Cookies and Cream Cupcakes with Milk Chocolate Frosting

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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.



  • 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


  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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


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. I LOVE your blog and follow you on facebook!! I am in love with these adorable cupcake liners, and would be making my husbands fav for his birthday soon, red velvet with cream cheese frosting cupcakes!

  2. Sally, I cannot wait to make these cupcakes on Friday for my boyfriend Harri’s birthday! He adores cookies and cream and this recipe looks too delicious NOT to treat him with!
    If I won the cupcake liners, I’d have to remake this OREO recipe because it’ll be my lucky recipe from now on! hahaha congratulations with the blog and the upcoming website and cookbook, I can’t wait til you’re finished.
    Love, Jordy xx
    ps. made those cookie batter cupcakes today for a good friend’s birthday. Everyone ADORED them! Cheers! 🙂

    1. Happy Birthday to Harri! I hope you all enjoy these cupcakes when you make them. And I’m glad you all loved the cookie dough cupcakes!

  3. I have some vanilla beans I need to use up so probably a vanilla bean cupcake with chocolate frosting.

  4. Following you on fb, pinterest, twitter. 🙂 LOVE your recipes!!!!! I have been looking at your site all morning lol

  5. 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!

  6. 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!

  7. 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!

  8. 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!!!! 😀

  9. 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.

  10. 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.

  11. 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.

  12. 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!

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

  14. 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!

  15. 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?


    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!

  16. 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 🙂 :).

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

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Welcome to my Kitchen!

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