Description
Soft, chocolatey cupcakes packed with crushed Oreos and topped with a creamy cookies-and-cream frosting. These Cookies & Cream Oreo Cupcakes are pure indulgence in every bite.
Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 10 Oreo cookies, roughly chopped
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 6 Oreo cookies, finely crushed (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 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.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy, then slowly add powdered sugar.
- Stir in vanilla and heavy cream until desired consistency is reached.
- Mix in finely crushed Oreos.
- Pipe the frosting onto cooled cupcakes and top each with half an Oreo.
Notes
- Don’t overmix the batter to keep cupcakes soft.
- Chill frosting slightly for easier piping.
- Use a cookie scoop for even batter distribution.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cookies and cream, oreo cupcakes, chocolate cupcake, homemade cupcakes, dessert