Oreo Cupcakes with Cookies & Cream Oreo Frosting are decadent, delicious, and so much fun. These cupcakes are light, airy, and super moist, filled with crumbled chocolate Oreo cookies. With easy-to-make Oreo frosting topped with an Oreo cookie, they look and taste amazing too.
Table of Contents
These Oreo cupcakes are super easy to make but look so impressive. They're the perfect sweet treat for any occasion, from kids' birthday parties to your holiday dessert table. These cupcakes are such a great idea for Oreo lovers - plus it's a great recipe to make with the kids!
Oreo Cupcakes are delicious enough, right? But then add some Cookies & Cream Oreo Frosting and it is a match made in heaven. This frosting was MADE for these cupcakes, this ensemble is the best thing you'll have on your next party dessert table.
We love cupcakes in our house. Some of our other favorite fun cupcakes are these S'mores Cupcakes with Graham Cracker Frosting, Cadbury Mini Easter Egg Cupcakes, Halloween Hocus Pocus Cupcakes and, of course, my Classic Chocolate Cupcake Recipe.
Why You'll Love This Recipe
- This easy recipe takes just 35 minutes to make!
- Made with simple ingredients you probably already have in your pantry.
- They look so fun and decadent, they're perfect for kids' parties as well as your holiday dessert table.
- Get creative and decorate these cupcakes with your favorite treats for any occasion.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For the cupcakes:
- Butter - Salted butter works best to bring out all the flavors.
- Sugar - White granulated sugar works best.
- Egg Whites - Eggs act as a binding agent and also help the cupcakes rise.
- Vanilla - Pure Vanilla Extract will add a slightly sweet flavor to the cupcakes.
- Flour - This recipe is made using All Purpose Flour. You can also use a like-for-like Gluten Free flour, but for other flour types, you will need to adjust the liquid ingredients.
- Baking Powder and Baking Soda - Helps the cupcakes get nice and fluffy.
- Salt - Enhances all the flavors.
- Milk - I used whole milk for this recipe, but you can use your favorite type.
- Sour Cream - Makes the cupcakes super moist!
- Oreo Cookies - You'll need about 7-8 cookies for the cupcakes, either slightly crushed or chopped into small pieces.
For the frosting:
- Butter - Use salted butter for that great buttery taste.
- Powdered Sugar - Also known as confectioners' sugar, for the base of the frosting.
- Heavy Cream - Helps give the frosting a creamy consistency.
- Vanilla - Use Pure Vanilla Extract for a slightly sweet and warm flavor to the frosting.
- Oreo Cookies - Crushed or blended enough to fit through a piping tip.
How To Make Oreo Cupcakes
Prepare oven and a cupcake pan. Preheat oven to 350°F. Line a cupcake pan with paper liners.
Begin the cupcake batter. Beat the butter and sugar until creamy and light in a mixing bowl or in a stand mixer. Add the egg whites and vanilla extract.
Add dry ingredients. Next, add the flour, baking powder, baking soda, and salt.
Add remaining ingredients. Add milk and sour cream, and gently stir in the crushed Oreo cookies.
Fill cupcake cases and bake. Fill cupcake liners â…” full. Bake for 18-20 minutes in the preheated oven, until a toothpick comes out clean. Let them cool on a cooling rack before adding frosting or toppings.
Make the Frosting
Beat the butter. In a large bowl, beat the butter using a hand mixer until it’s smooth, creamy, and light. This should take about 4 minutes.
Add other ingredients. Add 2 cups of the powdered sugar, beating again until combined. Beat in the remaining powdered sugar, vanilla, and salt. Then add just enough heavy cream or milk to help the frosting get to a nice consistency so that you can easily pipe it.
Add Oreos. Stir in the finely crushed Oreos and scoop the frosting into a piping bag.
Frost cupcakes. Allow the cupcakes to cool completely after coming out of the oven so that the frosting doesn't melt on top. Once completely cool, use the piping bag to pipe the frosting onto the cupcakes in swirls. Top by pressing an Oreo cookie into the top of the frosting. Allow them to set at room temperature or in the refrigerator.
Recipe FAQ's
If you want to use cupcake liners and have them look nice and fancy after baking your cupcakes, then you'll need to use 2 of them. The one touching the cupcake batter will stick to the moist cupcake, it will be a bit greasy, and its color will fade. The outside cupcake liner will remain colorful and be easier to hold on to when eating them.
Chocolate and vanilla are the most popular cupcake flavors, which means that this Vanilla and Chocolate Oreo Cookie Cupcakes recipe has it all! With a vanilla-flavored fluffy cupcake base that is dotted with chocolate Oreo cookie chunks, as well as the Oreo frosting on top, there's something for everyone to love about these handy treats.
Cupcakes: You can freeze unfrosted cupcakes for 3 months. Thaw fully before frosting.
