Cookies and Cream filled Cupcakes
Cookies and cream filled cupcakes are white cupcakes filled with an Oreo ganache and topped with cookies and cream frosting. We made these up for Zana’s 12th birthday. She loves cookies and cream anything especially the candy bars. If you eat one right away the cookies in the middle are still crunchy. We ate them for breakfast the next day and the cookie wasn’t crunchy but it was so good. Reminded me of an Oreo dipped in milk!
Cookies and cream filled Cupcakes
Ingredients:
White cake mix made according to directions with the exception of substituting ¼ of the water for heavy cream. Bake into cupcakes.
1 family size package of oreo cookies
1 package milk chocolate chips
1 cup whipping cream
1 stick butter
1 pound powder sugar
2 tablespoons whipping cream
Directions:
Make your cupcakes as the box directs with the exception of substituting ¼ of the water for heavy cream. Once cooled cut a circle out of the top of the cupcake. I have steps by step pictures of this step HERE. Remove the center piece and set aside.
In a saucepan on the lowest heat setting add 1 package chips and 1 cup whipping cream. Stirring very often until the chips all melt. This is your ganache filling.
Set aside 24 cookies. Pull apart the remaining cookies; separate them into the cream side and the not cream side. Place each pile in a zippered bag. Crunch up the cookies that are in the bags.
The ones with the cream side are going into the ganache filling from the previous step. Mix until it’s all combined. Now scoop a heaping teaspoon of the filling into the hole in the cupcake. Replace the circle of cupcake. It’s ok that it sticks up and doesn’t look pretty. Frosting is going to cover it!
With a mixer whip butter for 30 seconds. Add the powdered sugar and mix until combined. Add the tablespoons of whipping cream in small amounts until the icing is the consistency you desire. Now add the cookie crumbles that didn’t have the cream side. Top the cupcakes and Enjoy!! 
- White cake mix made according to directions with the exception of substituting ¼ of the water for heavy cream. Bake into cupcakes.
- 1 family size package of oreo cookies
- 1 package milk chocolate chips
- 1 cup whipping cream
- 1 stick butter
- 1 pound powder sugar
- 2 tablespoons whipping cream
- Make your cupcakes as the box directs with the exception of substituting ¼ of the water for heavy cream. Once cooled cut a circle out of the top of the cupcake. I have steps by step pictures of this step HERE. Remove the center piece and set aside.
- In a saucepan on the lowest heat setting add 1 package chips and 1 cup whipping cream. Stirring very often until the chips all melt. This is your ganache filling.
- Set aside 24 cookies. Pull apart the remaining cookies; separate them into the cream side and the not cream side. Place each pile in a zippered bag. Crunch up the cookies that are in the bags.
- The ones with the cream side are going into the ganache filling from the previous step. Mix until it’s all combined. Now scoop a heaping teaspoon of the filling into the hole in the cupcake. Replace the circle of cupcake. It’s ok that it sticks up and doesn’t look pretty. Frosting is going to cover it!
- With a mixer whip butter for 30 seconds. Add the powdered sugar and mix until combined. Add the tablespoons of whipping cream in small amounts until the icing is the consistency you desire. Now add the cookie crumbles that didn’t have the cream side. Top the cupcakes and Enjoy!!
