Cookies and Cream Cupcakes – Bakery-Style Oreo Bliss at Home

If you love Oreo cookies, these Cookies and Cream Cupcakes are going to steal your heart. Imagine moist, fluffy chocolate cupcakes swirled with crushed cookies and topped with a creamy vanilla frosting speckled with Oreo crumbs. It’s the ultimate dessert mash-up — part cookie, part cupcake, and 100% delicious.

These cupcakes strike that perfect balance between rich and light. They’re tender, chocolatey, and layered with the nostalgic flavor of everyone’s favorite cookie. Whether you’re baking for a birthday, potluck, or just a Friday treat, they’ll disappear faster than you can say “save me one!”

Why You’ll Love These Cookies and Cream Cupcakes

• 🍪 Double the cookies: Crushed Oreos in both the batter and the frosting!
• 🧁 Moist and fluffy: A rich, tender crumb thanks to buttermilk and melted butter.
• 🎂 Better than bakery: Soft, cloud-like frosting that pipes beautifully.
• 🕒 Quick and easy: No fancy equipment or long chilling time — just classic ingredients.
• ✨ Crowd favorite: Loved by both kids and adults (and perfect for gifting).

The Story Behind Cookies and Cream Cupcakes

Cookies and cream is one of those timeless flavor combinations that instantly sparks nostalgia. Inspired by the iconic Oreo cookie, bakers began incorporating crushed cookies into ice creams, cheesecakes, and — of course — cupcakes.

The result is a dessert that’s both elegant and playful. The dark cookie crumb against the pale vanilla frosting creates a stunning contrast, while the flavor combo — creamy vanilla meets deep chocolate — feels both comforting and indulgent.

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• ½ cup crushed Oreo cookies (about 6 cookies)

For the Cookies and Cream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• 6 Oreo cookies, finely crushed

Garnish:

• Mini Oreo cookies or extra crumbs for topping

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, mixing until fully combined.

Step 4: Combine Wet and Dry
Gradually mix the dry ingredients into the wet, alternating with buttermilk. Stir until just combined — don’t overmix.

Step 5: Fold in the Oreos
Gently fold in the crushed Oreo cookies, ensuring they’re evenly distributed throughout the batter.

Step 6: Bake
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before frosting.

Cookies and Cream Cupcakes

Moist chocolate cupcakes filled with crushed Oreos and topped with creamy cookies-and-cream frosting — the ultimate crowd-pleasing treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Cupcakes, Dessert

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.75 cup buttermilk
• 0.5 cup crushed Oreo cookies
• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 6 Oreo cookies finely crushed for frosting

Equipment

• Mixing bowls
• Whisk
• Cupcake pan
• Electric mixer
• Piping bag

Method

 

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Whisk flour, cocoa powder, baking soda, and salt together.
3. Whisk butter and sugar until smooth, then add eggs and vanilla.
4. Alternate adding dry ingredients and buttermilk; mix until just combined.
5. Fold in crushed Oreos and divide batter among liners.
6. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
7. Beat butter for frosting until creamy. Add powdered sugar gradually.
8. Add cream and vanilla; beat until fluffy. Fold in crushed Oreos.
9. Frost cooled cupcakes and garnish with mini Oreos or crumbs.

Notes

For best texture, crush Oreos into small pieces, not fine crumbs. Store cupcakes at room temperature for up to 2 days or refrigerate for 5.

Make the Cookies and Cream Frosting

Step 1: Beat softened butter until creamy and pale, about 2–3 minutes.
Step 2: Gradually add powdered sugar, one cup at a time, beating between each addition.
Step 3: Mix in heavy cream and vanilla extract. Beat until light and fluffy.
Step 4: Fold in finely crushed Oreo cookies. Be gentle to avoid overmixing.

Frost and Decorate

Once the cupcakes are completely cool, pipe or spread the frosting generously over each cupcake.
Top with a mini Oreo or sprinkle extra cookie crumbs for a bakery-style finish.

Tips for Perfect Oreo Cupcakes

1. Use finely crushed cookies for frosting: This keeps the piping smooth and prevents clogs.
2. Don’t overmix: Overmixing can make cupcakes dense instead of fluffy.
3. Room temperature ingredients: Ensures an even batter and tender crumb.
4. Use real buttermilk: Adds tang and moisture for a richer flavor.
5. Cool before frosting: Warm cupcakes will melt your frosting — patience pays off!

Fun Variations

• Cookies and Cream Cheesecake Cupcakes: Add a small dollop of cheesecake filling in the center before baking.
• Mint Cookies and Cream: Replace vanilla with peppermint extract and garnish with crushed mint Oreos.
• Peanut Butter Twist: Add a swirl of peanut butter frosting alongside the cookies and cream for a decadent combo.
• Vegan Version: Use dairy-free butter, plant milk with vinegar instead of buttermilk, and vegan chocolate sandwich cookies.

Serving Suggestions

These cupcakes are perfect for any celebration — birthdays, bake sales, office parties, or simply a weekend treat. Serve them with a glass of cold milk, a scoop of vanilla ice cream, or even a drizzle of chocolate ganache for a next-level dessert.

Storage & Freezing Tips

• Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
• Refrigerate: They’ll last up to 5 days chilled; bring to room temperature before serving.
• Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost fresh.

Baker’s Insight

The magic of cookies and cream cupcakes lies in texture contrast — soft crumb, crunchy cookie bits, and silky frosting. For the best result, crush cookies by hand or in a zip bag with a rolling pin — this gives varied textures instead of fine dust.

The frosting is where you can really play. If you love extra sweetness, add more powdered sugar. Prefer it lighter? Beat in extra cream until it’s airy and whipped.

Conclusion

These Cookies and Cream Cupcakes are a celebration of classic flavor and playful texture. Each bite delivers soft chocolate cake, flecks of cookie crunch, and a swirl of cookies-and-cream frosting that melts on your tongue.

They’re simple enough for beginners but impressive enough to serve at any party. From the first whiff of cocoa in the oven to the final swirl of frosting, this recipe brings pure joy to bakers and cookie lovers alike.

So grab that package of Oreos — it’s time to bake something unforgettable.