Cookies and Cream Cupcakes with Milk Chocolate Frosting

Or try my Oreo cake.

Fluffy and easy vanilla cupcakes stuffed with crushed Oreos and topped with a creamy milk chocolate frosting. If you love chocolate, you have to try these. So unbelievably delicious!

Cookies 'n Cream Milk Chocolate Cupcakes - if you love chocolate, you have to try these. So unbelievably delicious!

What’s black and white and milk chocolate all over? Vanilla cookies & cream cupcakes with fluffy milk chocolate frosting, that’s what. Topped with more cookies & cream crumbles, of course.

I recently made Very Vanilla Cupcakes.  A strikingly white cupcake full of delicate vanilla flavor. The cupcake batter is spiked with real vanilla bean. They truly are wonderful! Today’s cookies & cream version does not use vanilla bean in the batter. I simply spruce up the cupcake batter with vanilla extract and a whole lotta crushed Oreos.

I love how the black Oreo chunks look inside the cupcakes. Like dalmatian spots. 😉

Cookies 'n Cream Milk Chocolate Cupcakes - if you love chocolate, you have to try these. So unbelievably delicious!

I considered topping the cupcakes with vanilla frosting.  However, a chocolate craving hit and I just had to go with it.  The milk chocolate frosting used should be  familiar to you.  I used it to frost my Triple Chocolate Layer Cake not too long ago.

The milk chocolate frosting is the fluffiest, smoothest frosting I’ve ever had. My one friend said it almost tastes silky.  It is, hands down, one of my favorite frosting recipes. And luckily – it’s so easy to make!  Would you expect anything less on my website? I favor effortless recipes.  Especially recipes tasting like you slaved in the kitchen all day.

The cupcakes come from a simple batter, with easily available ingredients.  They are ready in about 30 minutes and the frosting takes about 6 minutes total.  You can have a freshly baked cupcake in no time!

Cookies 'n Cream Milk Chocolate Cupcakes - if you love chocolate, you have to try these. So unbelievably delicious!

I have a lot of readers ask me – how do your cupcake liners stay grease-free?  Well, this particular cupcake recipe makes about 15 cupcakes and the batter calls for only 1 stick of butter for the entire batch.  There’s not too much grease in the to start with.

But I have another secret.  I often use greaseproof liners! My friends over at Sweets & Treats Boutique make a line of over 40 different patterned liners, all using their unique Colorblock greaseproof material. They also sell party bags, fun paper straws (I just bought several!), and other treat supplies.

Cookies 'n Cream Milk Chocolate Cupcakes - if you love chocolate, you have to try these. So unbelievably delicious!

I love the pretty back & white chevron pattern of my liners – it matches the Oreo cookie crumbles on top.

This is a new favorite cupcake. The creamy chocolate frosting, the crushed cookies, the moist and soft vanilla Oreo cupcake hiding underneath, and the designer cupcake liner – these cupcakes truly feel like a real treat when you’re eating one.  Fancy little mini cakes, all to yourself.  That’s one of the reasons I love cupcakes so much. It’s your own individual cake.

If you love cookies & cream flavored anything, these cupcakes are for you!  You can frost them with today’s milk chocolate frosting or my easy vanilla buttercream.  The crushed Oreo decoration on top is completely necessary though. 😉

Cookies 'n Cream Milk Chocolate Cupcakes - if you love chocolate, you have to try these. So unbelievably delicious!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More recipes to enjoy:

Cookies 'n' Cream Cupcakes

Fluffy and easy vanilla cupcakes stuffed with crushed Oreos and topped with a creamy milk chocolate frosting. If you love chocolate, you have to try these. So unbelievably delicious.

