These cookies and cream cupcakes with chocolate frosting are the cupcakes I make when I want Oreos in the cake, not just on top. Chopped cookies go right into a vanilla batter, then a cocoa buttercream finishes the whole thing.
The batter is mixed mostly by hand after the butter melts, which I appreciate on days when I do not want to pull out the stand mixer until frosting time. The cupcakes bake in about 20 minutes and cool quickly.
I keep the method practical: prep the pieces, follow the heat and timing, and do not rush the cooling or resting step when the recipe asks for it. That small bit of patience is usually the difference between Oreo-studded vanilla cupcakes with a dark chocolate frosting swirl and a batch that feels hurried.
Why I keep coming back to this
- Melted butter makes the batter simple to whisk.
- Yogurt or sour cream keeps the cupcakes moist.
- Chopped Oreos give cookies-and-cream flavor throughout.
- Chocolate frosting balances the sweet vanilla crumb.
- The recipe makes about 15 cupcakes.
- The cupcakes keep at room temperature or in the refrigerator.
What you need (and what each one is doing)
- 1 2/3 cups all-purpose flour.It gives structure, or in savory recipes, thickens the sauce without making it pasty. The note I keep with it is: 209g.
- 1/2 teaspoon baking powder.
- 1/4 teaspoon baking soda.
- 1/2 teaspoon salt.
- 1 cup granulated sugar.The note I keep with it is: 200g.
- 1/2 cup unsalted butter, melted.The note I keep with it is: 8 Tbsp; 113g.
- 2 egg whites.It helps bind the batter or dough so the center sets instead of crumbling.
- 1/4 cup plain yogurt or sour cream.The note I keep with it is: 60g.
- 3/4 cup whole milk.The note I keep with it is: 180ml.
- 2 teaspoons pure vanilla extract.
- 1 1/2 cups chopped Oreos.The note I keep with it is: about 12 Oreos or 135g.
- 1 cup unsalted butter.The note I keep with it is: 16 Tbsp; 226g, for frosting.
- 3 1/2 cups confectioners’ sugar.The note I keep with it is: 420g.
- 1/2 cup unsweetened cocoa powder.The note I keep with it is: 41g.
- 1/2 teaspoon salt.
- 2 teaspoons pure vanilla extract.
- 3 tablespoons heavy cream.The note I keep with it is: 45ml.
- 4-5 crumbled Oreos.The note I keep with it is: optional topping.
How I make it
Step 1 — Prep the liners
I preheat the oven to 350°F (177°C) and line a 12-count muffin pan. Since the recipe yields about 15 cupcakes, I plan on a second small batch with 3 liners.
Step 2 — Mix dry and wet ingredients
In a large bowl, I mix flour, baking powder, baking soda, and salt. In a medium microwave-safe bowl, I melt the butter, whisk in sugar, then vigorously whisk in egg whites, yogurt, milk, and vanilla.
Step 3 — Finish the batter
I slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Then I gently fold in the chopped Oreos, stopping before the cookies break down too much.
Step 4 — Bake and cool
I fill liners 2/3 full and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Mini cupcakes bake about 10 minutes. I let the cupcakes cool before frosting.
Step 5 — Make chocolate frosting
I beat frosting butter on high for about 2 minutes, then add 3 cups confectioners’ sugar, cocoa powder, and salt on low. I add vanilla and cream, beat on high for 1 minute, and add the final 1/2 cup confectioners’ sugar if I want it thicker.
Step 6 — Decorate and store
I pipe or spread the frosting onto cooled cupcakes and top with Oreo crumbles. The cupcakes keep at room temperature up to 3 days or in the refrigerator up to 5 days.
Tips from my kitchen
- Do not overfill.Two-thirds full keeps the cupcakes neat.
- Fold Oreos gently.I want pieces, not gray batter.
- Cool before frosting.Chocolate buttercream melts on warm cupcakes.
- Adjust frosting thickness.The last 1/2 cup sugar is there if I need it.
Variations I have actually tried
- Vanilla frosting:I use vanilla buttercream instead of chocolate.
- Mint:I use mint Oreos and a tiny drop of peppermint extract.
