Biscuit and cream cake Oreo frosting

Biscuit and cream cake Oreo frosting


Moist and delicious cookies and cream cupcakes have a crunchy Oreo bottom and marshmallow fluffy Oreo frosting on top! !

Between the Oreo baked on the bottom and Oreo frosting on the top, these cookies and cream cupcakes are irresistible. All kinds of not to love? ! For more Oreos, try Oreo fluff, fried Oreos and Oreo brownies.

Favorite Oreo cupcakes

We love Oreos and are happy to try new cookie and cream cupcake recipes!

Fortunately, they are very simple to put together, but their appearance and taste are really impressive. They baked an Oreo on the bottom of the cupcakes, and the frosting tasted like cookies and cream ice cream! These Oreo cupcakes are definitely winners!

I made these cookies and cream cupcakes using my favorite vanilla cupcake recipe. This is the base I use to make most cupcakes, and it always gives me perfect results!

They become very moist every time, the flavor of vanilla is so versatile, it can be easily dressed up, although it is as delicious as ordinary. I have made it many times because I have memorized the recipe and may make it while I am asleep.

Oreo Cake

Prepare. Preheat the oven to 350 degrees. Line up the 12 holes of the muffin tin with the paper liner. Place an Oreo cookie on the bottom of each paper liner and set aside.

Dry ingredients. In a large bowl or the bowl of a stand mixer, add cake flour, all-purpose flour, sugar, baking powder, and salt, and stir to combine.

Wet ingredients. Add the butter until the mixture looks like coarse breadcrumbs. Add eggs one at a time and mix after each addition. Mix the milk and vanilla extract in a small bowl or measuring cup, then add half of the milk mixture to the batter. Stir until smooth, then add the other half of the milk mixture and stir until smooth.

bake. Scoop into the prepared muffin tin and fill it with ½-2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes back clean when you lightly touch the top. Remove and cool completely.

Oreo icing

The icing is the best part of these Oreo cupcakes! It tastes like cookies and cream ice cream, I didn’t lie to you. The best part is that putting them together is very simple. Here are the instructions:

cream. Whisk together 3.5 ounces (1/2 of a 7-ounce container) marshmallow fluff and 1/2 cup of butter until it is light and fluffy.

Combine. Add 2 ½ cups of powdered sugar and 1 teaspoon of vanilla, plus 1-2 tablespoons of cream (you can add more or less cream to make the mixture smooth and easy to pipe). Beat until light and fluffy.

Oreo. Stir in the finely chopped Oreos.

That’s it! Just three simple steps. This frosting is suitable for several other recipes, not just this one. You can even use it on chocolate cake or white cake, no problem.

Tips + storage information

Cupcakes used to be something I was struggling with (you should have seen some of my past cupcake disasters!), but I learned some skills to make the perfect cupcake every time.

  • Fill the cup 2/3 full – The best way to get a perfect top of the dome (in my experience) is to fill the cup at most 2/3 (sometimes I only fill it half).
  • Use toothpicks to tell them when to bake – If you insert a toothpick into the center of the cupcake and it is clean when you take it out, the cupcake is ready!
  • Crush Oreo with a rolling pin – One of the easiest ways to make finely crushed Oreos is to put them in a zipper bag, then use a rolling pin to firmly break them apart and roll them on the Oreos until they are finely crushed.
  • Use a giant pipe tip – To get a beautiful swirl frosting on the top, use the giant pipe tip! Once I switched to giant tips, my cupcakes started to look more like bakery cakes, rather than the way my four-year-old child decorated them.
  • Decorate with leftover Oreos – If you have some leftover Oreos, cut them into quarters (use a sharp knife, don’t saw them, this will prevent them from chipping!) and place them on top of the frosted cupcakes. This little detail really makes them look like they come from a bakery!

Unfrosted cupcakes can be prepared approximately 1-2 days before the event. I do not recommend frosting them just before, although the frosting can be stored in the refrigerator one day in advance.Frosted cupcakes can storage It can be stored for up to 3 days in a covered container at room temperature.

For more cookie and cream recipes, please check:

Other delicious frosting recipes:

Course dessert

American cuisine

Preparation time 20 minutes

20 minutes cooking time

Total time 40 minutes

12 servings

Calories 492 kcal

Author Little Luna

Cup cake

  • 12 Oreos
  • 3/4 cup cake flour
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 2 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla

frost

  • 3.4 ounces of marshmallow fluff (½ of a 7-ounce container)
  • 1/2 cup butter at room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons cream
  • 10 crushed Oreos, plus additional Oreos for decoration
  • Preheat the oven to 350 degrees. Line up the 12 holes of the muffin tin with the paper liner. Place an Oreo cookie on the bottom of each paper liner and set aside.

  • In a large bowl or the bowl of a stand mixer, add cake flour, all-purpose flour, sugar, baking powder, and salt, and stir to combine. Add the butter until the mixture looks like coarse breadcrumbs.

  • Add eggs one at a time and mix after each addition. Mix the milk and vanilla extract in a small bowl or measuring cup, then add half of the milk mixture to the batter. Stir until smooth, then add the other half of the milk mixture and stir until smooth.

  • Scoop into the prepared muffin tin and fill it with ½-2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes back clean when you lightly touch the top. Remove and cool completely.

  • After the cupcakes have cooled, beat the marshmallow fluff and butter together until fluffy. Add powdered sugar and vanilla, and add enough cream to make a smooth, easy-to-pipe frosting. Beat until light and fluffy. Stir in the finely chopped Oreos. Use a tube to squeeze onto the cooled cupcakes (I used a giant round head) and decorate with additional Oreos as needed.

I am a huge fan of cookies and cream desserts, so I am so happy to try this! Thank you, Alicia!

For more of her delicious recipes, be sure to head to The Baker Upstairs. 😉

Please enjoy!

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