Cookies And Cream Cupcakes
Cookie monsters rejoice! These chocolate Oreo Cookies And Cream Cupcakes are ultra-moist! They’re topped with a creamy Oreo buttercream and drizzled with my glossy chocolate sauce then crowned with an Oreo cookie!
These classic cupcakes are even great for people who don’t even like eating Oreos like me. There’s something about Oreo frosting that is just so delicious and the chocolate cookie flavor really shines through.
These chocolate cupcakes are moist, decadent and have chopped Oreo cookies for the ultimate cookie experience.
To make these cupcakes, make my One-Bowl Chocolate Sauce recipe. It can be made ahead of time. If you’re looking for the cake version of this cupcake, check out my Cookies And Cream Cake recipe here!
A 10 year old called these a ‘Show Stopping’ Cupcake!
It’s true. And they really are amazing. Let me break down all of my favorite things about this these Cookies And Cream Cupcake.
- Cookies – I’m not a fan of Oreos, but there something delicious about the combination of buttercream and Oreos. The flavor is amazing. I also chopped up some Oreos and put them in the batter. They give the cupcake a bit of texture. And look, if you don’t want to use Oreos, you can use any chocolate sandwich cookie. Any flavor will work too.
- Chocolate Cupcakes – this recipe uses my popular chocolate cupcakes recipe which people already love because of how easy it is to make and how moist it is!
- Oreo Frosting – I’ll say it once, I’ll say it again, it’s a great way to eat Oreos if you don’t like Oreos! It’s even better if you do love them!
- Glossy Chocolate Drizzle – I use my my One-Bowl Chocolate Sauce recipe in this recipe and it looks so amazing on these cupcakes!
Ingredients You Need To Make Cookies And Cream Cupcakes
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Ingredients for the cupcakes
- Flour – I used all-purpose flour for this recipe. If measuring using cup measurements, please spoon and level the cup instead of scooping the flour to make sure you’re measuring accurately. Measuring dry ingredients with kitchen scales is always the better option for best results!
- Cocoa powder – I used Dutch process cocoa powder for these cupcakes. It’s nice and dark and has a strong flavor.
- Bicarb soda – also known as bicarbonate of soda is the raising agent used in these cupcakes to help them rise as they bake. Make sure your bicarb soda is active and within it’s used by date for best results!
- Salt – I used fine salt.
- Butter – I used unsalted butter. Make sure your butter is softened so that it creams with the sugar.
- Caster sugar – also known as superfine sugar is best for this cupcake as it results in a finer, more dlicate crumb but granulated sugar can be used instead.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Eggs – I used large eggs. Make sure theyre at room temperature.
- Milk – I used cows milk but plant based milk like almond or oat can be used. Make sure it’s at room temperature.
- Oreos – or any other chocolate sandwich cookie can be used for this recipe.
Ingredients for the Oreo Frosting
- Butter – I used unsalted. Make sure your butter is softened before creaming!
- Salt – I used fie salt.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Milk – I used cow’s milk, but plant bnased milk will work too. If it’s a cold day, warm your milk up a little in the microwave. If it’s a really warm day and you think your frosting will melt, leave the milk out!
- Powdered sugar – I used regular powdered sugar. Make sure you sieve your sugar!
- Oreos – I finely crushed mine in a food processor but you can crush them by placing them in a plastic zip lock bag and banging them with a rolling pin.
How To Make The Oreo Cookies And Cream Cupcakes
- Combine dry ingredients. Set aside.
- Cream butter and sugar together.
- Add eggs one at a time and beat until combined.
- Add milk and dry ingredients.
- Mix until no dry ingredients are showing.
- Add the chopped Oreos and fold in.
- Scoop batter into cupcake tin and bake.
- Frost the cupcakes (FULL instructions on making the frosting in the recipe card along with ingredients measurements).
- Drizzle with chocolate sauce.
- Add Oreo on top.
How to make the Cookies And Cream Oreo Frosting!
- Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on high speed for 5 minutes until pale and fluffy.
- Scrape down the bowl and add all of the sifted powdered sugar and begin beating on low speed. When no dry ingredients are showing, turn the speed up to high speed and beat for 10 minutes.
- Add the warm milk and beat on medium speed for 5 minutes. Skip this if it’s a warm day.
- Add the Crushed Oreos (right before ready to frost cooled cupcakes, and mix using a spatula until well combined.
Tips and Tricks For Recipe Success!
- Make sure you don’t overmix the batter. This will give you a tough cupcake.
- Make sure you sieve your powdered sugar when making the frosting for an ultra smooth buttercream!
- Add the crushed cookies into the frosting right before you’re ready to pipe the cupcakes to avoid them softening too much which can cause your frosting to go grey.
- If you chill these cupcakes in the fridge, make sure you bring them back to room temperature before serving.
- If using cup measurements when measuring the dry ingredients, make sure you use the spoon and level method for accurate measurements. But as always, kitchen scales are the best.
Frequently Asked Questions about Cookies And Cream Cupcakes
What do they taste like?
So yum! Even if you’re not a fan of Oreos, these cupcakes are a cookie celebration! Moist chocolate cupcakes, topped with fluffy Oreo buttercream and my glossy chocolate sauce.
How do I store this?
These can be stored in an airtight container, in the fridge for up to three days. Thaw them to room temperature before serving.
What is Cookies and Cream Oreo Icing made of?
- Butter
- Salt
- Vanilla extract
- Milk
- Powdered sugar
- Crushed Oreos
Why are my cupcakes tough?
If your cupcakes are tough it’s most likely because you’ve overmixed the batter. Take care to only mix until no dry ingredients are showing.
Why did my cupcake liners come away from the cupcakes?
