Cookies and Cream Cupcakes.
Cake is not my favorite treat, which is one reason I like cupcakes so much. I feel they are the perfect portion size, and sometimes I cannot even finish a full one.
That is sooo not the case with these cupcakes.
These are dreamy. And creamy.
Check out the batter – it looks like cookies and cream ice cream!
I initially saw this recipe in the book 500 Cupcakes, but their recipe called for self rising flour. I didn’t have any on hand, and didn’t feel like braving the blizzard for it. So I used my own recipe for vanilla bean cupcakes and added the cookies.
I should thank Caitlin for leaving this book at my house, but I really can’t since it is only plumping me up.
Note to self: find a new hobby. Preferably one that includes hours upon hours of running to work off cupcakes. I’ll work on the I-hate-running part later.
My most favorite part about these cupcakes?
They are crunchy. The crumbled cookies inside gives each bite a crisp crunch, on top of delicious chocolate-vanilla flavor.
And I normally do not like frosting. I know that sounds hypocritical with all other sugar, butter, and fat-laden items I love to eat, but I have never been a fan of icing.
Holy cow. I will forever be icing every cake and cupcake I ever make with cookies and cream frosting.
Mr. How Sweet didn’t have any of these cupcakes yet.
He was afraid that he couldn’t stop at just one. Apparently, he has cookies and cream issues.
Did you know that Mr. How Sweet is now on Twitter? If you want a laugh, follow him. I am sure he is about to ruin my innocent, naive, good-Catholic-school-girl reputation.
Because that is how you must all feel about me, right??
Alas, Mr. How Sweet was right. It is impossible to just stop at one. And let me add, this was the first time Mr. How Sweet was right about anything, because in our house, I’m always right. Always.
Cookies and Cream Cupcakes
inspired by 500 Cupcakes
makes 12 cupcakes
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
10 Oreo cookies
Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Crush the Oreos and add them into the batter.
Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.
Cookies and Cream Frosting
2 sticks butter, softened
1 1/2 – 2 lbs powdered sugar
1 teaspoon vanilla
1-2 tablespoons milk
10 Oreo cookies
Mix butter and powdered sugar together, adding sugar gradually to the mix. Add vanilla. Mix in milk, adding more if needed. Continue to add milk and sugar until it reaches the desired consistency. Crush Oreos and fold them into the frosting.
Are you a cupcakes lover like me?
While I love making cupcakes, I am usually hesitant when buying them from a bakery. In my experience, as pretty as they look, they are usually dry and somewhat stale. And they also cost an arm and a leg.
I have too many shoes to buy. Shoes last longer than cupcakes. And I can’t eat them.
133 Comments on “Cookies and Cream Cupcakes.”
I’m a teacher and I made them for my Kindergarten class. I’m bringing them to school tomorrow to celebrate all of the student’s who have summer birthdays. They look awesome (I stuck a half an oreo on top)! Thanks for the recipe!!!!!!:)
Tried this one! Absolutely perfect. Underbaked it just a little to make it more moist and still look black and white like an oreo cookie! Thanks for the recipe! =)
Hw much is 1 stick of butter?. Our butter comes in a 500g block….
I made these cupcakes recently and had leftover frosting that I froze, can I just defrost it now and use it? Does it need to be re-whipped when it’s defrosted? Will it matter that the oreos were already mixed in?
I use frosting from the freezer all the time and it’s usually fine! If you want, I’m sure you could whip it a bit after it comes to room temperature but it’s not necessary. Probably just depends on the exact texture!
I whipped it a little and added more oreos for the crunch, came out great! Thanks!
Had a box of oreo crumbs, decided to give these a try. They came out amazing, especially the frosting! I’ll definitely be bookmarking this for future use.
I’m making your Oreo Cupcakes tonight but mixing it up with a Strawberry Italian Buttercream on top, Can’t wait to see if it’s a winner!
I have these cupcakes in the over as we speak, and I just finished making the frosting. What’s the best method to get the frosting onto the cupcakes (and not directly into my mouth)? No seriously, can I use a bag with the tip cut off, even though there will be oreos mixed in?
It depends on how “crushed” your oreos are. I usually just use a spatula!
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I made these yesterday and they were perfect! So delicious and amazing. My whole family loved them!!
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OMG I just died!! I absolutely lovvveee oreos and to add them to my favorite dessert? How awesome is that?! Can’t wait to make these for my friends bday since he’s also a lover of cookies:)
Just double checking…
On the flour, you used all purpose flour (not self rising) correct?
And to that you added baking powder… but no salt???
Just want to make sure! Thx :)
You can make your on self rising flour all it really is baking powder flour and salt.
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2lbs sugar? like seriously??
heeelp i’m in the middle of making these cupcakes i really need to know how much sugar to use >_<
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do you use whole Oreos or just the chocolate part?
I don’t know if the 2lbs of sugar is a typo or not but we followed the recipe exactly and that is way too much!!! Too sweet. All in all a great cupcake.
Love your site Jessica.
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I made them today but the cupcakes themselves were a bit dry. I baked then for 21 minutes. Was it the baking time? Also I wish mine were as crunchy as yours :( the Oreos didn’t really stay crunchy. Help!
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