Cookies and Cream Cupcakes recipe

If you’re on the hunt for the ultimate cookies and cream treat, this Cookies and Cream Cupcakes recipe is about to make your dessert dreams come true. Moist chocolate cupcakes with hidden pockets of Oreo pieces are crowned with a cloud of Oreo-studded buttercream—each bite is nostalgia and comfort rolled into one adorable cupcake. Whether you’re baking for a special occasion or just want to add some fun to your weekend, these beauties are impossible to resist!

this Recipe

Ingredients You’ll Need

The beauty of this recipe lies in its simple, pantry-friendly ingredients. Each one plays a crucial role in creating cupcakes that are rich, tender, and brimming with classic cookies and cream flavor. Here’s what you’ll need, along with a little insider tip for each:

• All-purpose flour: Provides structure for fluffy, tender cupcakes.
• Unsweetened cocoa powder: Deepens the chocolate flavor—opt for high-quality cocoa for best results.
• Baking powder: Gives the cupcakes their lovely lift and crumb.
• Baking soda: Works with the acid in buttermilk for extra tenderness.
• Salt: Balances the sweetness and brings out all the chocolatey notes.
• Unsalted butter (softened): The key to a melt-in-your-mouth, buttery crumb and creamy frosting.
• Granulated sugar: Sweetens and encourages perfect browning.
• Large eggs (room temperature): Bind everything together and add richness.
• Vanilla extract: Adds warmth and enhances that nostalgic cookies and cream taste.
• Buttermilk (room temperature): Ensures cupcakes are impossibly moist—don’t skip it!
• Hot water or hot coffee: Intensifies the cocoa and keeps the batter lusciously smooth.
• Oreo cookies, chopped: For folding into the batter; these create irresistible pockets of cookies throughout.
• Powdered sugar (sifted): Makes your frosting silky-smooth and easy to pipe.
• Heavy cream or milk: Adjusts frosting consistency and adds luxurious creaminess.
• Oreo cookies, crushed into fine crumbs: Bring that signature flavor and speckled look to the frosting.
• Extra Oreos (whole or halved): Optional, but perfect for topping and making them truly bakery-worthy!

How to Make Cookies and Cream Cupcakes recipe

Step 1: Prep Your Cupcake Tin and Oven

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper cupcake liners. This ensures your cupcakes bake evenly and come out with those perfectly crimped edges!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This not only evenly distributes the rising agents but also helps break up any cocoa lumps, resulting in smoother cupcakes.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2 to 3 minutes. This step creates air pockets for a lighter crumb, so let the mixer do its magic!

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that classic, comforting aroma that makes cookies and cream so irresistible.

Step 5: Combine Wet and Dry Mixtures

Alternately add half the dry mixture, then the buttermilk, then the remaining dry mixture to the butter mixture. Gently mix until just combined—overmixing will make the cupcakes tough, and we want them super tender.

Step 6: Add Hot Water (or Coffee)

Slowly pour in the hot water or coffee, mixing on low. The batter will be quite thin at this stage—don’t worry, that’s the secret to their dreamy, moist texture.

Step 7: Fold in Chopped Oreos

Gently fold in the chopped Oreo cookies so you get cookie pieces in every bite. This is where the cookies and cream cupcake magic happens!

Step 8: Fill, Bake, and Cool

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let them cool completely—frosting won’t behave on warm cupcakes!

Step 9: Make the Cookies & Cream Frosting

Beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, then the vanilla and 2 tablespoons of cream. Whip on high speed for 2 to 3 minutes until fluffy, adding more cream if needed. Stir in the Oreo crumbs for that irresistible cookies and cream flecked look.

Step 10: Decorate Like a Pro

Pipe the frosting onto your cooled cupcakes in generous swirls. Top each with a halved (or mini) Oreo for that cute, bakery-style finish. Get ready for oohs and ahhs!

How to Serve Cookies and Cream Cupcakes recipe

Garnishes

For a finishing touch, top each cupcakes with a whole Oreo, half an Oreo, or even a sprinkling of extra Oreo crumbs. A drizzle of melted chocolate or a pinch of edible glitter makes them look as good as they taste!

Side Dishes

These cupcakes play so well with a tall glass of milk (classic!), a scoop of vanilla ice cream, or even a bowl of fresh berries for a refreshing contrast. For a full dessert table, pair with chocolate-dipped strawberries or a creamy coffee drink.

Creative Ways to Present

Serve on a tiered cake stand for parties, nestle each cupcake in a colorful paper liner, or pack them into mason jars for the cutest picnic treat! For birthdays, mix up the sprinkles or add little flag toppers—the possibilities are endless.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cookies and Cream Cupcakes in an airtight container at room temperature for up to 2 days. If you’re in a hotter climate or your kitchen runs warm, pop them into the fridge to keep the frosting firm and fresh—but always let them come to room temperature before serving for the best flavor.

Freezing

You can freeze unfrosted cupcakes for up to 3 months! Wrap them tightly in plastic wrap and store in a freezer bag. Thaw at room temperature, then frost fresh before serving. While the frosting can technically be frozen, it’s best enjoyed freshly whipped for that amazing texture.

Reheating

If you want to take the chill off a refrigerated cupcake, let it sit at room temperature for about 30 minutes. Avoid microwaving, as it can melt the glorious buttercream. Freezer-thawed (unfrosted) cupcakes can be gently warmed in a 300°F (150°C) oven for 5 minutes to refresh their texture before frosting.

FAQs

Can I use chocolate chips instead of Oreos?

You can definitely swap in chocolate chips if you like, but the distinctive bits of Oreo are what give this Cookies and Cream Cupcakes recipe its signature flavor. For a twist, try using flavored Oreos or a different cream-filled cookie!

What if I don’t have buttermilk?

No buttermilk? No problem! Simply add 1 teaspoon of vinegar or lemon juice to ½ cup of milk, let it sit for 5 minutes, and use as buttermilk—this DIY version gives your cupcakes wonderful moisture and tenderness.

Can I make this Cookies and Cream Cupcakes recipe gluten-free?

Absolutely! Just substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour, and check that your chocolate sandwich cookies are gluten-free. You’ll be surprised how well this recipe adapts.

How do I get the smoothest frosting?

Sift your powdered sugar to avoid lumps, and beat your butter until super creamy before adding sugar. Don’t forget to add cream a little at a time for perfect spreadable consistency. The result is soft, pipeable, bakery-quality frosting every time.

What’s the best way to crush Oreos for the frosting?

A food processor works wonders for turning Oreos into fine, even crumbs. No processor? Pop them in a zip-top bag and crush with a rolling pin. Smaller crumbs mix more smoothly into frosting without clogging your piping tip.

Final Thoughts

I can’t wait for you to try this Cookies and Cream Cupcakes recipe and taste just how magical a classic cookie can be when transformed into cupcake form! Whether you’re sharing with friends or treating yourself, each bite delivers comfort and pure joy. Happy baking!