- Mini cupcakes:I bake them about 10 minutes and pipe small swirls.
- Extra chocolate:I add mini chocolate chips to the batter.
- Golden Oreo:I use Golden Oreos and keep the chocolate frosting.
Storing and reheating
I keep decorated cupcakes at room temperature for up to 3 days if the kitchen is cool, or in the refrigerator for up to 5 days. I use a cupcake carrier so the frosting does not get smashed.
What I serve with it
I serve these slightly cool or at room temperature. A crumble of Oreo on top tells people what is inside before they take a bite.
A few small details I do not skip
I read through the whole recipe once before I start, especially when I am making cookies and cream cupcakes with chocolate frosting on a busy day. It keeps me from discovering a cooling step, a second pan, or a chilling time after the counter is already covered with bowls.
I also measure the seasonings and small add-ins first. That sounds fussy, but it lets me pay attention to texture while I cook. If a dough looks dry, a sauce thickens too fast, or a frosting needs another spoonful of liquid, I can fix it while the mixer or pan is still in front of me.
The other detail I watch is temperature. Ovens, stovetops, mixers, and refrigerators all have personalities, so I use the listed times as a guide and then check the real signs in front of me. For cookies and cream cupcakes with chocolate frosting, that means I look for the texture described in the steps before I move on.
I would rather pause for 5 minutes than push ahead and fight the recipe later. A short rest can firm a bar, settle a roast, cool a cupcake, or thicken a sauce. That kind of quiet step rarely looks exciting, but it makes the finished food easier to serve.
Frequently asked questions
Can I use sour cream instead of yogurt?
Yes. I use either one in the same amount, and both keep the cupcakes moist.
Can I make mini cupcakes?
Yes. I bake mini cupcakes for about 10 minutes at 350°F (177°C).
Why did my batter turn gray?
The Oreos were likely overmixed. I fold them in gently at the end.
Can I make the frosting ahead?
Yes. I refrigerate it, bring it to room temperature, and beat it again before piping.
Do these need refrigeration?
They can sit at room temperature up to 3 days in a cool kitchen, but I refrigerate for longer storage.
If you make these, tell me whether you used chocolate frosting or switched to vanilla.
Cookies and Cream Cupcakes with Chocolate Frosting
Description
Cookies and cream cupcakes with chopped Oreos folded into a vanilla batter and topped with chocolate frosting. I bake about 15 cupcakes and finish them with Oreo crumbs.
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners and prepare 3 extra liners for a second batch.
- Mix flour, baking powder, baking soda, and salt. Melt butter, whisk in sugar, then whisk in egg whites, yogurt or sour cream, milk, and vanilla.
- Slowly whisk wet ingredients into dry ingredients until no lumps remain. Gently fold in chopped Oreos.
- Fill liners 2/3 full. Bake for 20 minutes, or 10 minutes for mini cupcakes, until a toothpick comes out clean. Cool completely.
- Beat butter on high about 2 minutes. Add 3 cups confectioners' sugar, cocoa powder, and salt on low. Add vanilla and cream, then beat high 1 minute. Add remaining 1/2 cup sugar for thicker frosting if desired.
- Pipe or spread frosting onto cooled cupcakes and top with Oreo crumbles. Store at room temperature up to 3 days or refrigerated up to 5 days.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 13g65%
- Trans Fat 0.8g
- Cholesterol 53mg18%
- Sodium 113mg5%
- Potassium 83mg3%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 3g6%
- Calcium 36 mg
- Iron 1.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Oreo pieces. A rough chop gives better pockets than crumbs.
Frosting. Add the final sugar only if the frosting needs thickening.
Storage. A cupcake carrier protects the swirls.
Frequently Asked Questions
Yes. I use either one in the same amount, and both keep the cupcakes moist.
Yes. I bake mini cupcakes for about 10 minutes at 350°F (177°C).
The Oreos were likely overmixed. I fold them in gently at the end.
Yes. I refrigerate it, bring it to room temperature, and beat it again before piping.
They can sit at room temperature up to 3 days in a cool kitchen, but I refrigerate for longer storage.
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