Description
A classic – cupcakes packed with crushed Oreos topped with perfect cookies ‘n cream buttercream. These cupcakes have it all: they’re packed with crushed gluten free Oreos (Goodie Girl or Trader Joe’s are fantastic), and topped with what tastes exactly like the real deal: cookies ‘n cream buttercream complete with shortening. It is the perfect bite of nostalgia.
Ingredients
— The Cupcakes —
3 large eggs
3/4 cup canola oil
3/4 cup sour cream
2 teaspoons vanilla extract
1/2 cup milk
1 cup white sugar
1 1/4 cup gluten free 1-1 flour mix (ensure it contains xanthan gum, or add 1 tsp)
3/4 cup blanched almond meal/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
2 cups chopped/crushed gluten free Oreos (with filling still inside)
— The Buttercream —
1 1/4 cup vegetable shortening
3/4 cup salted butter, room temperature
4–5 cups powdered sugar
3/4 cup finely ground gluten free Oreos (without the filling)
1 teaspoon vanilla extract
1–2 tablespoons cream
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Line two cupcake pans with paper cupcake liners, then set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, oil, sugar, sour cream, vanilla, and milk until smooth.
3. Add Dry Ingredients: Whisk in the flour, almond meal, salt, baking powder, baking soda, and cocoa powder until combined.
4. Add Cookies: Add the crushed/chopped gluten free Oreos (keep the filling in; place in a ziplock and use a rolling pin to crush). Stir the crushed cookies into the batter.
5. Bake: Scoop the batter into the prepared cupcake pans. Each cup should be a little over 3/4 full. Bake for 22–26 minutes or until the tops of the cupcakes spring back when touched, and a toothpick inserted into the center comes out clean.
6. Cool: Let cool completely before frosting.
7. Prepare Frosting Cookie Dust: Scrape the filling out of about 15 gluten free Oreos (you can eat the filling or toss it into the frosting). Place the dry cookies into a food processor and blitz until you have a fine cookie dust.
8. Make Buttercream: In a large bowl using an electric mixer, beat the shortening, butter, and one cup of the powdered sugar until smooth. Gradually add the remaining powdered sugar, vanilla, cream, and the fine cookie dust. Beat until fluffy and combined.
9. Decorate: Frost the cooled cupcakes with the cookies ‘n cream buttercream.
Notes
Oreo Brand: The recipe recommends Goodie Girl or Trader Joe’s gluten-free cookies.
Crushing Cookies: For the batter, crush the cookies with the filling inside. For the frosting, scrape the filling out first to keep the texture smooth.
Leftovers: If you have leftover buttercream, it is delicious eaten straight!
- Prep Time: 45
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 455
- Sugar: 36
- Sodium: 240
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 35