Food + Stories
These Cookies and Cream cupcakes are one of my family’s favorite cupcakes. First of all, just think about what’s in the cupcake batter – Oreos! We love to dunk our Oreos in milk. I don’t drink milk. I’ll mix it in different recipes, but I don’t drink it alone. My husband and our children do though. Lol! However, even though I don’t drink milk, I still love to dunk Oreos in it. I like to hold each Oreo in the milk until it gets soft, then I eat. Sometimes, it gets so soft it falls down in the milk. Needless to say, I’m not digging for it once it drops. Lol.
I decided to make these Cookies and Cream cupcakes because I imagined that they would be amazing. And they are! Just imagine biting into a moist and fluffy cupcake that’s packed with layers of flavors, including the familiar flavor of Oreos that are crumbled and folded in the cake batter. That makes for delicious cupcakes infused with the richness of cookies and cream flavor. The smell and the taste of the cupcakes and the frosting… By itself or eaten at the same time…Wow!! There are Oreo crumbs folded in the frosting as well.
Be sure the eggs, butter, and buttermilk are at room temperature. Room temperature ingredients are the reason these cupcakes are moist and fluffy. If the butter were cold, it wouldn’t mix as well with the sugar. Also, being room temperature there’s an emulsion that takes place that leads to trapped air. The trapped air makes fluffy cupcakes in the oven. And, if the butter, eggs, and buttermilk being room temperature, the batter is smooth. This recipe makes about 15 cupcakes.
