The Pioneer Woman Tasty Kitchen
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Cookies ‘n Cream Cupcakes

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Intermediate

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Description

If you like Oreos, then you are sure to love these cupcakes!

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Butter, Softened
  • 2 cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1 cup Milk
  • 1-¼ cup All-purpose Flour
  • 1-½ cup Self-Rising Flour
  • 1-½ cup Crushed Oreo Cookies
  • _____
  • FOR THE FROSTING:
  • ½ cups Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 1 pound Powdered Sugar
  • 5 Tablespoons Milk
  • ½ cups Ground Oreo Cookies
  • 24 whole Mini Oreos For Garnish, If Desired

Preparation

Preheat oven to 350F. Line 24 muffin tins with paper liners and set aside.

In a large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.

Scoop batter into prepared muffin tins so they are 2/3 full. Bake 18-22 minutes or until toothpick inserted comes out clean. (It’s really important to not over bake these so they stay moist. Watch them carefully!) Once baked, remove them from the oven and set aside to cool.

For the frosting, whip butter and vanilla together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip 1-2 minutes or until light and fluffy. Fold in ground Oreos. Frost cooled cupcakes and top with mini Oreo.

*If you plan to pipe the frosting onto your cupcakes like I did, I would recommend doubling the frosting recipe and making sure the Oreo cookies were ground really well so you don’t clog your piping bag.

6 Comments

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the city girl cooks on 4.5.2011

oh yummi! defenitely trying these!

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Lauren's Latest on 4.5.2011

I’ve never tried to bake these cupcakes in a 9×13 or 2 8-inch rounds, but I don’t see why it wouldn’t work! Good luck!

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ali grace | cookies and grace on 4.4.2011

Yum! I love cookies & cream anything…

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jessiks on 4.4.2011

These sound delish! Would it work well in cake form too?

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meleimomof4 on 4.4.2011

to make self rising flour just mix the following for each cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt.

2 Reviews

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zndsmom on 9.23.2011

Very good! If you are used to box mixes, then the texture might not work for you as it is a little more dense and a little more like muffin texture. I thought it was really good and so did my two sons and their two friends who are here tonight for their first ever sleepover! Thanks for the fun recipe!

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kayrjohnstone on 4.12.2011

The concept and the flavor is great in theory, but even though I followed the recipe to the “t”.. my cupcakes turned out dry and the frosting didn’t have enough consistency to hold.. too runny.

The frosting was delicious.

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