Could be one of 3 reasons
- The type of cupcake liners you’re using. I use greaseproof cupcake liners. The brand I use are an Australian brand called Confeta.
- The cupcakes need to be cooled on a cooling rack. If they’re cooled in the cupcake tin or cooled in a humid environment, the papers sweat and can come off.
- You overmixed your batter which cause the cupcakes to shrink as they cooled causing them to come away from the cupcake liners.
Can I turn this into a cake?
Yes! But I have a Cookies And Cream Cake version on the site already which is super delicious! Grab the recipe here!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
Cookies And Cream Cake
Double Stack Cookies And Cream Oreo Cake
Chocolate Sauce Recipe
Chocolate Cheesecake
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Cookies And Cream Cupcakes
These Oreo Cookies And Cream Cupcakes are ultra-moist with creamy Oreo buttercream and drizzled with glossy chocolate sauce! Perfect for cookie monsters!
Serves 12
Ingredients
Chocolate Cupcakes
- 175 g all-purpose flour, plain flour
- 50 g cocoa powder, sifted
- 1/2 tsp bicarb of soda
- 1/2 tsp fine salt
- 175 g unsalted butter, softened
- 225 g caster sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature (55g each)
- 175 g milk, room temperature
- 28 Oreos, roughly chopped
Cookies And Cream Frosting
- 375 g unsalted butter, softened (see notes)
- 1 tsp salt
- 7 g vanilla extract
- 15 g heavy cream, cold (see notes)
- 200 g powdered sugar
- 100 g finely crushed Oreos
- 1/2 batch Chocolate Sauce
Instructions
Chocolate Cupcakes
- Preheat your oven to 140C / 285F (fan on), 160C / 320F (fan off). Line a muffin tin with brown cupcake liners. Set aside.
- Combine dry ingredients – To a medium bowl add the flour, cocoa powder, bicarb soda and salt and use a whisk to mix. Set aside.
- Cream butter, sugar and eggs – To a separate bowl add the butter, sugar and vanilla extract and use an electric hand mixer (or stand mixer with paddle attachment) to beat until pale, about 3 minutes. Add the eggs one at a time, mixing each time until well combined.
- Finish batter – Scrape down the bowl and add the milk and dry ingredients and mix until no dry ingredients are showing. Add the chopped Oreos and use a spatula to fold through.
- Bake – Use an ice cream scoop or two spoons to fill to just under full, about 3/4 of the way. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 5 minutes in the tin then transfer to a cooling rack to cool completely.
Cookies And Cream Frosting
- Cream butter – Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on medium high speed for 5 minutes until pale and fluffy. You will want to scrape down the bowl halfway through with a spatula to ensure everything beats together evenly!
- Add sugar – Scrape the bowl down using a spatula and add all of the sifted powdered sugar. Begin beating on low speed at first. When no dry ingredients are showing, turn the speed up to medium high speed again and beat for 5 minutes.
- Add cream – finish by adding the heavy cream to smoothen out your frosting. Beat in on medium high speed for 2 minutes.
- Add Oreos – Add the crushed Oreos and use a spatula to fold through.
To Decorate
- Add the frosting to a piping bag fitted with a large round tip. Pipe two swirls of frosting on each cupcake. Drizzle with chocolate sauce and add an Oreo on top.
Notes
Softened Butter – Make sure your butter is softened for this recipe. It’ll help with the structural integrity of the frosting. I have a full guide on how to properly soften butter on the blog, but for reference, softened butter is 18C / 65F on a thermometer. Cut it into cubes and let it sit at room temperature for 1-2 hours until it reaches this temperature to until it’s soft enough that when you press on it with your finger, it leaves an indent with some resistance.
Heavy cream – I originally used milk for this recipe, but I’ve made the switch to cold cream instead. I find that milk makes your frosting too soft, and cold cream keeps it’s structure, and using cold cream helps stiffen your frosting while making it smoother. It’s a win win! For this recipe I’d recommend using heavy whipping cream which has about 36% butterfat in it. Check how much fat it has per 100g on the back and that number will give you a percentage.
Storage – Cookies And Cream Cupcakes can be stored in an airtight container for up to three days. Nutrition – is an approximate and is based on per cupcake. A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Storage – Cookies And Cream Cupcakes can be stored in an airtight container for up to three days. Nutrition – is an approximate and is based on per cupcake. A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 669kcal
Carbonhydrates: 53g
Protein: 6g
Fat: 45g
Saturated Fat: 26g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 13g
Trans Fat : 2g
Cholesterol: 133mg
Sodium: 470mg
Potassium : 219mg
Fiber: 3g
Sugar : 31g
Vitamin A: 1231IU
Vitamin C: 0.01mg
Calcium: 50mg
Iron: 5mg
Nutrition Disclosure
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10 comments
I’ve made this recipe soo many times, it’s delicious! thank you for sharing! X
Aww! So glad you love it! Nx
Your recipe says bake for 40-50 minutes, however your video says 25-30 minutes. I’m assuming it’s 25-30 minutes conventional oven
Hi Kamille! Sorry about that. It’s 40-50 minutes if baking on a lower temperature. This is the amount of time I would recommend. I’m going to update this recipe! N x
I made it, fan forced oven 160 C , it takes 20 minutes….
Hi Runa! that’s great! Hope you loved it!
Great flavour, but mine were a bit dry! What did I do wrong??
Thanks! Could have been overbaked? I really have no idea haha. But these cupcakes aren’t typicaly dry.
Can this frosting be used to fill and frost a 9×13 oreo cake? Would I double it?
Hi Jackie. two batches of my American Buttercream Frosting can be used for that sized cake, assuming you’re trimming the cake in half to fill it with buttercream. If not, one batch should be enough! N x