Cookies & Cream Oreo Cupcakes

There’s something wildly nostalgic about the pairing of cookies and cream, and when it meets a soft, moist chocolate cupcake? Pure magic. These Cookies & Cream Oreo Cupcakes are tender, sweet, and bursting with crumbled Oreo goodness. Imagine that first bite—lightly crunchy cookie pieces, creamy frosting melting on your tongue, and a soft chocolate base that pulls everything together. It’s indulgent, yes, but in that perfectly acceptable, treat-yourself kind of way.

Behind the Recipe

This recipe was born out of a late-night craving and a half-empty pack of Oreos. I was looking for something comforting, fun, and just a little bit extra. Mixing crushed cookies into both the batter and the frosting gave me a cupcake that’s as playful as it is delicious. It’s a treat I now make for birthdays, office parties, or just when I need a bit of joy in the kitchen.

Recipe Origin or Trivia

Cookies and cream as a flavor has roots in the 1970s when it first showed up in ice cream shops across the U.S. Since then, it has become a staple in desserts around the world. The idea of folding Oreos into cupcakes is a relatively recent twist, merging classic American cupcake culture with the ever-iconic cookie. Oreo itself has been around since 1912, and its crumbly, creamy texture has made it an irresistible add-in for bakers everywhere.

Why You’ll Love Cookies & Cream Oreo Cupcakes

There’s a lot to adore here, but let me break it down for you.

Versatile: Great for birthdays, bake sales, or midnight snacking. Dress them up or keep them simple.
Budget-Friendly: Uses pantry staples plus a pack of Oreos—nothing too fancy required.
Quick and Easy: Whips up in under an hour with zero stress.
Customizable: Change up the base flavor or add different cookies for fun variations.
Crowd-Pleasing: Everybody, from toddlers to grandparents, loves a cookies & cream combo.
Make-Ahead Friendly: The cupcakes and frosting can both be made ahead of time.
Great for Leftovers: They stay moist and delicious for days.

Chef’s Pro Tips for Perfect Results

The beauty of these cupcakes lies in their texture and balance. Here’s how to make them absolutely divine:

1. Use room temperature ingredients. It helps everything mix more evenly and creates a smoother batter.
2. Don’t overmix the batter after adding the dry ingredients. Keep it gentle to avoid tough cupcakes.
3. Crush the Oreos by hand or pulse lightly. Big chunks give bursts of flavor, while crumbs melt into the batter.
4. Chill your frosting a little before piping. It holds its shape better and makes decorating easier.
5. Top each cupcake with a halved Oreo just before serving to keep it crisp and photogenic.

Kitchen Tools You’ll Need

This recipe is simple, and you likely have most of what you need already.

Mixing Bowls: For combining wet and dry ingredients.
Electric Mixer: Helps cream the butter and sugar until light and fluffy.
Cupcake Pan & Liners: Keeps your cupcakes uniform and easy to serve.
Rubber Spatula: Perfect for folding in crushed cookies.
Piping Bag & Tip: For neat, bakery-style frosting swirls.

Ingredients in Cookies & Cream Oreo Cupcakes

When these ingredients come together, the result is an unforgettable cupcake experience.

1. All-Purpose Flour: 1 ⅓ cups. Provides structure without making the cupcakes too dense.
2. Granulated Sugar: 1 cup. Sweetens the base and helps with browning.
3. Unsweetened Cocoa Powder: ½ cup. Gives a rich chocolate flavor.
4. Baking Powder: 1 ½ teaspoons. Helps the cupcakes rise and stay fluffy.
5. Baking Soda: ½ teaspoon. Adds lift and reacts with the acidic buttermilk.
6. Salt: ¼ teaspoon. Balances sweetness and enhances chocolate notes.
7. Buttermilk: 1 cup. Adds moisture and tang for a soft crumb.
8. Vegetable Oil: ½ cup. Keeps cupcakes moist for days.
9. Egg: 1 large. Binds everything together.
10. Vanilla Extract: 1 ½ teaspoons. Adds warmth and depth.
11. Crushed Oreos: 10 cookies, roughly chopped. Folded into the batter for texture.
12. Butter (for frosting): 1 cup, softened. The creamy base for our luscious topping.
13. Powdered Sugar: 3 cups. Sweetens and thickens the frosting.
14. Heavy Cream: 2–3 tablespoons. Loosens the frosting for smooth piping.
15. Vanilla Extract (for frosting): 1 teaspoon. Infuses a warm aroma.
16. More Crushed Oreos (for frosting): 6 cookies, finely crushed. Turns frosting into cookies & cream heaven.

Ingredient Substitutions

If you’re running low on something, here’s how to make it work.

Buttermilk: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
Vegetable Oil: Use canola oil or melted coconut oil instead.
Oreo Cookies: Any chocolate sandwich cookie will do in a pinch.
Heavy Cream: Try milk for a lighter frosting texture.

Ingredient Spotlight

Oreo Cookies: The heart of this recipe, their crunchy, chocolatey goodness adds depth to both batter and frosting.

Buttermilk: Not just for pancakes. It’s the secret to tender, velvety cupcakes that stay moist.

