As a kid, my house-league baseball team was sponsored by a local burger joint. Whenever we won, they would serve us free ice cream after the game. Every single time, without fail, I would order a “Cookies ‘n’ Cream” cone. Ever since those days, cookies and cream has been a nostalgic taste of summer for me. Last week I had some leftover chocolate cupcakes from an order so I decided to transfer my childhood favourite flavor into cupcake form. They’re no ice cream, but the chocolate, the homemade cream filling, and the Oreo cookie buttercream definitely did the trick for satisfying my longing for the days-of-summer-past.
Making the cream filling was new for me. I halfed this recipe for a cream filling for donuts and it made enough cream to fill 18 cupcakes. I even had some cream to spare (read: lick off my spoon in globs). It was so delicious and made the perfect filling for these chocolatey-cookie treats. For the frosting, I mixed Oreo cookie crumbs into a classic vanilla buttercream. I also licked the remaining icing off of the spoon. Zero regrets.
These cupcakes sure did hit the spot this summer! They may not have been as cold as the ice cream version, but they were as equally as delicious. Now excuse me while I go get an ice cream cone (how could I not with all this ice cream talk?)