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 '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. 

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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

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 (210g) 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 (45g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons (45ml) heavy cream*
  • optional: 4-5 crumbled Oreos

Instructions

  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.

Notes

  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

1173 Comments

  1. I would make some chocolate cupcakes with raspberry frosting because I’ve been wanting to do that forever and these liners would be so great for that. Thanks for the giveaway!

  2. Hi Sally! Thank you so much for this recipe! I’ve finally found the perfect Milk Chocolate Buttercream frosting! I’ve tried to add melted chocolate chips to buttercream before – disaster!! It was not even pipeable, and it began to crumble! I know for sure that this won’t happen with this frosting! I’ll be glad when I have the chance to try this delectable frosting!

  3. I just made these cupcakes for my suitemate’s birthday, and everyone has said that they are the best cupcakes they have ever eaten! Thank you for the amazing recipe!

  4. Good morning!!! I am from Greece and i want to say that i’m in love with your site…i’m in love with cupcakes!!!you are the best!!thanks for sharing your recipes with us!Have a nice day!!!! 😀

  5. I want to make these for my Boyfriend’s Birthday. Could this be made into a double layer cake? If so how long should it bake and does the temperature change?
    Thanks so much!

    1. It can be made into a double layer cake – yes. You have two options. (1) Pour batter into a 9×2 inch pan, bake for 30-35 minutes or until baked through. Cool, then slice the cake horizontally to create two layers. Frost. (2) Double the cake recipe and bake in two separate 9-inch cake pans for 1 extra tall layer cake. Double the frosting recipe as well.

  6. Ok so I recently made these and the fresh strawberry cupcakes for my birthday… And I had such high hopes for them!! I followed the recipes exactly…. And sadly they didn’t turn out very good. The frostings were both great! But the cupcake part…. It was like way too dense…. Kind of chewy. My sister in law is the cupcake expert in our family and she says she always uses a mixer in the batter to fluff it up and keep it from getting dense. But I read that you don’t do that. Also I should note… I did bake the strawberry ones a bit longer than 20 mins because I kept putting a toothpick in and it didn’t come out clean. I think maybe I put in too much puree and that messed with the texture? And maybe too much oreos in this batter? I dunno. Was kind of bummed.

    1. Hey Melinda! I actually find using a mixer is an easy way to overmix the batter, which will lend a tough textured cupcake. So sorry you didn’t care for my cupcake recipes! You can try using cake flour – a much softer flour than all-purpose. I use it all the time.

  7. hi sally,

    I can’t wait to make this for my son’s birthday on saturday! can I use heavy whipping cream instead of heavy cream for the frosting? what is the difference? thank you for any advice 🙂
    I will also be making the funetti cookies for his class party.
    awesome blog..thanks for yummy adorable ideas.

    1. They’re essentially the same thing, though heavy cream has a very slight less fat percentage. Both can be used interchangeably in my frosting recipes.

  8. This recipe sounds great! I do have a question about the amount of frosting the recipe makes. Does it make enough to heavily frost all fifteen cupcakes? Thanks!

  9. HUGE HIT!! I folded oreo’s into the vanilla butter cream (cookies n cream 🙂 )and garnished the frosting with even more cookie crumbles! Delicious!!!

  10. Oh. My. God! These are the most delicious cupcakes I’ve ever tasted. I haven’t even started the icing yet and they’re halfway gone.
    I’ve also made your soft cranberry and white chocolate chips cookies twice, they’re so delicious! , and tomorrow I’ll make the xxl death by chocolate mega cookie that just looks unbelievable delicious. I’m definitely going to put on on a lot of weight… Lol

    Thank you!

  11. Hey there! I’ve been searching pinterest for a vanilla oreo cake recipe and came across this. But I’m a baking amateur – can you tell me how these cupcakes would translate to a cake? Would I need to do anything differently? Different baking time or oven temperature?

    Thanks!!

    1. Baking time would be a little longer. I suggest using a 9-inch springform or deep dish baking pan (9×2 inches). Same oven temperature!

  12. Hi Sally,
    I am zainab from India. I made cookies and cream cupcakes today and my family loved it. I always follow your recipes for cupcakes because they come out perfect. Thank you for sharing the recipes. I am your big Fan 🙂 :).

  13. These are INCREDIBLE. Not too sweet, delicious and unusual cake batter recipe. Will definitely be sharing this recipe with all my friends.

  14. 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! 

  15. 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 🙂

  16. 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.

  17. 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).

  18. 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.

  19. 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!!!!!!!

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

  21. 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? 

  22. 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!!

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