Delicious Cookies and Cream Cupcake Recipe

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 454kcal

Author Nicole Crocker

Ingredients

For the Chocolate Cupcakes

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

For the Cookies and Cream Filling

4 Ounces Cream Cheese ,softened
1 Stick Unsalted Butter ,softened
12 Oreos ,crushed
2 Cups Confectioner sugar

For the Cream Cheese Frosting

8 Ounces Cream Cheese ,softened
2 Sticks Unsalted butter ,softened
4 Cups Confectioner sugar
2 teaspoons Vanilla extract

Instructions

For the Chocolate Cupcakes

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.

For the Cookies and Cream Filling

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.

For the Cream Cheese Frosting

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.

Assemble cupcakes

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.

Notes

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.

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