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Oreo Cupcakes (Cookies and Cream Cupcakes)

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These Oreo Cupcakes are rich, moist chocolate cupcakes loaded with chunks of Oreo cookies and topped with a creamy cookies and cream buttercream frosting, making them irresistible treats for any occasion.

Ingredients

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup whole milk

1 cup coarsely chopped Oreo cookies

1 cup unsalted butter, softened (for frosting)

3 cups powdered sugar (for frosting)

2 tablespoons heavy cream (for frosting)

1 teaspoon vanilla extract (for frosting)

1 cup crushed Oreo cookies (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar and oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Gradually add dry ingredients to wet ingredients, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
  5. Fold in chopped Oreo cookies.
  6. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat butter until creamy. Gradually add powdered sugar, beating until fluffy. Add heavy cream and vanilla extract, beat until combined.
  10. Fold in crushed Oreo cookies into the frosting.
  11. Once cupcakes are completely cool, frost them with the cookies and cream frosting.

Notes

  • Use Double Stuff Oreos for extra creamy flavor in batter and frosting.
  • Add peppermint extract and use Mint Oreos for a refreshing twist.
  • Swap regular Oreos for Golden Oreos for a vanilla-based variation.
  • Toss chopped Oreos in flour before folding to prevent sinking.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Microwave cupcakes for 10-15 seconds to warm before serving.
  • Freeze unfrosted cupcakes up to 3 months; thaw before frosting.
  • Add cornstarch to frosting for stability in warm environments.
  • Reduce baking time to 10-12 minutes for mini cupcakes.
  • Add mini chocolate chips for extra texture.
  • Decorate with mini Oreos, sprinkles, or edible glitter for special occasions.

Nutrition

Find it online: https://recipesbyjanet.com/oreo-cupcakes-cookies-and-cream-cupcakes/