Ingredients:

Cupcakes

  • 1 and 2/3 cups (210g) all-purpose flour (measured correctly)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup (180ml) milk (cow's milk, soy milk, or almond milk)
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Milk Chocolate Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confections' sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45ml) heavy cream*
  • 4-5 crumbled Oreos, optional

Directions:

  1. Preheat oven to 350F degrees. Line a 12-count muffin pan with liners. This recipe yields about 15 cupcakes, so you'll have a 2nd batch with only 3. Set aside.
  2. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
  3. Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 10 minutes if making mini cupcakes. Allow to cool.
  4. To make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Recipe Notes:

*I strongly urge readers to use heavy cream.  You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.  I recommend it.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Here are a handful of recipes you’ll also love:

 Cookies & Cream Peanut Butter Bark

Cookies n Cream Peanut Butter Bark by Sallys Baking Addiction

 

Or my Oreo Cheesecake Cookies

Oreo Cheesecake Cookies

 

Very Vanilla Cupcakes

Very Vanilla Cupcakes

 

Funfetti Golden Oreo Fudge

Funfetti Golden Oreo Fudge

 

Death by Chocolate Cupcakes

Death by Chocolate Cupcakes

 

Chocolate Cupcakes with Fluffy Nutella Frosting

Chocolate Cupcakes with Creamy Nutella Frosting

 

 

See more of my cupcake recipes!

 

 

1,163 Comments

Comments

  1. Julia on June 7, 2015 at 1:32 pm

    Hi Sally!  Made these cupcakes for a graduation party and they were AMAZING! Instead of topping with crumbled oreo’s, I topped them with mini oreo’s and they turned out great.  Your recipes never disappoint! 

  2. wajiha on June 10, 2015 at 12:07 am

    WOW, cant wait to make these ! 
    can i top them with simple whipped cream and crushed oreos? do you think they will pair up well? 
    Also if i dont have liners, can i just butter the pan?

    thank you 🙂

    • Sally on June 10, 2015 at 8:01 am

      The whipped cream and Oreo combo sounds delicious. And you can simply grease the cupcake pan instead.

  3. Najia on June 23, 2015 at 1:14 pm

    These cupcakes sound delicious and I can’t wait to bake them this weekend. Could I use this recipe and use Reese cups inside the batter also?, I like Oreos and my boyfriend loves Reese cups.

    • Sally on June 23, 2015 at 6:47 pm

      That would be fine. Enjoy!

  4. Margaret on June 25, 2015 at 10:56 pm

    This is a wonderful recipe, thanks so much for sharing!! I found that keeping an egg yolk in the mix, using cake flour, and cooking on 325 at 23 minutes helped. This enhanced the softness and moisture as well as kept the cream-look ( in cookies and cream). Of course you may want to consider that I was baking in a 90 degree kitchen with a small (half-size gas-lit oven).

  5. Jessica on June 27, 2015 at 4:38 pm

    Hi Sally! I just had a quick question – for the 2 egg whites, about how many teaspoons/tablespoons would that be? I buy egg whites in a carton rather than separating them myself.

    • Sally on June 27, 2015 at 4:53 pm

      About 1.5 – 2 Tablespoons for each. So, 3-4.

  6. Najia on June 28, 2015 at 9:11 pm

    I made these fabulous cupcakes today!!!!!!…. Goodness, I could not stop eating the batter!!!!, they’re so good. My little sister ate here without the frosting. The frosting is off the chain!!…its milk chocolate flavor is to die for!!!, you are a great influence and an inspiration for me!!. I also made the chewy choc chip cookies today!!, you should win a Nobel Peace Prize!!!!!!!

  7. jia on July 10, 2015 at 12:30 pm

    i made these  with whipped cream and oreo frosting.
    THE CUPCAKES ARE DELICIOUS!
    they were finished in an instant!
    thank you 

  8. tracy on July 14, 2015 at 11:27 pm

    The recipe sounds amazing! Would you mind giving me an estimated amount of how much money I’d spend?

  9. courtney morris on August 3, 2015 at 6:52 pm

    awesome cupcake! My party guest loved them!

  10. Aubrey on August 12, 2015 at 2:01 pm

    I just made these for a party and they were a hit! I’m wondering though…my chocolate frosting doesn’t look at vibrant as yours, but still tastes plenty chocolatey. Am I just not measuring right, or is it the lighting? 

    • Sally on August 13, 2015 at 7:08 am

      Like, it is not as dark a shade of brown? Maybe it’s the lighting? Glad you like it.

  11. Erica on August 15, 2015 at 1:21 pm

    Hi Sally! Great recipe! Would the recipe still work without yogurt? 

