Cookies & Cream Cupakes

A chocolate cupcake base with cookie buttercream icing and a special surprise inside!



Can you spot the oreos in the chocolate cupcakes? 😉




Cookies & Cream Cupcakes

Yields: 18 cupcakes


For the cupcakes:

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 ¼ cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • ¾ cup milk
  • ¾ cup hot water
  • 24 oreos, additional oreos to crush for icing

For the frosting:

  • ½ cup butter or margarine softened
  • 4 cups icing sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 teaspoons cookie crumbs (crushed oreos)*

*Before starting the baking process, disassemble the oreos (8-10 oreos), setting the creamy middle aside. Take the cookie pieces and run them through a food processor or place them into a ziploc bag, cover with a cloth and crush with a meat tenderizer or item of your choice until the cookies are reduced to crumbs. You can buy ground cookies at Bulk Barn or other baking stores, however I find they’re too thin and powdery and don’t wind up looking like cookie crumbs in the icing – it also doesn’t taste as authentic. 

Also, be sure that there are no large chunks left in the crushed oreos- this will tear your piping bag or create a blockage while you are swirling on that delicious buttercream!


For the cupcakes:

1) Preheat oven to 350 degrees.
2) Line tray with baking cups.
3) Place one whole cookie in each cup or break apart cookies and place the broken pieces into each cup.
4) Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk, transfer to mixer if you choose for step 5.
5) Add the eggs, oil, vanilla and milk and mix well. Add the hot water and mix until combined.
6) Scoop the batter and fill each baking cup to about 3/4 full (the batter will be very liquid, it’s normal and the cookie pieces will float to the top of the batter!)
7) Bake for 16-18 minutes.

For the frosting:

1) Cream the butter and vanilla until smooth with an electric mixer.
2) Gradually add in each cup of sugar on medium speed, alternating each cup with a tablespoon of milk.
3) Beat in cookie crumbs and mix until combined.
4) Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
5) Insert a cookie on top of each cupcake whatever way you prefer – I cracked my oreos in half and placed on the side of the tower of icing.

Sydney Sun



4 thoughts on “Cookies & Cream Cupakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s