Easy Cookies and Cream Easter Cupcakes

I’m heading to Easter dinner tonight, and of course I’m bringing dessert.  When thinking of ideas, my first instinct was to do something that had a primarily coconut flavor, but then I thought not everyone likes coconut.  Next, I was thinking maybe strawberry or lemon, but again not everyone’s favorite. Finally, I realized, what is more “Easter” than a chocolate bunny, so I decided to go for a chocolate dessert.  Keeping it simple, I went into my cupcake comfort zone and switched it up with a flavored buttercream topped with some very cute milk and white chocolate Easter squares from Ghirardelli.

Cookies and Cream Easter Cupcakes


  • Triple Chocolate Fudge boxed cake mix
  • Other ingredients for the box mix, likely water, eggs, and vegetable oil
  • 4 sticks of unsalted butter, room temperature
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla
  • 8 cups powdered sugar
  • 18 oreos crushed to a fine powder
  1. Prepare cupcakes according to the instructions on the box
  2. While cupcakes are cooling, in an electric stand mixer with a paddle attachment, cream room temperature butter with the heavy cream and vanilla until smooth
  3. Slowly add in the powdered sugar on low speed so that it doesn’t fly out of the bowl
  4. When all of the powdered sugar has been mixed with the butter, beat the buttercream on medium-high speed for 2 minutes
  5. In a blender or food processor, grind the oreos into a fine powder
  6. Fold the oreos into the buttercream
  7. Pipe onto cooled cupcakes and top with preferred easter candy decoration


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