Sophia’s Out of This World Cookies and Cream Cupcakes

Yes please!!!

I did not think there was another cupcake recipe as tasty as the previous cupcake recipe that I posted about. However, this recipe completely proved me wrong. Biting into this cupcake was truly an amazing experience that I knew I had to share. First, you taste the moist vanilla cake with chunks of crushed Oreos throughout the cake. Yeah, the cake is as delicious as it sounds. But that’s not even the best part. Next, you taste the frosting. Now, prepare yourself because this frosting will take you to another universe. Imagine eating the best scoop of Cookies and Cream ice cream as you feel your taste buds going to heaven. Then, multiply that feeling x 1,000! You MUST bake this. No question about it.

This is not my own recipe and the link to the original recipe can be found here. I also doubled the recipe when I baked it since I needed to make a ton of cupcakes. The original recipe makes 24–28 cupcakes.

Sophia’s Out of This World Cookies and Cream Cupcakes

Ingredients:

• 2 cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ cup light sour cream
• 2 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups milk
• 2 cups crushed Oreos (about 15–18 Oreos)

Directions:

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
3. In a separate bowl combine the remaining dry ingredients. Alternate adding the dry ingredients and milk until each are fully combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. In a large Ziploc bag, crush the Oreos into small pieces using a mallet, rolling pin, or something similar. Fold the crushed Oreos into the cupcake batter.
5. Using an ice cream scoop, divide the batter evenly, filling each liner 2/3 full.
6. Bake at 350°F for 20–25 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

The images below will show you how I make the cupcakes. I hope that you use this recipe and bake this at home so you can enjoy this delicious treat.

These are the brands of ingredients I used. You can use any brand that you like/have.

Line a cupcake tin with cupcake wrappers. I used pastel colors for spring!

Pour your granulated sugar into a large bowl.

Pour your vegetable oil into the bowl with the sugar.

Crack your eggs into a separate bowl. Then, pour them into the oil and sugar.

Beat with a hand mixer until fully combined. TIP: make sure to use the hand mixer at a low speed or else the mixture will splatter.

Add your sour cream. I know it seems weird to add this to a dessert but trust me, it makes the cupcakes perfectly moist.

Sift your dry ingredients together in another bowl.

Alternate adding the milk and dry ingredient until they are both fully combined into the batter.

Mix on a low speed so you do not make a mess.

This is what the batter should look like when it is fully combined. It should be a pale yellow.

In a bag, crush your Oreos and fold them into the batter. Fold with a spatula until fully combined.

Pour the batter about 2/3 of the way into the lined muffin tins.

Bake for 20–25 minutes in a preheated oven at 350°F. Place on a wire rack to cool. Before frosting, the cupcakes, make sure they are completely cooled. Otherwise, they could melt the frosting. (No one wants melted frosting 🤢)

Yum!

For the frosting…

Begin by separating the oreo cookies from the cream in two separate bowls.

Next, blend your cookies until they form a super-fine crumb. It should feel like wet sand. Use Sophia’s Perfect Buttercream frosting recipe as a base for the Oreo frosting. Mix the cookie cream with the butter and powdered sugar before adding in the cookie crumbs. This will allow for an ultra-smooth buttercream frosting. After the base of the buttercream frosting is complete, fold in the cookie crumbs and mix until combined. Make sure you are tasting your frosting along the way and not adding too much sugar.

Pipe your frosting onto the cupcakes and top with an Oreo.

Yes please! 😋

If you sell these or want to bring them somewhere, you can buy cupcake containers on Amazon. It’s so cute!

That’s it! These cupcakes are something special that you just have to bake. Period. Don’t forget the most important ingredient, love. If you bake these, let me know how they turn out in the comments.