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5 from 4 reviews

These cookies and cream cupcakes are a dream for Oreo lovers! Covered in a rich and creamy Oreo frosting, these moist chocolate cupcakes guarantee cookies and cream in every bite.

A cookies and cream cupcake in front of other cupcakes with Oreo cookies scattered around

After making my vegan Oreo cake I knew I had to make a cupcake version! These Oreo cupcakes have a super moist chocolate cupcake that is so easy to make, you don’t even need a mixer! They are then frosted with the best creamy Oreo buttercream. 

Cookies and cream desserts are just the best! These Oreo cupcakes are sure to be a hit with your friends and family, I know mine can’t get enough of them!

Why You’ll Love My Cookies and Cream Cupcakes

  • These chocolate cupcakes are super moist since they’re made with oil instead of butter. 
  • The cupcakes use simple pantry ingredients, like sugar and all purpose flour. Nothing too fancy!
  • The Oreo buttercream is loaded up with crushed Oreo cookies. Top the cupcakes with an extra Oreo for extra cookies and cream flavor!
  • You can easily make these Oreo cupcakes dairy free and gluten free, so they’re a perfect treat for those with food allergies or preferences.

Ingredients Needed

cookies and cream cupcakes ingredients in bowls
  • Flour: I’ve tested these Oreo cupcakes with all purpose flour, but if you’re gluten free you can swap it out for gluten free all purpose 1-1 baking flour. 
  • Oil: you’ll want to use a neutral oil like canola oil, sunflower oil or vegetable oil.
  • Milk: feel free to use regular milk or vegan milk if you’re dairy free.
  • Cocoa Powder: I recommend using dutch process cocoa powder for its rich cocoa flavor, but in a pinch you can use natural cocoa powder.
  • Oreos: while you can buy Oreo crumbs at the store, I recommend buying regular Oreos and crushing them yourself! The crumbs you can buy don’t have the filling in them, and we want that to help give the frosting that cookies and cream taste. You can also use flavored or holiday Oreos if you want!
  • Butter: you can use regular butter or vegan butter for the buttercream.

Step by Step Instructions

cookies and cream cupcakes process in six steps

Step 1: Preheat the oven to 350°Fahrenheit and line a cupcake tin with 12 liners. Set aside.

Step 2: In a large bowl, whisk together the flour, cocoa powder, salt, sugar, baking soda and baking powder. 

Step 3: Add the egg, oil, vanilla extract, milk and hot water. Mix until the batter is smooth.

Step 4: Pour the cupcake batter into the liners, filling them up ⅔ of the way. Bake in the preheated oven for 11-15 minutes. A toothpick inserted in the middle should come out clean.

Step 5: Let the cupcakes cool in the tin for 10 minutes, then remove and let cool completely on a wire cooling rack.

Step 6: Once the cupcakes have cooled completely you can make the buttercream. Take the Oreos and crush them using a blender or food processor. You can also place the cookies in a ziploc bag and crush with a rolling pin. Set the crushed cookies to the side. Don’t worry if you have some larger pieces, but if you’re using a piping bag to pipe the frosting just note that they might get stuck in the piping tip!

Step 7: In a medium bowl, use a handheld mixer or stand mixer to combine the butter, vanilla extract and salt. Slowly add in the powdered sugar, a ½ cup at a time until it is your desired consistency. 

Step 8: If the frosting seems too thick you can add 1-2 teaspoons of milk. Mix in the crushed Oreos.

Step 9: Frost the cupcakes and decorate with more Oreos!

cookies and cream cupcake on its side with a bite taken out of it and Oreo cookies surrounding it

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour and cocoa powder! It is super easy to add too much, leading to dry cupcakes. If you don’t have a scale on hand, make sure to use the scoop and level method to weigh your flour and cocoa powder.
  • If you’re using a piping bag to frost the cupcakes, make sure the Oreos are chopped into small enough pieces that they won’t get stuck in the piping tip. 
  • Make sure the cupcakes are completely cool before frosting, otherwise the buttercream will melt right off!
  • Be careful when filling the cupcake liners, if you fill them up too full, the batter will overflow in the oven.

Storage Instructions

Keep the frosted cupcakes in an airtight container at room temperature for up to 5 days. 

To freeze, let the cupcakes cool completely before wrapping in plastic wrap and placing in a freezer bag. Store in the freezer for up to 2-3 months and let thaw at room temperature before frosting.

More Oreo Recipes You’ll Love

Oreo blondies sliced into squares with one in the middle on its side

Oreo Blondies
Oreo muffin in a muffin pan cut down the middle

Oreo Muffins
Oreo brownies sliced up with one in the center on its side

Oreo Brownies
oreo chocolate chip cookies on a baking sheet pictured from above

Oreo Chocolate Chip Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

A cookies and cream cupcake in front of other cupcakes with Oreo cookies scattered around
5 from 4 reviews

Cookies and Cream Cupcakes

Gabby Kislanko
These cookies and cream cupcakes are a dream for Oreo lovers! Covered in a rich and creamy Oreo frosting, these moist chocolate cupcakes guarantee cookies and cream in every bite.
Prep Time: 50 minutes
Bake: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes
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Ingredients
 

Chocolate Cupcakes

  • 1 cup (125 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ cup (43 g) unsweetened Dutch processed cocoa powder
  • ⅛ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 egg
  • ½ cup (113 ml) water, hot
  • ½ cup (108 ml) sunflower or canola oil (or other neutral oil)
  • ¼ cup (63 ml) milk, (regular or dairy free)
  • 1 teaspoon vanilla extract

Cookies and Cream Frosting

  • 1½ cup (315 g) butter, softened, (regular or vegan)
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2⅓-3½ cups (300) powdered sugar (icing sugar/confectioners sugar)
  • 1-2 teaspoons milk – only if needed!, (regular or vegan)
  • 15 Oreo cookies, crushed into crumbs, (plus more for decorating)

Instructions
 

  • Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.
  • In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
  • Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
  • Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
  • Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack.

Cookies and Cream Buttercream

  • Leave the filling in the Oreos and crush them up using a blender or food processor. You can also put them in a ziploc bag and go over them with a rolling pin. Set the crushed Oreos aside. If there are larger pieces, that's okay but you likely will have to spread the frosting rather than use a piping bag because cookie pieces can block the piping tip.
  • In a medium bowl, use a handheld mixer or standing mixer to mix the butter, vanilla extract, salt, then slowly add in the powdered sugar, ½ cup at a time until it reaches your desired consistency.
  • If it seems too thick, add in about 1-2 teaspoon of milk to thin it out. Mix in the crushed Oreos.
  • Once the cupcakes have cooled completely, frost and decorate with more Oreos if desired. Enjoy!

Equipment

cupcake tins
cupcake tins
Mixing Bowls

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that’s what you have. 
Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Storage and Freezing: Once the cupcakes are frosted, store them in an airtight container at room temperature for up to 5 days. You can place any leftover buttercream in the fridge or freezer.
Freezing: Let cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container. Store in the freezer in a spot where they won’t get squished. Use within 2-3 months. Let thaw at room temperature completely before frosting.
Calories: 513kcal, Carbohydrates: 57g, Protein: 3g, Fat: 32g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 471mg, Potassium: 124mg, Fiber: 2g, Sugar: 42g, Vitamin A: 1107IU, Calcium: 23mg, Iron: 3mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.