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A chocolate cupcake topped with cookies and cream frosting, garnished with half of a chocolate sandwich cookie, sits on a white plate. Other similar cupcakes are slightly blurred in the background, displayed on a light-colored surface.
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Oreo Cupcakes Recipe | Cookies And Cream

Prep Time1 hour
WORK TIME30 minutes
Cuisine: American
Servings: 12 yields

Ingredients

  • 1 cup 125g All-purpose flour
  • ⅓ cup 40g Cocoa powder
  • ¼ teaspoon Salt
  • ½ teaspoon Baking soda
  • 1 Egg large
  • ¾ cup + 2 tablespoons 175g Sugar
  • ½ cup 120ml Buttermilk
  • ⅓ cup 80ml Vegetable oil
  • ½ cup 120ml Water/coffee
  • 1 teaspoon Vanilla extract
  • 12 Oreo cookies

For the Oreo butter cream:

  • ½ cup 115g Butter, softened
  • 1½ cups 190g Icing sugar
  • 1 teaspoon Vanilla extract
  • 4 Oreo cookies crushed
  • 2-3 tablespoons Milk/heavy cream

For decorating:

  • Oreo cookies/mini oreos

Instructions

  • DIRECTIONS
    1. Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Place one Oreo cookie at the bottom of each cupcake liner. Set aside.
    2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
    3. In a separate bowl whisk all wet ingredients except coffee/water.
    4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
    5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
    6. Make the buttercream: in a large bowl, beat butter until light and fluffy, about 4-5 minutes. Beat in powdered sugar, 1/2 cup at a time, beating in between. Add vanilla extract, milk and beat until incorporated. Add crushed Oreos and fold until combined. Transfer to a piping bag.
    7. frost as desired.
    8. Decorate the cupcakes: top the cupcake with a mini Oreo, whole Oreo cookie or halved Oreo cookie.

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