Oreo Cupcakes (Cookies and Cream Cupcakes)

Three cookies and cream cupcakes lined up and topped with oreo frosting and a mini oreo on a white background.

5 from 1 vote

Oreo Cupcakes (Cookies and Cream Cupcakes)

These Oreo Cupcakes are the ultimate treat for cookies and cream lovers! The rich, chocolatey cookies and cream cupcakes are packed with chunks of Oreo cookies and topped with a luscious cookies and cream frosting that makes these cupcakes irresistible! The perfect dessert for any occasion!

Course Cupcakes, Dessert

Cuisine American

Keyword cookies and cream cupcakes, oreo cupcake, oreo cupcake recipe, oreo cupcakes

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 705kcal

Author Trish - Mom On Timeout

Ingredients

Oreo Cupcakes

1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup granulated sugar
⅓ cup vegetable oil
2 large eggs room temperature
¾ cup whole milk room temperature
1 ½ teaspoons vanilla extract
10 OREO cookies coarsely chopped

Oreo Frosting

1 ½ cups unsalted butter room temperature
6 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
6 Oreo cookies crushed

Garnish (Optional)

12 mini Oreo cookies

Instructions

Oreo Cupcakes

Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
Whisk together all purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Set aside.
1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
In a separate large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and vegetable oil and mix until combined.
1 cup granulated sugar, ⅓ cup vegetable oil
Add the eggs, one at a time, beating well after each addition.
2 large eggs
Add half of the flour mixture to the wet ingredients, followed by the whole milk and vanilla extract. Stir in the remaining flour mixture just until combined.
¾ cup whole milk, 1 ½ teaspoons vanilla extract
Gently fold in the coarsely chopped Oreos.
10 OREO cookies
Use an ice cream scoop or large spoon to fill the liners about ⅔ full. Bake cupcakes for 18 to 20 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
Allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely before frosting.

Oreo Frosting

In a large mixing bowl or the bowl of a stand mixer, beat the softened butter until smooth and creamy.
1 ½ cups unsalted butter
Gradually add the powdered sugar, approximately one cup at a time, until fully incorporated and the mixture is creamy.
6 cups powdered sugar
Mix in the heavy cream and vanilla extract and beat on medium-high speed for an additional 2 minutes until light and fluffy.
2 tablespoons heavy cream, 2 teaspoons vanilla extract
Stir in the crushed Oreos until evenly combined.
6 Oreo cookies
Transfer to a piping bag fitted with a piping tip (or ziploc bag) and pipe frosting onto cooled cupcakes.
Top with a mini Oreo (if desired) and serve and enjoy!
12 mini Oreo cookies

Notes

Storage Information

Room Temperature: Store the leftover cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerator: If you need to keep them fresh longer, refrigerate them for up to 5 days, but let them sit at room temperature for about 30 minutes before serving to soften the frosting.
Make In Advance: The cupcakes can be baked and then frozen. The frosting can be made up to two days in advance. Store in an airtight container in the refrigerator. Let sit out at room temperature before frosting. If too stiff, mix again until loose enough to frost the cupcakes.
Freezer: Cupcakes are best frozen unfrosted. Wrap in plastic wrap and then place in an airtight container (such as a ziploc bag) and freeze for up to 3 months.

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition