Cookies ‘n Cream Cupcakes Recipe

cookie-cupcakesMy KitchenAid mixer was looking a lil lonely this weekend, so I decided to make some cupcakes to bring into work. Admittedly, I wasn’t in the mood to bake from scratch so I did use boxed cake mix, BUT they were still delicious. 🙂


24 Oreo® Cookies, separated w/ cream left on one side
Pillsbury® White Cake Mix
1 cup Water
1/3 cup Vegetable Oil
3 Eggs
1 cup Butter
~4 cups Powdered Sugar
~4 tbsp Vanilla
12 Oreo Cookies, halved


  1. Preheat oven to 450 degrees. Line 2 cupcake pans with 24 cupcake tins.
  2. Separate Oreo cookies. Place creamed cookie half in the cupcake tins. Crush remaining cookie halves into small pieces and set aside.
  3. Make Pillsbury White Cake Mix according to directions on the box.
  4. Stir in 1/2 of the crushed cookie crumbles into the cake mix.
  5. Divide cake mix evenly among 24 cupcake tins.
  6. Bake according to box directions or until tooth pick comes out clean.
  7. Let cool completely before frosting.

Frosting Directions

  1. Cream butter using a mixer until light and fluffy.
  2. Add 1 tbsp vanilla and mix.
  3. Add 1 cup powdered sugar and mix.
  4. Keep alternating between vanilla and powered sugar until fully mixed.
  5. Stir in the remaining 1/2 of the cookie crumbles into the frosting.

Once you’ve frosted your cupcakes, add a Oreo cookie half to the top for decoration.


  • Pipe some extra frosting on the top of the cupcake to hold the Oreo cookie in place.
  • If you are piping the frosting, make sure the cookie crumbles are very small so they don’t get clogged.




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