Chocolate Cookies and Cream Cupcakes


I’m pretty sure that at some point I mentioned that we like Oreos in this family. And I mean we really like Oreos. Take a dessert, add Oreos to it, and it instantly becomes a million time better. Literally one million times better (cue Dr. Evil expression). And what better dessert to add Oreos to than cupcakes? With extra chocolate? Sounds like a match made in heaven to us!

Chocolate Cookies and Cream Cupcakes
Yields 12 cupcakes


For the cupcakes:
1 stick (113 grams) butter
1 cup granulated sugar
1/4 cup warm water
1/4 cup baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla extract
2 eggs
1 1/4 cup all purpose flour
1/4 cup sour cream
7 Oreos, finely crushed

For the frosting:
2 sticks (226 grams) butter, room temperature
1/2 cup vegetable shortening
3 cups powdered sugar
1 tsp. vanilla extract
3-5 tbsp. milk
14 Oreos, finely crushed

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a small saucepan, melt the butter, and add the granulated sugar to it, stirring until the sugar is all but dissolved. In a large bowl, combine the warm water and baking cocoa, mixing until there are no lumps. Add the butter/sugar mixture to the cocoa and water, along with the eggs, vanilla extract, baking powder, and baking soda. Mix until everything is well incorporated and there are no lumps. Add 1/2 cup flour, the sour cream, and the final 3/4 cup flour, mixing between each new addition. Once everything is well mixed, add the crushed Oreos and mix just until the Oreos are incorporated into the batter. Pour the batter into the lined cupcake pan(s), and baking for 18-20 minutes, or until a toothpick inserted in the center comes out clean.



While the cupcakes bake, you can go ahead and whip together the frosting. In a medium size bowl, combine the butter and shortening, and beat until a smooth mixture forms. Add the powdered sugar and vanilla extract, and beat until the mixture becomes smooth again. Add a few tablespoons of milk, just enough to make the frosting a little smoother and less stiff. Once the desired consistency is reached, add the finely crushed Oreos, and beat until just combined. Spoon the frosting into a piping bag, and pipe with the desired tip.


Happy baking!

9 thoughts on “Chocolate Cookies and Cream Cupcakes

    • Good question! I’m sorry I didn’t make it clearer in my post, but I crushed the oreos BEFORE adding them to the frosting. It’s important to get them as fine as possible to they don’t clog up your frosting tip. 🙂

      • No, you don’t need to separate the oreos from their filling. I usually crush them one of two ways: I put the whole cookies in a food processor or blender until they’re very fine, or I put the whole cookies in several plastic bags and crush them by hand with a rolling pin. Either way, you’re probably going to be picking out some big pieces that won’t pass through your frosting tip. I hope that helps! And feel free to ask any other questions you may have! 🙂

  1. Pingback: Marigold and Rose Cupcakes | The Simple, Sweet Life

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