Cake isn’t usually my favorite dessert, which is one reason I adore cupcakes. They feel like the perfect portion—sometimes I can’t even finish a whole one.
That is so not the case with these cupcakes.
These are dreamy. And creamy.
Check out the batter – it looks like cookies-and-cream ice cream!
I first found a version of this recipe in the book 500 Cupcakes, but their version called for self-rising flour. I didn’t have any and didn’t feel like venturing out in the snow, so I adapted my favorite vanilla bean cupcake base and added crushed cookies.
Special thanks to Caitlin for leaving that book at my place—I’d complain, but it’s mostly just making me love baking even more (and eat more cupcakes).
Note to self: find a new hobby that involves lots of running to work off cupcakes. I’ll work on the I-hate-running part later.
My favorite thing about these cupcakes is the texture.
They’re delightfully crunchy. The crumbled cookies baked into the batter give each bite a crisp contrast to the soft cake and the chocolate-vanilla flavors sing together.
And while I typically don’t love frosting—I know, hypocritical given my affection for other sweet, buttery things—this frosting changed my mind.
Seriously. From now on I will frost every cake and cupcake I make with cookies-and-cream buttercream.
Mr. How Sweet hadn’t tried these cupcakes yet—he feared he couldn’t stop at just one, and he was right. Apparently he has cookies-and-cream issues.
It really is impossible to stop at one. This was one of those rare moments he turned out to be right, even though in our house I’m usually the one who is always right.
Cookies and Cream Cupcakes
inspired by 500 Cupcakes
Makes 12 cupcakes
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
10 Oreo cookies, crushed
Preheat the oven to 350°F (175°C). Cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla. In a separate bowl, whisk together the flour and baking powder. Add half of the dry ingredients to the butter mixture and mix until just combined, then add the milk. Stir in the remaining dry ingredients until smooth, then fold in the crushed Oreos.
Divide the batter into a 12-cup muffin tin lined with paper liners and bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cookies and Cream Frosting
2 sticks (1 cup) unsalted butter, softened
1 1/2 – 2 lbs (6–8 cups) powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed
10 Oreo cookies, crushed
Beat the butter until smooth and creamy. Gradually add powdered sugar, mixing on low until incorporated, then raise speed to medium and beat until smooth. Add vanilla and 1 tablespoon milk; if the frosting is too thick, add a little more milk until you reach the desired consistency. Fold in the crushed Oreos gently so you keep some texture.
Are you a cupcake lover like I am? I enjoy baking cupcakes far more than buying them; store-bought versions often look pretty but can be dry, stale, and surprisingly expensive.
I prefer spending my money on shoes, anyway—shoes last longer than cupcakes and you can’t eat them.