Wow was today one of those “am I off yet?!” workdays. But, this isn’t a pharmacy blog so I won’t rant about my awful day at work! Coming home to these amazing cookies and cream cupcakes I made from scratch for everyone at work made everything so much better. I put on my sweats, clipped my hair up and sat on the couch to eat a big, fat yummy cupcake and everything was right in the world again. I made them with my homemade vanilla cupcake recipe. What’s your favorite comfort food?? XoXo
Cookies ‘n Cream Cupcakes
Prep time
Cook time
Total
Type: Dessert
Serves: 24
Ingredients
Cupcakes
- 1 cup unsalted butter, softened
- 2 cups granulated white sugar
- 4 eggs
- 2 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1⅓ cups cold milk
Cookies ‘n Cream Frosting
- ½ cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 cup ground Oreo cookies + extra cookies for decorating
- 2 tbsp half and half (sub milk)
- ½ tsp vanilla extract
Instructions
Cupcakes
- Preheat oven to 350 degrees F.
- Whisk together flour, salt, and baking powder in a large bowl and set aside.
- Cream butter and sugar together in a standalone mixer with paddle attachment (or electric hand mixer).
- Add eggs, one at a time until blended.
- Add vanilla and beat on medium just until blended, then turn to low speed.
- Add flour mixture a little at a time until all of it is blended in. Mixture will be very thick.
- Add cold milk and set mixer to “stir” setting, or the very lowest setting possible.
- Once you have a homogenous mixture, use a large spoon to scoop batter into a prelined cupcake pan, filling each cup ⅔ full.
- Bake about 25 minutes, until toothpick comes out clean.
- Remove immediately and place onto a cooling rack to cool before frosting.
Frosting
- Grind Oreo cookies in a food processor until fine.
- Cube butter and place in standalone mixer bowl.
- Using the whisk attachment, whisk butter, vanilla, and 1 cup of sugar and 1 cup finely grounded up Oreo cookies together on medium speed until smooth.
- Add remaining sugar and 2 tbsp half-and-half.
- Whisk on medium to high for a few minutes until frosting is smooth.
- Add frosting to a cake decorating bag fitted with desired tip (do not choose one that is very narrow, such as a narrow star tip, because the cookies make the frosting have a thicker texture and you will have trouble squeezing it out).
- Chop cookies in fourths and top frosted cupcakes to finish.
Makes 2 cups
Nutrition Information
Serving size: 1 Calories: 331 Fat: 12g Sugar: 33g
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It sounds like you deserved two cupcakes after that day! These look delicious! My husband is a big fan of cookies and cream and would love these. I hope your day goes better today!
Thanks so much Nichole!
Those look super yummy! I hope you have a better evening then you did day! Have a great weekend.
Ugh! What a day!!! But you came home to these yummy delish cupcakes! They look amazing!!! My Step-Daughter would die for one of these!!
yum! i want to go swimming in that icing, mouth wide open
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Wow! I am so surprised that you always find the energy to cook and bake after a long day at work! Good for you, girl, that you can leave it all behind – even if it’s in a cloud of sugar!
Haha the kitchen lets me unwind and take my mind off everything else. And the product after all the work is usually always worth it!!
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I’ve just seen these wonderful cupcakes on Photograzing,
They are amazingly beautiful and I LOVE the recipe
Must try to make these
Thanks for sharing
Hi Winnie! Let me know how you like them
I personally love the taste of homemade cupcakes.
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this looks amazing, have you tried actual cream in the icing? a friend suggested it but ive not found amy good cookies and cream icing recipes that incorporate it! would love to know your thoughts!!
I haven’t, but that sounds like it might be really good…ill have to give it a try and let you know next time how it turns out!! Thanks for your comment
Awesome thanks
I made the icing today for a chocolate cake recipe with crushed oreos in it, Im in Australia and we dont have half and half so I used about 150ml of cream and a dash of millk, it worked amazingly im in love with the icing so thankyou so much
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