As many of you know, I attended EVO a couple of weeks ago and had an absolute blast.
When we arrived, the lovely ladies from eighteen25 surprised us with incredible cupcakes from Sweet Tooth Fairy. There were many flavors to choose from, but I’m a die-hard chocolate fan—if it involves chocolate, I’m in. These were, without a doubt, the best cupcakes I’ve ever eaten. If you live in Utah or plan to visit, I highly recommend trying Sweet Tooth Fairy’s cupcakes—you won’t regret it.
One bite of the Cookies and Cream cupcake and I was hooked. The only problem was there wasn’t a Sweet Tooth Fairy location near me, so I set out to recreate it at home.
What sets a Sweet Tooth Fairy cupcake apart is the frosting. I’m not usually a frosting person, but their frosting is so good I could eat it by the spoonful. I found a copycat recipe on Creative Chaos and adapted it to make a Cookies and Cream version. The result is remarkably close to the original and unlike any frosting I’ve made before—creamy, slightly tangy, and studded with cookie pieces.
For the cake base I hunted down a moist, fudgy chocolate cake recipe and adapted one from Good Food Gourmet to create the perfect cookies-and-cream cupcake. Combined with the frosting, these cupcakes turned out delicious—moist, rich, and full of Oreo crunch.
Don’t be intimidated by the ingredient list; these cupcakes are straightforward to make and most ingredients are pantry staples. They’re well worth the few extra steps: the texture and flavor are exceptional, and you’ll be glad you made them.
Because I love the frosting so much, I usually double the frosting recipe.
Cookies and Cream Cupcakes with Copy-Cat Sweet Tooth Fairy Frosting
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
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Add the sifted cocoa powder to a medium bowl and pour in the hot water. Whisk until fully dissolved.
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Add the buttermilk to cool the mixture, then stir in the sugar until combined.
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Add the eggs, oil, and vanilla and mix until smooth.
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In a small bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix until there are no lumps.
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Stir in the heavy cream until evenly incorporated.
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Fold in the finely crushed Oreos.
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Spoon batter into cupcake tins and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Let cool, then chill in the refrigerator for at least 30 minutes.
Frosting
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Beat the softened cream cheese and butter until smooth. Add vanilla and salt and beat until well combined. Gradually add the powdered sugar and beat until smooth, then fold in the crushed Oreos.
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Chill the frosting in the refrigerator for at least 30 minutes.
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Once both the cupcakes and frosting have chilled, pipe the frosting onto the cupcakes and enjoy. Store leftovers in the refrigerator—these taste best after chilling overnight.
Tried this recipe?
Tag @nikki_chefintraining in your picture on Instagram so we can see what you made in your kitchen!
Enjoy!
(Cupcake recipe adapted from Good Food Gourmet)
(Frosting recipe adapted from Creative Chaos)