Cookies & Cream Cupcakes
I know that Cookies & Cream Cupcakes may not fit in with the current trend of peppermint-gingerbread-eggnog filled treats, but I just can’t resist the chance to share a delicious cupcake recipe with you- regardless of the time of year! And as far as I’m concerned, the cookies & cream flavor combo is one that is pretty delicious and acceptable all year round right?
This recipe starts with my favorite one-bowl chocolate cupcake, (which you really must try if you haven’t already.) A buttercream frosting that is full of chopped up Oreos is used as both a filling and a frosting and I couldn’t resist the cute as can be mini Oreo on top. I tried to go relatively light on the frosting so that they didn’t seem over-sweet, and I think the ratio was perfect. A bite of this cupcake really tastes like the classic ice cream flavor that I love so much. For a holiday twist- try them with the peppermint oreos- I think that would be delicious as well!
PS- My month of December is full of exciting recipe plans, but do you guys have any requests? Any holiday favorites that you are dying to try? I have my own cookie-making routines, but I want to know yours too!
Cookies & Cream Cupcakes
Ingredients
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
Frosting:
- 2 sticks of butter softened, 1 cup
- 4 1/2-6 cups powdered sugar
- 1-3 tablespoons heavy cream or milk
- 1 cup finely chopped Oreo crumbs
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For Frosting
- Cream the butter until fluffy. Add the powdered sugar a cup at a time until thick and paste-like.
- Add milk or cream a tablespoon at a time until light and creamy. Mix in Vanilla and Oreo crumbs. Use as filling or frosting as desired!
Nutrition Information:
Yield: 18 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Cupcake Recipe adapted from Martha Stewart
Frosting Recipe- The Baker Chick
Love this!
These cupcakes definitely deserve to be eaten year round!
Eee! Adding these to my to-try list. LOVE cookies and cream in anything.
Baby Oreos are so cute.
And you can eat MORE of them!
Gorgeous Audra!! Where do I find baby oreos!!
Super yum!! I love making these.
Oooh, I have some peppermint flavored Oreos from Trader Joe’s – I bet they’d be fantastic in this recipe!
I love the little mini oreo on top. It’s so adorable.
Just made these for a bake sale at the church. They are wonderful!
I’m so glad they turned out well for you :)
Yes I bet those would be fabulous!
Hey! I found them in the snack section of CVS! I’m sure you can get them!
Hi! I’ve been wanting to make a cupcake with Oreos in it for a while, but I was wondering if by putting them in the batter before being baking they became mushy or if they kept some crunch throughout the cooking process? I guess though even if they did come out soft instead of maintaining their crispy cookie texture did the cupcakes still end up tasting like yummy Oreos/cookies and cream? Thanks so much!
Do leftovers need to be refrigerated since there is dairy in the frosting? Thanks!