This filling is one of my most requested for cakes and cupcakes. It’s also a recipe that I’ve been promising to post for ages and I just always forget to snap some good pics! So I finally made it, I measured all of my ingredients (I don’t always measure everything), I taste tested (of course) and now I’m sharing!
If you love cookies and cream, you’re going to love this. I’ve used it to fill both chocolate and vanilla cakes or cupcakes and both are wonderful. I like to pair it with cream cheese frosting, but vanilla or chocolate work well too!
If you love cookies and cream, you’re going to love this.
I’ve used it to fill both chocolate and vanilla cakes or cupcakes and both are wonderful.
Ingredients
- 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp)
- 4 oz. salted butter, at room temperature (1 stick)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work!
- 1-2 tablespoons heavy cream, as needed
Instructions
- Cream together the cream cheese, butter, and vanilla until smooth.
- Mix in the powdered sugar until smooth.
- Fold in the crushed cookies.
- Use immediately to fill cakes or cupcakes or refrigerate until ready to use. If you refrigerate it, it will thicken. Use 1-2 tablespoons of heavy cream to thin it again to a good consistency for filling!
Notes
TIP
Cakes and cupcake that are filled with Oreo Cookies & Cream filling should be refrigerated until time to serve!
Happy Caking!
Rose
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Could you use this as a filling for a bundt cake?
Hmmm – I’ve never done a filling in a bundt cake. I wouldn’t use it as a filling before cooking, but if you fill it after it’s baked, it would be great!
My two almost three year old daughter asked for a princess cake for her birthday. I loved yours on this site so i was going to duplicate it in a way. She wants a chocolate cake filled with Oreo. I want to put fondant on it because I like the look of it. I know fondant is not to be refrigerated so any suggestions on how i can make this cake ahead of time(day before) without having to refrigerate the fondant?
Looks so yum! How many cupcakes will this fill?
Have you ever injected this filling into a cupcake and the dipped it in poured fondant? If so how did the top turn out? Was there a “dip” on top of the cupcake from where you injected it? And would you still seal the cupcake with jam after injecting this filling? Thanks love!
I love Oreos. I think they put something in these little biscuits that make us want more. I will taste this recipe right now. Can’t wait to.
Wow great post Rose – looks yummy! Just wondering if this filling is ok to put under fondant (because you can’t refrigerate a fondant cake). Thanks in advance
I love that this recipe doesn’t use shortening. Thanks for sharing!
Can’t wait to try it. I have a similar recipe except that you put a whole single stuff Oreo at the bottom of the cup cake wrapper and then pour the cake batter on top. I then garnish with a half Oreo on top… Your filling looks much tastier… Off to the kitchen now… Thanks!