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Cookies And Cream Easter Egg Cupcakes

by Nick Makrides
Cookies And Cream Easter Egg Cupcakes

I mean, technically there’s no link between Oreos and Easter, but does there really need to be? Cos these cupcakes are just so perfect for celebrating the Easter bunny’s birthday!

Cookies and cream vanilla cupcakes, filled with chocolate sauce, topped with cookies and cream frosting, drizzled with chocolate sauce, topped with a white chocolate eater egg half which is filled with chocolate ganache and chopped Oreos.

Cookies And Cream Easter Egg Cupcakes

Cookies And Cream Easter Egg Cupcakes

Serves 20

5 from 1 vote
Prep Time: 1 hr 30 mins
Cook Time: 45 mins
Total Time: 2 hrs 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 cup Oreos crushed



  • 1 cup dark chocolate
  • 1/2 cup thickened/whipping cream
  • 1 cup Oreos chopped

Easter Eggs

  • 2 cups white chocolate melted
  • 1 cup Oreos crushed



  • Add the chocolate and cream to a microwave safe mixing bowl and microwave for 20 seconds at a time, mixing each time until smooth. Set aside to cool slightly.

Easter Eggs

  • To make the Easter eggs add the crushed Oreos to the melted white chocolate and mix until well combined.
  • Pour the chocolate into Easter egg moulds. The moulds I used were kinder surprise egg packets. And yes, before anyone asks, they’re food safe. The alternative is to use an Easter egg mould which you can purchase online.
  • Turn the mould upside down and allow all of the excess chocolate to drip out. Chill in the fridge for 20 minutes.
  • Pour the slightly cooled down ganache into the eggshells and then sprinkle some chopped Oreos on top. Chill in the fridge for 30 minutes before gently taking the eggs out of the mould.


  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl, add the crushed Oreos and fold using a spatula until well combined.
  • Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • To prepare the frosting add the crushed Oreos to the frosting and mix until well combined.
  • Core the centre of each cupcake and fill with chocolate sauce.
  • Fit the end of a piping bag with a Wilton 6B piping tip and frost a double donut swirl.
  • Drizzle the frosting with chocolate sauce before adding the exposed Easter egg half in the frosting.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 10949kcal
Carbonhydrates: 1312g
Protein: 151g
Fat: 583g
Saturated Fat: 331g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 711mg
Sodium: 7197mg
Potassium : 5419mg
Fiber: 61g
Sugar : 656g
Vitamin A: 3574IU
Vitamin C: 2mg
Calcium: 2227mg
Iron: 108mg
Nutrition Disclosure

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