Cookies and Cream Cupcakes

7 Oct

Ah, the recipe that started it all. I pulled recipes from three different websites (at least!) to make these cupcakes after my fiancee requested cupcakes with Oreo truffles that I’d previously made inside. I realized how hard it would be to refind all of those recipes to make them again, so I finally broke and decided to start blogging my recipes.

Unfortunately, these were all eaten up before I could take some pictures, but they looked similar to the ones from love in the oven, where I gathered together some of the recipes and ideas.

The oreo recipe is one I’ve made before, the buttercream was adapted from Martha Stewart via Magnolia’s Bakery, and the cake mix was a DIY cake mix from Mel’s Kitchen Cafe which is adapted from America’s Test Kitchen.

Now, on to the specifics of what I did:

(makes 12 cupcakes)

Oreo Truffles:


1/2 package Oreo cookies
4 oz. cream cheese, softened


Add Oreo cookies to a food processor and mix until finely crushed. Add crushed Oreos to softened cream cheese and mix in until even mixed and forms a large ball. Separate and roll in to approximately one inch balls (12 total). Freeze for 20 minutes before using in cupcakes to help with holding their shape while baking.

Note: I made these a day ahead of time, kept them in the fridge, and then put them in the freezer to harden up just a little bit more while making the cupcake batter.

DIY cake mix into cupcakes: (adapted from Mel’s Kitchen Cafe)

Enough for 2 cakes or 24 cupcakes (since I was only doing half, I froze the other half of the cake mix)


2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup butter, cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract

(for 1 cake/12 cupcake prep- double for full cake mix recipe)

1 egg
5 oz water


Mix all ingredients except butter and vanilla extract in a food processor, pulse a few times to mix. Add butter and pulse until crumbly and until it resembles bread crumbs. Add vanilla on top and pulse a few more times until mixed.

Store in plastic bag in freezer or continue to use (I used half for this recipe). If using from freezer, let the butter warm up a little bit so not frozen when trying to bake and able to mix well.

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. I also sprayed liners with cooking spray.

With a mixer, add egg and water to the batter and mix until well blended.

Add half to cupcake liner, add slightly frozen Oreo truffle (from above). Add batter to cover oreo truffle. It likely won’t be as high as the truffle, but it should at least coat the truffle. Bake until a toothpick comes out clean- about 15-20 minutes. Make sure the toothpick avoids the truffle!

Remove, place on cooling rack. Wait until completely cool before frosting.

Note: I attempted to make this all at once in my food processor and it didn’t go so well. I had to take a bunch out, pulse until half was good and then switch and mix it finally all in the plastic bag. Unless you have a large food processor, you may want to make this in halves.

Frosting: (adapted from Martha Stewart )


4 oreos crushed
.5 cups (1 stick) unsalted butter, softened
2 to 3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


Beat butter until broken up slightly. Add vanilla, milk, and 1.5 cups powdered sugar and mix well. Slowly add additional powdered sugar until desired consistency. Add crushed oreos adding more or less to get desired look and taste. Frost cupcakes when

Optional: Add an Oreo cookie on top of the frosted cupcake.

Note: I tend to frost by placing in a ziploc bag, pushing to one corner, and snipping off the corner with the size of the hole depending on how I want to frost.

These came out amazingly well and everyone requested I make them again- ASAP!


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