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Cookies and Cream Cupcakes with Copy-Cat Sweet Tooth Fairy Frosting

These cupcakes are AMAZING! The frosting is absolutely incredible!

Ingredients 

Cookies and Cream Chocolate Cupcakes

  • 1/2 cup unsweetened cocoa
  • 1 cup hot water
  • 1 cup buttermilk
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 14 Oreos finely Crushed

COPY-CAT SWEET TOOTH FAIRY COOKIES AND CREAM FROSTING

  • 8 ounces cream cheese softened
  • 2 Tablespoons butter softened
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 6 Oreos finely crushed

Instructions

Cookies and Cream Chocolate Cupcakes

  • Add the sifted cocoa powder to a medium sized bowl and pour in the cup of hot liquid. Whisk until completely dissolved.
  • Next add the buttermilk to cool down the mixture, then add the sugar and whisk until all is combined.
  • Add the eggs, oil and vanilla and mix again.
  • In a small bowl, stir flour, baking powder, baking soda and salt. Whisk this into the wet mixture until you no longer see any lumps.
  • Stir in heavy cream until evenly mixed in.
  • Lastly, stir in finely crushed Oreos.
  • Pour into cupcake tins and bake at 350 degrees F for 18-22 minutes or until done. Let cool and chill in fridge for at least 30 minutes.

Frosting

  • Beat softened cream cheese and butter until smooth and blended. Add vanilla and salt and beat until well incorporated. Add the powdered sugar and beat well. Lastly, add in the crushed Oreos and beat until well incorporated.
  • Let frosting chill in fridge for at least 30 minutes.
  • Once both cupcakes and frosting has chilled in fridge for at least 30 minutes, pipe frosting on top of cupcakes and enjoy! Store any left over in fridge. I personally think its best to eat them when the frosted cupcakes have chilled in fridge overnight. The more chilled... the better!
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