In order to make a cupcake with the TRUE essence of cookies and cream, you really need to incorporate both Oreos, and cream – and little else! For this version, I placed an Oreo cookie in the bottom of the paper cupcake liners. I chose a vanilla cupcake, in order to best show off the dark color of the Oreo – but you could make these with a chocolate cupcake if you prefer.
Then it needed to have a “whipped cream” filling – for which I used my mascarpone whipped cream recipe. Finally, I didn’t want to use “frosting” at all – I wanted to stick with the “cream” theme. I used a filling that I used for my Oreo cookies and cream cake in the past. This is made with heavy whipping cream, powdered sugar, vanilla, mascarpone cheese, and crushed Oreos. This last ingredient helps keep the cream stable, as the crushed cookies absorb some of the moisture.
If you prefer a traditional “frosting – try my Oreo buttercream – recipe below **
Finally, a drizzle of chocolate ganache, and a final topping of crushed Oreos complete these cupcakes!
I made 18 homemade cupcakes for this recipe. Bake your desired number of cupcakes, and cool completely. Use a homemade recipe, or package mix.
Prepare the mascarpone whipped cream filling:
Whip 1 1/2 c cold heavy whipping cream on high speed. Add 3/4 c powdered sugar, and 1 tsp vanilla extract. Whip til stiff peaks form. Then add 8oz. mascarpone cheese by spoonfuls, with the mixer on med/high. Mix just til well-incorporated, and very stiff.
Cut a hole in each cupcake, using a sharp knife. Save a slice of the removed cake, to cover the hole. Fill each cupcake with the whipped topping in a piping bag and a large round tip.
Refrigerate cupcakes, while you make the Oreo whipped topping, or prepare the frosting at the end of this post.
Recipe for Oreo whipped topping:
- 2 1/2 c cold heavy whipping cream
- 1 c powdered sugar
- 1 tsp vanilla
- 8 oz mascarpone cheese
- 1 c chopped Oreo cookies
In the bowl of a stand mixer, using the whisk attachment, whip 2 1/2 c heavy whipping cream til stiff peaks form.
Slowly add 1 c powdered sugar, and whip together. Continue to whip on medium, and by spoonfuls, add 8 oz mascarpone cheese at room temp. Add 1 tsp of vanilla. Whip until blended, smooth, and very stiff, but don’t over-mix. Fold in 1 c chopped Oreo cookies just til blended. (make sure pieces are small enough to fit through your piping tip).
Add Oreo cream mixture to a large piping bag with a large round tip. Pipe the topping as desired. I chose a rather rustic look to my cupcakes, as this topping does not create a “swirl” very easily. For that look, you would be best to make my Oreo buttercream below.
Refrigerate cupcakes.
Chocolate Ganache:
4 oz semisweet chocolate chopped
4 oz heavy cream
pinch of salt
Combine ingredients in a med bowl, and microwave for 1 minute. Stir til combined, melted, and smooth.
Drizzle over each cupcake. Top each with some rough-chopped Oreo cookies.
Keep covered and refrigerated for up to 1 week.
** Oreo buttercream recipe:
8 oz cream cheese, room temp
1 stick unsalted butter, room temp
4 c powdered sugar
1 tsp vanilla extract
12 chocolate wafer cookies – finely crushed
Whip the cream cheese and butter in a stand mixer, using the whisk attachment, until smooth. Add powdered sugar gradually, until well incorporated. Add vanilla, and blend. Add crushed chocolate wafers, and fold together, just until combined. I don’t use Oreos for this component, since you want a finer crumb for the frosting. No chunks allowed!
Pipe the frosting onto your cupcakes, using a large round or open star tip. Decorate as above.
