These Oreo Cupcakes are the ultimate treat for cookies and cream lovers! The rich, chocolatey cookies and cream cupcakes are packed with chunks of Oreo cookies and topped with a luscious cookies and cream frosting that makes these cupcakes irresistible! The perfect dessert for any occasion!
Obsessed with Oreos? Me too! You need to check out these other cookies and cream desserts next: Oreo Cheesecake, Cookies and Cream Oreo Cake and this easy Ice Cream Cake!
Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes take everything you love about cookies and cream and turn it into a rich, chocolatey treat. These Oreo Cupcakes are soft, moist, and loaded with chunks of Oreo cookies, giving them a delicious, irresistible crunch in every bite. And let’s not forget the best part – the frosting! A creamy, cookies-and-cream buttercream that’s so light and fluffy, you’ll want to eat it by the spoonful.
Want to know the secret to the ultimate Oreo flavor? Using plenty of real Oreos! Coarsely chopped cookies are mixed right into the batter, so you get that signature chocolate cookie flavor in every bite. Then, the frosting is packed with even more crushed Oreos, creating the dreamiest cookies-and-cream topping. Don’t forget to finish them off with a mini Oreo on top – it’s the perfect finishing touch to these delightful cupcakes!
Why You’ll Love This Oreo Cupcake Recipe
- Packed with Oreo Flavor: From the chopped cookies in the batter to the crushed Oreos in the frosting, these Oreo cupcakes are bursting with that classic cookies-and-cream flavor in every bite.
- Moist & Fluffy Texture: These cookies and cream cupcakes bake up soft, tender, and perfectly moist, with a light, airy crumb that practically melts in your mouth.
- Easy Yet Impressive: These cupcakes come together with simple ingredients and steps, but they look and taste like something straight from a bakery. They are perfect for parties, birthdays or just because!
How to Make Oreo Cupcakes
This Oreo cupcake recipe is easy to whip up and guaranteed to satisfy your sweet tooth. The batter comes together quickly, and before you know it, your kitchen will be filled with the irresistible smell of chocolate and cookies baking. The hardest part? Waiting for them to cool so you can pile on that dreamy cookies and cream frosting!
As always, you can find the full printable recipe in the recipe card at the end of this post.
Cookies and Cream Cupcakes
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Beat sugar and oil together in a separate bowl, then add eggs one at a time, mixing well after each.
- Add half the dry mixture, then milk and vanilla, followed by the remaining dry ingredients. Stir until just combined. Fold in coarsely chopped Oreos.
- Fill liners ⅔ full and bake for 18-20 minutes, until a toothpick comes out clean.
Oreo Frosting
- Beat butter until smooth and creamy.
- Gradually mix in powdered sugar until fluffy.
- Add heavy cream & vanilla, beating for 2 more minutes.
- Stir in crushed Oreos until evenly combined.
- Pipe onto cupcakes, garnish with a mini Oreo (optional), and enjoy!
Storage Information
Room Temperature: Store the leftover cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerator: If you need to keep them fresh longer, refrigerate them for up to 5 days, but let them sit at room temperature for about 30 minutes before serving to soften the frosting.
Make In Advance: The cupcakes can be baked and then frozen. The frosting can be made up to two days in advance. Store in an airtight container in the refrigerator. Let sit out at room temperature before frosting. If too stiff, mix again until loose enough to frost the cupcakes.
Freezer: Cupcakes are best frozen unfrosted. Wrap in plastic wrap and then place in an airtight container (such as a ziploc bag) and freeze for up to 3 months.
Variations to Try
- Use Double Stuff Oreos for an extra creamy, cookie-packed flavor in both the batter and frosting.
- Add mini chocolate chips to the batter or drizzle melted chocolate over the frosted cupcakes for an extra indulgent touch.
- Swap regular Oreos for Golden Oreos to create a fun, vanilla-based cookies-and-cream version.
