Cookies and Cream Cupcakes

Today I have my pregnancy glucose test.  In honor of that, I would like to share a recipe for Cookies and Cream cupcakes.  Makes sense, no?

Pre-pregnancy I had a MAJOR sweet tooth.  Since becoming pregnant, I haven't wanted sweets as much.  Note, the "as much".  Donuts and chocolate chip cookie dough shakes from Whiteys (our favorite local ice cream shop) have made the list of favorite cravings.  But I only indulge in them about once a week or so.  My co-workers were beginning to complain about the lack of baked goods coming from my kitchen.  There were three work birthdays this past week so I decided I should probably take one for the team and whip up a batch of cupcakes. For this recipe, I combined my favorite cupcake recipe and doctored up a favorite frosting recipe. They were a hit. Here's how to make your own!

Chocolate Cupcake:

  • 1 cup buttermilk
  • 1/2 cup vegetable oil 
  • 4 eggs
  • 1 (18.25 oz.) box Betty Crocker's Super Moist Devil’s Food cake mix (The brand is non-negotiable. Total Betty snob.)


  • 5 oz cream cheese (You can use up to 8 oz. I'm not a huge cream cheese fan so I cut back and add more butter.  I'd decrease the butter if you do 8 oz.)
  • 1 1/2 sticks of butter
  • Oreos (I use about 10-15.  Again, add to your liking)
  • 3-4 cups powdered sugar (This will depend on your personal taste and consistency preference.  You can always add a little milk if the frosting gets to thick.)
  • 1 tsp vanilla


 Preheat oven to 350 degrees. Line or grease cupcake pan.

Beat cake mix, buttermilk and oil until moistened (~30 seconds). Add eggs one at a time, until the batter is well-mixed. Beat on high until thick (~2 minutes).

Scoop the batter into the cupcake pan until they are 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven.  Cool cupcakes on a wire rack.

Once cooled, top with the frosting recipe.

Frosting: Cream together butter and cream cheese.  Remove the centers from the Oreos and add to the butter and cream cheese mixture.  Add vanilla, then add powdered sugar slowly until blended well.

I use my favorite Wilton Dessert Decorator to pipe on the frosting. This thing is magic. You basically just swirl some frosting around using the star tip and it magically looks like you know what you're doing. Big fan.

Chop/smash the remaining cookies and sprinkle on top of the frosting.

Now here's to hoping my pancreas is producing the correct amount of insulin.  CHEERS!