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Oreo cupcake with cookies and cream frosting on a wooden board.

Oreo Cupcakes (Cookies and Cream Cupcakes)

Moist chocolate Oreo cupcakes loaded with chopped Oreos and topped with cookies and cream frosting and half an Oreo. Easy to make for parties, birthdays, or Halloween.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 15
Calories 585 kcal

Equipment

Ingredients
  

For the cupcakes:

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • ¾ cup whole milk room temperature
  • 1½ teaspoons vanilla extract
  • 10 Oreo cookies coarsely chopped

For the cookies and cream frosting: ***SEE NOTES BELOW FOR HALLOWEEN DECORATION***

  • 1½ cups unsalted butter softened
  • 6 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 6 to 7 Oreo cookies finely crushed

For the garnish:

  • 6 Oreo cookies halved

Instructions
 

  • Preheat the oven to 350°F and line a cupcake tin with liners.
  • Coarsely chop 10 Oreos and set aside.
  • Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  • Combine the oil and sugar in a large bowl, then add the eggs one at a time, beating well after each.
  • Add the dry ingredients in batches, alternating with the milk, beginning and ending with the dry. Mix until just combined.
  • Stir in the vanilla, then fold in the chopped Oreos.
  • Fill each liner about ⅔ full and bake for 18 to 22 minutes, until a toothpick comes out clean.
  • Cool completely on a wire rack before frosting.
  • Beat the softened butter until creamy and smooth.
  • Add the powdered sugar one cup at a time, beating until fluffy.
  • Pour in the heavy cream and vanilla, then beat on medium-high for 2 to 3 minutes until light and fluffy.
  • Beat in the crushed Oreos until well combined.
  • Transfer the frosting to a piping bag fitted with a decorative tip.
  • Pipe onto the cooled cupcakes and top each with half an Oreo.

Notes

Spider Oreo Cupcakes for Halloween

Want to make these for Halloween? Turn them into spider Oreo cupcakes. They use the same chocolate cupcakes and cookies and cream frosting, with a quick spider on top. My kids love helping with this part.
Spider Oreo cupcake for Halloween with chocolate stick legs, candy eyes, and orange and purple sprinkles.
To decorate, pipe the cookies and cream frosting as usual and scatter a handful of Halloween sprinkles over the top. Then finish each cupcake with one of my Oreo spider cookies. The full how-to for the spiders, with the chocolate stick legs and candy eyes, is in that post, so make a batch and set one on top of each swirl.

General Notes:

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.
Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.
Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.
Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.
Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Nutrition

Calories: 585kcalCarbohydrates: 82gProtein: 4gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 74mgSodium: 190mgPotassium: 116mgFiber: 1gSugar: 68gVitamin A: 649IUVitamin C: 0.01mgCalcium: 49mgIron: 3mg
Keyword cookies and cream, Halloween, oreo cupcakes, Party Food
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