Mini Cookies & Cream Cupcakes

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These Mini Cookies & Cream Cupcakes are so dang cute. A mini cupcake loaded with bits of Oreo cookie then topped with frosting that is speckled with Oreo cookie then finished off with the cutest mini Oreo Cookie, giving it the perfect presentation. These cupcakes not only look great but they taste great as well. They are loaded with that Cookies & Cream flavor due to the addition of crushed Oreo cookie in the cupcake and the frosting, and that mini Oreo cookie on top just finishes it off.

Anyone who knows me, knows that I love a mini dessert. Whether it be a cheesecake, a tart or a cupcake, I find it’s always better when it’s in a mini form, and being that’s its mini, you can have more, right? Good thing, cause you wont be able to stop at just one. So whether your making them for a party or just as a treat for your family, make sure you make extra because they will go fast.

Why you will Love These Cupcakes

  • Taste: You will love the taste of these cupcakes. They are loaded with cookies & cream flavor due to the addition of crushed Oreo cookies in the cupcake and the frosting, then topped with the cuties mini Oreo cookie to finish it off.
  • Texture: The texture on this cupcake is perfect. Imagine a moist tender cupcake, covered with a smooth and creamy frosting then topped with a mini cookie for a little added crunch.
  • Presentation: The cupcake is fine on its own, but add that mini Oreo cookie on top and you have the perfect cupcake

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Tools You Will Need To Make These Cupcakes

  • I like to line my cupcake trays with Mini Cupcake Liners. It prevents sticking and allows for an easy clean up.
  • To create a fine crumb with the cookies, I would suggest using a Food Processor. It will produce the perfect crumb and will save a ton of time
  • Using a Hand Mixer, allows you to mix your ingredients with ease.
  • I like to use a Large Piping Bag fitted with an Open Star Piping Tip to pipe on the smooth and creamy Cookies & Cream Buttercream Frosting.

Ingredients Needed To Make These Cupcakes

  • Flour: All Purpose Flour works best for this recipe
  • Baking Powder & Baking Soda: These are leavening agents. It will allow your cupcakes to have lift and add to their fluffy texture.
  • Salt: A pinch of salt enhances the flavor in your cupcake.
  • Butter: I always opt for unsalted butter. This allows you to control the salt in your recipe
  • Sugar: Granulated Sugar not only adds sweetness but it will also add texture to your cookies.
  • Eggs: Whites only, at room temperature.
  • Vanilla Extract: I always opt for Pure Vanilla Extract rather than Imatation vanilla extract due to its intense vanilla flavor.
  • Milk: Whole or 2% .
  • Greek Yogurt: You will want to use plain greek yogurt, either full or low fat.
  • Chocolate Sandwich Cookies: Oreo Cookies work well. You will want to use the whole cookie, cream and all. When using them for the cupcake you will want them finely chopped. When using them for the frosting you will want them processed into crumbs.
  • Powdered Sugar: Creates a smooth consistency for the frosting.
  • Mini Oreos: Mini Oreos are the perfect way to top these cupcakes.
Mini Cookies & Cream Cupcakes
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Mini Cookies & Cream Cupcakes

Recipe by BrendaCourse: DessertDifficulty: Easy

These Mini Cookies & Cream Cupcakes are a real treat. A moist and tender cupcake loaded with chunks of Oreo Cookies then topped with a smooth sweet buttercream that is speckled with Oreo cookie crumbs, Then finished off with the cuties mini Oreo cookie, giving it the perfect presentation.

Ingredients

  • For The Cupcake:

  • 2 Cups All Purpose Flour

  • 1 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 1/4 Teaspoon salt

  • 3/4 Cup unsalted butter, at room temperature

  • 1 Cup granulated sugar

  • 3 Egg whites

  • 1 1/2 Teaspoon Pure Vanilla Extract

  • 1/2 Cup plain greek yogurt

  • 1/2 Cup whole or 2% milk

  • 1 Cup finely chopped Oreo Cookies

  • For The Buttercream Frosting:

  • 1 Cup unsalted butter at room temperature

  • 2 – 3 Cups powdered sugar

  • 1 Teaspoon pure vanilla extract

  • 1 Cup Oreo cookies very finely chopped.

  • 1 To 2 Tablespoons whole milk, if needed

  • Mini Oreo Cookies, optional for decorating

Directions

  • For The Cupcake
  • Preheat the oven to 350º. Line a Mini Cupcake Baking Tray with Mini Cupcake Liners Set to the side.
  • To a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda and salt until combined. Set to the side.
  • To a separate large mixing bowl, beat the butter and sugar with an hand mixer on medium speed until smooth. Add the egg whites, pure vanilla extract, greek yogurt and milk and continue beating until completely combined.
  • Add the wet ingredients to the dry ingredients and beat on low until combined. Fold in the chopped Oreo cookies until incorporated.
  • Fill prepared cupcake tray and bake for 10 to 12 minutes or until a toothpick inserted in one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
  • For The Oreo Buttercream Frosting
  • While the cupcakes are cooling, you can prepare the frosting. To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and powder sugar until combined. Add the vanilla and finely chopped Oreo cookie crumbs ( make sure they are really finely chopped or they will clog your piping tip ) and continue mixing until smooth. If frosting is too thick, add milk 1 tablespoon at a time until desired consistency.
  • Place frosting in a piping bag fitted with an open star tip. Pipe a small amount of frosting on the top of each cooled cupcake, then top with one mini Oreo cookie and serve.
  • Enjoy.