnight before making any type of cake or cupcakes. This allows it to come to room temperature naturally. If your house is cold, then you may have to microwave it. If so, only microwave for 30 second intervals until it’s soft as you don’t want to have parts that are melted.

• I use organic heavy whipping cream in place of milk in this recipe. I prefer to use cream in chocolate cake as it provides more fat and moisture. My favorite is Organic Valley. But, if you don’t have cream and you have whole milk, then you can use that in its place.

• I always prefer to use Dutch cocoa powder when baking as I like the flavor as it’s a little more sweet than natural cocoa. But, if you prefer natural or only have natural, you can use that in its place as well.

• For the frosting, I just chopped up the cookies. But, you can also add them to a food processor if you want as well too! Whatever is easiest for you.

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Cookies ‘N Cream Cupcakes
Makes 15 cupcakes

Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 organic large eggs
1/2 cup organic heavy whipping cream
1/4 cup (57 grams) organic sour cream
127 grams (3/4 cup plus 2 1/2 tablespoons) cake flour
43 grams (1/2 cup) organic Dutch cocoa, sifted
1 teaspoon organic espresso powder
3/4 teaspoon baking powder
1/2 teaspoon organic vanilla bean
1/2 teaspoon fine sea salt

Frosting
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1 to 2 tablespoons organic heavy whipping cream
8 Newman’s Own Organic O’s, chopped

Topping
8 Newman’s Own Organic O’s cut in half

Method
Preheat the oven to 350°F. Line 2 cupcake tins with liners.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.

Add the eggs, cream, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.

In a separate bowl, add the cake flour, cocoa, espresso powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down the sides of the bowl, and add the chopped cookies and mix again for 1 minute or until light and fluffy. Transfer to a piping bag with tip #808. Pipe frosting onto cupcakes. You can also just use a butter knife! Add half a cookie on top.

Store in an airtight container in the fridge for up to 3 days.

High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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