Cookies and Cream Cupcakes

2 Oct

These cupcakes are another classically popular choice. I’m working on a blog about the ten favorite cupcakes of all time and this one will also have to be on it. You see people’s eyes light up when they see the cookies and cream frosting with the cookie on top. It kind of reminds me of back in the day when I used to dip my Oreos in milk!

Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes. 18- 20 mins for cupcakes.

Cookies and cream frosting

1lb butter
1 kg icing sugar
2 tbsp vanilla extract
4 tbsp Oreo cookie crumbs

For those of you who don’t have kilograms where you live I have found a one to two ratio of butter and sugar works the best. or you can simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency.

I just crush up my Oreos in my magic bullet or you can buy Oreo crumbs at the store. Be careful not to add to much or the frosting will turn into what I find a rather unappetizing gray mushy looking color. Just add one scoop at a time until you get the color and consistency that you like. Top with a cookie and enjoy!

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