Cookies and Cream Cupcakes

Update: Dishin’ with Dixie has moved to

Cookies and Cream Cupcakes from Dishin' with Dixie

About a month ago I was brainstorming on what kind of cake to make for my step-daughter’s 14th birthday, a day that was fast approaching.  I thought about what she loves, her favorite things; root beet, Andes mints, Minecraft, Facebook, taking selfies….not a lot of inspiration from those last two and I made her a Minecraft/Creeper cake last year (see it here).  Then I remembered that she loves Cookies and Cream Hershey bars and my mind began dreaming up these yummy little treats.

The frosting for this recipe needs to stay refrigerated.  It’s basically thick pudding and will go bad if left at room temperature for more than and hour or so.  I hope that is not a detractor because it’s really delicious.  I got more compliments on the frosting than on the cupcakes, haha!

Cookies and Cream Cupcakes (for Olivia)

1 box white cake mix (will need ingredients called for on box)

1 package oreo cookies (reserve 12 for decoration)

1 (4-servings size) box white chocolate instant pudding (or any flavor)

1 cup milk

1 teaspoon vanilla

¼ cup powdered sugar

1 (8 oz) tub Cool Whip


Prepare cake batter according to package directions.


Crush remaining cookies and stir into cake batter.


Fill cupcake liners and bake according to package directions.


Let cool completely.


To prepare frosting beat pudding mix, milk, powdered sugar and vanilla together until smooth. Slowly fold in Cool Whip until smooth and well combined. Pipe onto cooled cupcakes.  (You may need to let this chill in the fridge for a few minutes if it’s too runny.)


Cut the reserved cookies in half and arrange on top of the frosting as garnish.

Click HERE for a printable version of this recipe.

Here’s the birthday girl.  She was very happy with the final product, as you can see 🙂

Cookies and Cream Cupcakes_OliviaBday2014

Dixie's Seal of Approval

Update: Dishin’ with Dixie has moved to


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