For our first 2 years of marriage, Chef Hubby got the same cake (as per his request) for his birthday. He adores this simple Oreo cake with a slightly sweetened whipped cream frosting and requests it whenever a cake needs to be baked. [Last year, he got a chocolate rum cake topped with chocolate beer bottles because we were heading out to New Orleans and I thought we should go a little boozy]A few weeks ago, he asked if I could A) Make more Irish Car Bombs and B) Convert the Oreo cake to cupcakes.
It is a seriously easy recipe and comes out delicious every time. You know when you accidentally drop your cookie into the milk while dunking and scoop it back out later? Yeah. It tastes like that. Sweet but not too sweet. The recipe is in a cookbook that my sister made in middle school combining all her favorite family recipes. But this one is not really a family recipe. I’m pretty sure it came off the back of an Oreo package within the last 15 years but I really can’t remember. For the cupcakes, I opted to go with a cream cheese frosting since they would be sitting out at a bake sale and whipped cream doesn’t like to sit out.***
Cookies ‘n Cream Cupcakes
- 1/4 cup Butter, softened
- 1/4 cup Sour Cream
- 1 Egg, beaten
- 1/4 cup Water
- 1 cup Flour
- 3/4 cup Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
OreoChocolate Sandwich Cookies
Preheat oven to 350F and prepare a 12 cupcake pan with liners. I’ve decided I prefer foil liners better the paper. I hate how greasy the paper ones get.
Blend all ingredients, except the cookies, until smooth. A electric handmixer will work just fine. I felt like going old school and did a batch with just a wooden spoon.
Depending on your stress level, either crumble the cookies in a food processor or put them in a Ziploc bag and beat them to death with a meat tenderizer, rolling pin, or misbehaving dachshund. Fold the cookie crumbs into the batter.
Distribute the batter evenly between the 12 cupcake liners and bake 18-22 minutes or until a toothpick tells you they are done. Allow to cool slightly, then transfer to a cooling rack to finish.
Top with a very vanilla cream cheese frosting, sprinkle with more cookie crumbs and garnish with a half-cookie.
Cream Cheese Frosting
- 1 8oz package Cream Cheese, softened
- 1/2 cup Butter, softened
- 2 cups Confectioner’s Sugar
- 2-3 tsps Pure Vanilla Extract
Using an electric mixer, beat together the butter and cream cheese until smooth.
Slowly add in the confectioner’s sugar until it reaches your preferred consistency add in vanilla to your own taste. I probably used 3 tsps or so when all was said and done.
**If you want to do this recipe in its original cake form, bake it in an 8-inch round cake pan for 25-30 minutes. Top with sweetened whipped cream just before serving. To make whipped cream, beat 1 cup heavy cream, 1 tbsp confectioner’s sugar and 1 tsp vanilla extract until it forms stiff peaks. The cake looks best if you only frost the top and do it kind of messily. Sprinkle it with cookie crumbs and decorate with more cookies.