O’s birthday celebration didn’t end with the soccer cake because really the only thing better than some cake for your birthday is more cake for your birthday. I wanted to send in some treats for O to share with his classmates and found some cute Star Wars picks when I was shopping for the soccer cake accessories. Cookies and cream buttercream frosting seemed kind of “galactic” but more importantly I knew it would be a winner with O and his fellow second graders.
My suspicions were correct and these were a hit. Really I’m not sure that a cupcake full of Oreo pieces topped with frosting full of Oreo pieces could disappoint many people. Because it is my absolute favorite buttercream frosting ever, I used the same buttercream I used for the soccer cake but added crushed Oreos. I had dreams of piping on the frosting but I had to let the dream die when the pieces of Oreo in the frosting wouldn’t pass through even my largest star decorating tip. If you want to pipe the frosting through a decorating tip I strongly suggest grinding up the cookies in a food processor more finely before adding them to the buttercream. I used a plastic sandwich bag with the corner snipped off and the larger cookie pieces passed through just fine.
Oreo Cookie Cupcakes with Oreo Buttercream Frosting
for the cupcakes:
- 3 1/3 C. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 C. sugar
- 1 C. butter, melted
- 4 egg whites
- 1/2 C. Greek yogurt (vanilla or plain) or sour cream
- 1 1/2 C. milk (almond, soy or cow’s)
- 4 tsp. vanilla extract
- 14 Oreo cookies, crushed
for the Oreo buttercream frosting:
- 1 C. salted butter, room temperature
- 1 Tbsp. vanilla extract
- 4 C. confectioner’s sugar
- 4-5 Tbsp. heavy cream
- 14 Oreo cookies, either crushed into coarse pieces or ground into crumbs in a food processor
Preheat oven to 350 degrees.
Line two muffin pans with cupcake wrappers and set aside.
In a medium bowl mix together the flour, baking powder, baking soda, and salt and set aside.
Melt the butter in a microwave-safe bowl and pour it into the bowl of a stand mixer fitted with the whisk attachment.
Whisk the sugar into the melted butter on low speed; the mixture will be gritty.
Whisk in the egg whites, yogurt, milk, and vanilla extract on low speed until combined.
Slowly mix the flour mixture into the wet ingredients using the paddle attachment until no lumps remain; batter will be thick.
Place 12 Oreo cookies into a resealable plastic bag, close the bag, and crush the cookies using your hands or a mallet until they are coarse crumbs.
Stir the crushed Oreos into the cupcake batter.
Fill each cupcake liner about 2/3 of the way full. You may have extra cupcake batter which you can bake using additional cupcake liners (in batches or using additional muffin pans).
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 1-2 minutes, then remove to a wire rack to cool completely before frosting.
To make the buttercream, start by beating the butter in the bowl of a stand mixer fitted with the paddle attachment until the butter is smooth, about 3 minutes on medium speed.
Add the confectioner’s sugar to the butter and mix on the lowest speed until incorporated, then add 4 Tbsp. of the cream and the vanilla and beat on medium-high to high speed until the frosting comes together.
If you want a lighter-textured frosting, add more cream 1 Tbsp. at a time and whip until desired consistency is reached. If you over-thin the frosting, beat in a small amount of confectioner’s sugar.
Stir in the Oreo cookie crumbs until incorporated.
Spread the frosting onto the cooled cupcakes or pipe it on using a resealable plastic or pastry bag fitted with the desired decorating tip. Do remember that if you have large Oreo pieces in the frosting they likely won’t fit through a decorator tip in which case you can put the frosting in a plastic resealable bag and snip off a corner to pipe it on as shown above.
The Star Wars cupcake picks are completely optional 😉