Cookies and Cream Cupcakes That Put Your Oreos to Good Use

Ever have a lot of Oreos leftover and not know what to do with them? Yeah, neither do I. However, trust me when I tell you that saving a few to make these cookies and cream cupcakes is so worth it. Or even buying a whole new pack (what I would do), these cupcakes are bomb.

These cupcakes are actually very simple but look so impressive. They're simply a chocolate cupcake frosted with cookies and cream frosting, then topped with half an Oreo. The cookies and cream frosting is just vanilla frosting with Oreo crumbs, which you can make with a Ziplock bag and a rolling pin. No fancy tools or skills required!

Cookies and Cream Cupcakes

• Prep Time:45 mins
• Cook Time:15 mins
• Total Time:1 hr
• Servings:12
• Medium

Ingredients

• CHOCOLATE CUPCAKE
• 3/4 cups sugar
• 6 tablespoons unsalted butter room temperature
• 6 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 3 egg whites
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cocoa
• 3/4 cup all purpose flour
• 7 tablespoons milk
• OREO FROSTING
• 1 cup butter
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons water
• 1 cup Oreo crumbs - about 10 Oreos
• 6 Oreos for decoration

• Step 1

  Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. To make the cupcakes, beat the butter and sugar in a stand mixer or with an electric mixer until light in color and fluffy, about 2-3 minutes.

  

• Step 2

  Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl to make sure all is incorporated.

  

• Step 3

  Add the baking soda, salt, and cocoa and mix well. Add the all-purpose flour 1/4 cup at a time and mix well. Add in the milk right after you've finished adding the flour and mix until combined.

  

• Step 4

  Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

  

• Step 5

  To make the frosting, beat the butter in a stand mixer or with an electric mixer. Gradually add the confectioners sugar (I added 1/2 cup at a time) and beat until combined; it will be quite thick. Add the vanilla and milk and beat on high speed for about a minute. Scrape the sides of the bowl.

  

• Step 6

  Add the Oreo crumbs and combine on low speed, then increase speed for another 15 seconds.

  

• Step 7

  Fill a piping bag (or Ziplock bag in a pinch) with the frosting and frost the tops of the cooled cupcakes. Top with a half an Oreo. Store in an airtight container.

  

In case these cookies and cream cupcakes don't sound up your alley, there are lots of other recipes that use Oreo as well. Like these Cookies and Cream Blondies, this Giant Oreo Cheesecake, these Oreo Cheesecake Bars, the classic Slutty Brownies, or this decadent Oreo Pull-Apart Bread.

This recipe was originally shared on my blog, Kate's Sweets.