Cookies And Cream Cupcakes Recipe

Easy Oreo Cupcakes

Oreo cupcakes both the kids and the adults will love, these Cookies and Cream Cupcakes have a marshmallow filling center, an Oreo frosting, and even an Oreo on the bottom of the cupcake!

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How To Make Oreo Cookies and Cream Cupcakes

The Best Oreo Cupcakes

I am a cupcake girl. Don't get me wrong – I don't discriminate when it comes to dessert as a whole – but there is something about that swirl of frosting and the individual size that I just love. And my family is obsessed with Oreos. Seriously – an open package just doesn't last around here! So when you combine the two – cupcakes and Oreos – you get the very best Cookies and Cream Cupcakes!

There is one thing that sets these cupcakes apart from the others, as well – they are filled cupcakes, filled with an amazing marshmallow filling. That filling alone is enough to convince me to beg you to make these! It might seem like a lot of components to make these, but they really are fairly easy and worth the extra step of filling them.

Oreo Cupcake Recipe filled with Marshmallow Filling

How to Make Cookies and Cream Cupcakes

You'll start by making the cupcakes. You get to cheat a bit by using a cake mix for these. But instead of baking the cupcakes like you normally would, you'll put an Oreo in the bottom of the wrapper and add the batter on top. Bake the cupcakes and let them cool.
Making the filling is as simple as beating all of the ingredients together. Do this while the cupcakes are baking, then refrigerate it until you need it.
To make the buttercream, beat the butter, cream, vanilla and salt together. Gradually add the powdered sugar, then beat until it is light and fluffy.
Place the Oreos in a food processor and process until they are fine crumbs. I have made these many times – and this is the best way to make it so that you can pipe out the frosting. If you just crush the cookies, the bigger chunks will get stuck in your piping tip, and it makes it more difficult. If you are planning on spreading the frosting on or using a really wide piping tip, you could probably get away with crushing the cookies instead of using a food processor.
When the cupcakes are cool, cut a cone in each cupcake and fill the cupcake with the marshmallow filling. Pipe the buttercream on top, then top with a mini Oreo.

How to Make Filled Cupcakes

To fill the cupcakes, I like to use the cone method. To do this, start with a sharp paring knife. At an angle, cut down into the cupcake about half way, then cut in a circle, cutting a cone shape out of the cupcake. Set that piece of the cupcake aside.
I will sometimes take my finger and gently press in the indention, making just a little bit more space for the filling, but this is not always necessary.
Fill the center with the prepared filling, almost to the top of the cut out.
Take that cone piece that you set aside and cut off most of the pointed end, so you have a round disc the size of the circle cut out. Place that back on top of the hole, covering the filling.
Pipe or decorate you cupcake.

Oreo Cupcake Recipe - marshmallow filled cupcake with Oreo Buttercream Frosting

More Delicious Cupcake Recipes

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Coconut Cherry Cupcakes
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Tools Used to Make these Oreo Cupcakes

This recipe makes 24 cupcakes, and is perfect for this 24-cup cupcake pan.
In order to get the cookie crumbs fine enough for the frosting, I have found that you really need to process the cookies in a food processor.
This recipe can be made with either a stand mixer or a hand mixer.

Description

Oreo cupcakes both the kids and the adults will love, these Cookies and Cream Cupcakes have a marshmallow filling center, an Oreo frosting, and even an Oreo on the bottom of the cupcake!

Scale

Ingredients

Cupcakes:

1 box white cake mix
1/2 cup butter, melted
1 cup water
3 eggs
24 Oreo cookies

Filling:

7 oz jar marshmallow creme
1/4 cup unsalted butter, softened
2 tablespoons heavy cream
1/8 teaspoon vanilla
pinch of salt
3/4 cup powdered sugar

Frosting:

2 cups unsalted butter, softened
1/4 cup heavy cream
2 teaspoons vanilla
1/4 teaspoon salt
6 cups powdered sugar
15 Oreo cookies
mini Oreos, for decorating (if desired)

Instructions

Make the cupcakes:

Preheat the oven to 350ºF. Line 24 muffin tins with cupcake liners. Place an Oreo in the bottom of each cup.
In the bowl of a stand mixer, combine the cake mix, butter, water and eggs and mix on low speed for one minute. Increase the speed to high and mix an additional minute. Fill the prepared cups 2/3 full of the batter.
Bake until a tester inserted comes out clean, about 20 minutes. Let the cupcakes cool completely.

Make the filling:

Beat the marshmallow creme, butter, cream, vanilla, and salt until smooth. Add in the powdered sugar gradually, then increase the speed and beat for 1 minute. Refrigerate the filling until needed.

Make the frosting:

Beat the butter, cream, vanilla and salt in a mixer until smooth. Gradually add the powdered sugar, then beat on high for 2 minutes.
Place the Oreos in a food processor and process until they are fine crumbs. Fold the crumbs into the frosting.

Assemble the cupcakes:

Using the cone method, cut cone shape out of the top of the cupcake.Fill the centers with the marshmallow filling by either spooning it in or placing the filling in a piping bag and piping in the filling. Replace the top of the cupcake.
Pipe the frosting on top of the cupcakes. Top with a mini Oreo, if desired.

Recipe Notes:

slightly adapted from Confessions of a Cookbook Queen

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

Serving Size: 1 cupcake
Calories: 267
Sugar: 40 g
Sodium: 226 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 39 mg

Originally Posted May 19, 2011

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