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.

Until now.



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

2 eggs

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.