Cookies and Cream Cupcakes + Video
Cookies and Cream Cupcakes are so easy to make and topped with a delicious Oreo frosting. These homemade vanilla cupcakes are filled with chunks of Oreos and topped with a cookie buttercream frosting. Perfect for birthdays and parties!
Cookies and Cream Cupcakes
Cookies and Cream Cupcakes are an Oreo lover’s dream! With cookies inside the cake AND frosting, what’s not to love?!
That chocolate sandwich cookie stuffed with vanilla cream filling is definitely one of America’s most loved cookies. I even have a recipe for homemade oreo cookies, I love them so much!
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Naturally, cookies and cream was my favorite ice cream growing up. It was the ice cream I asked for on my birthday every year. So why not make cookies and cream cupcakes to go with it?
Oreos for Cupcakes and Frosting
To make these Oreo Cupcakes, you will need about 18 Oreo cookies for the cake and frosting, but you will need some that are more chunky, and some that are finely blended.
To do this, I put all the cookies in the food processor and pulse it about 10 times. Take out 3/4 cup of the chunky crushed Oreos for the cake batter and set them aside.
Then process the remaining cookies to fine crumbs, which should equal to 1 cup for the Oreo frosting. Having extra cookies to garnish the cupcakes with is nice as well.
This recipe makes 15 cupcakes. To have enough Oreos for the cake, frosting, and garnish, buy the family-size package of regular Oreos for this recipe.
To Make Cookies and Cream Cupcakes
It was such a dilemma deciding between vanilla or chocolate cupcakes for these Cookies and Cream Cupcakes.
Ultimately I wanted to be able to taste the cookies over the chocolate and went with our favorite vanilla cupcake recipe. It’s easy to make like a boxed mix, with oil instead of butter, and ensures a moist tasting cupcake.
Sift the Dry Ingredients
To make cookies and cream cupcakes:
- First, sift together the flour, baking powder and salt with a fine mesh sieve. If you don’t have one, just whisk these ingredients together well.
Whisk the Oil, Sugar, Eggs, and Vanilla
- Next, whisk together the oil and sugar.
- Add the eggs one at a time, whisking well after each one. Then add the vanilla and mix until incorporated.
Alternate Adding the Flour Mixture and Buttermilk
- Add half of the dry ingredients. Mix until just combined.
- Add ALL of the buttermilk. Mix until combined.
- Fold in the remaining dry ingredients and crushed Oreo pieces until just combined. Do not over mix!
Scoop and Bake
- Scoop batter 2/3 full (with a #24 scoop) into the prepared cupcake pans (about 15 cupcakes). Do not over-fill.
- Bake for 15-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Make Cookies and Cream Frosting
Naturally, these cookies and cream cupcakes needed a cookies and cream frosting. It’s your basic buttercream plus finely blended Oreo cookies.
- Cream the butter until light and fluffy.
- Add the powdered sugar 1/2 cup at a time, mixing well after each addition.
- Add the vanilla and Oreo cookie crumbs. Mix until combined.
NOTE: I use salted butter for my frosting because it helps balance out the sweetness, but you can always add a pinch or two (1/8-1/4 tsp) of salt to unsalted butter depending on your salt tolerance.
Piping Oreo Frosting
If you blended the Oreos to really fine crumbs, you should be able to use almost any large cupcake tip for frosting the cupcakes.
If you are worried about chunks getting stuck, pick a tip that has a larger opening like a Wilton 1A (round) or Wilton 1M (open star) decorative tip to pipe frosting onto the cupcakes. (I used the Wilton 1M tip in the pictures shown.) Enjoy!
More Recipes Using Oreo Cookies
- Oreo Fudge
- Mint Oreo Cheesecake Bars
- Oreo Pizza
- Cookies and Cream Popcorn
- Fudge Brownie Oreo Pizza
- Cookies and Cream Cookies
- Oreo Ice Cream Dessert
- Cookies and Cream Rice Krispies
- Oreo Cookie Balls
- Oreo Fudge Ice Cream
- Cookies and Cream Donut
Cookies and Cream Cupcakes
Ingredients
Cupcakes:
- 1 ¼ cups (150 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (118 ml) oil, (canola/vegetable)
- 1 cup (200 g) granulated sugar
- 2 large/XL eggs, room temperature
- 2 tsp vanilla extract
- ½ cup (118 ml) buttermilk, (or milk with 1 tsp white vinegar/lemon juice)
- ¾ cup (81 g) chunky crushed Oreos*
Frosting:
- 1 cup (226 g) butter, (2 sticks) room temperature
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (116 g) finely blended Oreos*
Instructions
- Preheat oven to 350 degrees Fahrenheit (375˚F for high altitude). Line muffin tin(s) with paper cupcake liners.
- *Prepare Oreos. Place 18 Oreo cookies in a food processor or blender and pulse 10 times. Remove 3/4 cup of the larger chunks for the cake batter, then pulse the remaining cookies until fine crumbs, which should equal to 1 cup. Set aside the fine crumbs for the frosting.
FOR THE CUPCAKES:
- Sift together the flour, baking powder and salt into a bowl with a fine mesh sieve. Set aside.
- In a separate large bowl, whisk together the oil and sugar.
- Add the eggs one at a time, whisking well after each one. Then add the vanilla and mix until incorporated.
- Add HALF of the dry ingredients. Mix until just combined.
- Add ALL of the buttermilk. Mix until combined.
- Fold in the remaining dry ingredients and crushed Oreo pieces until just combined. Do not over mix!
- Scoop batter 2/3 full (with a #24 scoop) into prepared cupcake pans (about 15 cupcakes). Do not over-fill.
- Bake at 350˚F (or 375˚F for high altitude) for 15-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cupcakes to cool completely.
FOR THE FROSTING:
- Cream the butter in a bowl with an electric mixer until light and fluffy.
- Add the powdered sugar 1/2 cup at a time, mixing well after each addition.
- Add the vanilla and fine Oreo cookie crumbs. Mix until combined.
- Fit a piping bag with a large cupcake tip (like a Wilton 1M or 1A). Add the frosting and pipe onto each cupcake. Insert one Oreo cookie into the frosting of each cupcake for decoration.
Video
Notes
- Buy the family-size package of regular Oreos to have enough for the cake, frosting, and garnish.
- If making buttermilk with milk and white vinegar/lemon juice, allow mixture to rest for 5 minutes before using.
- Store cupcakes in an airtight container up to 3 days. NOTE: The Oreo inserted into the frosting may become soft and fall off the cupcakes when stored, so add the cookie just before serving.
Nutrition
Did you make this?
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Can you make this into cakes?
You would probably want to double it for two 8-inch rounds.
This is a phenomenal recipe. I got people who don’t like cupcakes to try them, and they thoroughly enjoyed them. My husband specifically requested them for Father’s Day. Thank you so much!
I’m so glad these cupcakes convinced everyone to like them. 🙂 Thanks for your comment Megan!
Would you change anything other than cook time if you were to make a layered cake instead?
You may need to double the recipe if you’re making 3 layers instead of 2.
I think it should be 2 lbs not 2 cups on powdered sugar. I followed the recipe and it seemed off. When I looked up other buttercream recipes, the amount of powdered sugar was the only thing different
If you like that much powdered sugar in your frosting go ahead. I do not. So I use far less, on purpose.
Will the frosting hold up and keep shape if made the day before?
Yep! As long as your house isn’t especially warm or anything, it will be just fine.