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Cookies and cream cupcakes

Take me to any ice cream shop, soda fountain restaurant, gelato store and I will almost always order cookies and cream. If they have it, I will order it. Cookies and cream on a waffle cone, double scooped in a cup, served in a root beer float, I will enjoy it in any shape or form. So when a friend requested cupcakes, I thought, “why not transform my favorite ice cream flavor into a cupcake?” Luckily, he shared my love for cookies and cream and enjoyed these as much as I did!

cookies and cream cupcakes

cookies and cream cupcakes

cookies and cream cupcakes

cookies and cream cupcakes

Cookies and cream cupcakes
Yields 24
Write a review
380 calories
54 g
68 g
17 g
4 g
10 g
101 g
157 g
38 g
1 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 380
Calories from Fat 150
% Daily Value *
Total Fat 17g
Saturated Fat 10g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 68mg
Sodium 157mg
Total Carbohydrates 54g
Dietary Fiber 1g
Sugars 38g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 24 large Oreo cupcakes
  2. 3 cups all-purpose flour
  3. 1 1/2 tsp baking powder
  4. 3/4 tsp salt
  5. 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
  6. 1 1/2 cups sugar
  7. 4 large eggs
  8. 2 tsp pure vanilla extract
  9. 1 1/4 cups milk
  10. 1 cup crushed Oreos (about 12 cookies)
  1. 1 cup of butter, softened at room temperature
  2. 4 cups of confectioner's sugar, sifted
  3. 1/2 cup of crushed Oreo cookies (about 6)
  4. 3-5 tbsp milk
  1. Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners. Place an Oreo in each cup.
  2. Combine dry ingredients from flour - salt in a medium bowl.
  3. Beat together butter with sugar until light and fluffy. Add eggs one at a time until incorporated. Add the vanilla.
  4. Add the flour and milk alternatively, beginning and ending with the flour. Stir in the crushed Oreos. Fill each cupcake tin 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in tin for 1 minute. Remove and cool completely on a wire rack.
  5. While the cupcakes are baking, prepare the frosting. Place butter in a mixing bowl and beat until fluffy. Add the sugar, one cup at a time until incorporated. Add the crushed Oreos and 3 tbsp of milk. Add additional tbsp of milk until desired consistency. Transfer frosting to a piping bag.
  6. Once the cupcakes have cooled, frost cupcakes. Serve.
Adapted from Martha Stewart
Adapted from Martha Stewart
Cherry on my Sundae

**Helpful tips and common mistakes

This recipe transforms a basic vanilla cupcake recipe and turns it into cookies and cream cupcakes with the help of Oreos! If you have a favorite vanilla cupcake recipe, just add crumbled oreos to the batter. You can use a food processor or place the cookies in a ziploc bag and use a mallet, pan, or your bare strength to crush the Oreos. 

Looks like the cookies and cream ice cream, no?

cookies and cream cupcakes

Place an Oreo on the bottom of the cupcake liners and scoop the batter in, filling each cup 3/4 full. I use my handy ice cream scooper to fill the cups, making it mess-free.

cookies and cream cupcakes

Frost them bad boys and serve these cupcakes. You can also garnish them with mini Oreos for a little extra special. These cookies and cream cupcakes were a hit! The best part? The Oreo surprise in the bottom each cupcake. Cookies and cream for the win!

cookies and cream cupcakes



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Comments: 13

  1. Stephanie 07/14/2014 at 2:45 am Reply

    OMG! These look delicious! I don’t know if I’d be able to stop myself from eating it all before it goes into the oven O__O

    • cma0425 07/14/2014 at 5:04 pm Reply

      LOL! The batter looks like the ice cream so it’s even more tempting!

  2. Mary Frances 07/15/2014 at 9:49 pm Reply

    Very cute! Your cupcake liners are the perfect touch.

  3. dina 07/17/2014 at 3:25 pm Reply

    they look yummy!

  4. Crystal 02/19/2015 at 3:59 pm Reply

    I made these for a test run for my daughters 4th Birthday and all my Guinea Pigs including myself thought they were delicious! They are quite sweet, so be warned. You may be able to decrease the sweetness by excluding the Oreo from the bottom of the cupcake liner, but it was a fun surprise for my little girl. I would absolutely recommend this recipe if you are a cookies and cream lover. Thank you!

    • cma0425 02/19/2015 at 11:00 pm Reply

      So glad you and your daughter enjoyed it!

  5. Steph 05/17/2015 at 2:54 pm Reply

    Hey! I see the recipe calls for milk. What kind? Cream? Whole? Thanks!

    • cma0425 05/17/2015 at 3:30 pm Reply

      I usually use skim milk but you can use whole or 2% as well.

  6. Steph 05/17/2015 at 5:57 pm Reply


  7. Shaye 05/20/2015 at 9:34 pm Reply

    Does anyone know about how many cupcakes this makes?

    • cma0425 05/21/2015 at 7:39 pm Reply

      Sorry about that! It makes 24 cupcakes

  8. madeline 06/02/2015 at 7:49 pm Reply

    do we crush with the creme inside or not?

    • cma0425 06/03/2015 at 1:52 pm Reply

      Yes! Crush the whole cookie

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