Cookies & Cream Cupcakes

Cookies & Cream Cupcakes

I know that Cookies & Cream Cupcakes may not fit in with the current trend of peppermint-gingerbread-eggnog filled treats, but I just can’t resist the chance to share a delicious cupcake recipe with you- regardless of the time of year! And as far as I’m concerned, the cookies & cream flavor combo is one that is pretty delicious and acceptable all year round right?

Cookies & Cream Cupcakes

This recipe starts with my favorite one-bowl chocolate cupcake, (which you really must try if you haven’t already.) A buttercream frosting that is full of chopped up Oreos is used as both a filling and a frosting and I couldn’t resist the cute as can be mini Oreo on top.  I tried to go relatively light on the frosting so that they didn’t seem over-sweet, and I think the ratio was perfect. A bite of this cupcake really tastes like the classic ice cream flavor that I love so much. For a holiday twist- try them with the peppermint oreos- I think that would be delicious as well!

PS- My month of December is full of exciting recipe plans, but do you guys have any requests? Any holiday favorites that you are dying to try? I have my own cookie-making routines, but I want to know yours too!

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes

Yield: 18 -24 cupcakes


  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract


  • 2 sticks of butter softened, 1 cup
  • 4 1/2-6 cups powdered sugar
  • 1-3 tablespoons heavy cream or milk
  • 1 cup finely chopped Oreo crumbs
  • 1 tsp Vanilla Extract


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  4. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

For Frosting

  1. Cream the butter until fluffy. Add the powdered sugar a cup at a time until thick and paste-like.
  2. Add milk or cream a tablespoon at a time until light and creamy. Mix in Vanilla and Oreo crumbs. Use as filling or frosting as desired!
Nutrition Information:
Yield: 18 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Cupcake Recipe adapted from Martha Stewart
Frosting Recipe- The Baker Chick


  1. Oooh, I have some peppermint flavored Oreos from Trader Joe’s – I bet they’d be fantastic in this recipe!

  2. Hi! I’ve been wanting to make a cupcake with Oreos in it for a while, but I was wondering if by putting them in the batter before being baking they became mushy or if they kept some crunch throughout the cooking process? I guess though even if they did come out soft instead of maintaining their crispy cookie texture did the cupcakes still end up tasting like yummy Oreos/cookies and cream? Thanks so much!

Leave a Reply

Your email address will not be published. Required fields are marked *