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Cookies and Cream Cupcakes for Super Bowl


Super Bowl is one game that brings everyone in America together.  Whether your're a football fan or not you've most likely watched a Super Bowl in the past, if not making an annual tradition with friends and family.  While I'm more of a hockey or baseball girl I do enjoy watching football games with friends and family, especially the Super Bowl!  In fact, one of the most memorable football watching experiences in my life was Super Bowl XLI (2007) - Colts v. Bears.  I have no allegiance to either of those teams (though I do love Peyton Manning so I was rooting for Indianapolis!) I will always remember watching the game in Riviera Maya, Mexico with my then new husband on our Honeymoon!  It was such a great experience to watch with complete strangers and see how the resort outdoor auditorium was segregated in to Bears fans and Colts fans.


One of the things about Super Bowl that brings everyone together, regardless if you're rooting for opposing teams, is the food!  There is something about game day food that makes everyone happy!  Chili, Wings, Pizza, Potato Skins, Nachos, Salsa, etc.  The list goes on and on, but I always ensure that I bring a dessert every year for Super Bowl, regardless of where I'm going.  This is one night of the year that there is never too much food!

After reviewing my list of cupcakes I need to try I decided on Cookies & Cream cupcakes. I love Oreos, and my friends love Oreo Truffles so I thought this way I could do both!  I sampled one a little bit ago, and let me tell you that these cupcakes will definitely please my friends.  Not to mention, these may be my new favorite cupcakes, tied only to the Snickerdoodle cupcakes.  Not only are these everything you expect in Cookies & Cream, how do you not love an Oreo Truffle as garnish?!

I decorated the cupcakes to support both teams, and though I don't have an allegiance to either team this year - ever since high school I've been a Green Bay fan thanks to pre-scandal Brett Favre.  So, this year I'm letting it known that I am team Green Bay.  Go Pack :)!

Cookies & Cream Cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo Truffles, or Oreo Cookie halves

Directions:
Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves or truffles.

Source: Annie's Eats and Beantown Baker
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