Tuesday, June 25, 2013

Cookies & Cream Cupcakes with Oreo Buttercream

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Here's more from the Cupcakepalooza file!

I made these on a whim last week because we all have a great love for Oreo's around here.

I can't believe all the awesome flavors that are popping around in my head all the time now that I've started making more cupcakes!

Why oh why wasn't I making all these fun cupcakes while my kiddos were little?

Oh well, they still love cupcakes and I still love making them so I guess it's still a win-win.

These came about because of all the Oreo's my kids and their friends go through each week.

I go to Target at least 2 - 3 times a week (I know) for things I've run out of and Oreo's are always on the list.

My son and his buddies can go through a whole family size bag in one sitting!

Anywho, on to the magnificent creation here.....You NEED these in your life!  Trust me :)

Here's what you need:

1 box vanilla cake mix
3 eggs, at room temperature
1 cup milk
1/2 cup canola or vegetable oil
24 double stuff Oreo's, divided

1 recipe of No Fail Buttercream
1/2 cup cookie crumbs, about 8-10 Oreo's crushed in a mixer or Ziplock with a rolling pin

Pre heat oven to 350 degrees.  Line a Jumbo (or regular) muffin tin with paper liners and set aside.  If you have the silicone liners like I do place them on a baking sheet and spray with cooking spray then set aside. This recipe will make 12 jumbo or 24 regular size cupcakes
Cut 12 Oreo's into 6th's and set aside.
In a medium bowl or the bowl of a stand mixer beat the cake mix, eggs, milk and oil for 3 minutes.
Add chopped Oreo's and mix well.
Place 1 Tablespoon of batter in the bottom of each cupcake liner (jumbo size, use less for regular size)
then place 1 Oreo on top of the batter in each liner.
Evenly divide the rest of the batter between the cupcake liners.  This will make EXACTLY 12 jumbo size cupcakes.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Move to a cooling rack to cool completely.

For the frosting:

I use my No Fail Buttercream for all my frosting bases or just by itself.

To make the buttercream cream the butter and cream cheese until smooth.
Add the powdered sugar and beat on LOW at first then increase the speed to medium.
Add the vanilla and half & half until it is the right consistency.
Add the cookie crumbs and mix until completely combined.
Place in a piping bag or large Ziplock with the tip of your choice.  I used a large round tip.
Pipe the frosting on the cupcakes in any pattern you would like to use.
Here is the finished cupcake and a look-see at the inside too!
Oh my!  These tasted just like an Oreo cookie and were A-MA-ZING!

Serves 12 Jumbo size or 22-24 regular

Enjoy!  I know we sure did :)
Here's the handy printable - Cookies & Cream Cupcakes with Oreo Buttercream


  1. Beautiful cupcakes Michelle :)
    I also use a lot of these cookies lately, it's fun and it's always very tasty

    1. Thanks Winnie! I've been having fun with all the cupcakes I'm making :)

  2. If possible, I would eat cupcakes everyday, LOL :) These look delicious Michelle! Thank you so much for linking up at Share Your Stuff Tuesdays..hope to see you again next week!
    Erin @ Table for 7


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