* 1 3/4 cups (210g) All-purpose Flour * 1/4 cup (40g) Cornstarch or potato starch, arrowroot starch * 1/4 cup (55g) Unsalted Butter unsalted, room temperature * 1/3 cup (85ml) Canola Oil or other light, flavourless vegetable oil * 1 1/4 cup (250g) Granulated Sugar * 1 1/2 tsp Baking Powder * 1/2 tsp Baking Soda * 1/2 tsp Kosher Salt or sea salt or other fine/flaked salt * 2 Eggs large, room temperature * 1 tsp Vanilla Extract * 1 cup (240ml) Buttermilk * 1/4 cup (35g) Chocolate Cookie Crumbs fine crumbs or finely ground chocolate cookies * 24 Oreo Cookies 24 cookie sandwiches (1 box)
1. Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans with paper liners. Place an Oreo cookie on the bottom of each cupcake holder. Set aside. 2. In a small bowl, whisk flour and corn starch together to sift and aerate mixture. Set aside. 3. In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine. Gradually increase speed to medium for ~3 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl. 4. Add eggs and vanilla extract to the mixture. Once incorporated, slowly add 1/3 of flour mixture to the wet batter. Next, add ½ of buttermilk mixture. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down sides of bowl. 5. Add chocolate cookie crumbs to the batter. Mix one final time to incorporate. 6. Scoop 1/4 cup of batter into each prepared cupcake liner (with an oeo at the bottom). Bake cupcakes for ~25 mins or until toothpick inserted into the centre comes out clean. Note: while cupcakes are baking, begin making Swiss Meringue Buttercream! 7. Let cool for 5 minutes in cupcake pans then move cupcakes to wire baking rack to cool completely.
**Cookies & Cream Frosting**
1. Prepare one batch of Swiss Meringue Buttercream (full step-by-step recipe and trouble shooting tips on the blog). A condensed recipe version is shown in steps below. 2. Clean bowl of your electric stand mixer. Add egg whites and sugar to the clean electric mixer bowl. Place bowl over double boiler – the bowl should not be touching the water). Whisk sugar and egg whites until the mixture is frothy and sugar has dissolved (~5 min). Check the temperature with a candy thermometer – when ready, the mixture will be at 160F (71C). 3. Return egg white mixture to stand mixer. Whisk on medium-high speed. Beat until glossy, stiff, peaks form and mixture is no longer warm to the touch (~10 min). Once meringue has cooled, replace whisk attachment with a paddle attachment and reduce mixer speed to LOW. 4. Begin adding butter. Continue until all butter has been added. Over the next 10-20 minutes, the mixture will turn from a smooth, loose mixture, to a curdled mixture, to one that barely pulls away from the bowl, and then ultimately to a smooth, sturdy buttercream! Continue to beat for another 3-5 min on LOW or fold by hand to remove excess air bubbles. 5. Add 1/2 cup of chocolate cookie crumbs to the prepared vanilla Swiss Meringue Buttercream. Scrape down sides of bowl and mix to incorporate cookie crumbs. 6. Top each cupcake with generous amount of frosting and decorate as desired (I like to sprinkle cupcakes with extra chocolate cookie crumbs and place a piece of Oreo on top!)
ripley8870
Look amazing!
ripley8870
Look delicious
TardisBowties
✍🏻🫶🏻🧁
bigfootsocks
This looks amazing! Putting an Oreo on the bottom of the cup cake is genius
7 Comments
**Recipe:** [https://themindfulmeringue.com/?p=6168](https://themindfulmeringue.com/?p=6168)
**INGREDIENTS**
**Oreo Cupcakes**
* 1 3/4 cups (210g) All-purpose Flour
* 1/4 cup (40g) Cornstarch or potato starch, arrowroot starch
* 1/4 cup (55g) Unsalted Butter unsalted, room temperature
* 1/3 cup (85ml) Canola Oil or other light, flavourless vegetable oil
* 1 1/4 cup (250g) Granulated Sugar
* 1 1/2 tsp Baking Powder
* 1/2 tsp Baking Soda
* 1/2 tsp Kosher Salt or sea salt or other fine/flaked salt
* 2 Eggs large, room temperature
* 1 tsp Vanilla Extract
* 1 cup (240ml) Buttermilk
* 1/4 cup (35g) Chocolate Cookie Crumbs fine crumbs or finely ground chocolate cookies
* 24 Oreo Cookies 24 cookie sandwiches (1 box)
**Cookies & Cream Swiss Meringue Buttercream**
* 7 Egg Whites cold, carefully separated from yolks
* 2 cups (400g) Granulated Sugar
* 1 1/2 cup (340g) Unsalted Butter
* 1 tsp Kosher Salt
* 1 tsp Vanilla Extract
* 1/2 cup (70g) Chocolate Cookie crumbs finely ground
**INSTRUCTIONS**
**Oreo Cupcakes**
1. Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans with paper liners. Place an Oreo cookie on the bottom of each cupcake holder. Set aside.
2. In a small bowl, whisk flour and corn starch together to sift and aerate mixture. Set aside.
3. In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine. Gradually increase speed to medium for ~3 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl.
4. Add eggs and vanilla extract to the mixture. Once incorporated, slowly add 1/3 of flour mixture to the wet batter. Next, add ½ of buttermilk mixture. Repeat flour and buttermilk steps, finishing with addition of the flour mixture. Scrape down sides of bowl.
5. Add chocolate cookie crumbs to the batter. Mix one final time to incorporate.
6. Scoop 1/4 cup of batter into each prepared cupcake liner (with an oeo at the bottom). Bake cupcakes for ~25 mins or until toothpick inserted into the centre comes out clean. Note: while cupcakes are baking, begin making Swiss Meringue Buttercream!
7. Let cool for 5 minutes in cupcake pans then move cupcakes to wire baking rack to cool completely.
**Cookies & Cream Frosting**
1. Prepare one batch of Swiss Meringue Buttercream (full step-by-step recipe and trouble shooting tips on the blog). A condensed recipe version is shown in steps below.
2. Clean bowl of your electric stand mixer. Add egg whites and sugar to the clean electric mixer bowl. Place bowl over double boiler – the bowl should not be touching the water). Whisk sugar and egg whites until the mixture is frothy and sugar has dissolved (~5 min). Check the temperature with a candy thermometer – when ready, the mixture will be at 160F (71C).
3. Return egg white mixture to stand mixer. Whisk on medium-high speed. Beat until glossy, stiff, peaks form and mixture is no longer warm to the touch (~10 min). Once meringue has cooled, replace whisk attachment with a paddle attachment and reduce mixer speed to LOW.
4. Begin adding butter. Continue until all butter has been added. Over the next 10-20 minutes, the mixture will turn from a smooth, loose mixture, to a curdled mixture, to one that barely pulls away from the bowl, and then ultimately to a smooth, sturdy buttercream! Continue to beat for another 3-5 min on LOW or fold by hand to remove excess air bubbles.
5. Add 1/2 cup of chocolate cookie crumbs to the prepared vanilla Swiss Meringue Buttercream. Scrape down sides of bowl and mix to incorporate cookie crumbs.
6. Top each cupcake with generous amount of frosting and decorate as desired (I like to sprinkle cupcakes with extra chocolate cookie crumbs and place a piece of Oreo on top!)
Look amazing!
Look delicious
✍🏻🫶🏻🧁
This looks amazing! Putting an Oreo on the bottom of the cup cake is genius
These look like absolute oreo bliss
These look like absolute oreo bliss