Cookies and Cream Cupcakes
You’re going to love this recipe – these cookies and cream cupcakes taste just like oreos! I love trying new cupcake recipes, and I’m pretty sure Mike loves taste testing them. I’ve been wanting to try cookies and cream cupcakes for awhile now, but seeing a picture of a cookies and cream cake gave me the push I needed. For these cupcakes I used my favorite chocolate cupcake base and a new (to me) white chocolate buttercream frosting. To complete the cookies and cream effect I sprinkled chopped oreos on top of the icing. The end result was so cute and really did taste like an oreo. Plus, this white chocolate buttercream just might be my new favorite icing. That stuff is good! If cookies and cream cupcakes sound as appealing to you as they did to me, I’m pretty sure you’ll love this recipe.
Cookies and Cream Cupcakes
Yield: Makes 24-28 cupcakes
Chocolate cupcakes topped with white chocolate buttercream and oreo pieces. They taste just like cookies and cream!
Ingredients:
Chocolate Cupcakes:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dark Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
White Chocolate Buttercream:
6 oz white chocolate, finely chopped
3 sticks unsalted butter, softened
1 tsp vanilla extract
pinch of salt
3 cups confectioners' sugar
Chopped oreos
Directions:
For the cupcakes: Heat oven to 350 and line a muffin tin with 24-28 (depending on how big you like your cupcakes) paper liners. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Sift the dry ingredients into the bowl of electric mixer. Add the remaining ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer). The batter will be liquidy. Pour into prepared muffin tins, filling until tins are 2/3 full with batter. Bake cupcakes for approximately 22-24 minutes, or until tooth pick inserted into a center cupcakes comes out with moist crumbs. Cool completely on wire rack before frosting.
For the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
Frosting recipe from Food Network Magazine January 2013
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Yum! I adore this flavor combo! 🙂
Cookies and cream is pretty much one of my favorite dessert flavors. These cupcakes look divine!
I’d love a dozen or so of these, thankyouverymuch! They are gorgeous!
These look amazing! I’m always looking for ways to amp up my cupcakes. These will be perfect. Thanks so much for sharing! They’ve been pinned. Have a great day!
Hi Megan!
I love love love your cupcake recipes and I’m sure this one as well 🙂 they look gorgeous!!
Thanks for sharing!
Greetings from Germany 🙂
definitely saving this recipe for later. great cupcakes as always, megan! 🙂
Wow, these cupcakes look like a dream. I adore moist cupcakes. Your cupcake recipe looks like a true winner and the coffee addition is awesome for turning up that chocolate flavor.
Heaven in a cupcake! These look so perfectly fluffy!
So lovely…I love anything with Oreos…your photos are beautiful, Megan!
I love these! Oh I can just taste them now!!
Definitely my favorite flavour combo – no joke. Swoon!
Yum! These look gorgeous and delicious…a perfect combination!
Gorgeous cupcakes, anything with Oreos is fabulous. Your photos are stunning.
Yum these cupcakes look amazing, white chocolate buttercream with oreos sounds like heaven!
These look AMAZING and I will totally make them!! I don’t do coffee, though – would they be ok if I left it out, or what would you suggest?
You can just do water in place of the coffee. You don’t taste any coffee in the end, it just helps bring out the flavor of the chocolate. But water will be totally fine. 🙂
These look so fabulous!
I love anything even remotely related to Oreos! Your cupcakes look perfect and that buttercream is gorgeous and I bet it tastes so good!
Oreo and me are BFFs. Which means I would be totally all over these cupcakes! Gorgeous!
Megan! I love these! I just made cookies n cream frosting the other weekend for cupcakes and i’m obsessed. Now I wish I made an entire cookies n ream cupcake like these. They look and sound INCREDIBLE.
Hi Megan!
These look FAB! If I were to make them as MINI cupcakes – how long do you cook them, and at what temperature? Can you make a recommendation?
Thank you!
Lydia W.
I usually bake my mini cupcakes starting around 10-12 minutes, same temp as listed in the recipe. I never remember how long I bake them for, so I start checking early just to be safe. Just check as you go and when the tops spring back when touched, they’re done. 🙂
Just saw your cupcakes over at Buns In My Oven’s link party and thought I’d stop by and check out the recipe. They look so yummy!
I’d love for you to link up a few of your favorite recipes at my weekend link party http://thebestblogrecipes.blogspot.com/
Hope to see you there!
Oh my gosh, that buttercream frosting is absolute perfection! These look AMAZING!
Thanks for linking up to What’s Cookin’ Wednesday!
Your go-to chocolate cupcake base looks like a winner and the white chocolate buttercream frosting!! wow!
Cupcakes that taste like Oreos…uh, that would be a yes, please! Your pictures are awesome too!!! Now hand over the bowl of frosting 🙂
does chocolate buttercream melt easily in room tempt?
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I made these for my daughter’s birthday. They were so good. Everyone in the house loved them! Thank you for such a good recipe!
I’m so glad you liked them! I’m looking for an excuse to make them again 🙂
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Could I use to this recipe to make a cake?
This is SO good! I tracked down the original Food Network Magazine recipe for the frosting (thank you for the honest reference), and was shocked to see that they paired it with vanilla cake. Your chocolate cupcake pairing was PERFECT! I used my own chocolate cupcake recipe (I was actually trying out a few versions). Anyway, I loved this cookies and cream cupcake SO much!!!! I’ve tried other versions of oreo frosting before, using cream cheese and butter if I recall, plus chopped oreos in the frosting itself, and I just didn’t like them. But this white chocolate buttercream, atop a chocolate cupcake, with crushed oreos on top, was oreo perfection. Thank-you so much!!!!!!!!!!!!!!!!!!!!!!!! Happy baking!
Sonya, yes, the original Food Network uses this amount of frosting for a 9-inch 2-layer cake.