Cookies and Cream Cupcakes

Cookies and Cream Cupcakes





20 min


20 min

This recipe came from Martha Stewart. They are fairly easy to make and turn our pretty good. The recipe makes 22 cupcakes. next time i make these, i am going to try and increase the yield by 2 cupcakes to get an even 24 per batch.


all-purpose flour 1 cup
sugar 1 cup
unsweetened cocoa powder 1/2 cup
oreo cookies 22
baking soda 3/4 tsp
baking powder 1/2 tsp
salt 1/2 tsp
egg 1
egg yolk 1
unsalted butter 2 tbsp
buttermilk 1/2 cup
vanilla extract 1/2 tsp


  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 22 paper liners.
  3. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt.
  4. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
  5. Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies.
  6. Divide remaining batter evenly among cups.
  7. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes.
  8. let cool completely in pan on wire rack.
  9. Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip. Pipe onto cupcakes and put additional cookie or sprinkle cookie crumbs for garnish.



egg whites 4
sugar 1 cup
salt pinch
butter 3 sticks
vanilla extract 1 tsp
oreo cookies, curshed 24


  1. In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water.
  2. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees).
  3. Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes.
  4. With mixer on low, add butter a few tablespoons at a time
  5. Whisk in vanilla.
  6. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth.
  7. Gently fold in crushed cookies.
  8. Use immediately.


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