These cookies and cream cupcakes come together with an easy vanilla cupcake batter, plenty of chopped Oreo cookies, and creamy chocolate frosting. It’s like a slice of cookies & cream cake but with chocolate on top!
Tell Me About These Cookies & Cream Cupcakes
- Flavor: Today’s cookies and cream cupcakes are a flavorful adaptation of these very vanilla cupcakes. We’re skipping the extra vanilla flavor and folding heaps of chopped Oreo cookies right into the batter. Beyond that beloved Oreo cookie flavor, the frosting choice is up to you. You can frost them with smooth and silky milk chocolate buttercream, a frosting you may recognize from these chocolate cupcakes. We also love these cupcakes with vanilla buttercream, Swiss meringue buttercream and even chocolate peanut butter frosting.
- Texture: These cupcakes have a slightly denser and more buttery moist texture than my traditional vanilla cupcakes, which are made with creamed butter and sugar. Today’s cupcakes use melted butter which guarantees big buttery flavor and also allows us to easily mix the cupcake batter together by hand. Skip the egg yolks to ensure a fluffy crumb and don’t get nervous about crunchy cookies inside your cupcakes– the Oreo cookie pieces soften into a lovely cakey texture.
- Ease: This is a really easy cupcake recipe because the batter comes together in a flash. There’s really no crazy ingredients involved and if decorating with piping tips isn’t your thing, just use a knife to pile the frosting on top.
Overview: How to Make Cookies & Cream Cupcakes
The full printable recipe is below, but let’s quickly walk through it so you understand each step before getting started.
- Prepare. Preheat your oven and line the muffin pan. This recipe yields about 15 cupcakes, so you’ll have a 2nd batch with only 3 cupcakes. Feel free to bake it all at the same time if your oven allows for that space OR bake in batches.
- Make the cupcakes. Mix your dry ingredients together first. Separately, melt butter and whisk in the sugar, and then the egg whites, yogurt, milk, and vanilla. Whisk wet ingredients into dry ingredients or vice versa. (Don’t matter in this recipe.)
- Bake. Fill liners 2/3 full to avoid overflowing. Bake and cool the cupcakes.
- Make the frosting. You’ll need an electric mixer for this step.
- Add the finishing touches. Pipe frosting onto cooled cupcakes or swirl/pile on with a knife. I used Wilton round piping tip #12 for the pictured frosting and you can watch how I use this piping tip in our piping tips video. Top frosting with chopped or crumbled Oreos.
Avoid Greasy Cupcakes
I receive a lot of questions about keeping cupcake liners grease-free. My team and I have discovered that it really depends on the recipe. If the cupcake batter is filled with fat like oil or butter, grease could penetrate into the liners as the baked cupcakes cool. Greasy cupcakes are quite messy to eat and serve! Today’s cookies and cream cupcakes recipe calls for ½ cup of butter per 15 cupcakes and, while they’re certainly moist, they aren’t dripping with grease.
But we have another secret: we often use greaseproof liners. When shopping for cupcake liners, look for “greaseproof” on the package.
If You Love Oreos, You’ll Enjoy These Oreo Dessert Recipes:
- Cookies & Cream Pie with an Oreo Cookie Crust!
- Chocolate Mousse Pie
- Cookies & Cream Cookies
- Cake Batter Oreo Cookies
- Cookies & Cream Brownies
Cookies ‘n’ Cream Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
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 (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 12 Oreos, or 135g)
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
Notes
- Yogurt: You can also use plain Greek yogurt, regular yogurt, or sour cream.
- Milk: You can also use soy milk or almond milk.
- 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.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: cookies n cream cupcakes
Hi Sally, if I used hot pink polka dot cupcake liners would you be able to see the pink and polka dots? Thanks so much 🙂
Hi Reagan, it depends on the type/brand/material of them. I really like these baking cups/muffin liners from Michaels. They are totally greaseproof. https://www.michaels.com/polka-dot-grease-resistant-baking-cups-by-celebrate-it/M20009929.html
I was wondering why you don’t just use your Simply Perfect Vanilla cupcakes recipe and add chopped Oreos?
Hi Sally,
Can I use sour cream instead of Greek yogurt in this recipe?
Thanks you!
Casey
Hi Casey, yes, you can use sour cream, in place of the Greek yogurt. Same amount.
Good morning Sally,
I wanted to know if you personally use whole milk when making your Cookies and Cream cupcake recipe?
Would that be the best one recommended for use to make these cupcakes?
Hi Jessica, whole milk creates the softest, richest cupcakes — we recommend that if you can!
Thank you Lexi for your quick response it is greatly appreciated!
I also wanted to know if Sally personally chops all the Oreos for the inside of the cupcakes with a knife or does she use a food processor?
Would I be able to chop the Oreos using my Vitamix or would you recommend that I do it manually with a knife?
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?
Hi Jessica! You can freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
Hi Sally, these look awesome! Can i make them gluten free using gf oreos and gf flour? Would the recipe still work?
Hi Amy, we haven’t tested this recipe with gluten free alternatives, but please let us know if you give it a try!
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!!
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.
Hi sally, can I use cake flour instead of all purpose flour ?
Hi Noelle, cake flour would be just fine!
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!
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.
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.
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!
★★★★★
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!
Definitely!
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!
You can use them right out of the package, no need to scrape the filling!
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?
Yes, bake for 10 minutes if making mini cupcakes. You can use your favorite kind of frosting including cream cheese frosting.
Hi Sally,
Can I make the cupcakes ahead of time and freeze them?
Yes, you sure can!
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
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!
The white cake will definitely turn out as moist, yes! Or try my vanilla cake recipe. Add 1.5 – 2 cups chopped Oreos.
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.
Thanks!
Hi Grace! When baking in a convection oven, I recommend lowering the oven temperature by 25 degrees F. This will help!
Hi Sally,
Can I use oil instead of butter for this recipe? If yes, how much oil to use?
I don’t recommend oil in this recipe, Audrey. You would miss the buttery taste in the cupcakes.
What if I wanted to use buttermilk instead of the yogurt + milk combination? Any tips?
Hi Becca! You can use 1 cup of buttermilk instead of the yogurt and milk combination.
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!
Yes, that should work, Haley! Very smart! I hope he has a great 4th birthday 🙂
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!
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.