So these probably would’ve been the perfect Valentine’s Day cupcakes. But since it’s now February 18, they also make the perfect post-Valentine’s Day cupcakes. Seriously have you tried the new red velvet Oreos? They’re all kinds of amazing. In all honesty, I’m kind of a classic double-stuffed Oreo kind of girl. When they first came out, I remember I was really looking forward to the cookie dough Oreo. It had so much potential, but it just wasn’t ..the best? So I had pretty low expectations when I heard they were coming out with a red velvet Oreo. Except then I tried it and oh my god, I hope this stays around and isn’t just a limited time kind of thing, because they’re kind of the best thing ever.
As soon as I tried them I knew they would be perfect for baking with, and more importantly, a really easy way to use up an entire package before I could eat them all. Addicting, I’m telling you. Almost as addicting as these red velvet cookies and cream cupcakes topped with cookies and cream cream cheese frosting and sprinkled with red velvet cookie crumbs. So do yourself a favor, buy a package (or two or three) of these Oreos, make these cupcakes, and thank me later.
Red Velvet Cookies & Cream Cupcakes
Red Velvet Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 package red velvet Oreos, crushed into fine crumbs and divided
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Stir half of the cookie crumbs into the batter. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Add in remaining cookie crumbs (saving a few tablespoons for garnishing) and increase the speed to high and mix until very light and fluffy. Garnish with cookie crumbs.