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Cookies and Cream Cupcakes

Moist chocolate cupcakes filled with crushed Oreos and topped with creamy cookies-and-cream frosting — the ultimate crowd-pleasing treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.