Cookies and Cream Cupcakes
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  • 20 mins Cook time
  • 30 mins Total time
  • 50 mins Author
  • 8 medium cupakes Ingredients For the cupcakes ¼ cup Butter, soft at room temperature ½ cup Sugar (adjust to taste) 2-3 Tablespoons Cream / Yogurt / Milk 1 Tablespoon Milk Powder 1 teaspoon Vanilla Extract 1 and ¼ cup All Purpose Flour 1 teaspoon Baking Powder 1 teaspoon Baking Soda a pinch of Salt (*skip if using salted butter) 4-8 Oreo Cookies, crushed For the Frosting 1 stick of Butter, soft at room temperature (100 grams) 1 and ¼ cups Powdered Sugar (adjust for sweetness) 1 teaspoon Vanilla Extract 2-3 Oreo cookies, crushed (optional) Zip lock bag / pastry bag Oreo Cookies, broken into halves, for decorating Instructions For the cupcakes Preheat oven to 160 C (150 C if using convection oven). Line cupcake molds with liners. Cream the butter and sugar together for 2-3 minutes Add the milk powder, cream / yogurt, vanilla extract and mix well to form a smooth mixture. Sift in the flour, baking powder, baking soda, salt into the butter mixture. Mix to form a smooth batter. Don't over mix or you'll end up with a bread like texture. Add some crushed Oreos and fold into the batter (optional) Fill each cupcake mold with batter upto half of the mold. Bake at 160 C for 20-25 minutes (or until the cupcakes are completely cooked through). Let the cupcakes cool completely. For the frosting In a clean bowl, add butter, sugar, vanilla and cream for 4-5 minutes until you have a fluffly, creamy butter cream. Crush some oreos into the butter cream if you want and mix well. Finishing the cookies and cream cupcakes Fill a pastry bag / zip lock bag with the butter-cream. Cut one end of the cover. Pipe the cream onto the center of each cupcake. Fill as much or as little frosting as you like. (Since this is a bit heavy, I'd advise you to go low on the frosting) Decorate each cupcake with a Oreo / half an oreo if you want Chill for 5-10 minutes Serve! Notes Stays well in the fridge upto 3 days If serving, remove from the fridge and allow to thaw for at least 30 minutes so that the buttercream has a chance to become soft & fluffy again 3.2.2885



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