Take me to an 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 this flavor and enjoyed these cookies and cream cupcakes as much as I did!
Recipe
Cookies and Cream Cupcakes
Ingredients
Cupcakes
- 24 Oreo cookies
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter room temperature
- 1 ½ cups sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup milk
- 1 cup crushed Oreos (about 12 cookies)
Frosting
- 1 cup of butter softened at room temperature
- 4 cups of confectioner's sugar sifted
- ½ cup of crushed Oreo cookies (about 6)
- 3-5 tablespoon milk
Instructions
- Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners. Place an Oreo in each cup.
- Combine dry ingredients from flour - salt in a medium bowl.
- Beat together butter with sugar until light and fluffy. Add eggs one at a time until incorporated. Add the vanilla and sour cream.
- Add the flour and milk alternately, beginning and ending with the flour. Stir in the crushed Oreos. Fill each cupcake tin ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 1 minute. Remove and cool completely on a wire rack.
- 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 tablespoon of milk. Add additional tablespoon of milk until desired consistency. Transfer frosting to a piping bag.
- Once the cupcakes have cooled, frost cupcakes. Serve.
**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 ziplock bag and use a mallet, pan, or your bare strength to crush the Oreos.
Looks like the cookies and cream ice cream, no?
Place an Oreo on the bottom of the cupcake liners and scoop the batter in, filling each cup ¾ full. I use my handy ice cream scooper to fill the cups, making it mess-free.
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 at the bottom of each cupcake. Cookies and cream for the win!
For more dessert inspiration check out these red velvet funnel cakes!
Stephanie
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
LOL! The batter looks like the ice cream so it's even more tempting!
Mary Frances
Very cute! Your cupcake liners are the perfect touch.
dina
they look yummy!
Crystal
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
So glad you and your daughter enjoyed it!
Steph
Hey! I see the recipe calls for milk. What kind? Cream? Whole? Thanks!
cma0425
I usually use skim milk but you can use whole or 2% as well.
Steph
Thanks!!!!!
Shaye
Does anyone know about how many cupcakes this makes?
cma0425
Sorry about that! It makes 24 cupcakes
madeline
do we crush with the creme inside or not?
cma0425
Yes! Crush the whole cookie
Eliza
I made this recipe as written and they turned out quite dense. Not ideal for a kids birthday party. Luckily it was a test batch so I made another batch with the following modifications: Cake Flour instead of AP Flour, sour cream instead of milk and a reduced baking time. That did the trick and they turned out great.
The frosting recipe was delicious!
cma0425
Sorry your first batch came out dense. I haven't had that problem and I've made these several times but I'll test this recipe again to see if it needs to be adjusted. Glad you were able to make them successful with your changes!