Cookies & Creme Cupcakes

To say I like cupcakes would be a huge understatement. I love-love-love cupcakes! They are sweet, miniature cakes made with the individual in mind, that leave you feeling just a little more special. Granted, they are not at all figure friendly but they're so darn cute.

I think one of the reasons I love cupcakes so much is because they are so versatile. You can take any flavor and make it into a cupcake. After having some Oreo ice cream (during the way too hot Indiana autumn), I was inspired to make some cupcakes with Oreos. 

The recipe is fairly simple with a white cake recipe adding in some Oreos. The hardest part of this recipe is deciding how you are going to chop the Oreos for your batter. You could chop them up finely and leave yourself with a chocolate speckled white cake. I, however, went the chunky route. It was much more fun to take a bite of the cupcake and find a small chunk of cookie. 

I thought about giving the frosting a layer of Oreo dust as a garnish, but the texture was a bit too similar to sand. I decided to go with the chopped Oreos instead of pulverized Oreos.

My favorite part of the recipe is the half an oreo on the bottom of the cupcake. Trust me on this one, separate the Oreos in half and include only one side on the bottom of the cupcake liner. 

Cookies & Creme Cupcakes

Yields: approx. 2 dozen

Cupcakes:

2 1/2 cups chopped Oreos

2 cups of flour

1 tsp. baking powder

1 2/3 c. sugar

3 egg whites

1/2 c. butter - room temp

2 tsp. vanilla extract

1 c. milk

12 oreo halves

Preheat your oven for 400˚F. Put your cupcake liners into the pan and place one Oreo half into each liner. Combine the flour and baking powder together in a bowl and place to the side. Then, cream together the butter and sugar. Add in the egg whites one at a time, mixing well after each addition. Then, mix in the vanilla. 

Add in half of the dry ingredients and beat the batter well. Mix in the milk and add in the rest of the dry ingredients. Then, add the chopped Oreos to the batter being careful not to mix too long. Fill each cupcake liner 2/3 full. After putting the cupcakes into the oven, turn the temperature down to 350˚F and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool for a few minutes and then remove them from the pan to cool the rest of the way.

Cream Cheese Frosting:

1 block (8 oz.) cream cheese

6 tbsp. butter - room temp

4 c. powdered sugar

1/2 tbsp. vanilla extract

2 tbsp. heavy cream

Blend together the cream cheese, butter, and vanilla until it creates a smooth mixture. Slowly, add in the powdered sugar until just incorporated. Add the heavy cream and beat until it's blended into the mixture. Then, beat the mixture on high for about 5 minutes until it becomes light and fluffy. Once the cupcakes are cool, top them with frosting and garnish with any leftover Oreos. 

Adapted from Annie's Eats.

I prefer my from scratch recipe, but if you're in a bind for time here's my alternate recipe for you.


Easy Peasy Recipe
1 white cake mix + ingredients listed on box
2 1/2 cups of chopped Oreos
1 can of premade frosting
Oreos to garnish


Follow the directions of the cake mix box to mix up the cake batter. Add in the chopped oreos. Scoop into cupcake liners, 2/3 full, and bake as directed on the box. Allow your cupcakes to cool and finish them off with frosting and your Oreo garnish!


Enjoy!