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Oreo Cookies and Cream Cupcakes
5 from 3 votes

Oreo Cookies and Cream Cupcakes

The crowd will go crazy over these Oreo Cookies and Cream Cupcakes and the homemade Whipped Cream Topping!

Prep Time
10 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 30 servings
Calories: 321 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcake
  • 1 cup unsalted butter room temperature, 2 sticks
  • 1 cup granulated sugar
  • 2 cups half and half , scalded
  • 2 cup white chocolate chips or white baking chocolate
  • 3 egg
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 20 Oreo cookies , coarsely chopped
Whipped Cream Topping
  • 2 cups heavy cream
  • 3/4 cup powdered sugar , sifted
  • cream optional, from inside the cookies
  • caramel topping optional, to drizzle
  • COOKIE optional, for garnish

Instructions

For the Cake
    Cup of Yum
  1. Preheat oven 350 degrees. Line cupcake pan with liners.
  2. In the stand mixer, beat butter and sugar on medium speed with the paddle attachment. Scrape down the sides.
  3. Add one egg at a time and mix until combined with butter mixture. Scrape down the sides and repeat with each egg.
  4. In a saucepan, heat milk on medium heat until small bubbles form on the edges of the pan.
  5. In a medium bowl, add the white chocolate chips.
  6. Pour the scalded milk into the bowl of white chocolate chips. Let it sit for a moment.
  7. Whisk the milk and chocolate chips until they are completely combined. No bits should be in the mixture.
  8. In a separate medium bowl, sift the flour, baking soda, baking powder, and salt.
  9. Alternately add the dry and wet mixture into the stand mixer bowl. Start with the dry. Beat until incorporated.
  10. Then add the wet mixture and beat until mixed thoroughly.
  11. Repeat adding the dry and wet mixtures. Be sure to end with the dry mixture.
  12. Add in the chopped Oreo cookies and fold carefully. Mix too much and the batter will be a brownish yuck color.
  13. Scoop batter into the cupcake liners. Place in the oven for 20 minutes or until they're done.
  14. Take out and cool on cooling rack.
Whipped Cream Topping
  1. In a small bowl, add the cream that was scraped from the inside of the Oreos. Whisk in 2-3 tablespoons of the heavy cream. (this is optional)
  2. In the stand mixer with the whisk attachment, whisk the heavy cream on high. It will take a couple of minutes for the heavy cream to stiffen up.
  3. After the heavy cream has become stiff, pour in the powdered sugar. Turn the mixer on low and let the sugar mix thoroughly.
  4. Put in a pastry bag and pipe on the cupcakes.
  5. Drizzle the caramel topping over the whipped cream. Place a half or quarter of Oreo on the top.

Notes

  • For these cupcakes, if they already have the whipped topping on them, you'll want to store in the refrigerator in an air tight container for up to 3 days.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 0.3g (15%) Cholesterol 59mg (20%) Sodium 178mg (7%) Potassium 138mg (3%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 507IU (10%) Vitamin C 0.3mg (0%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 30 servings

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 59mg 20%
Sodium 178mg 7%
Potassium 138mg 3%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 507IU 10%
Vitamin C 0.3mg 0%
Calcium 71mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.