Instructions for Making Cookies & Cream Oreo Cupcakes

Alright, let’s get baking! Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Combine Ingredients:
   In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg with buttermilk, oil, and vanilla. Gradually mix the wet into the dry, stirring just until combined. Fold in crushed Oreos gently.
3. Prepare Your Cooking Vessel:
   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Assemble the Dish:
   Pop the tray into the oven and bake for 18–22 minutes or until a toothpick comes out clean.
5. Cook to Perfection:
   Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Finishing Touches:
   For the frosting, beat the softened butter until creamy, then slowly add powdered sugar. Stir in vanilla and cream until desired consistency is reached. Mix in finely crushed Oreos.
7. Serve and Enjoy:
   Pipe the frosting onto cooled cupcakes and top each with half an Oreo.

Texture & Flavor Secrets

These cupcakes offer the best of both worlds: a soft, fluffy center with crunchy bits of cookie in every bite. The rich chocolate cake contrasts beautifully with the creamy, slightly gritty cookies-and-cream frosting. And the topping? A crispy Oreo half that completes the trifecta of textures.

Cooking Tips & Tricks

Don’t sweat it—these tips will make baking smoother:

• Always sift cocoa powder to avoid dry lumps in your batter.
• Chill your frosting for 10 minutes before piping to hold its shape better.
• Use a cookie scoop to portion the batter evenly.
• Clean the mixer blades before switching from batter to frosting.

What to Avoid

Here’s what not to do, and how to fix it if you already have:

• Overmixing: Leads to dense, chewy cupcakes. Stir until just combined.
• Overbaking: Makes cupcakes dry. Start checking at 18 minutes.
• Skipping the Oreo chunks: Trust me, they’re the highlight.
• Overloading frosting with cookies: Too many crumbs can clog your piping tip. Crush finely.

Nutrition Facts

Servings: 12
Calories per serving: 390
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can absolutely make these ahead of time. Bake the cupcakes a day early and store them, unfrosted, in an airtight container. The frosting keeps well in the fridge for 2–3 days. Once frosted, store cupcakes in a cool place or refrigerate them and let them sit at room temp for 15 minutes before serving. They also freeze beautifully for up to 2 months.

How to Serve Cookies & Cream Oreo Cupcakes

Serve these beauties at room temperature, topped with a crisp halved Oreo and maybe even a sprinkle of extra cookie crumbs. They’re delightful with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for full dessert mode.

Creative Leftover Transformations

If you somehow have leftovers, here’s how to remix them:

• Cupcake Parfaits: Layer with whipped cream and chocolate pudding in a glass.
• Milkshake Mix-Ins: Blend with ice cream and milk for a cookies-and-cream shake.
• Trifle Base: Crumble into a trifle dish with berries and cream.
• Ice Cream Topping: Chop up and sprinkle over your next sundae.

Additional Tips

A little extra effort can elevate your bake:

• Let all ingredients come to room temperature before mixing.
• Use a star piping tip for bakery-worthy frosting swirls.
• Don’t forget a pinch of salt in the frosting—it makes the sweetness sing.
• Warm the cupcakes slightly before eating for an extra gooey experience.

Make It a Showstopper

Presentation matters. Pipe that frosting high, top with halved cookies, and sprinkle a few crumbs around the base. Serve them on a cake stand or tiered dessert tray for that “wow” effect. A drizzle of melted chocolate never hurts either.

Variations to Try

Try switching things up a bit:

• Mint Oreo Version: Use mint Oreos and add a drop of peppermint extract to the frosting.
• Peanut Butter Twist: Mix a tablespoon of peanut butter into the frosting and use PB Oreos.
• Double Chocolate: Add mini chocolate chips to the batter for extra richness.
• Vanilla Base: Skip the cocoa powder for a lighter, vanilla-based cupcake.
• Mini Cupcakes: Make bite-sized versions for parties and gatherings.

FAQ’s

Q1: Can I use store-bought frosting?

A1: You can, but homemade frosting with crushed Oreos really elevates the flavor and texture.

Q2: Do I need to scrape the filling out of the Oreos?

A2: Nope! The cream filling adds extra flavor and richness to both the batter and frosting.

Q3: How long do these cupcakes last?

A3: They stay fresh for 3–4 days when stored properly in an airtight container.

Q4: Can I freeze them?

A4: Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.

Q5: What if I don’t have buttermilk?

A5: Just mix 1 tablespoon of lemon juice with 1 cup of milk and let it sit for 5 minutes.

Q6: Can I make these gluten-free?

A6: Yes, just use a 1:1 gluten-free flour blend in place of all-purpose flour.

Q7: What piping tip should I use?

A7: A large star tip gives the best swirl for this type of cupcake.

Q8: Can I use chocolate Oreos?

A8: Absolutely, they’ll just intensify the cocoa flavor even more.

Q9: How do I make the frosting less sweet?

A9: Add a pinch of salt and a little more butter or cream to balance the sweetness.

Q10: Are these cupcakes kid-friendly?

A10: Very much so. In fact, kids love helping crush the cookies!

Conclusion

So there you have it. Cookies & Cream Oreo Cupcakes that are as fun to make as they are to eat. Rich chocolate, creamy frosting, and everyone’s favorite cookie—what’s not to love? Whether you’re baking for a crowd or treating yourself to something sweet, trust me, these cupcakes are worth every bite.

Print