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Cookies and Cream Cupcakes Recipe

This rich and indulgent cookies and cream cupcakes recipe is full of oreo cookie pieces and topped with an oreo frosting is sure to satisfy your sweet tooth.

You can’t go wrong with cookies and cream. It’s a classic flavor that everyone loves. And what’s not to love? Now, imagine that classic flavor in cupcake form. 

This cookies and cream cupcake recipe is a moist, fluffy cake overloaded crushed oreos and topped with a rich, creamy oreo buttercream frosting. Sounds heavenly for an Oreo fan, right? 

These oreo cookie cupcakes are everything you’ve ever wanted in a cupcake. These sweet treats are sure to please.

cookies and cream cupcakes

The cookies and cream flavor is so delicious thanks to the combination of the chocolate cookies and the creamy vanilla filling. Oreos really are the best cookies.

Both a seasoned baker or a novice can make this Oreo cupcake recipe!

These rich and indulgent cookies and cream cupcakes are sure to be a hit at your next party, potluck or special occasion. 

cookies and cream cupcakes

See also: Pecan Pie Cupcakes | Chocolate Chip Cookie Cupcakes | Raspberry Chocolate Cupcakes | Chocolate Cherry Cupcakes

cookies and cream cupcakes

How to Make Cookies and Cream Cupcakes

*Scroll down for the printable recipe card.

Ingredients

Cupcakes:

  • Boxed white cake mix
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 8 Oreos chopped up to fine crumbs
cookies and cream cupcakes

Icing:

  • 1 cup softened unsalted butter
  • 2.5 cups powdered sugar sifted
  • 1 tbsp pure vanilla extract
  • 2 tbsp heavy cream or milk

Instructions

Preheat the oven to 350 degrees. 

Prepare a muffin tin with cupcake liners and set aside. 

To make the cupcakes, in a large bowl mix as per the instructions on the boxed cake mix box – mix cake mix with oil, milk and eggs by hand or in a stand mixer on medium speed. 

Scrape down sides and bottom of bowl as needed.

Fold in crushed cookies by hand using a rubber spatula or wooden spoon. 

Fill each liner 2/3 full with cupcake batter. An ice cream scoop is great to do this with.

Bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

cookies and cream cupcakes

Cool 10 minutes before icing cupcakes.

While the cupcakes are cooling on a wire rack, make the cookies and cream buttercream frosting. 

cookies and cream cupcakes

Beat softened butter.

Slowly add in sifted sugar.

Stir in vanilla

Add in heavy cream 1 tbsp at a time

cookies and cream cupcakes

Spoon frosting into a pastry bag fitted with a piping tip and pipe onto cooled cupcakes as desired.

After icing cupcakes, crush 2 more chocolate sandwich cookies without icing to sprinkle cookie crumbs on top of the cupcakes

cookies and cream cupcakes

How to Store Cupcakes 

Cupcakes will stay fresh covered in an airtight container at room temperature for 2-3 days. You can refrigerate them for up to a week, but the cake will start getting dry and crumbly.

cookies and cream cupcakes
What is the Best Way to Crush Oreo Cookies?

To crush Oreo cookies you can use a food processor, blender or even a Ziploc bag and a rolling pin.NYE Desserts

Do I have to Use Oreo Cookies? 

You don’t need to use expensive brand-name Oreo cookies. Any store bought chocolate cream filled sandwich cookies can be substituted.

Be sure to check out these Oreo Recipes for more ideas! 

cookies and cream cupcakes

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cookies and cream cupcakes

Cookies and Cream Cupcake Recipe

Yield: 24
Prep Time: 10 minutes
Cook Time: 18 minutes
Additional Time: 15 minutes
Total Time: 43 minutes
This rich and indulgent cookies and cream cupcakes recipe is full of oreo cookie pieces and topped with an oreo frosting is sure to satisfy your sweet tooth.

Ingredients

  • Boxed white cake mix
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil
  • 3 whole eggs
  • 8 Oreos chopped up to fine crumbs
  • 1 cup softened unsalted butter
  • 2.5 cups powdered sugar sifted
  • 1 tbsp pure vanilla extract
  • 2 tbsp heavy cream or milk

Instructions

Preheat the oven to 350 degrees. 

Prepare a muffin tin with cupcake liners and set aside. 

To make the cupcakes, in a large bowl mix as per the instructions on the boxed cake mix box - mix cake mix with oil, milk and eggs by hand or in a stand mixer on medium speed. 

Scrape down sides and bottom of bowl as needed.

Fold in crushed cookies by hand using a rubber spatula or wooden spoon. 

Fill each liner 2/3 full with cupcake batter. An ice cream scoop is great to do this with.

Bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Bake as directed 

Cool 10 minutes before icing cupcakes.

While the cupcakes are cooling on a wire rack, make the cookies and cream buttercream frosting. 

Beat softened butter.

Slowly add in sifted sugar.

Stir in vanilla

Add in heavy cream 1 tbsp at a time

Spoon frosting into a pastry bag fitted with a piping tip and pipe onto cooled cupcakes as desired.

After icing cupcakes, crush 2 more chocolate sandwich cookies without icing to sprinkle cookie crumbs on top of the cupcakes

Notes

How to Store Cupcakes 

Cupcakes will stay fresh covered in an airtight container at room temperature for 2-3 days. You can refrigerate them for up to a week, but the cake will start getting dry and crumbly.

What is the Best Way to Crush Oreo Cookies?

To crush Oreo cookies you can use a food processor, blender or even a Ziploc bag and a rolling pin.

Do I have to Use Oreo Cookies? 

You don't need to use expensive brand-name Oreo cookies. Any store bought chocolate cream filled sandwich cookies can be substituted.

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