When I was a little kid, I thought I would grow up to be a world famous figure skater.  I first saw Kristi Yamaguchi skate in the World Championships when I was in kindergarten.  With my tights on, I would dance around the house, gliding around our marble floors.  I’d have my little brother drag me around the floors as I pretended I was ice skating.  That same year, my mom signed me up for ballet classes.

In 2nd grade (1992), I recall watching my first Winter Olympics.  Of course, my idol, won the gold medal in Women’s Figure Skating.  It solidified my goal to become an ice skater.  After three years of ballet and dance preparation, my parents finally let me try out ice skating.

I believed the minute my feet touched the ice, I would glide and float around gracefully.  So NOT THE CASE. I fell, I slipped, and I slid all over the place.  It felt like learning to walk all over again.  I think it was the fear of falling on my face and breaking my teeth that made it difficult.  Anyway, that dream slowly faded away with each new bruise that I got with every fall.  (But then again, at that age I also dreamed of being a surgeon, lifeguard, artist, astronaut, you get the picture.)  I learned figure skating was not for me, but I did continue to dance until college.

Every Winter Olympics I still look forward to watching figure skating!  I have so much respect and admiration for all these athlethes that dedicate their life to their craft and sport. (Also, their parents that took them to every practice, event, and competition.)

So, tell me, what are you most excited to watch during this year’s Winter Olympic Games?!  Let’s snack on these cookies and cream Olympic gold medal topped cupcakes as we root for our favorites. Here’s a fun little cupcake topper that super cute and super easy to make!

DIY-olympic-cupcake-topperI have lots and lots of these adhesive hole punch reinforcements that I’ve racked up during my school years.  Simply color the rings according to the colors of the Olympic Rings: blue, black, red, yellow, and green.  Arrange them on top of a chocolate gold coin.  I used these sour rainbow belts as ribbon and placed the chocolate gold coin over it.  Voilà!  A cute and fun cupcake topper! 


There is nothing wrong with used boxed cake mixes.  My first memories of baking cupcake with my mom involved boxed mixes.  It’s more common than you’d think.  (Even some bakeries, caterers, and cupcake shops use boxed mixes…shhhh.)  

There are many ways to upgrade and personalize these mixes.  I like to substitute some milk or cream in place of the water needed in the box recipe.  I find that it makes the cake richer, fluffier and more flavorful. You can also add all sorts of toppings and mix-ins.  I used crushed Oreos to make these cookies and cream cupcakes!


I whipped up a quick and easy cream cheese frosting to top the cupcakes.  I love this frosting because when left at room temperature to dry- a nice crust forms around the frosting.  It protects the frosting for transport and travel.

 Once these games are over, only TWO more years until the next Summer Olympics! 

TheChic_cookies-and-cream-olympic-cupcakes 2

Cookies and Cream Cupcakes
Yields 24
upgrade your usual white cake box mix
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  1. 1 box classic white cake mix, prepare as instructed on box
  2. 15 Oreo cookies, crushed
Quick Cream Cheese Frosting
  1. 1 cup unsalted butter, room temperature, softened
  2. 4 oz cream cheese, room temperature
  3. 3 cups powdered sugar, sifted
  4. 1 tsp vanilla extract
  5. pinch of salt
  1. Prepare cake batter according to package instructions for 2 dozen cupcakes.
  2. *Note: For richer and more flavorful cupcakes, substitute water with milk.
  3. Fold crushed Oreos into batter. Distribute batter among cupcake liner lined muffin tin.
  4. Bake according to package instructions. Allow cupcakes to cool in muffin tin for 5-8 minutes before removing from pan. Let cupcakes cool to room temperature on wire rack.
Quick Cream Cheese Frosting
  1. In a large bowl, cream together butter and cream cheese using a hand mixer. Alternatively use a stand mixer with a paddle attachment.
  2. Add sifted powdered sugar in three additions. Mix until smooth. Add pinch of salt and vanilla extract. Continue to mix until fluffy and smooth.
  3. Transfer to piping bag or use a mini offset spatula to decorate cooled cupcakes.
  1. *Substitute as little or as much milk as water needed in cake box mix recipe. I like to do half water, half milk.
Rachel Hollis