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

1. Combine dry ingredients. Set aside.
2. Cream butter and sugar together.

3. Add eggs one at a time and beat until combined.
4. Add milk and dry ingredients.

5. Mix until no dry ingredients are showing.
6. Add the chopped Oreos and fold in.

7. Scoop batter into cupcake tin and bake.
8. Frost the cupcakes (FULL instructions on making the frosting in the recipe card along with ingredients measurements).

9. Drizzle with chocolate sauce.
10. Add Oreo on top.

How to make the Cookies And Cream Oreo Frosting!

1. 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.
2. 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.

3. Add the warm milk and beat on medium speed for 5 minutes. Skip this if it’s a warm day.
4. 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

1. The type of cupcake liners you’re using. I use greaseproof cupcake liners. The brand I use are an Australian brand called Confeta.
2. 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.
3. 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

5 from 1 vote

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 25 mins

Cook: 45 mins

Total: 1 hr 10 mins

Course: Dessert

Cuisine: American

Calories: 463kcal

Author: Nick Makrides

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Ingredients

Chocolate Cupcakes

• ▢ 1 1/3 cups (175g ) all-purpose flour
• ▢ 1/4 cup (50 g) cocoa powder
• ▢ 1/2 tsp bicarb of soda
• ▢ 1/2 tsp fine salt
• ▢ 3/4 cups (175 g) unsalted butter softened
• ▢ 1 1/4 cups (225 g) caster sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 large eggs at room temperature
• ▢ 3/4 cup (175 ml) milk room temperature
• ▢ 1 /12 cups 28 Oreos roughly chopped

Cookies And Cream Frosting

• ▢ 1/2 cups (375 g) unsalted butter softened
• ▢ 1/2 tsp salt
• ▢ 1 tsp vanilla extract
• ▢ 1 tbsp milk
• ▢ 1 1/2 cups (200 g) powdered sugar
• ▢ 1/2 cup (100 g) Oreos finely crushed
• ▢ 1/2 batch (250 ml) Chocolate Sauce

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Instructions

Chocolate Cupcakes

• Preheat a fan forced oven to 160C / 320F. Line a muffin tin with brown cupcake liners. Set aside.
• To a medium bowl add the flour, cocoa powder, bicarb soda and salt and use a whisk to mix. Set aside.
• 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.
• 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.
• 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

• 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 (if it’s a warm day, use cool milk) and beat on medium speed for 5 minutes.
• 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

Chocolate Sauce - To make the chocolate sauce follow my on-bowl Chocolate Sauce recipe!

Storage - Cookies And Cream Cupcakes can be stored in an airtight container for up to three days.

Nutrition - is based on per cupcake.

A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Calories : 463kcal

Carbonhydrates: 45g

Protein: 5g

Fat: 25g

Saturated Fat: 14g

Polyunsaturated Fat: 2g

Monounsaturated Fat : 7g

Trans Fat : 1g

Cholesterol: 84mg

Sodium: 339mg

Potassium : 163mg

Fiber: 2g

Sugar : 27g

Vitamin A: 661IU

Calcium: 41mg

Iron: 3mg

Nutrition Disclosure

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