  12. Najia on August 28, 2015 at 12:32 am

    Hello!!, I love this cupcake recipe and I was thinking that it would be even better as a cake with crushed Oreo filling. Yum!!… This recipe is a small recipe so I was wondering if you knew how many times I had to times it to fill a 10 by 2 square cake pan?…..Thanks!!

  13. Jess on September 10, 2015 at 12:58 pm

    Omg Sally…I baked 50 of these for my godmother’s 50th birthday, ALL of them got eaten by the end of the night! I got nothing but compliments on them, including “best cupcakes ever”! Thanks so much for sharing the recipe!

    • Sally on September 10, 2015 at 7:12 pm

      Way to go on 50 cupcakes! So sweet for the celebration!

  14. Sydney Sun on September 13, 2015 at 4:09 pm

    These look fabulous! I love that you switched it up and have the frosting chocolate and a vanilla cupcake base – so creative! Check out my blog if you get a chance. 🙂

    Sydney Sun
    For the Love of Baking
    http://www.ForLoveofBaking.com

  15. Meredith on September 16, 2015 at 1:47 pm

    Do you think this recipe would work for a cake? I’m making a large 13×15 two tiered cake and was wondering how many cups of batter this recipe makes so I can adjust it to my needs. My son would love this for his birthday! Thank you! 

  16. Evelyn on December 29, 2015 at 9:51 pm

    Hi, for the crushed oreos do you crush both the cookies and the filling or just the cookies? And “Slowly whisk the wet ingredients into the dry ingredients until no lumps remain”, does that means the wet goes to the dry? 
    Sorry for the stupid questions LOL just need some clarification. I’m planning on making these for New Year’s Eve Party with whip cream and mini oreos on top. 
    Thanks 🙂

    • Sally on December 30, 2015 at 6:51 pm

      Evelyn, crush the cookies AND the cream filling. Yes, wet goes into dry here. (Though the other way around would be fine too.) Happy New Years to you!

  17. Bee on January 19, 2016 at 4:27 am

    Sally, I concur with one of the comments above! I’ve tried several of your cupcake recipes and by far the best successes were the lemon ones and the peanut butter. The vanilla cupcake didn’t work for me bc it’s too dense :< I have a suspicion that it's bc there's no mixer/creaming thingy going. Could you give us a video of exactly how much elbow grease you put in the whisking/mixing process? I'm constantly worrying when I'm not using mixers bc I'm scared of over mixing. With mixers you have a 3-2 minutes guide which I find helpful..

  18. angela on March 25, 2016 at 5:30 am

    hey sally! wanted to ask if is it okay if I do not include the yogurt to the ingredients? just use milk instead? 

  19. Victoria on April 8, 2016 at 4:28 pm

    The yield for the recipe says 15 cupcakes, but in the recipe instructions you say to divide the batter among 12 cupcake liners.  Could you clarify please?  Thanks!

    • Sally on April 9, 2016 at 6:50 am

      It should be 15, just fixed that in the recipe. So sorry about that!

  20. Courtney on July 7, 2016 at 11:45 am

    I made this into a layer cake for my 15 year old stepdaughter’s birthday doubled the recipe as you suggested to another reader and used the frosting recipe from your marble cake to ensure I would have enough frosting. I used dark non stick cake pans, so I think I should have lowered the oven temp to 325.. I think I may have over mixed it too, my husband noticed it was a little dense. none of those things took away from the taste though it was delicious, everyone inhaled it. and even my non chocolate loving husband loved your frosting. my stepdaughter loves chocolate and Oreos so this was the best of both worlds in her eyes. Thank you again for another recipe that has helped me stay away from boxed cake mixes. Homemade is truly so much better. 🙂

  21. Moriah on January 16, 2017 at 12:35 am

    Hi Sally! These cupcakes sound Amazing!! Do you think I could make this into a layer cake? Also, would a marshmallow Frosting go with this recipe?

  22. Raana Nabeel on May 25, 2017 at 6:20 am

    I’m from Pakistan…. loving your recipes
    You’re amazing!… love

  23. Jamie Rosehart on May 8, 2018 at 2:32 am

    Thank you so much for sharing the Cookies and Creme Cupcake recipe. I just made them last night and they were such a hit that someone actually ate 4 of them alone. I couldn’t thank you enough and will definitely be trusting you for my next recipe! You’re the best!

