Cupcake Recipes Cookies And Cream

cupcake recipes cookies and cream
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Welcome to our delicious cupcake recipe, featuring cookies and cream! If you’re a fan of Oreo cookies, you’ll love these cupcakes. They’re easy to make and perfect for any occasion, from birthday parties to afternoon tea. Follow our step-by-step instructions and enjoy these tasty treats!


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup Oreo cookies, crushed


  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
  7. Stir in the crushed Oreo cookies.
  8. Fill cupcake liners with batter until they’re about 3/4 full.
  9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.


Nutrient Amount Per Serving
Calories 240
Total Fat 11g
Cholesterol 55mg
Sodium 160mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 22g
Protein 3g


  • Q: Can I use a different type of cookie instead of Oreos?
  • A: Yes, you can use any type of cookie you like. Just make sure they’re crushed into small pieces.
  • Q: Can I make these cupcakes in advance?
  • A: Yes, you can make the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them just before serving.
  • Q: Can I use a different type of frosting?
  • A: Yes, you can use any type of frosting you like. Cream cheese frosting is a popular option.
  • Q: How many cupcakes does this recipe make?
  • A: This recipe makes 12 cupcakes.
  • Q: Can I double the recipe?
  • A: Yes, you can double the recipe to make 24 cupcakes.
  • Q: How long do these cupcakes last?
  • A: These cupcakes will last for up to 3 days if stored in an airtight container at room temperature.
  • Q: Can I freeze these cupcakes?
  • A: Yes, you can freeze these cupcakes for up to 3 months. Thaw them at room temperature before serving.
  • Q: How do I crush the Oreos?
  • A: You can crush the Oreos in a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.


If you want to make these cupcakes extra special, try adding a dollop of whipped cream on top and sprinkling with extra crushed Oreos. You can also experiment with different types of frosting, such as chocolate or vanilla. These cupcakes are perfect for any occasion, from birthday parties to afternoon tea.

If you don’t have whole milk, you can use 2% or skim milk instead. The cupcakes may be slightly less moist, but they’ll still be delicious. You can also use almond milk or soy milk if you prefer.

If you want to make these cupcakes gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. You can also use coconut flour or almond flour if you prefer.

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