Oreo Cupcakes


This week I had the pleasure of hosting my best friend's birthday celebration. To prepare a suiting birthday dessert for Lisa, I thought about what her favorite dessert was. I recalled the pints of ice cream we devoured together, all the chocolate bars we spilt in two, the restaurants where we shared many desserts. After much (food) soul searching I figured Lisa's favorite dessert had to be tiramisu.

Lisa and I about to enjoy tiramisu - Vegas 2007

Though I know some people would argue that tiramisu could be a birthday cake. Lisa basically lived with an Italian family for two years, in comparision Im sure any tiramisu I attempted would be an epic failure. Clearly overwhelmed, I collaborated with the lovely Lindsay to find the perfect recipe. Together we came up with the idea of Cookies and Cream Oreo Cupcakes! Lindsay arrived the night before with an amazing recipe in tow. As soon as the first batch was out of the oven.... we HAD to try them.... hello heaven!

With Lindsay's recommendation we decided on a whip cream based icing. We waited until just before the party to make the icing. I grabbed a few cupcakes and was able to sneak in a few pictures before the first guests arrived. 

Now for the recipe :)

Cookies & Cream Oreo Cupcakes (yields 18-20)

  • 1 1/2 cup all purpose flour
  • 1/2 cup cocoa
  • 1 1/4 cup white sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 vegetable oil 
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 3/4 hot water
  • 18 -20 Oreos for crumbs, 18-20 Oreos for garnish

Oreo Frosting

  • 2 cups whip cream
  • 3 tablespoons icinging sugar
  • 1/2 teaspoon vanilla extract
  • 6 Oreos


Preheat the oven to 350F degrees and line your favorite muffin tin with baking cups. Break Oreos into smaller pieces and disperse in the bottom of each liner. With a whisk, mix all the dry ingredients together in large bowl. Add the eggs, oil, vanilla, milk, and mix well. Then add the hot water and mix well again. At this point you will have super soupy batter, this means its perfect! Go you! Transfer batter into a large vessel with a spout for pouring. Fill each liner 3/4 full. Bake the cupcakes for 16-18 minutes (rotate in oven at midpoint to ensure even baking)


In a food processor crush Oreos into a fine powder. In a bowl, with the whisk attachment on an electric mixer combine the whip cream, powered sugar and vanilla. Beat until whip cream forms peaks. Fold in cookie crumbs. 

Garnish as you see fit! 


Chantal Routhier

Halifax Wedding Photographer - named as one of Canada's Top 30 Inspiring Wedding Photographers for 2015 by Wedding Bells Magazine