Cookies & Cream Cupcakes

I'm a big fan of biscuits, and Oreos are definitely up there in my books with the likes of Custard Creams, Bourbons, Party Rings, Hobnobs, and dare I even say Jaffa Cakes (controversial... I know). What more could you want than two rich chocolate biscuits filled with the greatest substance known to mankind, that signature Oreo filling that makes you question how you were able to devour an entire packet in just 15 minutes (no?? just me?? moving on...).

Moist vanilla white cake cupcakes speckled with Oreo crumbs, swirled with Oreo filling buttercream and sprinkled with more Oreo crumbs. Simple, Elegant, Delicious.

The base of this cupcake is a little different to most of my cupcake recipes, as it uses a 'white cake' mix instead of a regular vanilla sponge. There are 2 main differences between 'white cake' batter and regular vanilla sponge batter that you are all so familiar with; using only the beaten egg whites, and the somewhat backwards nature of combining the ingredients. Instead of creaming together the butter and sugar before you add the eggs and finally flour, this recipes calls for the dry ingredients to be mixed together with the butter to create a fine, crumbly consistency, before you go on to add the milk, egg whites and vanilla (as bizarre as this may sound, I promise it works). By combining the ingredients in this way, it creates the slightly more dense sponge that still remains moist even with the addition of the biscuit crumbs!

The key to achieve the gorgeous speckled Oreo sponge is simply to make sure you crush the Oreos as fine as possible! Once you've separated the biscuits from the filling, place them into a food processor and blitz until you're left with fine Oreo 'breadcrumbs'. Alternatively, if you don't have a food processor, place the biscuits into a sealed plastic food bag, and bash with a rolling pin! (this is a great technique for stress relief). Fold half of the crumbs into the cupcake batter, until just incorporated as you don't want the mixture to become too dark in colour from the cocoa in the Oreos!

Finally for the BEST part of the entire recipe, the creamy Oreo filling Buttercream.*trumpet fanfare* For me, this buttercream by far is the star of the show, a light and fluffy vanilla frosting combined with flecks of Oreo filling that just melts in the mouth! By slightly melting down the Oreo filling, that was set aside from separating the biscuits, before you mix it into the buttercream; this gives a smoother consistency and ensures that it doesn't end up lumpy.

* so smooth... so shiny... so perfect*

Sprinkle with the leftover biscuit crumbs and there you have it, the truly irresistible Cookies and Cream Cupcakes that will leave you craving for more after just one bite!

Recipe

Makes 12 cupcakes

For the cupcakes:

- 3 egg whites

- 285g caster sugar

- 150g baking spread

- 150ml whole milk

- 1tsp vanilla extract

- 270g self-raising flour

- 1 pack Oreos (154g)

For the buttercream:

- 250g unsalted butter

- 400g icing sugar

- 1 tbsp whole milk

- 1 tsp vanilla extract

- Oreo filling

Method:

1. Pre-heat the oven to 180C/Gas mark 4 and line a cupcake tray with cases.

2. Using a stand mixer or electric whisk, mix together the sugar, flour and butter until soft, crumbly and fully combined. Add the milk and vanilla and mix until the batter is smooth and no lumps remain.

3. Whisk the egg whites until soft peaks are formed, then fold into the cake batter so that it is all incorporated.

4. Having separated the Oreos, place the biscuits in a food processor and blitz until fine crumbs are formed. Pour half of the biscuit crumbs into the cake batter and mix until just combined, being careful not to over-mix.

5. Spoon the cake batter into the cupcake cases so that they are half full, and place into the oven to bake for 15-20 minutes (or until a skewer inserted into the middle comes out clean). When finished, place the cupcakes on a wire rack to cool.

6. To make the buttercream, cream together the butter, milk and vanilla until smooth. Add the icing sugar a tbsp at a time and mix on a high speed for 3 minutes or until the buttercream is far lighter in colour. Melt the Oreo filling in the microwave in 10 second bursts until no lumps remain, and set aside for it to cool. Mix the Oreo filling into the buttercream and set aside in the fridge for 30 minutes before piping onto the cupcakes.

7. Pipe the buttercream onto the cupcakes, and finally sprinkle with the remaining Oreo biscuit crumbs.

Happy Baking!