Chocolate? Vanilla? Can’t decide?
ANSWER: Cookies ‘n’ Cream!!
The perfect balance of chocolaty and vanillay goodness.
It’s a vanilla cake studded with crushed cookies n cream cookies (I used Trader Joe’s Joe Joes) frosted with swirled chocolate and vanilla buttercreams! mmmmmmmmmmm
The inside looks like this!
Want some? Let’s bake!
Cookies n Cream Cupcakes with Swirled Chocolate and Vanilla Frosting!
Makes 2 dozen regular-sized cupcakes + 2 dozen minis.
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 whole eggs
1/2 cup milk, whole is best
1/2 cup sour cream
1 tsp vanilla extract
3 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 package Trader Joe’s Joe Joe Cookies (or Oreos), crushed
1) Preheat oven to 375 degrees F. Line cupcake pans with cupcake liners. I ended up making 24 regular-sized cupcakes, and 24 minis.
2) In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside
3) In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy. Add in the eggs and the vanilla, beating well to fully incorporate.
4) Switch to a rubber spatula. Fold the flour mixer into the butter mixer. When only a few streaks of flour are left in the batter, gently mix in the crushed cookies.
5) Using a large cookie (baking) scoop (or spoons), fill the cupcake cavities about 2/3 full each. Use a small scoop to fill the mini cupcake pans.
6) Bake the regular-sized cupcakes in the preheated oven for 15-18 minutes, or until the batter is no longer loose and the tops have a hint of golden brown. Bake the minis for 10-12 minutes.
7) When they’re done in the oven, remove the cupcakes to a wire cool rack. Cool completely before frosting.
Both the vanilla frosting and chocolate frosting recipes can be found right here!
I made the vanilla frosting first, transferred it to a smaller bowl, and then made the chocolate frosting in that same bowl where I had whipped the vanilla. That way, you don’t have two huge mixing bowls to wash, but rather 1 big and 1 small.
For the pipping bag, I use a gallon-sized ziploc bag. Snip off the corner of the bag and put in your desired frosting tip. I used a large star-shaped one. Now, put the bag, tip down, into a tall wide glass, so that when you put in the frosting, you’re basically filling the bag inside the cup.
To make the swirl, use a spatula to put a scoop of vanilla towards the left-side of the pipping bag, then chocolate on the right, and continue until you’ve used all the frosting. Doing a little at a time helps you to keep the different kinds to their respective sides (as best as possible).
Now, hold the bag, tip-down. Gently squeezing the top of the pipping bag to push the frosting out, swirl the frosting on the cupcakes. I go from the center around to the edges.
For the minis I just give a good squeeze of frosting to each one, so it looks like this:
NOW, you’re ready– mangiare! Enjoy!