Spiderman Cookies & Cream Cupcakes

Sydney

Aug 26, 20204 min read

Spiderman Cookies & Cream Cupcakes

If you’re on the hunt for a cupcake recipe that tastes EXACTLY like an Oreo cookie, you can stop your search here!

This cookies and cream cupcake recipe has crushed Oreos in the batter as well as not one, but two!, Oreo cookies hidden inside of each cupcake. These cupcakes are topped with a vanilla buttercream and chocolate sauce to really bring the flavor profile home. ([Homecoming/Far From Home pun intended])

Servings: 12-16 Cupcakes

Prep Time: 1.5 Hours

Total Time: 4 Hours

Ingredients

Cookies & Cream Cupcakes

1/2 cup unsalted butter, room temperature
2 egg whites
3/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
2 tablespoons melted chocolate
1 package of Oreos
1 package of Mini Oreos

Vanilla Buttercream & Chocolate Sauce

Vanilla Buttercream: 1 cup unsalted butter, room temperature
Vanilla Buttercream: 5 + 1/2 cup powdered sugar
Vanilla Buttercream: 1 tablespoon vanilla extract
Vanilla Buttercream: 4 tablespoons heavy whipping cream
Vanilla Buttercream: Red icing color
Vanilla Buttercream: Blue icing color
Chocolate Sauce: 1 cup dark chocolate chips
Chocolate Sauce: 2 tablespoons unsalted butter
Chocolate Sauce: 1/4 cup brown sugar
Chocolate Sauce: 1/3 cup heavy cream
Chocolate Sauce: Black chocolate color dye

Instructions

Cupcakes: Preheat the oven to 375°F. Prepare cupcake tins with 16 liners. Set aside.
Cupcakes: In a medium bowl, mix together 1 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Cupcakes: In a large bowl, beat 1/2 cup of unsalted butter until smooth and creamy (2-3 minutes). Add 3/4 cup granulated sugar and beat until smooth and creamy (2-3 minutes). Add 2 egg whites and beat until white and fluffy (1-2 minutes). Add 1/4 cup milk, 3/4 cup sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk. Melt 2 tablespoons of chocolate chips in the microwave in 20 second increments. Add to the batter. Beat until well-combined (2-3 minutes).
Cupcakes: Add the dry ingredients to the wet ingredients and mix until just combined.
Cupcakes: Put 10-14 Oreo cookies in a food processor (or put in a plastic bag and crumble with a rolling pin) until you have 3/4 cup of crushed Oreos. Don't worry about removing the cream from inside the Oreos before crumbling - we left ours as is! Fold the crushed Oreos into the batter. If you would like, add black food coloring to the batter.
Cupcakes: In the bottom of each of the cupcake liners, put 1 Oreo. Put a spoonful of batter over the top of the Oreo. Put another Oreo on top, pressing down until it rests against the first Oreo. Cover the Oreo with just enough batter to cover the surface of the cookie. These cupcakes are easy to overfill because the Oreos take up so much space. As such, you may want to prepare 1/2 double Oreo and 1/2 with only one Oreo just to be on the safe side with your measurements!
Cupcakes: Bake for 5 minutes at 375°F. Lower the oven temperature to 350°F and bake for an additional 20-25 minutes. Allow to cool completely.
Chocolate Sauce: In a large microwave safe bowl, stir together 1 cup of dark chocolate chips, 2 tablespoons of unsalted butter, 1/4 cup of brown sugar, 1/3 cup of heavy cream. Melt in the microwave in 20 second increments until completely melted. Add black chocolate color dye, if you would like. The chocolate is already pretty dark, but just in case you want it completely black. Don't use black icing color or regular food coloring or it will ruin the chocolate. Wilton makes some great candy color dyes, and I would recommend using those. Allow the chocolate to cool completely prior to moving to a piping bag or bottle.
Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 tablespoon of vanilla extract and 4 tablespoons of heavy whipping cream. Add 5 + 1/2 cups total of powdered sugar in increments.
Buttercream: Take out about 1/4 of the buttercream and set aside in a separate bowl. This buttercream will stay white and will go on the very top of the cupcake. Split the remaining 3/4 of the buttercream in two bowls. Dye one red and one blue. Fill two piping bags with each of the frostings.
Buttercream: Place a large sheet of cling wrap down onto the counter. Pipe a line of blue frosting, and then red frosting, over and and over until you have about 8 lines. Roll the cling wrap over the frosting until you get a cylinder. Place in the fridge for ~5 minutes before piping.
Assembly: Pipe a double donut of the red & blue frosting on top of each of the cupcakes using a circular tip. On the top of the double donut, draw a circle and cover up the center with the chocolate sauce. Then go along the side of the circle with the chocolate sauce and press until you get a drip of chocolate down each of the sides. Pipe a white dollop of frosting onto the top using a star tip.
Assembly: Top each of the cupcakes with a mini Oreo. Remove the creme filling from the remaining mini Oreos and crush in a food processor (or in a plastic bag with a rolling pin). Sprinkle over the top of each donut.
Enjoy!