Cookies and Cream Cupcakes


Oreos have always been my favorite store-bought cookie. From elementary school through high school, I had two double-stuffed Oreos in my lunch every day (with the seasonal variations, of course). I don’t know how I wasn’t obese—thank you good genes and soccer practice! I bought a package for this recipe and before I got around to making it, a third of the box was already gone. Oops :) so before they all disappeared I crushed them up to make these tasty cupcakes! It’s a simple vanilla/almond cake and butter cream, but I cored the middle of the cake and poured in some cookie crumbles. Then I frosted them and sprinkled on more. The flavor is pretty close to the real deal! Hope you enjoy!




Cookies and Cream Cupcakes
Yields 8 large cupcakes



  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk (I used nonfat)
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract


  • 1/2 cup unsalted butter, room temperature
  • 3 cups shifted confectioner’s sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 package Oreos (I used original)


  1. Preheat oven to 350 degrees. Place paper baking cups on a baking sheet or use cupcake liners in a muffin pan.
  2. In a standing mixer, cream the butter and sugar. Add eggs one at a time and mix until combined. Stir in flour, baking powder and salt until fully incorporated. Pour in milk and extracts, then mix until smooth. Pour batter evenly into prepared baking cups (about 2/3 full). Bake for 13 – 20 minutes (depending on cupcake size). When a toothpick inserted into the middle comes out clean, remove from oven and let cool on wire rack before frosting.
  3. Now it’s time for the frosting! In the bowl of a standing mixer with the whisk attachment, beat the butter on high for 1 1/2 minutes, until light and fluffy. Reduce speed to low and gradually add confectioner’s sugar. Once it’s mixed enough so that the sugar won’t fly out, increase speed to high and mix until fully incorporated. Add extracts and mix on high until light and fluffy.
  4. Create the cookies crumbles by pulsing the Oreos in a food processor or place in a sealed bag and smash with a rolling pin.
  5. Once cupcakes are completely cool, use a cupcake corer to scoop out some of the cake. Fill with crushed cookies, then frost completely. Sprinkle on additional cookie crumbs.