Cookies & Cream Cupcakes

I made these cupcakes a while back and shared some with the neighbors. I thought that they tasted pretty good although the frosting got hard quickly. The cake was very good.

The recipe is from "A Baker's Field Guide to Cupcakes".

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As I have said, I consider myself a 'recipe' follower and not really an inventor of recipes.

I will continue to bake because it really makes people happy. My family and my neighbors and my co-workers.

Here are a couple of pictures to show just how good they were.

Cookies 'n' Cream Cupcakes
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Cakes:
14 paper liners
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk, at room temperature
15 chocolate creme sandwich cookies (such as Oreos) chopped

1. Preheat oven to 350F. Place paper liners in all wells of one 12-cup cupcake tin and one 6-cup tin.
2. Whisk flour, baking powder, and salt together in a small bowl to aerate and combine; set aside.
3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
4. Fold 1 cup chopped cookies into cupcake batter. Divide batter evenly among 14 paper liners. Bake for about 18 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.

Frosting: Classic confectioners' sugar frosting
1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
4 cups confectioners' sugar, plus an additional 1/2 cup if necessary, whisked before measuring
1/4 cup milk, at room temperature
1 teaspoon vanilla extract

1. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup confectioners' sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add 1 more cup of sugar and about half of the milk and beat until smooth and creamy. Add 1 more cup of sugar and remaining milk, and beat well, scraping down sides of the bowl. Add remaining 1 cup of sugar and vanilla extract and beat on high speed until very light and creamy, about 5 minutes. Assess texture. If it is too soft, add a portion or all of the remaining 1/2 cup of sugar.
2. Beat the frosting until it is smooth and light. Fold remaining chopped cookies into frosting. Frost cupcakes using a icing spatula or a spoon.

Enjoy
~Michelle