A Delicious Cookies and Cream Cupcake Recipe that’s totally drool worthy! It begins with my signature moist chocolate cupcake recipe that’s stuffed with a creamy Oreo filling. Then it’s topped off with a fluffy cream cheese frosting. Drool worthy creamy cupcake cookie goodness!
Last weekend I was up to my eyeballs in cake and cupcake baking! I took on the task of baking a three tiered basketball themed cake for Paul’s son’s basketball team. It was Senior night and the team’s last regular season game. Deciding what flavor to make was easy. What teenage boy doesn’t like Cookies and Cream or Cookie Dough? So I made a combination of those two flavors. Definitely a big hit with the kids!
The decorating part of the cake didn’t quite work out the way I had planned though. My basketball shaped cake layer was a little deflated looking. I also made a tapered cake for the first time and discovered how ridiculously difficult it is to cover a cake like that with fondant! That’s how I learn though and next time I will know what works and what does not.
Whenever I make my Chocolate Cake Recipe I make an extra large batch. It freezes extremely well so if I have any left over I just pop it in the freezer. Since everyone here loves a Delicious Cookies and Cream Cupcake Recipe I decided to use my extra batter to make some cupcakes.
When I finally got a chance to photograph them there were only two left!
A Delicious Cookies and Cream Cupcake Recipe that's totally drool worthy! It begins with my signature moist chocolate cupcake recipe that's stuffed with a creamy Oreo filling. Then it's topped off with a fluffy cream cheese frosting. Drool worthy creamy cupcake cookie goodness!
- 1 3/4 Cups All purpose flour
- 2 Cups Sugar
- 3/4 Cup Unsweetened Cocoa Powder
- 1 Tablespoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 Cup Buttermilk
- 1 Cup Strong Brewed Coffee
- 1/2 Cup Canola Oil
- 3 1/2 teaspoon Vanilla Extract
- 2 Large Eggs
- 4 Ounces Cream Cheese ,softened
- 1 Stick Unsalted Butter ,softened
- 12 Oreos ,crushed
- 2 Cups Confectioner sugar
- 8 Ounces Cream Cheese ,softened
- 2 Sticks Unsalted butter ,softened
- 4 Cups Confectioner sugar
- 2 teaspoons Vanilla extract
Preheat oven to 325 Degrees F. Line 24 standard muffin tins with paper liners.
In a large mixing bowl combine all dry ingredients.
Using a whisk mix until all dry ingredients are well combined.
Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
Using a 1/4 C measuring cup scoop batter and pour one 1/4 cup full in each paper liner. (Careful not to drip excess on your pan.) Bake for 18 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.
In a medium bowl cream together butter and cream cheese until smooth. Gradually add confectioner sugar until incorporated about 2-3 minutes. Fold in crushed Oreos. Set aside.
In a medium bowl cream butter and cream cheese together until smooth. Gradually add confectioner sugar and mix until incorporated, about 2-3 minutes. Add vanilla extract and mix well.
Using the large open end of a pastry tip cut out a small circle in center of each cupcake.
Place cookies and cream filling a piping bag or zip lock back with a corner cut out. Squeeze bag to fill the centers of each of your cupcakes.
Fill a piping bag with frosting and desired piping tip and top each cupcake. Add an Oreo to each cupcake or some Oreo crumbs.
If cupcake tops stick a bit to your cupcake tin, carefully use and offset spatula or butter knife to loosen before removing cupcake from tin.
This Delicious Cookies and Cream Cupcake Recipe is totally drool worthy!
Whether you’re celebrating something special or you’re just having a chocolate craving these Cookies and Cream Cupcakes definitely will not disappoint!
Here are some more of my favorite cupcake recipes for you to try. Just click on the picture for the recipe.