Marshmallow-Stuffed Cookies ‘n’ Cream Cupcakes…*
… an Oreo-crazed treat for the bride-to-be

I have yet to meet someone who will turn down an Oreo cookie. I know plenty of people who don’t like chocolate—which of course, I find to be incredibly weird—but yet, they still eat Oreos. There’s just something about that sweet layer of cream sandwiched between two thin, crunchy, chocolatey cookies that drive me (and everyone else) crazy. But what happens when you take this popular cookie to the next level—like by stuffing it inside a brownie, or a cookie, or better yet, a cupcake?!

I’ll tell you what happens. It’s like you died and went to heaven. It’s pure bliss. Especially when it comes to these cupcakes: cookie crumb bottom. milk chocolate cake. marshmallow filling. cookie crumb top. cookie infused buttercream. and even more cookie crumbs sprinkled on top. Zomggg

To all the Oreo lovers out there, could life get any better? I mean seriously. It’s a good thing the young lady who I baked these for truly has a sweet spot for chocolate. To celebrate her bachelorette party, Miss Sarah Fatzinger, soon-to-be Mrs. Ballinger, requested a sweet treat for her bridesmaids. All-out downtown Chicago style, these cupcakes needed to match the theme of the night. Layers of chocolate, pretty sprinkles, and sparkly rings seemed to be the perfect match for the ever-so-sweet bride-to-be.

Enjoy these cupcakes with your girlfriends, or tone down the décor for a manlier-looking treat. And while you’re at it, don’t forget to check out my other Oreo-inspired treats:
Brownie Covered Oreos
Double Fudge Oreo Crunch Cookies
The Ingredients…*
For the Oreo Cupcakes
1 box of chocolate cake mix
20 Oreos, crushed
1 small box instant chocolate pudding mix
Eggs, oil and water according to box

For the Marshmallow Filling
Recipe by: The Cookbook Queen
13 oz. jar Marshmallow Fluff
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar

For the Cookies ‘n’ Cream Buttercream

4 sticks unsalted butter, softened
1/4 cup heavy whipping cream
2 teaspoons vanilla
8 cups powdered sugar
Dash of salt
15 Oreos, crushed very finely
The Instructions…*
First, make the Oreo Cupcakes
(1) Heat oven to 350°and line muffin pans with paper liners
(2) Beat cake mix, water, oil and eggs with electric mixer for 30 seconds on slow
(3) Add chocolate pudding mix and beat for an additional 2 minutes at medium speed
(4) Distribute half of crushed Oreos amongst cupcake liners
(5) Pour batter evenly over the top of the crushed Oreos, making sure not to fill more than 3/4 of each cup
(6) Sprinkle remaining crushed Oreos on top of batter
(7) Bake cupcakes for 16-20 minutes—taking them out when toothpick comes out clean
(8) Cool completely 
Next, the Marshmallow Filling
Recipe adapted by: The Cookbook Queen
(1) In a large bowl, beat Marshmallow fluff, butter, heavy cream and vanilla on medium low until smooth
(2) Slowly add the powdered sugar and increase speed to medium high and beat for about a minute
(3) Once cupcakes are cooled completely, scoop filling into piping bag or Ziploc bag with a fitted tip and pipe it through the top of the cupcake
Finally, the Cookies ‘n’ Cream Buttercream
(1) Using an electric mixer, beat butter, cream, and vanilla on medium-low until smooth
(2) Slowly add powdered sugar until barely mixed in, and then increase speed to medium-high and beat for 2-3 minutes
(3) Fold in crushed Oreos
(4) Frost or pipe frosting on cupcakes, as desired, and top with any remaining crushed Oreos
. . . .  I used Wilton Cookies ‘n’ Cream Sprinkles :) how perfect!
Now it’s finally time to devour this fluffy, marshmallowy pillow of frosting and cookie crumbs :)
 


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