Cookies and Cream Cupcakes

1 Comment
3 minutes
September 16, 2022
Carole Jones

If I post something as amazing as these cupcakes, will you forgive me for deserting you for over 2 weeks? Each of you is such a supportive, faithful reader and I am not above bribery to win your forgiveness.

Moist white cake. Lots of Oreos. Brown sugar cream cheese frosting. Is it working yet???

Cookies and Cream Cupcakes
Just one look at these pictures and I go weak in the knees. They were that good. If you can wait, they were even better on day two after sitting in an airtight container…..

 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cookies and Cream Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

White cupcakes with a whole Oreo cookie inside, then cookies and cream frosting on top!

  • Yield: 20 cupcakes 1x

Ingredients

Scale

Cupcakes

  • 20 Oreo halves with cream filling attached
  • 2 1/4 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 8 Tb unsalted butter, room temperature
  • 1 2/3 C sugar
  • 3 large egg whites, room temperature
  • 2 tsp vanilla
  • 1 C milk
  • 24 whole Oreos, coarsely chopped
  • 1 recipe cream cheese frosting 

Topping

  • 10 whole Oreos cut in half

Instructions

  1. Preheat oven to 350 degrees. Line 20 cupcake wells with liners. Place an Oreo half in the bottom of each liner, frosting side up.
  2. In a medium bowl, combine the flour, baking powder and salt. In the bowl of an electric mixer, combine the sugar and butter. Beat together until light and fluffy, about two minutes. Add the egg whites, one at a time, beating well after each addition. Mix in the vanilla.
  3. With the mixer on low speed, beat in half the dry ingredients just until incorporated. Add the milk and mix until combined, then mix in the remaining dry ingredients. Do not overmix. Using a rubber spatula, fold in the chopped Oreos.
  4. Using an ice cream scoop, evenly divide the batter and bake for 24 minutes. Remove from pan and cool completely on wire racks.
  5. Generously frost the cooled cupcakes with the frosting. Sprinkle with oreo crumbs and garnish with half an Oreo. Store in an airtight container. Even better on day #2!

Notes

adapted from Annie’s Eats

  • Author: Carole Jones

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 502
  • Sugar: 34g
  • Sodium: 266mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 14mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Steph
14 years ago

Those look amazing!

Leave a Reply

Your rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Recipes