Frosting: The Cookies and Cream Oreo Frosting will last for up to 7 days in the refrigerator. You can make this ahead of time and add it to your cupcakes when they are ready. Remember to bring it to room temperature before piping it onto the cupcakes.
Storage: Cupcakes will keep for 2-3 days at room temperature or 5 days in the fridge. Let them come to room temperature before serving.
Freezing: You can freeze unfrosted cupcakes for 3 months. Thaw before frosting and serving.
Tips for Success
- Don't crush the Oreos too fine for the cupcake batter. Also, gently stir in the chunks of Oreo cookie into the cupcake batter so that you don't crumble them too much. You still want to have some big chunks of Oreo cookie inside the cupcake for that delicious range of texture. It should be more of a vanilla cupcake with Oreo pieces throughout rather than a gray chocolatey batter.
- Finely crush the Oreos for the frosting. You can do this quickly with a food processor (affiliate link).
- If you don't have a piping bag, you can use a plastic sandwich bag with a small hole in the corner and put a piping tip into it instead.
How to Crush Oreo Cookies with No Mess
Crush your Oreo cookies with no mess by putting them into a Ziploc sandwich bag, and rolling them out with a rolling pin (affiliate link). This is every kid's favorite job, ever, so if you're making these with kids, they can do this bit. The Oreo pieces need to be very fine, as they'll need to pass through the piping tip that you'll use to put the frosting on the cake.
Personally, I use my food processor (affiliate link) to crush Oreos into crumbs because it’s super easy, and I know I can get a fine crumb quickly.
Substitutions and Variations
- Decorate these cupcakes with mini oreo cookie pieces, grated chocolate, sprinkles, or even Hershey's kisses for added sweetness!
- Make these chocolate Oreo cupcakes with Chocolate Frosting, Vanilla Buttercream Frosting, or this amazing Rich Cream Cheese Frosting.
- Sprinkle some cocoa powder on top of the cupcakes for a chocolate dusting when you have finished decorating them.
- Use this decadent Chocolate Buttercream Frosting to top these cupcakes.
More Oreo Cookies Desserts
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Oreo Cupcakes
Ingredients
Cupcakes
- ½ cup salted butter, room temperature
- ¾ cup granulated sugar
- 2 egg whites
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour, spooned & leveled (188g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup sour cream
- ¾ cup crushed Oreo cookies, about 7-8 cookies
Frosting
- 1 cup salted butter
- 4 cups powdered sugar
- 2-3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies, about 10-12 cookies
Instructions
For the Cupcakes
- Prepare oven and a cupcake pan. Preheat oven to 350°F. Line a cupcake pan with paper liners.
- Begin the cupcake batter. Beat the butter and sugar until creamy and light in a mixing bowl or in a stand mixer. Add the egg whites and vanilla extract.
- Add dry ingredients. Next, add the flour, baking powder, baking soda, and salt.
- Add remaining ingredients. Add milk and sour cream, and stir in the crushed Oreo cookies.
- Fill cupcake cases and bake. Fill cupcake liners â…” full. Bake for 18-20 minutes in the preheated oven, until a toothpick comes out clean. Let them cool on a cooling rack before adding frosting or toppings.
For the Frosting
- This frosting recipe is based on my Oreo Frosting Recipe.
- Beat the butter. In a large bowl, beat the butter using a hand mixer until it’s smooth, creamy, and light. This should take about 4 minutes.
- Add other ingredients. Add 2 cups of the powdered sugar, beating again until combined. Beat in the remaining powdered sugar, vanilla, and salt. Then add just enough heavy cream or milk to help the frosting get to a nice consistency so that you can easily pipe it.
- Add Oreos. Stir in the finely crushed Oreos and scoop the frosting into a piping bag.
- Frost cupcakes. Allow the cupcakes to cool completely after coming out of the oven so that the frosting doesn't melt on top. Once completely cool, use the piping bag to pipe the frosting onto the cupcakes in swirls. Top by pressing an Oreo cookie into the top of the frosting. Allow them to set at room temperature or in the refrigerator.
Notes
- Make Ahead: You can make the frosting a week ahead and keep in the fridge.
- Storage: Cupcakes will keep for 2-3 days at room temperature or 5 days in the fridge. Let them come to room temperature before serving.
- Freezing: You can freeze unfrosted cupcakes for 3 months. Thaw before frosting and serving.
- For the cupcakes: Don't crush the Oreos too fine for the batter. You want more of a vanilla cupcake with Oreo pieces throughout rather than a gray batter.
- For the frosting: Finely crush the Oreos for the frosting. The pieces need to be small enough to go through your piping tip.
These cupcakes are so good!! I made them for my future son-in-law’s birthday and they were a big hit!
The flavor was very good but they were quite thick, dense and a bit dry, not light, moist and fluffy.