  24. Mindy Kingsbury on July 27, 2018 at 10:43 pm

    It’s late and I’m planning to make these tomorrow and make the frosting Sunday for the birthday party we’re having. 2 questions if you happen to see this in time. 1. Do you refrigerate the cupcakes if made ahead of time? and 2. Do you think I should frost them at the last second since we’re having an outdoor (HOT) birthday beach bash? I’m afraid the frosting will melt everywhere on the cupcakes if I frost them at home. Any hot weather tips appreciated! THANK YOU For always being my go-to cupcake that gets ALL THE COMPLIMENTS!

    • Sally on July 30, 2018 at 11:29 am

      Hi Mindy! Happy to help.

      1) You can refrigerate the cupcakes if they are made ahead of time. Especially if the weather is very warm. Keep them covered tightly.
      2) If the weather is warm, as you describe, I recommend frosting right before serving.

  25. Heather on August 13, 2018 at 5:58 pm

    Hi Sally.
    I just got done making this milk chocolate frosting
    To frost a flourless chocolate cake I am making for
    Dinner tonight. This is the first recipe I have made of yours off of your website. I am teaching myself to cook and bake from scratch.
    We are having a couple of guests over
    and one of them is on a gluten free diet. I tasted the
    Frosting and it was a little salty for me , i even mixed it again really good to see if I got all of the 1/2 teaspoon of salt mixed in correctly.I am still going
    To use this frosting to frost the cake with though,
    I think next time when I make this frosting I will
    Either put in 1/4 teaspoon of salt or just leave the salt out entirely. Other then that ,the frosting tastes good.
    Please let me know if I did something wrong. I want to be successful with making your recipes.

  26. Heather on August 13, 2018 at 6:07 pm

    Hi Sally . It me
    Heather again.
    I gave my husband a tast of this chocolate frosting
    A little while ago and he said he liked it . I am going be decorating the cake an frosting with fresh strawberry
    Pieces.

Reviews

  1. Jamie Rosehart on May 8, 2018 at 2:32 am

    Thank you so much for sharing the Cookies and Creme Cupcake recipe. I just made them last night and they were such a hit that someone actually ate 4 of them alone. I couldn’t thank you enough and will definitely be trusting you for my next recipe! You’re the best!

  2. Heather on August 13, 2018 at 5:58 pm

    Hi Sally.
    I just got done making this milk chocolate frosting
    To frost a flourless chocolate cake I am making for
    Dinner tonight. This is the first recipe I have made of yours off of your website. I am teaching myself to cook and bake from scratch.
    We are having a couple of guests over
    and one of them is on a gluten free diet. I tasted the
    Frosting and it was a little salty for me , i even mixed it again really good to see if I got all of the 1/2 teaspoon of salt mixed in correctly.I am still going
    To use this frosting to frost the cake with though,
    I think next time when I make this frosting I will
    Either put in 1/4 teaspoon of salt or just leave the salt out entirely. Other then that ,the frosting tastes good.
    Please let me know if I did something wrong. I want to be successful with making your recipes.

Questions

  1. Mindy Kingsbury on July 27, 2018 at 10:43 pm

    It’s late and I’m planning to make these tomorrow and make the frosting Sunday for the birthday party we’re having. 2 questions if you happen to see this in time. 1. Do you refrigerate the cupcakes if made ahead of time? and 2. Do you think I should frost them at the last second since we’re having an outdoor (HOT) birthday beach bash? I’m afraid the frosting will melt everywhere on the cupcakes if I frost them at home. Any hot weather tips appreciated! THANK YOU For always being my go-to cupcake that gets ALL THE COMPLIMENTS!

    • Sally on July 30, 2018 at 11:29 am

      Hi Mindy! Happy to help.

      1) You can refrigerate the cupcakes if they are made ahead of time. Especially if the weather is very warm. Keep them covered tightly.
      2) If the weather is warm, as you describe, I recommend frosting right before serving.

Leave a Comment


       



This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes

grateful-creator-logo

Recipes You'll Love

Categories

Archives

sallys-cookie-palooza

Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...

fabruary-challange

Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...

pie-week

Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks

@sallysbakeblog