If you’re a fan of the classic cookies-and-cream combination, you’re absolutely going to fall in love with these Cookies and Cream Cupcakes. Imagine luscious chocolate cake speckled with real Oreo cookie pieces, topped with a dreamy cream cheese frosting that’s absolutely loaded with more cookies. Every bite delivers that perfect duo of rich chocolate and sweet cream — it’s a bakery-worthy treat you can whip up right in your own kitchen. These cupcakes are always a hit at parties, family gatherings, or just a well-deserved afternoon pick-me-up.
Ingredients You’ll Need
The magic of Cookies and Cream Cupcakes comes from a handful of simple, yet essential ingredients. Each plays a unique part in creating that crave-worthy moist texture, deep chocolate flavor, and irresistible cookies-and-cream flair.
- All-purpose flour: Gives structure and softness to the cupcake crumb — measure carefully for best results.
- Unsweetened cocoa powder: Delivers that rich, chocolatey base that perfectly complements the cookies.
- Baking soda: Helps the cupcakes rise for a light and fluffy texture.
- Baking powder: Works alongside the baking soda to ensure you get a great lift.
- Salt: Just a pinch sharpens all the other flavors, especially the chocolate.
- Granulated sugar: Brings sweetness and helps the cupcakes retain moisture.
- Packed brown sugar: Adds depth and a hint of caramel, upping the cupcakes’ richness.
- Vegetable oil: Keeps your cupcakes deliciously moist and tender.
- Large eggs: Provide structure and help bind all the ingredients together.
- Vanilla extract: A little splash ties all those cookies-and-cream notes together.
- Buttermilk: Adds tang and tenderness for bakery-style, pillowy cupcakes.
- Oreo cookies, crushed: The star! Crushed into the batter, they add signature flavor and a delightful texture.
- Cream cheese, softened: For a tangy, creamy frosting that perfectly complements the cupcake base.
- Unsalted butter, softened: Makes the frosting smooth and extra luscious.
- Powdered sugar: Sweetens and thickens the frosting, ensuring it’s perfectly pipe-able.
- More Oreo cookies, finely crushed: Folds into the frosting and gives every bite extra crunch and nostalgia.
How to Make Cookies and Cream Cupcakes
Step 1: Prep the Oven and Pan
Start your Cookies and Cream Cupcakes journey by preheating your oven to 350°F. Line a 12-cup muffin tin with cupcake liners—this keeps cleanup easy and ensures the cupcakes release beautifully after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This evenly distributes the leaveners, making sure every cupcake is as light and fluffy as the next.
Step 3: Combine the Sugars and Wet Ingredients
In a large bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Mix until smooth and well-blended. Beat in the eggs, one at a time, followed by the vanilla extract—this gives the batter its luscious base and gorgeous aroma.
Step 4: Bring It All Together
Alternate adding your dry ingredients and buttermilk to the wet bowl, starting and ending with the dry. This gentle approach prevents overmixing and keeps your Cookies and Cream Cupcakes wonderfully tender. Once just combined, fold in the crushed Oreo cookies, making sure every cupcake will burst with cookies in every bite.
Step 5: Fill and Bake
Divide the batter evenly among your cupcake liners—an ice cream scoop works wonders here! Bake for 18 to 20 minutes, or until a toothpick poked in the center comes out clean. Let them cool completely to ensure the frosting won’t melt off.
Step 6: Make the Dreamy Frosting
For the star-worthy finish, beat together softened cream cheese and butter until creamy and lump-free. Gradually add powdered sugar and vanilla for sweetness, then fold in finely crushed Oreos. This Oreo-loaded frosting takes your Cookies and Cream Cupcakes from tasty to totally irresistible.
Step 7: Frost and Decorate
Once the cupcakes are cool, generously pipe or spread the frosting over the tops. Go the extra mile and top each with a mini Oreo or a cookie half. Presentation matters—after all, people eat with their eyes first!
How to Serve Cookies and Cream Cupcakes
Garnishes
For a show-stopping finish, top each cupcake with a mini Oreo, a half-cookie, or a swirl of chocolate syrup. A final dusting of extra cookie crumbs adds a little sparkle and texture that will make your Cookies and Cream Cupcakes absolutely irresistible.
Side Dishes
Pairing these cupcakes with fresh strawberries or a cool glass of milk can help cut the richness and bring out that nostalgic cookies-and-cream flavor even more. If you’re hosting a party, they also look adorable served alongside a platter of chocolate-dipped pretzels or fresh fruit.
Creative Ways to Present
Try arranging your Cookies and Cream Cupcakes on a tiered stand for a bakery-style display. For birthdays or celebrations, add themed cupcake toppers or colorful sprinkles. You can even serve them in clear jars as cupcake parfaits; they make for a whimsical, portable treat everyone will rave about!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cookies and Cream Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days—just bring them to room temperature before serving to enjoy the best texture and flavor.
Freezing
Want to save some for a future treat? These cupcakes freeze beautifully! Simply wrap each unfrosted cupcake in plastic wrap, place them in a freezer-safe container, and store for up to two months. Thaw cupcakes overnight in the refrigerator before frosting and serving.
Reheating
To bring your cupcakes back to life after chilling or freezing, simply let them come to room temperature on the counter. If you prefer them slightly warm (without frosting), a 10-second zap in the microwave does wonders—just be sure to frost them afterward for the best results.
FAQs
Can I make Cookies and Cream Cupcakes without buttermilk?
Absolutely! If you don’t have buttermilk on hand, try mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and you’ll have a quick substitute that works just as well in this recipe.
What’s the secret to getting light and fluffy cupcakes?
The secret is not to overmix your batter and to make sure all your ingredients are at room temperature. These simple steps guarantee your Cookies and Cream Cupcakes will rise beautifully and have the perfect tender crumb every time.
Can I use different cookies instead of Oreos?
Definitely! While Oreos are the classic choice, feel free to play with other chocolate sandwich cookies or even flavored versions to put your own spin on Cookies and Cream Cupcakes. Just make sure the cookie pieces are roughly the same size.
How far in advance can I frost the cupcakes?
You can frost your cooled cupcakes up to one day ahead. Just store them in the fridge, and bring them out 30 minutes before serving to let the frosting soften and flavors shine.
Why did my cupcakes sink in the middle?
Sunken cupcakes often result from overmixing, opening the oven too early, or measuring ingredients inaccurately. Follow the steps, especially gentle mixing, and you’ll have perfectly domed Cookies and Cream Cupcakes every time.
Final Thoughts
If you’re searching for a show-stealing dessert everyone will adore, look no further than these Cookies and Cream Cupcakes. They’re easy enough for weeknight baking and special enough for any celebration. Get ready to enjoy every cookies-and-cream-filled bite — and don’t forget to share with your favorite cookie lovers!
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Cookies and Cream Cupcakes that combine rich chocolate flavor with Oreo cookies in a delightful treat topped with a creamy frosting.
Ingredients
Cupcake:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 12 Oreo cookies, crushed
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 Oreo cookies, finely crushed
Instructions
- Preheat oven: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Prepare batter: In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Beat in eggs one at a time, then stir in vanilla extract. Alternate adding dry ingredients and buttermilk, mixing until just combined. Fold in crushed Oreo cookies.
- Bake: Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- Make frosting: For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth. Fold in finely crushed Oreos.
- Frost cupcakes: Pipe or spread frosting on cooled cupcakes and garnish with mini Oreos or cookie halves if desired.
Notes
- Use room-temperature ingredients for best results.
- Do not overmix the batter to keep cupcakes tender.
- Store in the refrigerator in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
