Cookies and Cream Cupcakes

Print Friendly, PDF & Email

Baking with Melissa: Cookies and Cream Cupcakes

These Cookies and Cream Cupcakes are AMAZING!

And the icing! Oh the icing…I promise you, there is nothing better than this icing. I may have needed  HAD to make extra icing after I found myself dipping Oreo cookies into the icing over and over again.

These cupcakes are easy to make and are a wonderful “almost homemade” sweet treat recipe that will have your friends RAVING!

Here is the video that I shot for this recipe!

Cookies & Cream Cupcake Recipe — powered by ehow


Ingredients for Cupcakes:

  • 24 Oreo halves, with cream filling attached
  • 1 white cake mix (do not use yellow)
  • 1 cup buttermilk
  • 1/3 cup oil
  • 4 eggs (or box directions)
  • Additional Oreo Cookie Chunks/Crumbs (crush about 15 cookies)

Directions for Cupcakes:

  • In a large bowl; mix cake mix, buttermilk, oil and eggs together. Add additional Oreo Cookie chunks/crumbs into the mixture; stir well.
  • Preheat oven to 350 degrees. Line cupcake pans with cupcake liners and place 1 Oreo cookie half with cream side facing up inside each liner (1/4 of the cookie if making mini cupcakes). Fill each liner with batter about 3/4 way to the top. Bake mini cupcakes for 8-10 minutes and full size cupcakes for 18-20 minutes.
  • Cool completely

Ingredients for the Frosting: (If piping frosting on the cupcakes I suggest that you double this recipe)

  • 1 80z package cream cheese (softened)
  • 2 tbsp butter (softened)
  • 1/2 tsp salt
  • 1 package Dream Whip (dry)
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 6 double stuffed Oreos (finely crushed)
  • Additional cookie pieces or Mini Oreos to top cupcakes (optional)

Directions for the Frosting:


This is the package for
Dream Whip

  • Beat softened cream cheese and butter until smooth.
  • Add vanilla and salt
  • Add 1 package of Dream Whip and mix well
  • Add powdered sugar and mix well
  • Add in crushed Oreo cookies and beat until well incorporated
  • Let frosting chill in fridge for at least 30 minutes (this is very important)
  • Pipe frosting onto cooled cupcakes
  • Top with Mini Oreos or broken cookie pieces
  • Store left over cupcakes in the refrigerator
This entry was posted in baking with melissa, cupcakes, sweet treats and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *