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Oreo Cupcakes with Cookies and Cream Frosting

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 2 cups coarsely crushed Oreo cookies
  • FROSTING:
  • 1 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups finely crushed Oreo cookie crumbs
  • Optional: Additional Oreo cookie crumbs and mini Oreo cookies

Directions

  • Preheat oven to 350°. Line 24 muffin cups with paper liners.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies.
  • Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts
1 cupcake: 411 calories, 19g fat (10g saturated fat), 51mg cholesterol, 346mg sodium, 58g carbohydrate (40g sugars, 2g fiber), 4g protein.

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