Cookies ‘N Cream Cupcakes
I don’t buy packaged cookies often.
But when I do, it’s usually a package of Oreos.
That I shove in the back of my baking cabinet.
(anyone else hide food in cabinets for baking purposes?)
Then one day, I stumbled upon those cookies, and instead of ripping them open and eating them, I brainstormed what to bake with them.
I really enjoyed baking THESE cupcakes using Chips Ahoy, so I thought why not turn them into an Oreo version?
And I’m so glad I did!
First I tossed some cookies (oooh wait, wrong image I want to create) into the batter. I then chopped up some Oreo cookies extra fine for the frosting.
And then ate the extra frosting with a spoon.
And went on a 900 mile walk. (yes, I exaggerate)
And then ate another dozen cupcakes. (no, I don’t exaggerate)
Like this recipe? You may want check out some other Cookies ‘N Cream recipes…..
Cookies ‘N Cream Fudge by Shugary Sweets
Cookies ‘N Cream Muddy Buddies by Chef in Training
Cookies ‘N Cream Cookies by Shugary Sweets
Yield: 17-20 cupcakes
Cookies 'N Cream Cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Ingredients
Cupcakes:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup buttermilk
- 9 chocolate sandwich cookies, broken in fourths
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 tsp vanilla bean paste
- 5 cup powdered sugar
- 2-3 Tbsp milk
- 8 chocolate sandwich cookies, crushed fine
Instructions
- For the cupcakes, in a large mixing bowl, beat butter with sugar until smooth and fluffy, about 3 minutes. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.
- In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture, alternating with buttermilk, in about 3 additions.
- Fold in cookies. Fill cupcake liners about 1/2 to 3/4 full and bake in a 350 degree oven for about 15-18 minutes. Remove and cool 10 minutes in pan, then transfer to wire rack to cool completely.
- For frosting, beat butter, cream cheese and vanilla paste about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.
- Pipe frosting onto cooled cupcake. ENJOY!
Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Her recipes have been featured in over 15 magazines, and her passion is to share her love of cooking with the everyday home cook! Learn more about Aimee.
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That frosting looks so fabulous!! Yum!
Yes, I hide cookies until I can bake a fun project with them. There is a package of double stuffed oreos in…wait I can’t tell…someone will find it and eat them before I can bake with them:-) Cookies and cream cupcakes are probably my most favorite cupcake I have ever done too! But then again…you can’t go wrong with oreos in anything!!!
Agreed!
I only buy Oreos (any kind) for baking purposes too. If they kids want some, they will have to wait until I am done baking for them to eat the left-overs. No, I am not a mean mom. I usually don’t make them wait until I am done baking. These look amazing. I can probably just have the icing.
That frosting looks crazy good!
Those look really Really good!
http://www.shilohstaste.com
If it were humanly possible to shrink myself into Barbie-size and then swan-dive into a huge bowl of this frosting, I TOTALLY WOULD. Talk about fluffy! These look beyond gorgeous.
Okay, this totally cracked me up! I am a life size person and I think I would still enjoy swan diving into a bowl of frosting 🙂
I don’t buy package cookies often either! It’s usually just Oreos… for recipes! And I love the crushed Oreos IN the frosting! It’s just gorgeous, I’m pinning this for later. I can’t get enough of it!
Yummmmmm….
That would make any Oreoooo Lover satisfied
ayasgoodies.blogspot.com
Wow, Aimee! These look DELISH! great recipe! And thanks for posting a link to my muddy buddies! You are so sweet!
Thank you Nikki!! And you’re welcome!
these are so gorgeous!! i love love the frosting! the frosting probably wouldn’t even end up on my cupcake, i’d probably lick it all out of the bowl haha
These look super yummy! I tried making some from another recipe I found once and they were terrible!! I’ve been scared to try to make them again.
Thanks for linking up to this week’s Catch a Glimpse Party. I’ll be featuring this tomorrow.
Oh my gosh! Your cupcakes look fabulous!!! My step-daughter would go crazy for these!!!
I so need to take a 900 mile walk. And then eat a dozen of these. That works, right?
Sues
Works for me!
I totally hide SO many things in my pantry. Mostly from myself. Or I’d need that 900 mile walk. Love these, that frosting looks to die for!
YUM!!!! Anything with Oreo’s is good
Ohhhhh! These look sooooo delicious! I would love it if you’d share them here:
http://www.oneartsymama.com/2012/09/shine-on-fridays-45-and-giveaway.html
My favorite recipe is a apple cake with caramel icing.This looks yummy I’m gonna have to try this one, I love apples especially the tart ones, gala, pink lady, fujii, they’re all Delicious!
They look extra yummy! (And, I totally love Oreos!!) Is it possible to substitute Vanilla Extract for the Vanilla Bean Paste? If so, how much extract would I use for the frosting? Thank you.
Hi Aimee,
I found your recipe and would like to make it for a party this weekend but I have a couple questions.
1. Do you think these cupcakes would work well as mini cupcakes?
2. Can I use regular vanilla instead of vanilla bean paste for the batter and frosting?
These cupcakes look delicious!
Stephanie
Hi Stephanie,
They would be great as mini cupcakes. I would cut the cooking time down, maybe start at 15 min and check them?
Yes, feel free to use regular vanilla!
Thank you! I”m about start making them now! 🙂
Hi,
For this recipe, instead of using unsalted butter, can you use normal salted butter and exclude the other salt in the recipe?
Thanks
Lauren
Sure can!
Hi,
Do you think gluten-free flour would work alright in this recipe?? And what if I can’t find vanilla paste? Can I just use vanilla extract?
Thanks!
I’ve never used gluten free flour in my baking so I’m not sure how it will work. I know I’ve heard it’s not a direct substitution. Sorry.