Cookies and cream cupcakes

Oreo pieces in a fluffy vanilla cupcake topped with a vanilla cream frosting and cookie crumbs – looks and tastes impressive and not too difficult to prepare. I like to make them in a mini muffin tin however the recipe can be made into a standard size muffin tin. I have served the mini version after dinner along with a few other treats and I did not expect that these would be so successful and be the first to go. Note that I use muffin tins as opposed to cupcake tins.

I find it best to break the Oreos into pieces and put one piece in before pouring in the filling and then topping with a couple more pieces once filled – this will give the layered cookie look once bitten. It is also better to decorate only when ready to serve as the cookies tend to get too soft when in contact with the frosting.

Store the cupcakes without cookie crumbs in an airtight container in the fridge and bring to room temperature before serving

Makes 24 mini/12 standard cupcakes|Baking time 10-18 minutes| Good for entertaining

Vanilla Cupcakes

(These are fluffy so the bicuits do not all sink to the bottom)

2 large egg whites
2 large egg yolks
1/2 cup (110 grams) castor sugar
2 tablespoons oil
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons (85 grams) flour
1 teaspoon baking powder
1/4 cup (60 mls) boiling water

1 packet oreos – half the packet roughly broken into pieces

  1. Preheat oven to 180 degrees Celsius
  2. Line a 24 mini muffin tin or 12 standard muffin tin with muffin cases
  3. Place one broken biscuit piece at the bottom of each muffin case – about a quarter of the biscuit for the standard size and an eighth for the mini size
  4. Beat egg whites until stiff – set aside
  5. Beat egg yolks and sugar until light and fluffy
  6. Add oil and vanilla and beat until just combined
  7. Sift flour and baking powder and fold into sugar mixture
  8. Add boiling water and mix until just combined
  9. Finally fold in egg whites, first mix in about a third of the egg whites and then fold in the rest
  10. Fill muffins cases to about half way then top with a couple more broken biscuit pieces, lastly top with another spoon of mixture- should be a about three quaters full.
  11. Bake for 10-13 minutes for the mini and 15-18 minutes for large

Vanilla cream frosting

1/2 cup (100 grams) granulated white sugar
200 mls double cream
40 grams unsalted butter
1/2 teaspoon vanilla extract

  1. Dissolve sugar in 6 tablespoons of cream over medium heat, stir constantly
  2. Once it begins to bubble, reduce heat and cook for 5-6 minutes
  3. Remove from heat and stir in vanilla – leave to cool
  4. Once cool beat in butter
  5. Whip remaining cream until stiff and then beat in sugar mixture until just combined – be careful not to over beat
  6. Spoon or pipe onto cupcakes


I like to separate the Oreo cookie from its filling and crumble only the cookie only over the cupcakes. You can also top with broken or halved cookies or whole cookies for the standard size cupcake.