There’s something undeniably nostalgic about cookies and cream desserts. It brings us back to childhood memories of twisting apart Oreo cookies, dunking them in milk, or sneaking a few straight from the package.
Now imagine capturing all of that chocolatey, creamy goodness inside a soft, fluffy cupcake. That’s exactly what Cookies and Cream Cupcakes deliver — a perfect bite of Oreo cookie magic baked right into a decadent cupcake, topped with velvety cookies and cream frosting, and garnished with crunchy cookie crumbles.
Whether you’re baking for a birthday party, a bake sale, or simply indulging your sweet tooth, these cupcakes are guaranteed to be a crowd-pleaser. They’re fun, eye-catching, and — most importantly — absolutely delicious.
Ingredients You’ll Need
This recipe makes about 12 cupcakes — perfect for sharing!
For the Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup unsalted butter, softened
- 3/8 cup cocoa powder
- 2 large eggs, room temperature
- ½ cup whole milk (or buttermilk)
- 1 teaspoon vanilla extract
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 8 Oreo cookies, crushed (plus extra for garnish)
For the Cookies and Cream Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 8 Oreo cookies, finely crushed (for the frosting)
For Garnish (Optional but Fun!):
- Extra mini Oreos or halved Oreo cookies
- Crushed Oreo crumbs for sprinkling
- Chocolate drizzle
How to Make Cookies and Cream Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Lightly spray the liners with non-stick spray to prevent any sticking (the cookie bits can sometimes make the cupcakes cling to the paper).
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes. This helps create a soft and tender crumb.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cocoa powder and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Be careful not to overmix — just until combined.
Step 5: Fold in Crushed Oreos
Gently fold the crushed Oreos into the batter. The bigger the pieces, the more cookie texture you’ll get in every bite.
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Cookies and Cream Frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and mix until fluffy. Stir in the vanilla extract.
Finally, fold in the finely crushed Oreos — the finer the crumbs, the smoother your frosting will be (especially if piping).
Step 8: Frost and Decorate
Once the cupcakes are completely cool, frost them using a piping bag with a large round tip or simply spread the frosting on generously with a knife or spatula.
Decorate with extra Oreo crumbs, a mini Oreo cookie on top, or a drizzle of melted chocolate for an extra-special touch.
Tips for the Best Cookies and Cream Cupcakes
Use room temperature ingredients — This helps the batter come together smoothly for a uniform texture.
Don’t overmix the batter — This can make cupcakes dense. Mix just until ingredients are incorporated.
Crush Oreos for the frosting finely — Especially if you’re piping the frosting, so cookie bits don’t clog the piping tip.
Chill the frosting slightly — If your kitchen is warm, pop the frosting in the fridge for 15 minutes for easier handling.
Add a cookie surprise — Want to take it over the top? Place a whole Oreo cookie at the bottom of each cupcake liner before adding the batter for a fun surprise!
Serving Suggestions
These cupcakes are stunning on their own, but they also pair perfectly with:
A cold glass of milk — For the ultimate cookies and cream experience.
Vanilla ice cream — For a decadent dessert plate.
Chocolate sauce or drizzle — To add extra chocolate richness.
A cookies and cream dessert table — Pair with Oreo truffles or an Oreo milkshake for themed parties.
Storage
Store the cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 15–20 minutes before serving for the best texture.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature and frost before serving.
Cookies and Cream Cupcakes are proof that some dessert flavors are simply timeless. They combine childhood joy with bakery-level indulgence, creating a treat that’s equal parts playful and decadent.
Whether you’re baking for a birthday, a special occasion, or just because you’re craving something sweet and fun, these cupcakes are guaranteed to put a smile on everyone’s face.
One bite of that moist, cookie-studded cake topped with creamy, Oreo-packed frosting — and you’ll understand why these are destined to become a go-to favorite in your kitchen.
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