cookies n' creme cupcakes

Post author By Erica
Post date April 26, 2012
37 Comments on cookies n' creme cupcakes

Milk’s favorite cookie, in cupcake form. These cupcakes are the best chocolate cupcake recipe I’ve ever made, with a whole oreo cookie baked into the bottom, all topped off with a swirl of buttercream frosting that tastes just like my favorite cookies n’ creme ice cream. The frosting was so delicious (my go-to buttercream recipe with cookie crumbs in it), I ~~did~~ could have eaten half of it with a spoon! Plus, the oreo surprise in the bottom is so much fun (because who doesn’t love oreos?). The cookie stays firm and crunchy, which makes it interesting to eat against the soft, moist cake, but it gives the whole thing a really lovely crunch.
With love,
Erica

Isn’t that cool? An oreo surprise baked into the bottom!

Cookies N’ Creme Cupcakes

Makes 15 cupcakes.

Ingredients
Cupcakes
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached

Oreo Buttercream
1 stick unsalted butter (room temperature)
1/2 cup I Can’t Belive It’s Not Butter
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes! (I garnished mine with fun sized mini oreos!)

Adapted from BakerGirl

Tags cookie, cookies, creme, cupcake, cupcakes, oreo

37 thoughts on “cookies n' creme cupcakes”

Debra Kapellakis April 27, 2012 at 12:54 pm

mmmmm…the cookie at the bottom is super cool!
1. Erica April 28, 2012 at 4:20 am
  
  Isn't it? It's such a fun surprise!
OCFoodBlogger April 27, 2012 at 9:53 pm

The oreo on the bottom of each cupcake is so cool. It reminds me of those wax seal stamps. Thanks for sharing!
1. Erica April 28, 2012 at 4:21 am
  
  Wow! I see what you mean!
2. Erica April 28, 2012 at 4:21 am
  
  I wonder what other cookies would be cool to bake into cupcakes…
3. Anonymous January 30, 2015 at 4:28 am
  
  My favorite cookie in the whole wide world… Nutter Butter! Although i have no idea what kind of frosting would pair well.. maybe chocolate?
city May 29, 2012 at 7:11 am

nice idea.. thanks for sharing.
Brandon June 12, 2012 at 2:27 am

That looks amazingly delicious 🙂
1. Erica June 12, 2012 at 3:30 am
  
  Thank you!
Jeannie August 17, 2012 at 11:18 am

Hey there! I baked these recently and they were AMAZINGG!!! thanks loads for sharing!! ^^
1. Cannella Vita August 17, 2012 at 3:25 pm
  
  Yay! I'm glad you liked them 🙂
Anonymous December 3, 2012 at 3:59 am

Hi! can you give me the approximate spendings on these cupcakes? do you have a video on how to make this cupcakes? that would really be helpful. thank you very much :))
1. Cannella Vita December 5, 2012 at 5:40 pm
  
  Here is a link that will calculate the cost of any recipe: http://moneysavingmom.com/2011/02/free-downloadable-recipe-cost-calculator-spreadsheet.html
  
  I would love to make a video — unfortunately, I am still working on getting a video camera set up.
Jade Caruana December 6, 2012 at 7:58 am

Hi, can you tell me how many grams/ounces a stick of butter is? And also what could I substitute for I Can't Believe It's Not Butter? I live in Australia and we don't have I Can't Believe It's Not Butter here, and butter comes in blocks, so I'm not sure if it would be the same size as what you're using! Thanks 🙂
1. Cannella Vita December 7, 2012 at 2:50 am
  
  Any type of shortening will be a good substitute for ICBINB. Also, 1 stick of butter is the same as 1/2 cup.
Unknown March 19, 2013 at 2:44 am

Why bread flour, or is that all purpose flour?
1. Cannella Vita March 20, 2013 at 4:37 pm
  
  I used bread flour, but AP flour would work just fine as well.
Hannah Isley May 21, 2013 at 1:38 am

This look amazing for my sister's graduation party!! What icing tip did you use when you frosted them?

Thanks, Hannah!!
1. Cannella Vita May 21, 2013 at 1:56 pm
  
  Thank you so much! I used the big Wilton star shaped tip (sorry I don't know all the numbering etc…)
2. Anonymous November 28, 2013 at 3:56 am
  
  Its 1M star tip by wilton. I took a cake decorating class.
3. Cannella Vita December 1, 2013 at 5:47 pm
  
  Thanks!
Kickersmom Brown September 18, 2013 at 1:09 am

This comment has been removed by a blog administrator.
Kickersmom Brown September 18, 2013 at 1:10 am

cupcakes are my favorite to bake and Im always looking for new and exciting ones to try… I have tons of cake flour i need to use so would it work in your recipe?
thanks for sharing
stella
1. Cannella Vita September 18, 2013 at 8:26 pm
  
  I think cake flour should work, although I have never tried it myself!
Jayda February 10, 2014 at 11:15 pm

Your comment where you scratched out did and wrote could made me laugh so hard! Cant wait to try these they look delicious!! 🙂
1. Cannella Vita February 11, 2014 at 2:53 am
  
  Hahahha I'm glad! 🙂 Let me know what you think!
Elizabeth Gharbi April 5, 2014 at 10:16 pm

This recipe calculator is great!!! But I live in Australia and we use metric system here. Are you able to find me one that has the metric system? everyone I find online you have to pay for it and they are $$$$$$
Elizabeth Gharbi April 5, 2014 at 10:18 pm

Hi Erica!

This recipe calculator is GREAT!!! but I live in australia and we use the metric system. the one you posted does not seem to work well if I change it to reflect metric converstions 🙁

HELP!
1. Cannella Vita April 6, 2014 at 5:58 pm
  
  Here you go! Let me know if this one works better!
2. Cannella Vita April 6, 2014 at 5:58 pm
  
  http://www.pricingbakedgoods.com
cb17 July 20, 2014 at 1:50 am

I can't wait to try these cupcakes. They look and sound delicious!!
1. Cannella Vita July 21, 2014 at 11:08 pm
  
  Thank you! Let me know if you try them out!
Rachael Strohm November 12, 2014 at 11:08 pm

Do you really taste the coffee? I am planning on making these with a friends 10 year old and don't especially want the coffee flavor. Any suggestions for something else to use instead?
Anonymous March 30, 2015 at 10:06 pm

do you have a substitute for the coffee?
Anonymous May 13, 2015 at 1:22 pm

I don't know why but my oreos floated to the top
Tonya May 25, 2015 at 10:12 am

I'd just typed up a fairly long comment and it seems I may have lost it. �� LOL! If two post, feel free to delete one.��

Your recipe looks and sounds AMAZING! Could you tell me if the coffee flavor is noticeable? I recently tried a chocolate chunk cookie recipe by the Pioneer Woman and though she noted the coffee flavor wasn't strong, we could DEF taste it. It won't be a problem for me as my boys and I all like coffee. My man, not so much. �� I guess I'm just curious. �� I can't wait to try them!
Anonymous August 28, 2015 at 4:12 am

Is there a way to substitute something for the coffee? I can't stand the taste of the stuff, lol… Thanks in advance 🙂

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