A new Oreo cupcake recipe just hit the block, and it brought a Cookies and Cream Oreo flavor that is going to put all other cupcakes to shame!
This Oreo cupcake recipe is going to wow every crowd you share it with. This cupcake recipe has a yummy chocolate cake with fluffy cookies and cream frosting, and it’s topped with a mini Oreo. What could be better?
My oldest is absolutely obsessed with all things cookies and cream. Blizzards, Crumbl cookies, you name it. If I give him an oreo cupcake with a scoop of cookies and cream ice cream I am Mom of the Year!
When I really want to score points with my kids I whip up their favorite Tater Tot Casserole for dinner. Then I serve up these Oreo cookie cupcakes for dessert and they are in heaven.
Why We Love Cookies and Cream Oreo Cupcakes
Oreo cupcakes bring together the goodness of an Oreo cookie with a simple buttercream frosting base. The moist and delicious chocolate cupcake everyone loves got an upgrade. We snuck Oreo cookie crumbs into the cupcake batter to add a little more fun to the already delicious cake. You might be in a chocolate overload from eating just one of these bakery-quality chocolate Oreo cupcakes, but you won’t be mad about it.
This is an easy from-scratch cupcake and frosting recipe, any level of home baker can master this one. These cupcakes come together easily and quickly. The cookies and cream buttercream melts in your mouth while the delicate crumb of the Oreo chocolate cupcake gives just enough firmness to support piled high frosting. If you have never made your own buttercream frosting I guarantee you will never use canned frosting again after trying this recipe, nothing compares!
Ingredients
Unsweetened Cocoa Powder:Â Make sure to use unsweetened cocoa powder so your cupcakes. Black cocoa powder and natural cocoa will change the chemistry of this recipe and your cupcakes won’t turn out the same.
Buttermilk:Â This ingredient allows for the correct chemical reaction for the desired texture and flavor of your cupcakes. If you don’t have buttermilk, you can substitute sour milk in a pinch. I have notes in the recipe card at the bottom of this post with the amount to use for this substitution.
Chopped Oreo Cookies: These cookies are the secret to the chocolate cupcakes and the star of the frosting.
Variations
As you can see from the photos I used mini Oreo cookies to top each cupcake, you can use whichever size you prefer. Sometimes if I can’t find the mini Oreos, I’ll cut 6 in half and put one-half cookie on top of each cupcake. You could even just sprinkle some extra Oreo crumbs on top. There’s no wrong answer here.
You can buy Oreo pieces if you’re pressed for time. That being said, I think some of the fun of making cookies and cream desserts is putting Oreo cookies in a zipper seal bag and smacking it with a rolling pin! Be sure not to get Oreo crumbs though. The crumbs only use the cookie part and you miss out on frosting flavor. It’s cookies and CREAM, not cookie crumb frosting.
How to Make Oreo Cupcakes
PREPÂ Preheat the oven and line your cupcake tin, gather ingredients that need to be at room temperature.
MIX up the cupcake batter and fill the cupcake liners about 2/3 full.
BAKEÂ your cupcakes. Once they’re cooled go ahead and start on your frosting.
WHIP your frosting up until it’s smooth and creamy.
FROST your cooled cupcakes and add a mini Oreo cookie to the top of each cupcake.
Tips & Tricks
- Having room temperature eggs, buttermilk, and butter helps the cupcake texture come out perfectly, both for the cupcake crumb and the frosting.
- Make your cupcakes the night before you plan to frost them, so they are definitely cooled completely.
- Place your empty piping bag inside of a drinking glass. This will help it stand up and hold it open to make filling the bag with frosting easier.
- Only fill cupcake liners 2/3 full. Otherwise, your cupcakes get too big and become mushroom-shaped.
- Keep an eye on your cupcakes while they bake, you don’t want to end up with crunchy tops. Oven temperatures can vary. You can insert a toothpick in the middle to make sure they are baked all the way through.
- I used a large star tip to pipe the cupcake frosting you see here.
