Cookies & Cream Cupcakes with Chocolate Frosting

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 and cream cupcakes topped with chocolate frosting and crushed Oreos on a white dessert stand

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 and cream cupcakes topped with chocolate frosting and crushed Oreos with one cut in half showing the inside of the cupcake

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 and cream cupcakes topped with chocolate frosting and crushed Oreos on a white dessert stand

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 and cream cupcakes topped with chocolate frosting and crushed Oreos

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 and cream cupcakes topped with chocolate frosting and crushed Oreos

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cookies and cream cupcakes topped with chocolate frosting and crushed Oreos on a white dessert stand

Cookies ‘n’ Cream Cupcakes

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 15 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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!



  • 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
  • 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*
  • 3/4 cup (180ml) milk*
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups chopped Oreos (about 1415 Oreos)

Milk Chocolate Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons (45ml) heavy cream*
  • optional: 4-5 crumbled Oreos


  1. Preheat oven to 350°F (177°C). 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. 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.


  1. Yogurt: You can also use plain Greek yogurt, regular yogurt, or sour cream.
  2. Milk: You can also use soy milk or almond milk.
  3. Frosting: 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.
  4. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: cookies n cream cupcakes


  1. Hi sally! How do I store these? Do I need to store the leftovers in the fridge or can I leave them in a container on the counter for a couple days? Not sure since there’s a bit of heavy cream in the frosting. Thanks!

    1. Hi Jeannette! Honestly, the frosted cupcakes are just fine covered at room temperature for 2 days. After that, I would keep them in the refrigerator.

  2. Hi Sally – I’m planning for my son’s 4th bday party and want to have a couple types of mini cupcakes available. To lighten my workload, I wondered if I could make half the batter with crushed Oreos and half with sprinkles (instead of making two completely different batters). Do you think this would work? Thanks! I love your recipes and use them exclusively for my kids’ birthdays!

    1. Yes, that should work, Haley! Very smart! I hope he has a great 4th birthday 🙂

  3. What if I wanted to use buttermilk instead of the yogurt + milk combination? Any tips?

    1. Hi Becca! You can use 1 cup of buttermilk instead of the yogurt and milk combination.

  4. Hi Sally,
    Can I use oil instead of butter for this recipe? If yes, how much oil to use?

    1. I don’t recommend oil in this recipe, Audrey. You would miss the buttery taste in the cupcakes.

  5. Hi Sally,

    I’m planning to make these on the weekend, probably with sour cream since the vanilla cupcakes with sour cream come out so well!

    Usually when I follow your recipes my cupcakes come out a little browned on top, but I just realised it might be because I have a convection oven.
    Do you recommend turning the temperature down 10-20 degrees for convection? Or should I just keep a closer eye on them? I’m worried the middle won’t be set if I take them out earlier.


    1. Hi Grace! When baking in a convection oven, I recommend lowering the oven temperature by 25 degrees F. This will help!

  6. Hi Sally! I love this cupcakes! I need to make a cake and want it moist like this cupcakes! Can I just use this recipe as is and bake it in cake pans? I looked at your white cake recipe, but not sure if it will turn out as moist? Also I’m covering it in fondant. Please let me know! Thanks!

    1. The white cake will definitely turn out as moist, yes! Or try my vanilla cake recipe. Add 1.5 – 2 cups chopped Oreos.

  7. These might be my favorite cupcakes to date, just because I love oreos so much! They turned out so beautiful & delicious, the frosting was creamy & perfect! I love all your recipes Sally, I follow your website like it’s my bible lol! I have increased my baking skills so much just by reading all your recommendations, so thank you for being so clear with everything

  8. Hi Sally,

    Can I make the cupcakes ahead of time and freeze them?

    1. Yes, you sure can!

  9. Hi Sally,
    I’m planning to make this recipe but in mini cupcake sizes, do you think it will work? And can I use cream cheese frosting instead of the chocolate or buttercream frosting?

    1. Yes, bake for 10 minutes if making mini cupcakes. You can use your favorite kind of frosting including cream cheese frosting.

  10. Hi Sally,

    Do i need to scrape out the oreo fillings before chopping them up and mixing it into the batter? Or just chop the oreos straight out of the package and mix into the batter?
    Looking fwd to trying out this recipe!

    1. You can use them right out of the package, no need to scrape the filling!

  11. Hi Sally!
    I was wondering if vanilla SMBC would be good on this in place of the chocolate buttercream? Buttercream is usually too sweet and dense for my taste.
    Thanks in advance!

    1. Definitely!

  12. Oh My! I made these for my son’s birthday today. I only had dark chocolate Oreo’s on hand, but I took a chance and used them…. amazing! I made the chocolate frosting and cut the Oreo’s in half as the topper. Thank you so much!

  13. Wayyy too sweet! I have a sweet tooth but these cupcakes were just WAY too sweet. I followed the recipe to a tee. I don’t understand why. I don’t usually leave negative comments and love other recipes on your site. But this one is just way too sweet. Only thing I did was use golden sugar (less processed), but it says its the equivalent to normal white sugar. Did I do something wrong? I’m so sad.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sandy, Thank you for trying this recipe. While we haven’t tested these cupcakes with golden sugar, according to Domino’s website it maintains a hint of molasses flavor, so I’m wondering is why they tasted sweeter.

  14. I have made the cupcakes and I’ll be making an Oreo SMBC to go with them instead of the chocolate icing. But I just wanted to tell you these are SO GOOD!! I made them for a friend and I ate one of the extra ones and OMG i think I need to make another batch! Delicious!

  15. Hi sally, can I use cake flour instead of all purpose flour ?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Noelle, cake flour would be just fine!

  16. Hi Sally! I love your recipes! I’ve been following your blog for more than 5 years now. ❤ I tried these cupcakes today, and although I put just 2/3 of the batter in the cupcake liners, my cupcakes have tops which are crispy and it looks like they erupted. Any tips on how I can prevent this?

    P.S. I love the crisp cookie recipe so much!!

    1. Hi Andrea! Thank you so much for following my blog! For this cupcake recipe, did you alter anything? Extra thin cupcake batter usually overflows, crisps up along those edges, and has that “erupted” look. It’s happened to me a lot in recipe testing. But this cake batter should be on the thicker side.

  17. Hi Sally, these look awesome! Can i make them gluten free using gf oreos and gf flour? Would the recipe still work?

    1. Trina @ Sally's Baking Addiction says:

      Hi Amy, we haven’t tested this recipe with gluten free alternatives, but please let us know if you give it a try!

  18. Hello Sally,
    I wanted to know if I bake and ice these this upcoming weekend will they freeze well as I won’t need them until Thursday July 1st?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica! You can freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally