Cookies & Cream Cupcakes


cookies-and-creamCookies & Cream Cupcakes

Prep: 20mins. Bake: 30min. Makes: 12 – 16 cupcakes


For the Cupcake Batter:

  • 215g all-purpose flour
  • 1 1/2 tsp. baking powder
  • 135g granulated sugar
  • 1/4 tsp. salt
  • 190ml of milk
  • 60ml vegetable oil
  • 60gms butter
  • 1 tbsp. yogurt (can substitute with sour cream)
  • 1/2 tsp. vanilla extract
  • 1 large egg
  • 1 1/2 cups of finely crushed up Oreo cookies
  • 12 – 15 Oreo cookies
  • 1tsp. of milk

For the Chocolate Sauce:

  1. Follow the recipe here

For the Buttercream Frosting:

  1. Follow the recipe here
  2. Add 1 cup of crushed Oreo cookies to your vanilla buttercream frosting along with some pink food gel colouring and mix well.


For the Cupcakes:

  1. Preheat oven to 180C. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
  2. Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
  3. Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Add 1 cup of Oreo cookies to your batter and gently fold in, making sure it’s mixed in well.
  4. Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 30 min or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
  5. While your cupcakes are baking add 1 cup of crushed Oreo cookies to your fluffy buttercream frosting and mix well.img-20161004-wa0030
  6. Frost your cupcakes, drizzle on some chocolate sauce and pop your Oreo cookie on top.cupcake


  • Store in an airtight container for up to 3 days, refrigerated.
  • These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs.

Get the Printable version here!



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