I dreamed a dream…of cookies and cream…cupcakes.

There’s something about rich, decadent, chocolate cupcakes filled with hidden bits of oreo cookies and topped off with a nice big swirl of cookies and cream frosting. When I think of cookies and cream, I think of either ice cream or a milkshake. So when I was considering making a cupcake version, I debated on how I wanted to do it. Luckily, Bakerella read my mind and posted a recipe for exactly that a week earlier! Thanks, Bakerella!!! You are amazing.

I added extra oreo crumbs to the frosting because I wanted it to taste like an Oreo, and I also sprinkled some more oreo crumbs on after I piped the cookies and cream frosting on to the cupcakes. Then, I topped each cupcake off with a little mini oreo and enjoyed one (or three) while taking the pictures. Shhhh!

Later that night, I made all my friends come over after their float trip to help me eat them so I can still fit into my clothes. It would’ve been bad if they didn’t come over.

Me alone + cupcakes + this song = no more cupcakes and 10 pounds heavier. I still think it might have been worth it if that would’ve been the case though.

These cupcakes were incredible–quite possibly my new favorite cupcake to make, actually. Enjoy!

 

 

Cookies and Cream Cupcakes  (adapted from Bakerella’s recipe)

For the cupcakes:

  • 1 1/2 Cups all purpose flour
  • 1/2 Cup natural unsweetened cocoa
  • 1 1/4 Cup sugar
  • 3/4 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 2 Eggs
  • 1/2 Cup vegetable oil
  • 1 Teaspoon vanilla extract
  • 3/4 Cup milk
  • 3/4 Cup hot water
  • 18 Oreos plus 6 more for crumbs
  • small snack size box of mini oreos
For the frosting:
  • 1 Cup butter (two sticks), softened at room temperature
  • 1 Lb powdered sugar
  • 1 Teaspoon vanilla extract
  • 3-6 Tablespoons of milk
  • 4 Tablespoons of Oreo cookie crumbs (from the cupcake recipe)
For the cupcakes:
  • Preheat the oven to 350 degrees. Line tray with baking cups (this recipe made about 18 cupcakes for me).
  • Break Oreos into smaller pieces and disperse evenly in the bottom of each cupcake liner.
  • Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a whisk. Then add the eggs, oil, vanilla, milk, and mix well until throughly incorporated (I used a hand-held mixer for this). The batter should look like normal batter right now–kind of like a hot chocolate color too.
  • Then add the hot water and mix until is it combined. Now the mixture should be a much thinner liquid. Transfer batter into a large measuring cup and fill each cupcake cup about 3/4 full. Bake for 16-18 minutes. Repeat the baking process for any remaining batter.
For the Frosting:
  • Put the 6 extra Oreos (from the cupcake ingredients) in a ziplock bag. Using a rolling pin, crush the oreos until they are extremely fine and crumbled–if they are too big, they won’t go through the piping tip!
  • Beat the butter with a mixer until it is creamed. Add the vanilla. Then add the powdered sugar slowly in increments, scraping down the sides after each time. Add 1 tablespoon of milk at a time until you get the desired consistency. Add the 4 tablespoons of Oreo crumbs and mix until fully incorporated.
  • Place frosting in a piping bag or ziplock bag with a 1M frosting tip, and swirl the frosting on each individual cupcake. Sprinkle some extra Oreo crumbs on top of the frosting, and then top each cupcake with a mini Oreo.
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20 Responses to “Cookies and Cream Cupcakes”

  1. They were delicious and the frosting tasted just like the inside of an oreo!

  2. I so want one of these – YUM! The pictures just come to life and make your stomach growl. I need to go and buy a cupcake pan and start making cupcakes again. Thanks for sharing and Have a Great Weekend:)

  3. My mouth is watering. These look a little too delicious…

  4. Yummm!! I love the oreo chunks in there, those look amazing!

  5. That’s a really great idea! Cookies ‘n cupcake! Looks really delicious

  6. A delightful way of saying gratitude to someone. The cup cakes and cream make it perfect for any event.

  7. Oreos are my favorite store bought cookie, and cake is about my favorite dessert ever, combining them in a yummy cupcake is brilliant!

  8. My frosting turned out a bit melty and runny, it didnt hold its shape and just ended up as a frosting mound on top of the cupcake. I probably put too much milk? but it tastes awesome

  9. Hi, I was wondering if I could use butter instead of the vegetable oil.
    You cupcakes look amazing by the way!
    Can’t wait to make them :)

    • Hi! I’m not sure, haven’t tried actually. I know many people substitute oil with apple sauce instead but again, not sure how that would mix/taste with the strong chocolate. Butter bakes a little differently than oil though, so the texture of the cupcake might change. Just remember that for this particular recipe, the batter should be pretty runny.

      Sorry I can’t me more help!! If you try it with butter, let me know!

  10. should they be refrigerated over night?

    • If you’re just making them for an event the night before, I would leave the cupcakes out and then put the frosting in the fridge. In the morning, make sure you take the frosting out and give it enough time to let it warm back up to room temperature before you frost the cupcakes!

      I also left the leftover cupcakes out for 2 night (probably not ideal) and my friends and I still ate them with no problems! To be safe, you may want to store in the fridge if they’re already frosted though. Hope that helps!!

  11. Hi there, I was just wondering what size cupcake cases you used, as you can get so many different sizes. :) they look amazing can’t wait to try this!

    • Hi Sarah,

      Are you referring to the cupcake liners? If so, I used the most common size…I don’t know if that helps! haha I put them in a cupcake tin which held 12 of them so it’s not the mini cupcake size.

      If that didn’t answer your questions, feel free to email me (lifetasteslikefood at gmail.com) and I’ll try to better answer your question. I hope you get to make these yummy cupcakes! :)

  12. Made these last night for my co-workers. . . they cannot stop raving about them! One even said they were the best cupcakes she’d ever had – and that includes over Sprinkles!! :)

    Thanks so much for the fantastic and EASY recipe :) – they are a gigantic hit :)

    • That makes me SOOO happy to hear! How wonderful. Glad everyone liked them. This definitely a great go-to cupcake recipe that’s a little different than your average chocolate cupcake :) Thanks for the sweet comment Kristi!

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