Cookies and Cream Oreo Cupcakes are a dream come true for Oreo lovers. Fluffy, moist, and filled with crushed Oreos, these cupcakes are topped with a creamy Oreo buttercream frosting and finished with a whole cookie on top. Perfect for birthdays, parties, or any sweet craving, these cupcakes are an irresistible treat.
Why You’ll Love This Recipe
These cupcakes are packed with Oreo goodness in every layer—from the cookie at the bottom to the crushed cookies in the batter and the frosting. They are easy to make, have a wonderfully soft crumb, and the rich buttercream frosting complements the chocolate flavor beautifully. These cupcakes are as fun to make as they are to eat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup whole milk
12 Oreo cookies, crushed
12 whole Oreo cookies (for the bottom of liners)
For the Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
¼ cup heavy cream (plus more if needed)
1 tsp vanilla extract
Pinch of salt
12 Oreo cookies, finely crushed
12 Oreo cookies (for garnish)
Directions
Preheat and Prepare the Pan:
Preheat the oven to 350°F (175°C).
Line a muffin tin with cupcake liners and place one whole Oreo at the bottom of each liner.
Mix the Dry Ingredients: 3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream the Butter and Sugar: 4. In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Add the Eggs and Flavor: 5. Beat in the eggs one at a time, mixing well after each addition. 6. Add the vanilla extract and mix until combined.
Combine Wet and Dry Ingredients: 7. Beat in the sour cream. 8. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. 9. Mix just until combined. 10. Fold in the crushed Oreos gently.
Bake the Cupcakes: 11. Divide the batter evenly among the cupcake liners. 12. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. 13. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: 14. In a large bowl, beat the softened butter until creamy. 15. Gradually add the powdered sugar, beating well after each addition. 16. Add the heavy cream, vanilla extract, and a pinch of salt, beating until light and fluffy. 17. Fold in the finely crushed Oreos. Add more cream if needed to reach the desired consistency.
Frost and Garnish: 18. Pipe the frosting onto the cooled cupcakes. 19. Garnish each cupcake with a whole Oreo cookie.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 25 minutes
Baking Time: 20 minutes
Cooling and Frosting Time: 40 minutes
Total Time: 1 hour 25 minutes
Calories: Approximately 520 kcal per cupcake
Variations
Double Chocolate: Add chocolate chips to the batter for an even richer cupcake.
Mint Cookies and Cream: Add a few drops of mint extract to the frosting for a refreshing twist.
Golden Oreo Version: Substitute regular Oreos with Golden Oreos for a vanilla variation.
Mini Cupcakes: Bake in mini muffin tins for bite-sized treats, adjusting the bake time to about 10–12 minutes.
Extra Oreo Topping: Sprinkle crushed Oreos over the frosted cupcakes for even more cookies and cream flavor.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days, but allow them to come to room temperature before serving for the best flavor and texture.
You can also freeze the unfrosted cupcakes and frost them after thawing.
FAQs
Can I make these cupcakes without cocoa powder?
If you omit the cocoa powder, the cupcakes will be vanilla-based rather than chocolate. Adjust the flour quantity accordingly.
How finely should I crush the Oreos?
For the batter, a mix of small chunks and crumbs works best; for the frosting, the Oreos should be finely crushed to avoid clogging the piping tip.
Can I use store-bought frosting?
Yes, but homemade Oreo buttercream provides the best flavor and texture.
Can I make the cupcakes a day ahead?
Yes, bake and store the cupcakes unfrosted, then frost them the next day for maximum freshness.
How do I prevent the frosting from becoming too soft?
Use only enough cream to reach a spreadable consistency, and chill the frosting briefly if it becomes too soft.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt can be used as a substitute for sour cream.
What if I do not have a piping bag?
You can use a zip-top bag with the corner snipped off or simply spread the frosting with a knife.
Can I make the batter ahead of time?
It is better to bake the batter immediately to ensure the cupcakes rise properly.
How do I know when the cupcakes are done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I double the recipe?
Yes, double all ingredients and bake in batches as needed.
Conclusion
Cookies and Cream Oreo Cupcakes are the ultimate dessert for any Oreo fan, combining soft chocolate cupcakes with crushed cookies and a creamy, dreamy frosting. Whether for a birthday party, holiday, or simply a fun baking project, these cupcakes are sure to delight everyone who tries them. Easy to make and even easier to enjoy, they are a true cookies and cream masterpiece!
Cookies and Cream Oreo Cupcakes
- Total Time: 1 hour 25 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Cookies and Cream Oreo Cupcakes are the ultimate treat for Oreo lovers! Moist chocolate cupcakes packed with crushed Oreos, topped with a rich Oreo buttercream frosting, and crowned with a whole cookie for the perfect dessert delight.
Ingredients
For the Cupcakes:
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1 1/2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 1/2 tsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
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1/2 cup whole milk
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12 Oreo cookies, crushed
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12 whole Oreo cookies (for the bottom of liners)
For the Frosting:
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1 cup unsalted butter, softened
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3 1/2 cups powdered sugar
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1/4 cup heavy cream (plus more if needed)
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1 tsp vanilla extract
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Pinch of salt
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12 Oreo cookies, finely crushed
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12 Oreo cookies (for garnish)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Place one whole Oreo at the bottom of each liner.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
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In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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Beat in the sour cream.
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Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry mixture. Mix just until combined.
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Fold in crushed Oreos.
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Divide batter evenly among the cupcake liners.
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Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
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Cool cupcakes completely before frosting.
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For the frosting: Beat softened butter until creamy.
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Gradually add powdered sugar, beating well.
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Mix in heavy cream, vanilla, and salt. Beat until fluffy.
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Fold in finely crushed Oreos. Add more cream if necessary for a smooth consistency.
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Pipe frosting onto the cooled cupcakes and top each with a whole Oreo.
Notes
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Crush the Oreos for the frosting finely to prevent clogging the piping tip.
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Store cupcakes in an airtight container for up to 3 days.
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For extra indulgence, drizzle cupcakes with melted chocolate before serving!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Very good https://urlr.me/zH3wE5