Cookies 'n' Cream Cupcakes

Recipe by JackieOhNo

Easy-on-the-cook Sunday supper from Woman's World 12/5/06. For a double-chocolate treat, use a devil's food cake mix instead of yellow.

Top Review by Jadelabyrinth

These were fantastic! I used a Pillsbury 15.25 oz yellow cake mix and substituted plain Greek yogurt for the sour cream. The recipe made 26 cupcakes using an overflowing 1/4 cup measuring cup to fill the baking cups. There were only 4 left when we went home and my nephew promptly ate two of them. I used Recipe #80118 for the frosting leaving out the almond the recipe calls for an adding the cup of Oreo crumbs as this recipe specified. I garnished them with mini Oreos rather than halving regular ones. I would make these again, and again!

Ingredients Nutrition

  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 13 cups water
  • 3 eggs
  • 13 cup sour cream
  • 3 cups coarsely chopped Oreo cookies, about 28 cookies
  • 2 (16 ounce) cans vanilla frosting
  • 12 Oreo cookies, halved (optional)


  1. Preheat oven to 350 degrees.
  2. Line 2 (12-cup) muffin pans with cupcake liners.
  3. At low speed, beat cake mix, water, eggs, and sour cream until combined.
  4. At medium speed, beat 2 minutes. Stir in 2 cups chopped cookies. Divide batter among liners.
  5. Bake 17 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks.
  6. Meanwhile, gently stir remaining chopped cookies into frosting. Spread over cupcakes. If desired, garnish with halved cookies.

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