The Ultimate Cookies and Cream Cupcakes

Introduction

Did you know that the “Cookies and Cream” flavor profile was originally popularized by an ice cream contest in South Dakota in 1979? Since then, the combination of vanilla cream and chocolate sandwich cookies (Oreo being the gold standard) has become a global obsession.

These Cookies and Cream Cupcakes are the definitive tribute to that legacy. We aren’t just sprinkling crumbs on top. We are embedding a whole cookie at the base for a surprise crunch, folding crushed pieces into a moist vanilla sponge for a speckled “grey stuff” effect, and crowning it with a velvety buttercream loaded with even more cookie dust. Every bite delivers three distinct textures: the snap of the base, the fluff of the cake, and the smooth richness of the frosting. If you are an Oreo lover, this is your nirvana.

Ingredients List

To achieve a cupcake that tastes like the cookie rather than just vanilla cake, texture management is key.

The Cupcake Base

24 Oreo Cookies: (Standard size).
- Usage: 12 whole cookies for the bottom liners, 12 crushed for the batter.
1 ½ cups All-Purpose Flour: Spooned and leveled.
1 cup Granulated Sugar.
1 ½ tsp Baking Powder & ½ tsp Baking Soda: For lift.
½ cup Unsalted Butter: Softened.
2 Large Eggs: Room temperature.
2 tsp Vanilla Extract.
½ cup Milk: Whole milk is best.
½ cup Sour Cream: The Secret Ingredient: This adds moisture and acidity, ensuring the cake is tender enough to contrast with the crunchy cookie pieces.

The Oreo Buttercream Frosting

1 cup (2 sticks) Unsalted Butter: Softened.
3-4 cups Powdered Sugar: Sifted.
1 tsp Vanilla Extract.
2-3 tbsp Heavy Cream: To adjust consistency.
8-10 Oreo Cookies: Finely pulverized into dust.
- Crucial: If you don’t grind these finely, chunks will get stuck in your piping tip!

Sensory Note: The batter will be speckled black and white. The baking process softens the cookie at the bottom slightly, turning it into a cake-like crust, while the pieces inside the batter stay somewhat firm.

Timing

This recipe yields standard 12 cupcakes.

Preparation Time: 20 minutes
Baking Time: 18-20 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 10 minutes

Data Insight: Folding crushed cookies into the batter displaces some of the flour volume. To prevent the cupcakes from being too dense, we rely on the sour cream and baking soda reaction to create extra carbon dioxide bubbles, keeping the crumb light despite the heavy mix-ins.

Step-by-Step Instructions

Step 1: Prep and Line

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

The Surprise: Place one whole Oreo cookie flat into the bottom of each paper liner.

Step 2: The Dry Mix

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Crush: Take 12 Oreos and place them in a Ziploc bag. Smash them with a rolling pin until you have coarse chunks (not dust—you want to see the pieces in the cake).

Step 3: The Creaming

In a large bowl or stand mixer, beat the softened butter and sugar on medium-high speed for 3 minutes until pale and fluffy.

Add eggs one at a time, beating well after each. Scrape down the bowl.
Stir in the vanilla and sour cream.

Step 4: Combine

Add half the dry ingredients to the butter mixture. Mix on low.

Pour in the milk. Mix.
Add the remaining dry ingredients. Mix just until combined.
The Fold: Gently fold in the coarse Oreo chunks by hand using a spatula.

Step 5: Bake

Scoop the batter into the liners (right on top of the whole cookies), filling them about 3/4 full.

Bake for 18 to 20 minutes.
Doneness Test: A toothpick inserted into the center should come out clean (avoid hitting a cookie chunk if possible).
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: The Frosting

While cakes cool, crush 8-10 Oreos in a food processor until they are fine dust.

Beat the butter for the frosting until white and creamy (5 minutes).
Gradually add powdered sugar, cream, and vanilla. Whip on high for 3 minutes.
The Mix: Stir in the fine Oreo dust.
- Tip: If piping, use a large round tip or an open star tip (like Wilton 1M). Small tips will clog.
Frost the cooled cupcakes and top with a mini Oreo or a cookie wedge.

Nutritional Information

This is a sugar-forward treat. Below is the estimated breakdown per cupcake.

Nutrient	Amount per Serving	% Daily Value*
Calories	420 kcal	21%
Total Fat	22g	33%
Saturated Fat	12g	60%
Carbohydrates	55g	20%
Sugars	38g	–
Protein	4g	8%

Note: Oreos contain processed sugar and palm oil. This is definitely a “sometimes” food!

Healthier Alternatives for the Recipe

To lighten up these Cookies and Cream Cupcakes:

Frosting Swap: Use a Whipped Cream Cheese Frosting (less sugar than buttercream) or just stabilized Whipped Cream for a lighter topping.
Base Adjustment: Skip the whole cookie at the bottom to save approx. 55 calories per cupcake.
Cookie Reduction: Use “Thins” Oreos instead of Double Stuf for the mix-ins to reduce the sugar and fat load.
Yogurt Sub: Use non-fat Greek yogurt instead of sour cream.

Serving Suggestions

Perfect for parties and kids.

Milk Pairing: Serve with a shot glass of cold milk. It is mandatory.
The “Inside Out”: Use Golden Oreos for a vanilla-on-vanilla version (Golden Cookies and Cream).
Parfait: Crumble a leftover cupcake into a glass with layers of chocolate pudding and whipped cream.

Common Mistakes to Avoid

Clogged Piping Tip:
- The Issue: Large cookie chunks in the frosting.
- The Result: The frosting gets stuck, and the bag bursts.
- The Fix: Sift the cookie crumbs for the frosting, or use a food processor to get fine sand.
Sinking Cookies:
- The Issue: Batter too thin.
- The Result: The cookie chunks sink to the bottom (though the whole cookie is already there, so it matters less).
- The Fix: Ensure your butter is soft, not melted. Melted butter makes thin batter.
Overbaking:
- The Issue: Waiting for the top to brown.
- The Fix: Because of the black cookie specks, it’s hard to see browning. Trust the toothpick test.

Storing Tips for the Recipe

Room Temperature: Store in an airtight container for 2 days.
Refrigeration: Up to 4 days. Note that the cookie at the bottom will get softer the longer it sits.
Freezing:
- Unfrosted: Freeze for up to 3 months.
- Frosted: Flash freeze on a tray, then wrap. Thaw on the counter.

Conclusion

Cookies and Cream Cupcakes are a crowd-pleaser that never fails. They bridge the gap between a cookie craving and a cake craving, delivering the best of both worlds. The visual appeal of the speckled frosting and the surprise crunch at the bottom makes them look professional, yet the method is simple enough for a beginner baker.

Ready to dunk? Grab that package of Oreos! If you try this recipe, please leave a star rating below and let us know: are you a Double Stuf or Original fan? Don’t forget to subscribe to our newsletter for more nostalgic dessert recipes.

FAQs

Q: Can I use a cake mix?

A: Yes. Buy a White or Vanilla Cake Mix. Add the crushed cookies to the batter and place the whole cookie in the liner. Proceed as normal.

Q: Can I use different flavored Oreos?

A: Absolutely. Mint Oreos make incredible Mint Chocolate Cupcakes. Peanut Butter Oreos work great with chocolate batter.

Q: Why did my liners peel away?

A: This happens if moisture gets trapped in the liner as it cools. Remove the cupcakes from the muffin tin immediately after 5 minutes to let the steam escape.