Oreo Cookies and Cream Cupcakes
Recipe from The Bakerita.If you're an Oreo cookie lover then these Cookies and Cream Cupcakes are for you! They are super moist, creamy, and perfect for any party!
Ingredients
- 30 Oreo cookies
- 1 15.25 ounce Devil’s food cake mix
- 1 3.4 ounce instant chocolate pudding mix
- 1 cup good quality Greek yogurt, or sour cream
- 1 cup canola oil
- 4 eggs, lightly beaten, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup warm water
Make the frosting:
- 1 ½ cups unsalted butter, softened (3 sticks)
- 2 ½ cups powdered sugar
- 2 Tbsp heavy cream, or milk
- 2 tsp vanilla extract
- 18 Oreo cookies, crushed into crumbs
Instructions
- Preheat oven to 350 degrees F. Line cupcake tin with paper liners or spray with non-stick cooking spray. Place 1 whole Oreo cookie in the bottom of each cupcake liner.
- In the bowl of a stand mixer (or use hand mixer), beat together the cake and pudding mixes, Greek yogurt, oil, eggs, vanilla and water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, or a large spoon, fill each cupcake cup ⅔ of the way full.
- Bake for 16-20 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside cupcake tins for about 10 minutes.
- Remove from tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Make the frosting:
- Whip butter for 5 minutes on medium speed. Butter will very creamy.
- Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreo cookies and mix to incorporate completely, about 1 minute.
- Frost cooled cupcakes immediately. Optional to top with more crushed Oreo cookies to garnish.
Notes
Originally posted January 2016.
Frosting recipe - with 20 cupcakes, there is about 1/3 cup of frosting leftover. Spread on graham crackers and refrigerate for the prefect sweet treat!