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Cookies & Cream Cupcakes

December 5, 2012 by Audra 14 Comments

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?

Cookies & Cream Cupcakes

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

Print
Cookies & Cream Cupcakes
Yield: 18-24 cupcakes
 
Ingredients
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
Frosting:
  • 2 sticks of butter softened (1 cup)
  • 4½-6 cups powdered sugar
  • 1-3 tablespoons heavy cream or milk
  • 1 cup finely chopped Oreo crumbs
  • 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. 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.
  4. Divide batter evenly among muffin cups, filling each ⅔ 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
  1. Cream the butter until fluffy. Add the powdered sugar a cup at a time until thick and paste-like.
  2. 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!
3.5.3251

Cupcake Recipe adapted from Martha Stewart
Frosting Recipe- The Baker Chick

Filed Under: Cupcakes, Recipes Tagged With: Chocolate, Oreos

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Comments

  1. warmvanillasugar.com says

    December 5, 2012 at 2:08 pm

    Love this!

    Reply
  2. Audra says

    December 5, 2012 at 3:49 pm

    These cupcakes definitely deserve to be eaten year round!

    Reply
  3. Bee says

    December 5, 2012 at 4:22 pm

    Eee! Adding these to my to-try list. LOVE cookies and cream in anything.

    Reply
  4. Colette says

    December 5, 2012 at 10:11 pm

    Baby Oreos are so cute.
    And you can eat MORE of them!

    Reply
  5. realistic nutritionist says

    December 5, 2012 at 10:19 pm

    Gorgeous Audra!! Where do I find baby oreos!!

    Reply
  6. Im At Home Baking says

    December 6, 2012 at 8:54 am

    Super yum!! I love making these.

    Reply
  7. Tracey says

    December 6, 2012 at 2:38 pm

    Oooh, I have some peppermint flavored Oreos from Trader Joe’s – I bet they’d be fantastic in this recipe!

    Reply
  8. Becca - Cookie Jar Treats says

    December 6, 2012 at 2:49 pm

    I love the little mini oreo on top. It’s so adorable.

    Reply
  9. Sue says

    December 8, 2012 at 1:11 am

    Just made these for a bake sale at the church. They are wonderful!

    Reply
  10. Audra says

    December 8, 2012 at 3:22 pm

    I’m so glad they turned out well for you :)

    Reply
  11. Audra says

    December 8, 2012 at 3:22 pm

    Yes I bet those would be fabulous!

    Reply
  12. Audra says

    December 8, 2012 at 3:22 pm

    Hey! I found them in the snack section of CVS! I’m sure you can get them!

    Reply
  13. VV says

    December 27, 2012 at 2:03 am

    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!

    Reply
  14. Jo says

    January 12, 2020 at 3:31 pm

    Do leftovers need to be refrigerated since there is dairy in the frosting? Thanks!

    Reply

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