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 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 cupcakes

45 minTotal Time

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Ingredients

    Cupcakes
  • 24 large Oreo cupcakes
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 1/4 cups milk
  • 1 cup crushed Oreos (about 12 cookies)
  • Frosting
  • 1 cup of butter, softened at room temperature
  • 4 cups of confectioner's sugar, sifted
  • 1/2 cup of crushed Oreo cookies (about 6)
  • 3-5 tbsp milk

Instructions

  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 alternately, 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 the 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.

Nutrition

Calories

6555 cal

Fat

270 g

Carbs

1104 g

Protein

52 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
25
https://cherryonmysundae.com/2014/07/cookies-cream-cupcakes.html

**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?

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

 

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles