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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!
Author: Nick Makrides
4.88 from 8 votes
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Prep 25 minutes
Cook 45 minutes
Total 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 669 kcal

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.
 

Nutrition

Calories:669kcal | Carbohydrates: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
Keyword Chocolate, Cupcakes, oreos
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