Take me to an ice cream shop, soda fountain restaurant, gelato store and I will almost always order cookies and cream. If they have it, I will order it. Cookies and cream on a waffle cone, double scooped in a cup, served in a root beer float, I will enjoy it in any shape or form. So when a friend requested cupcakes, I thought, “why not transform my favorite ice cream flavor into a cupcake?” Luckily, he shared my love for cookies and cream and enjoyed these as much as I did!
**Helpful tips and common mistakes
This recipe transforms a basic vanilla cupcake recipe and turns it into cookies and cream cupcakes with the help of Oreos! If you have a favorite vanilla cupcake recipe, just add crumbled Oreos to the batter. You can use a food processor or place the cookies in a ziplock bag and use a mallet, pan, or your bare strength to crush the Oreos.
Looks like the cookies and cream ice cream, no?
Place an Oreo on the bottom of the cupcake liners and scoop the batter in, filling each cup 3/4 full. I use my handy ice cream scooper to fill the cups, making it mess-free.
Frost them bad boys and serve these cupcakes. You can also garnish them with mini Oreos for a little extra special. These cookies and cream cupcakes were a hit! The best part? The Oreo surprise in the bottom each cupcake. Cookies and cream for the win!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.