Cookies n’ Cream Cupcakes

 Did you know that oreos are entirely free of dairy and egg? That’s right allergy sufferers and vegans alike can enjoy this well known cookie. Except in England, I discovered while in the UK that for some reason they actually put milk in their oreos! Such a disappointment, luckily eating a box of Bendicks Bittermints helped to alleviate my sadness. I became obsessed with these little dark chocolate and mint treats, unfortunately they are unavailable in North America.The only thing better then a classic chocolate cupcake, is a classic chocolate cupcake with bites of cookie crumbs in the batter, topped with a mountain of fluffy buttercream that is full of crushed cookies! I don’t know why I associate these cookies with the cooler months, maybe its the mound of fluffy frosting, but they are a perfect winter treat.

We begin with the basic chocolate cupcake recipe, and just add a cup of crushed up chocolate sandwich cookies of your choice. I enjoy a classic oreo myself but anything will do!

You are going to need a nice sharp knife to cut through all of those cookies and get them into crumb size for both the batter and the frosting. (Ignore the bulldog sleeping on the floor)

The frosting is your classic buttercream, some shortening, some margarine, some sugar and vanilla. Just add a heaping helping of those chopped up cookies and whip together with your beater!

Frost the cooled cupcakes with the buttercream and finish off with half a cookie! It is best to eat these fairly quickly as the cookies will get mushy after a couple of days. It shouldn’t be a problem as it is also fairly impossible not to eat these quickly!

Cookies n’ Cream Chocolate Cupcakes

1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/3 cup coco powder
1 tsp vanilla
1 tsp cider vinegar
6 tbl margarine melted
1 cup water
1 cup chopped up sandwich cookies

Pre-heat oven to 350
Mix the dry ingredients and add the wet.
Fill cupcake liners 2/3 full
Bake for 20min or until a toothpick inserted comes out clean\

Cookies n’ Cream Buttercream

1/4 cup margarine
1/4 cup shortening
2-3 cups powdered sugar
1 tsp vanilla
A splash of soy milk
1/2 cup finely mashed cookie crumbs


Cream together the margarine and shortening
Add the powdered sugar until desired sweetness is reached
Add vanilla and soy milk and taste and test consistency
Add more soy or sugar as needed
Using a beater beat in the cookie crumbs until well incorporated
Frost cupcakes!


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