Cookies and Cream Cupcakes

I don’t know about you, but something about an Oreo makes me want to devour an entire row of them after eating a single one. Incorporating them into a cupcake? Seems downright sinful. Chopped up Oreos get folded into a fluffy white cake and topped with a gooey frosting reminiscent of the creamy, classic filling and sprinkled with cookie crumbs. What a treat indeed! 😄 I made these for a friend’s baby’s 1st birthday party and I think they went over well… I know Jack enjoyed his, so much so that he tried to swipe another 😁 Happy baking!


For the cupcakes: 
24 Oreo halves, with cream filling attached 
2 1/4 cups flour 
1 tsp baking powder 
½ tsp salt 
8 tbsp unsalted butter, room temperature 
1 2/3 cup sugar 
3 large egg whites, room temperature 
2 tsp vanilla extract 
1 cup milk 
20 Oreo cookies, coarsely chopped

For the frosting: 
8 oz cream cheese, room temperature 
6 tbsp unsalted butter, room temperature 
1 tbsp vanilla extract 
4 cups confectioners sugar
2 tbsp heavy cream

For garnish: 
1/4 cup Oreo cookie crumbs 
12 Oreo cookies, halved (optional) 


Preheat oven to 350 degrees Fahrenheit and line cupcake tins with liners (about 24). Place an Oreo half with cream attached in each well, cream side up.


Coursely chop up those 20 Oreos…trying not to snack on the ensuing mountain of yum…set them aside!


 In a medium bowl, combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of your stand mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy. Blend in the egg whites one at a time, beating well after each addition, then add in the vanilla extract.  With the mixer on low speed, add half of the dry ingredients just until incorporated. Do the same with then milk, then add the rest of the dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.


Divide batter evenly into liners…


And bake for about 18 minutes, rotating the pans halfway through baking. Allow to cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

While those babies are cooling, let’s make some frosting! Combine the cream cheese and butter in the bowl of your mixer and beat on medium-high speed until smooth. Blend in the vanilla extract. Slow the speed down and beat in the confectioners’ sugar until fully incorporated and smooth. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for a few more minutes until light and fluffy. Pipe onto cooled cupcakes as desired.


Sprinkle some cookie crumbs on top, and if using, add on Oreo half (as pictured at the beginning of the post). Perfection!


Recipe from Master Cook via Annie’s Eats (her recipe is no longer posted on her site for some reason, but this is the version I have printed).


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