- If your frosting gets too loose and doesn’t stand up well enough on the cupcakes, refrigerate it for a couple of hours. Then re-whip making sure not to over mix. You don’t want to overbeat buttercream.
How Do I Store Cookies and Cream Oreo Cupcakes?
There is a theory that buttercream has to be stored in the refrigerator, but your frosting will become too firm that way. If you need to store them for more than a couple of days you can refrigerate then allow them to come up to room temp before serving. Otherwise, just keep them in an airtight container at room temp for the day.
If your kitchen runs hot, error on the side of caution and keep the frosted cupcakes in the fridge. (I totally have to do this during our hot Arizona summers.) Or wait to frost them until the last minute. The frosting can be made ahead, chilled, and then left to warm on the counter if needed.
What can I do with extra Oreos?
If by some chance you have extra Oreo after making these cupcakes, these are some crazy good treats you can turn them into!
Oreo Dirt Pudding Parfaits – Every kid loves dirt pudding! These parfaits dress up this classic dessert so you can serve it just for the family or for a dinner party!
No Bake Chocolate Lasagna – This no-bake dessert is a chocolate lover’s dream! Creamy, luscious, and crazy easy to make! The hardest part is waiting for it to set!
Oreo Rice Krispie Treats – These krispie treats combine two childhood favorites into one delicious dessert. They are SUEPR easy to make for any occasion… or just because you had a craving.
Oreo Brownies – These rich and delicious brownies are filled with Oreos and topped with an Oreo frosting for a cookies and cream flavored treat you’ll love.
Oreo Magic Bars – These magic bars start with refrigerated cookie dough that’s overflowing with Oreo cookies, chocolate chunks, coconut, nuts, and M&M’s for a crazy easy dessert!
More delicious dessert recipes
- The Best Chocolate Pudding Cupcakes
- Triple Chocolate Jack Daniel’s Cupcakes
- Oreo Chocolate Irish Cream Cheesecake
- Apple Pie Oreo Truffles
You have to try these delicious Oreo cupcakes for your next party. Make sure to come back here and tell me all about your party and how you liked these award-worthy cupcakes! Your guests won’t believe you made them yourself and if your kids are like mine, they will name you Best Mom Ever!
Cookies & Cream Oreo Cupcakes
Ingredients
Chocolate Oreo Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (see note)
- â…“ cup boiling water
- 1 cup Oreo cookies coarsely chopped
Cookies & Cream Frosting
- 1 cup unsalted butter at room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- ½ cup Oreo cookies finely crushed
- 12 mini Oreo cookies for garnish (optional)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.
- Stir together the flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl, beat together the sugar, vegetable oil, egg, and vanilla until combined and smooth. Pour in the buttermilk and mix until combined.
- Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the rest of the dry ingredients and mix until smooth. Scrape down the side of the bowl as needed.
- While whisking, slowly pour the boiling water into the batter. Then add the chopped Oreos and stir to combine.
- Pour the cupcake batter into the prepared muffin tin cups, filling each one about 2/3 full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and carefully remove them from the pan. Let the cupcakes cool completely on a wire rack.
- Once the cupcakes are cooled, prepare the frosting. To a large mixing bowl, ass the butter and beat with a mixer on medium-high speed until smooth and creamy.
- Turn the mixer to low and add the powdered sugar in 2 additions. Beat until smooth and fluffy after each addition. Scrape down the side of the bowl as needed.
- Add the vanilla and heavy cream and beat until smooth. Then add the crushed Oreos and fold them into the frosting using a rubber spatula.
- Transfer the frosting to a piping bag fitted with whatever tip you like. Frosting the cupcakes and garnish with a mini Oreo cookie on top if desired. Serve immediately or chill until ready to eay.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Jennifer says
This is a great recipe. I wanted to be clear that it’s baking powder, as listed in ingredients, and not baking soda as noted in instructions.
Julie Kotzbach says
OMG. Thank you for letting me know about this typo Jennifer! I’ve updated the recipe card. Glad you enjoyed the cupcakes. 🙂