Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

These cupcakes were inspired by the limited edition Mega Stuf Oreos I bought last week.  The Mega Stuf’s didn’t actually make it into these cupcakes though, they were gobbled up before I could bake with them.

Verdict on the Mega Stuf: there may be such a thing as too much stuffing. I’m shocking myself at saying that, but it’s true.

Cookies and Cream Cupcakes

So regular Oreos are what you see studding the tops of these beauties.

My husband brought these into his office for a cupcake contest. (Note the camo liners? I had my audience in mind 😉 ) He brought home a couple rival samples, and let me say, the competition was stiff.

Cookies and Cream Cupcakes

No word yet on the winner, but I would still heartily recommend you try this recipe regardless!** UPDATE: I won the contest!!! :-)**

These are moist yet fluffy from my secret weapon, buttermilk. I love love LOVE baking with buttermilk because of the rich flavor it imparts into your baked goods. Just gives it a little something extra. I even used it in the frosting for these!

Cookies and Cream Cupcakes

The whipped frosting is studded with Oreo crumbs and flavored with creamy vanilla, yum. You could top these with a whole Oreo cookie too if you like, but it’s more for visual effect, the cupcakes have enough flavor on their own.

Cookies and Cream Cupcakes

  • 1 1/2 cups all purpose flour
  • 1/2 cup natural unsweetened cocoa
  • 1 1/4 cup sugar
  • 1  teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3/4 cup hot water
  • 20-24 Oreos, plus more for crumbs

Preheat oven to 350°. Line a cupcake tray with cupcake liners. Break one Oreo each into the liners (into rough quarters at least). Mix together the flour, cocoa, sugar, baking soda, baking powder and salt. Stir to combine. Next, stir in the eggs, oil, vanilla and buttermilk. Beat to combine. Add the hot water and mix it through. Batter will be liquid, don’t panic. Fill each cupcake liner 3/4 way full with batter. Bake for 15-18 minutes, rotating pans halfway through. Check with a toothpick if you are unsure. Let cool on a wire rack.

For Frosting: Whip 2 sticks soft butter in an electric mixer for nearly 5 minutes, the butter should be pale and creamy and appear to grow in size from all the air whipped into it. Next, stir in 2 1/2 cups powder sugar and 1 1/2 tsp vanilla. You may need to gradually add the sugar. Mix and slowly add in 1 to 3 tablespoons buttermilk, just until the consistency smooths out a bit. Whip for 3-5 minutes on medium speed to get the frosting fluffy and airy. Meanwhile, pound 6 or so Oreos in a plastic bag into crumbs. Add that into the frosting during the last minute to incorporate. Pipe onto cooled cupcakes.

Makes 20-24 cupcakes. Adapted slightly from Bakerella.


– Erin


9 thoughts on “Cookies and Cream Cupcakes

  1. Pingback: Chunky Cocoa Brownies and Whipped Peanut Butter Frosting | Erin's DC Kitchen

  2. Pingback: Smoky Chili Popovers | Erin's DC Kitchen

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