Cookies and Cream Cupcakes Recipe
You can’t go wrong with cookies and cream. It’s a classic flavor that everyone loves. And what’s not to love? Now, imagine that classic flavor in cupcake form.
This cookies and cream cupcake recipe is a moist, fluffy cake overloaded crushed oreos and topped with a rich, creamy oreo buttercream frosting. Sounds heavenly for an Oreo fan, right?
These oreo cookie cupcakes are everything you’ve ever wanted in a cupcake. These sweet treats are sure to please.
The cookies and cream flavor is so delicious thanks to the combination of the chocolate cookies and the creamy vanilla filling. Oreos really are the best cookies.
Both a seasoned baker or a novice can make this Oreo cupcake recipe!
These rich and indulgent cookies and cream cupcakes are sure to be a hit at your next party, potluck or special occasion.
*Scroll down for the printable recipe card.
- Boxed white cake mix
- 1 1/4 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 8 Oreos chopped up to fine crumbs
Icing:
- 1 cup softened unsalted butter
- 2.5 cups powdered sugar sifted
- 1 tbsp pure vanilla extract
- 2 tbsp heavy cream or milk
Preheat the oven to 350 degrees.
Prepare a muffin tin with cupcake liners and set aside.
To make the cupcakes, in a large bowl mix as per the instructions on the boxed cake mix box – mix cake mix with oil, milk and eggs by hand or in a stand mixer on medium speed.
Scrape down sides and bottom of bowl as needed.
Fold in crushed cookies by hand using a rubber spatula or wooden spoon.
Fill each liner 2/3 full with cupcake batter. An ice cream scoop is great to do this with.
Bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool 10 minutes before icing cupcakes.
While the cupcakes are cooling on a wire rack, make the cookies and cream buttercream frosting.
Beat softened butter.
Slowly add in sifted sugar.
Stir in vanilla
Add in heavy cream 1 tbsp at a time
Spoon frosting into a pastry bag fitted with a piping tip and pipe onto cooled cupcakes as desired.
After icing cupcakes, crush 2 more chocolate sandwich cookies without icing to sprinkle cookie crumbs on top of the cupcakes
Cupcakes will stay fresh covered in an airtight container at room temperature for 2-3 days. You can refrigerate them for up to a week, but the cake will start getting dry and crumbly.
To crush Oreo cookies you can use a food processor, blender or even a Ziploc bag and a rolling pin.
You don’t need to use expensive brand-name Oreo cookies. Any store bought chocolate cream filled sandwich cookies can be substituted.
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Cupcake Liners
Muffin Pans
Electric Hand Mixer
Piping Bags & Tips Set for Cake Decorating
Cooling Racks
Cookies and Cream Cupcakes Recipe
Recipe details
- 24 servings
- Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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