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Cookies and Creme Cupcake

Updated on June 7, 2013


  • 1 3/4 Cups All-Purpose Flour
  • 3/4 Cup Dark Cocoa Powder
  • 2 Cups Granulated Sugar
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 2 Eggs
  • 1 Cup Strong Black Coffee
  • 1/2 Cup Vegetable Oil
  • 1 Cup Buttermilk, (Room Temperature)
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Vanilla Extract, (FOR ICING) (WHITE CHOCOLATE BUTTERCREAM)
  • 6 Ounces White Chocolate, (Chopped Finely)
  • 3 Sticks Unsalted Butter, (Softened)
  • Pinch of Salt
  • 3 Cups Confectioners' Sugar
  • Chopped Oreos


  1. Preheat oven to 350 degrees and line a cupcake pan with 24 to 28(depending on how big you like them) cupcake liners. In a bowl mix together Sugar, Cocoa, Flour, Baking Soda, Baking Powder, and Salt. Now add in the remaining ingredients. (Coffee, Vegetable Oil, Vanilla Extract, Buttermilk and Eggs) Batter may come out liquidy.
  2. Pour batter into the cupcake tins, filling about 2/3 full. Bake Cupcakes for 22-24 minutes or until toothpick comes out with moist crumbs on it. Allow to cool.
  3. For Icing: Put your White Chocolate in the microwave for 30 second intervals, stirring until its smooth and cool slightly. In a bowl beat the Butter, Vanilla, and Salt until smooth in consistency. Now add in the White Chocolate and combine the ingredients well. Gradually add in Confectioners' Sugar until smooth. Icing your Cupcakes and top with Oreos! Your officially done! Enjoy! :)
5 stars from 1 rating of Cookies and Creme Cupcake


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    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Sounds delicious, good recipe. Thank you

    • Vacation Trip profile image

      Susan 4 years ago from India

      Yummy. This is making my mouth water. Thank you Nicole for sharing.