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    Here's How You Should Be Eating Cookies 'N' Cream

    It's OREOS, baked into a CAKE, baked into a CONE!

    by ,
    Edd Souaid / Christine Byrne / BuzzFeed

    Start by making cake batter with a box of white cake mix, then stir in some crushed Oreos.

    Edd Souaid / BuzzFeed

    LIne up a bunch of flat-bottomed cake cones in a rimmed cake pan.

    Edd Souaid / BuzzFeed

    The recipe actually made 20 cones, so we used 2 9 x 9 pans.

    Fill' em with batter, leaving half an inch at the top. Otherwise, they'll overflow!

    Edd Souaid / BuzzFeed

    LIterally, they will erupt like volcanoes and make a gross mess if you fill them too high.

    Bake in a 350°F oven for 18 to 20 minutes, until they're puffed, lightly browned, and cooked all the way through.

    Edd Souaid / BuzzFeed

    To make the topping, combine Cool whip and more crushed Oreos in a bowl.

    Edd Souaid / BuzzFeed
    Edd Souaid / BuzzFeed

    Make sure you really crush the Oreos this time; if there are big pieces, they'll get stuck when you try and pipe.

    Transfer the cookies 'n' cream whip to a large, airtight plastic bag, then seal it shut.

    Edd Souaid / BuzzFeed

    Once your cupcakes have cooled to room temperature, pipe away!

    Edd Souaid / BuzzFeed

    Dig in!

    Edd Souaid / BuzzFeed

    Cookies 'N' Cream Cupcake Cones

    Makes 20 cupcakes

    Estimated active time: 15 minutes

    Estimated total time: 35 minutes

    INGREDIENT:
    For the cupcakes:

    20 flat-bottomed cake cones

    1 box white cake mix

    3 large eggs

    ⅓ cup vegetables oil

    12 Oreos, crushed


    For the topping:

    1 8-ounce tub Cool Whip

    12 Oreos, finely crushed

    PREPARATION

    For the cupcakes:

    Preheat the oven to 350°F and place the cake cones in two 9 x 9-inch cake pans, so that they're touching and propping each other up.

    Combine cake mix, eggs, and vegetable oil in a large bowl and beat until smooth. Add the Oreos and stir to combine. Divide the batter among the cones in the baking pan, leaving at least ½-inch at the top of each cone. Bake in the preheated oven until the cupcakes are puffed and springy, 18 to 20 minutes. Let the cupcakes cool completely before topping.


    For the topping:
    In a large bowl, gently stir together the Cool Whip and the Oreos. Transfer the mixture to a large, airtight plastic bag or a pastry bag. Cut an opening 1-inch wide in one corner of the bag, then pipe the topping in a spiral onto each cupcakes, to look like an ice cream cone.