March 27, 2013

Cooking | Cookie & Cream Oreo Cupcakes

Ahhh Oreo cookies, they are probably my all-time favorite store-bought cookies, and they bring back so many childhood memories! I find it funny that now, on the packaging, they say the way to eat Oreo's is to separate the cookie, lick the cream, and dunk the cookie in milk - when we were kids, my brothers and I were not allowed to separate the cookie and lick the cream, and if we did, we were grounded! Ah well, time changes!

We had a nice promotion at the convenience store where I work - $4 for 2 boxes of cookies, which, combined with my employee discount, was a pretty great deal for an Oreo fan like me, so I had to stack up! I fugured out that with so many Oreo's, I could as well try a recipe that has been on my mind for some times - Cookie & Cream Oreo Cupcakes! I modified the original recipe just a bit by adding three crushed cookies in the cupcakes themselves, but I realized this was a bit of a waste since we don't really taste them, because the frosting tastes plenty of Oreo already... oh well, I did try at least!

The following recipe is supposed to yield about 16 cupcakes but I got much more - although smaller - since I made them using my Babycakes Cupcake Maker that I received this Christmas.

For the cupcakes, you will need...
  • 200g flour
  • 40g cocoa powder
  • 240g icing sugar
  • 3tsp baking powder
  • 80g unsalted butter
  • 2 eggs
  • 200ml milk
  • 2tsp vanilla extract
  • around 16 whole Oreo's (I used a whole package)

Preheat the oven to 350° and lightly butter a cupcake tray. Place a whole Oreo into each cupcake case. Beat the butter and sugar together until it combines then add the vanilla extract, eggs and milk, mixing well. 

Yes, I realize this looks like a whole lot of milk, but it is exactly what you need!

Add the flour, cocoa powder, baking powder (and crushed Oreo's, optionally) and mix until combined.

Divide between the cupcake cases, covering the Oreo's and bake in the oven for 18-20 minutes (I baked each batch 5 minutes in my Babycakes). The cakes are ready when a cocktail stick or skewer comes out of the centre clean.

For the buttercream frosting, you will need...
  • 175g softened unsalted butter (or all-vegetable shortening)
  • 350g icing sugar
  • 1tsp vanilla extract
  • 1-2tbs milk
  • a few crushed Oreo's - use more or less, depending on how you want your frosting to look like - I used 3 (I put them in a bag and bashed them on the counter - very relaxing ahah) 

Make the buttercream by beating the butter, icing sugar, vanilla together and milk for a good few minutes until it becomes very smooth and fluffy. 

When you get the consistency you want, mix in the crushed Oreo's and wait for the cupcakes to be cooled down completely before frosting them.


Recipe adapted from Sweetharts Cakes & Bakes


  1. Oh my gosh, I need to make these! <3

    Jennie xo | sailorjennie.com

  2. gosh this is evil! lol
    cheer :D


    BTW... because of you Im this close to coming to the decision not to eat lobsters anymore. Been researching stuff. BABY STEPS xoxo

  4. Oooh, those look delicious!

  5. oh wow...can you just send me some because i can't cook? lol Don't forget to enter my I ♥ Makeup giveaway!

  6. malade !!

    Ça l'air vraiment très bon !

  7. Oh merci mon DIEU! Je vais faire cette recette en fin de semaine c'est sûr hihi désolée, je bave!

  8. Oh myy!! looks so delicious:)

  9. DO you know how hard its going to be on holidays when my olde bro buys lobsters all the time. He already thinks Im nuts! LOL XOXO