The other day I had the opportunity to bake a few cupcakes for a church group. Ok, by few I mean four dozen. I wanted to make something that everyone would love, so I immediately thought of Oreo cupcakes. Who doesn’t love Oreos? I started by using a simple vanilla base, adding an Oreo to the bottom and folding crushed cookies into the batter. I topped it off with cookies & cream buttercream and garnished it with a mini Oreo. They were such a hit! Everyone loved how much they tasted like Oreos and pleasantly surprised to find a whole cookie at the bottom!
Cookies and Cream Oreo Cupcakes Recipe
Soft vanilla cake and Oreo flavor come together in these Cookies and Cream Oreo Cupcakes, layered with cookie bits for a dessert that’s creamy, sweet, and chocolatey.
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Servings: 12 cupcakes
Calories: 535kcal
Ingredients
For Oreo Cupcakes
- 1 1/2 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter - room temperature
- 3 eggs
- 2 teaspoon vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- 12 whole Oreos
- 6 oreos - crushed
For Oreo Buttercream Frosting
- 2 sticks unsalted butter - room temperature
- 2-3 tablespoon heavy whipping cream
- 1 1/2 tsp vanilla extract
- 2 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/3 cup finely crushed Oreos
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 12 muffin cups with paper liners.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, combine the ingredients. Add the flour mixture and milk alternately in three additions. Do not overmix. Remove the bowl from the stand and scrape down the sides as needed to incorporate any dry ingredients. Fold in the crushed Oreo pieces.
- Place one whole Oreo on the bottom of each liner. Evenly fill the cups with the cupcake batter (about ⅔ of the way full). Place in the oven and bake for about 16–18 minutes, or until a toothpick inserted into a cupcake comes out clean. Do not overbake. Remove from the oven and allow to cool in the pan for 5 minutes. Remove the cupcakes and transfer to a wire cooling rack to cool completely (about 30 minutes).
For the Buttercream Frosting
- Cream the butter, salt, vanilla, and milk in the bowl of a stand mixer. Beat on high for 1 minute.
- With the mixing speed on low, begin adding the sugar ½ cup at a time, mixing thoroughly after each addition. Add additional cream until the desired consistency is reached.
- Remove the bowl from the stand and fold in the Oreo cookie crumbs. Frost the cupcakes with the buttercream and garnish accordingly.
NOTES
Once the Oreo Cupcakes are completely cooled and frosted, STORE them in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, it’s better to refrigerate them in the fridge. Bring them to room temperature before serving so the buttercream softens.
To FREEZE, place unfrosted cupcakes in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and frost before serving. You can also freeze the frosting separately. For leftovers, refrigerate frosted cupcakes for up to 5 days.
Nutrition
Serving: 12serving | Calories: 535kcal | Carbohydrates: 65g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 259mg | Potassium: 104mg | Fiber: 1g | Sugar: 45g | Vitamin A: 812IU | Vitamin C: 0.01mg | Calcium: 58mg | Iron: 4mg
Cookies and cream is one of the best ice cream flavors there is! So it must be wonderful in cupcake form!