Oreo Cookies & Cream Cupcakes
Make these Oreo Cookies & Cream Cupcakes! Moist chocolate cake topped with a frosting that tastes just like the cream filling in an Oreo!
Hey there! I’m writing to you on a Wednesday today, because I’m traveling all this week. I’m on a fabulous foodie tour of Columbus, Ohio! If you’ve never been, you’ve got to come here. It’s the most unexpectedly trendy, charming, and delicious city I’ve visited in a long time. A great place to explore and taste. I’ll be posting all about it in a few weeks, but for now, make sure you’re following me on Instagram, so you can keep up with my stories!
So how was your Labor Day? The weather here in the Eastern part of the US was magnificent. I hope you were able to spend the day outside, relaxing, with friends, family, and good food!
I wasn’t able to go (because: travel), but my husband and kids went to an awesome pool party. Before I left, I made sure there were Oreo cookies & cream cupcakes made for them to take along!
My 10-year old has been obsessed with Oreo cookies & cream for a long time now. I’ve made him these cupcakes a few times before, and he always loves them. There’s just something about that crunchy dark chocolate cookie, combined with sweet vanilla cream. So irresistable!
And now my younger guy is getting in on the Oreo action. He loves finding a package in my ingredients cupboard and always wants to steal some! He’s a chocoholic so of course these cupcakes are right up his alley too.
I’ve based the recipe off of my wildly successful “Simply Perfect Chocolate Cupcakes.” It’s absolutely one of the top recipes on this site. Everybody loves it! Just check out the comments section and you’ll see. I’ve heard “I’m never making another chocolate cupcake recipe again,” many times.
And the frosting is just American-style buttercream with some crushed Oreos folded in. It’s amazing how much this Oreo cookies & cream frosting tastes like the filling of an Oreo cookie. They must use something very similar over there at Nabisco!
Pro tip: don’t fold the crushed Oreos all the way in to the frosting; leave it a little streaky. I think it’s a cooler effect! And be sure to pipe it on right away, don’t let it sit too long or it will get gray-looking. I like to see the bright white frosting streaked with dark chocolate cookie crumbs. So much prettier!
More great cupcake recipes on my “Cupcake Recipes” Pinterest board!
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Oreo Cookies & Cream Cupcakes
For the cupcakes
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, , softened
- 4 large eggs
- 1 cup (200 g) Greek yogurt, (sour cream or buttermilk* may be substituted)
- 2 teaspoons vanilla extract
For the frosting
For the garnish
- 32 Oreo cookies
To make the cupcakes:
- Preheat the oven to 350 degrees F.
- Place the sugar, flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
- Mix in the butter on low speed, until the mixture resembles moist crumbs (about 2 minutes).
- Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
- Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
- Fill lined cupcake wells just over half full (approx. 1/4 cup of batter).
- Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
- Cool completely before frosting.
For the frosting:
- Place the softened butter and salt in a large mixing bowl and beat together until creamy.
- Add the powdered sugar, 1 1/2 cups at a time, mixing on low speed until fully incorporated.
- When all the powdered sugar has been mixed in, add the vanilla extract, turn the mixer speed up to medium-high, and whip until fluffy (about 3-5 minutes).
- Pour the heavy cream down the side of the mixing bowl, in a slow and steady stream, while whipping.
- Add the crushed Oreo cookie crumbs, folding in gently until just barely combined.
- Transfer the frosting to a piping bag fitted with a use a 4B tip.
- Pipe the frosting in a swirl on each cupcake, and garnish with an Oreo cookie.