- Add a few drops of peppermint extract to the frosting and use Mint Oreos for a refreshing twist.
- Stir a spoonful of peanut butter into the frosting and top with Peanut Butter Oreos for a sweet-and-salty flavor combo.
Do I need to scrape out the Oreo filling?
Nope! The filling adds extra sweetness and blends perfectly into both the cupcake batter and frosting.
Trish’s Tips
- Let your eggs, milk, and butter reach room temperature before baking for a smoother batter and fluffier cupcakes.
- Mix the batter just until the ingredients are combined to keep the cupcakes light and tender.
- Chop the Oreos coarsely for the batter. The bigger cookie pieces add a nice crunch, while finely crushed cookies can make the batter too dense.
- Let the cupcakes cool completely before frosting. Frosting warm cupcakes will cause the buttercream to melt, so be patient before decorating.
- Crush Oreos finely for the frosting. A fine crumb ensures smooth piping and prevents cookie chunks from clogging the piping tip.
- Adjust the amount of heavy cream in the frosting as necessary. Add a teaspoon at a time for a thinner frosting or reduce the amount for a firmer frosting.
More Cupcakes to Try
- Lemon Cupcakes
- Red Velvet Cupcakes
- Lemon Meringue Cupcakes
- Chocolate Cupcakes
- Strawberry Shortcake Cupcakes
Oreo Cupcakes (Cookies and Cream Cupcakes)
Equipment
Ingredients
Oreo Cupcakes
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- ¾ cup whole milk room temperature
- 1 ½ teaspoons vanilla extract
- 10 OREO cookies coarsely chopped
Oreo Frosting
- 1 ½ cups unsalted butter room temperature
- 6 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 6 Oreo cookies crushed
Garnish (Optional)
- 12 mini Oreo cookies
Instructions
Oreo Cupcakes
- Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
- Whisk together all purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Set aside.1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- In a separate large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and vegetable oil and mix until combined.1 cup granulated sugar, ⅓ cup vegetable oil
- Add the eggs, one at a time, beating well after each addition.2 large eggs
- Add half of the flour mixture to the wet ingredients, followed by the whole milk and vanilla extract. Stir in the remaining flour mixture just until combined.¾ cup whole milk, 1 ½ teaspoons vanilla extract
- Gently fold in the coarsely chopped Oreos.10 OREO cookies
- Use an ice cream scoop or large spoon to fill the liners about ⅔ full. Bake cupcakes for 18 to 20 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely before frosting.
Oreo Frosting
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter until smooth and creamy.1 ½ cups unsalted butter
- Gradually add the powdered sugar, approximately one cup at a time, until fully incorporated and the mixture is creamy.6 cups powdered sugar
- Mix in the heavy cream and vanilla extract and beat on medium-high speed for an additional 2 minutes until light and fluffy.2 tablespoons heavy cream
- Mix in the vanilla extract until well combined. Stir in the crushed Oreos until evenly combined.2 teaspoons vanilla extract, 6 Oreo cookies
- Transfer to a piping bag fitted with a piping tip (or ziploc bag) and pipe frosting onto cooled cupcakes.
- Top with a mini Oreo (if desired) and serve and enjoy!12 mini Oreo cookies
Notes
- Room Temperature: Store the leftover cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerator: If you need to keep them fresh longer, refrigerate them for up to 5 days, but let them sit at room temperature for about 30 minutes before serving to soften the frosting.
- Make In Advance: The cupcakes can be baked and then frozen. The frosting can be made up to two days in advance. Store in an airtight container in the refrigerator. Let sit out at room temperature before frosting. If too stiff, mix again until loose enough to frost the cupcakes.
- Freezer: Cupcakes are best frozen unfrosted. Wrap in plastic wrap and then place in an airtight container (such as a ziploc bag) and freeze for up to 3 months.
Tools and Equipment (affiliate links): Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, recipe tips and frequently asked questions.
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