Cookies and Cream Cupcakes
Makes: 12 cupcakes
Prep Time: 20 mins
Bake Time: 18–20 mins
Total Time: ~45 mins
🧁 Ingredients
For the Cupcakes:
12 Oreo cookies (whole, optional for base)
1 cup (125g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs
¾ cup (150g) granulated sugar
½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
⅓ cup (80ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) hot coffee or hot water
8 crushed Oreos (for folding into the batter)
For the Cookies & Cream Frosting:
½ cup (115g) unsalted butter, softened
4 oz (115g) cream cheese, softened
2½–3 cups (300–360g) powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or cream (as needed)
6–8 finely crushed Oreos (no filling)
Optional Toppings:
Mini Oreos
Oreo halves
Crushed Oreos
Chocolate drizzle
👩🍳 Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Optionally, place one whole Oreo at the bottom of each liner.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat eggs and sugar together. Stir in buttermilk, oil, and vanilla.
Add the dry ingredients to the wet, mixing until just combined.
Stir in hot coffee/water until batter is smooth. Fold in the 8 crushed Oreos.
Fill liners about ¾ full. Bake 18–20 minutes, or until a toothpick comes out clean.
Let cool in pan 5 minutes, then transfer to a rack to cool completely.
2. Make the Frosting:
Beat butter and cream cheese until smooth and fluffy.
Gradually mix in powdered sugar, then vanilla. Add milk as needed to reach spreadable consistency.
Fold in crushed Oreos. (TIP: finely crush to avoid clogging your piping tip!)
3. Frost and Decorate:
Frost cooled cupcakes with a piping bag or knife.
Top with mini Oreos, Oreo halves, or drizzle with chocolate. Add extra crushed cookies for flair.
📝 Tips & Variations:
Want an Oreo filling inside? Core out the center and add Oreo buttercream or crushed cookies + whipped cream.
Vanilla base version: swap the cocoa powder for more flour (use 1¼ cups flour total) and increase sugar to 1 cup.