Cookies and Cream Cupcakes

I feel like I’ve gotten to the point where I’ve covered all the basics on my blog, so it’s time to start thinking outside of the box. This isn’t crazy outside of the box, I’ll give you that. But I thought cookies and cream cupcakes sounded cool. It reminds me of the ice cream. Plus, the frosting looks just like the ice cream. With the half cookie on top, it kind of reminds me of an ice cream sundae.

I am officially posting recipes that I am making currently. Throughout the school year, I post recipes that I make over my breaks. However, over the summer I usually get to bake more often, so I post recipes as I make them. However, this summer I have a 9-5 internship, so it will be harder to get posts up. I can bake on nights, but photographing will be difficult. Hopefully I’ll still have plenty of posts though.

So, I made these cupcakes yesterday. I can vouch myself that they’re delicious. Plus, they’re fairly easy. It’s just a simple chocolate cupcake frosted with cookies and cream frosting and topped with half an Oreo cookie.

I’m also really excited for July 4th. One, because I spend it with my cousins and I love visiting them. Two, because we spend most of our time there in our bathing suits lounging on the patio and swimming. Three, because of the July 4th themed desserts. I love making desserts themed for holidays. Christmas, Valentine’s Day, July 4th, you name it.

So if you’re getting bored of your run-of-the-mill chocolate and vanilla cupcakes, give these cookies and cream cupcakes a try. You won’t regret it. Happy baking!

Cookies and Cream Cupcakes

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 12 cupcakes

Cookies and Cream Cupcakes

A delicious, fudgy chocolate cupcake frosted with Oreo cookies and cream frosting, then topped with half an Oreo cookie.


  • ¾ cup sugar
  • 6 Tbsp. unsalted butter, softened
  • 6 Tbsp. sour cream
  • ½ tsp. vanilla extract
  • 3 egg whites
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup all purpose flour
  • ½ cup cocoa
  • 7 Tbsp. milk
  • 1 cup butter, softened
  • 3½ cups powdered sugar
  • 1 tsp. vanilla extract
  • 4 Tbsp. milk
  • 1 cup Oreo crumbs (about 10 Oreos)
  • 6 Oreos, for decoration


    Make the cupcakes:
  1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
  2. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add the sour cream and vanilla extract. Add the egg whites, one at a time, until combined.
  3. Add the baking powder and salt, then add the cocoa powder and mix on low speed. Gradually add the flour, then mix in the milk and mix until combined.
  4. Scoop the batter into the cupcake liners, filling them about 3/4 full. Bake in the preheated oven for about 15-17 minutes, or until a toothpick inserted in the center of one comes out clean, or with just a few crumbs. Remove from the oven and let cool completely before frosting.
    Make the frosting:
  1. In the bowl of a stand mixer, beat the butter until fluffy, about 1 minute. Slowly add the powdered sugar and mix until you've added all of it (it will be thick). Add the vanilla extract and milk and mix on high speed for 2 minutes. Add the Oreo crumbs and beat until combined.
  2. Fill a piping bag with frosting and frost the tops of the cooled cupcakes, then top each cupcake with half an Oreo. Store cupcakes in an airtight container.
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Recipe adapted from Life Love and Sugar

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