I crafted a Cookies and Cream Frosting that tops light vanilla cupcakes studded with Oreo chunks and conceals an unexpected Oreo-packed center.

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I’ve been messing with this Cookies And Cream Cupcakes idea for weeks and finally nailed something that tastes naughty but classy. These vanilla cupcakes hide big chunks of Oreo cookies inside so every bite gets that crunch.

The frosting is a dreamy Cookies And Cream Frosting that makes people stop mid sentence and ask for the recipe again, even if they say theyre full. I love how a hint of vanilla extract lifts the whole thing and keeps it from being too sweet, but honestly its hard not to shovel them into your mouth.

Perfect for birthdays or any time you need a little celebration.

Ingredients

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All-purpose flour: Mostly carbs, gives structure to cupcakes, little fiber or protein, kind of plain.
Granulated sugar: Pure sweet, adds caramelization and bulk, empty calories but essential for flavor.
Unsalted butter: Rich in fat, makes cupcakes tender and moist, brings buttery flavor, can brown.
Eggs: Protein and moisture, help bind and leaven, yolks add richness and color.
Oreo cookies: Provide crunchy chocolate flavor, sweetness and texture, mostly sugar and processed stuff.
Sour cream: Adds tang, moisture and tenderness, slight acidity helps balance sweetness, makes crumbs soft.
Powdered sugar: Feels sweet and smooth, makes thick frosting, mostly simple carbs, no protein.
Vanilla extract: Small amount adds warm, aromatic flavor and depth, barely any calories or nutrients.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (115 g) unsalted butter softened for batter

2 large eggs room temp

2 teaspoons vanilla extract

1/2 cup (120 ml) whole milk

1/2 cup (120 g) sour cream or plain yogurt

24 Oreo cookies divided: 12 coarsely chopped for batter, 12 finely crushed for frosting, plus a few extra for garnish

1 cup (225 g) unsalted butter softened for frosting

4 cups (480 g) powdered sugar sifted

2 to 3 tablespoons heavy cream or milk

1 teaspoon vanilla extract for frosting

Pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners, or grease it lightly; let your 1/2 cup unsalted butter for the batter and 2 large eggs come to room temp while you prep.

2. In a bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt; set aside.

3. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and slightly fluffy, about 2 to 3 minutes; add the eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract.

4. Combine 1/2 cup (120 ml) whole milk and 1/2 cup (120 g) sour cream or plain yogurt in a small bowl. Add the dry ingredients to the butter mixture in three additions, alternating with the milk/sour cream mixture (dry, wet, dry, wet, dry) and stir until just combined; dont over mix or the cupcakes will be dense.

5. Fold in 12 Oreo cookies coarsely chopped, scraping the bowl so everything is evenly mixed; use an ice cream scoop or two spoons to divide batter into liners about 2/3 full for even cupcakes.

6. Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean; cool in the tin 5 minutes then transfer to a wire rack to cool completely — its important the cupcakes are cool before frosting.

7. For the frosting, beat 1 cup (225 g) softened unsalted butter until smooth, then gradually add 4 cups (480 g) sifted powdered sugar; add 1 teaspoon vanilla extract and a pinch of salt, then add 2 to 3 tablespoons heavy cream or milk to reach a thick, pipeable consistency.

8. Fold in 12 Oreos finely crushed (pulse in a food processor or put in a bag and crush with a rolling pin), leaving a few small chunks for texture; if frosting gets too soft chill it 10 minutes, if too stiff add cream 1 teaspoon at a time.

9. Pipe or spread the Oreo buttercream onto the cooled cupcakes, garnish with a few extra crushed Oreos or a mini cookie on top, and store in an airtight container in the fridge for up to 3 days or at room temp for a day; quick tip: room temp ingredients, an ice-cream scoop for uniform cupcakes, and dont overmix the batter are small hacks that make these turn out great.

Equipment Needed

1. 12-cup muffin tin plus liners or a little oil for greasing
2. Mixing bowls (one large, one small)
3. Electric mixer (hand or stand) or a sturdy whisk for creaming and frosting
4. Measuring cups, spoons and a kitchen scale for accuracy
5. Rubber spatula and a wooden spoon to scrape and fold
6. Ice cream scoop or two spoons to portion batter evenly
7. Wire cooling rack to cool cupcakes completely
8. Food processor or rolling pin plus a resealable bag to crush Oreos
9. Piping bag with round or star tip, or an offset spatula for spreading frosting

FAQ

Q: Can I swap ingredients like milk, sour cream, or the Oreos?
A: Yes. Whole milk gives the best texture, but 2% or a mix of milk and a tablespoon of melted butter works ok. Sour cream adds tang and moisture, you can use plain yogurt or buttermilk instead. For Oreos you can use similar sandwich cookies, but avoid filling-only substitutes or theyll make the batter too wet.

Q: How do I keep the chopped cookies from sinking to the bottom?
A: Toss the chopped Oreos in a tablespoon of flour before folding them into the batter, fold gently and dont overmix. That little flour coating helps suspend the bits so they spread through the cupcake instead of all dropping to the bottom.

Q: My frosting is too thin or too thick how do I fix it?
A: If too thin add more sifted powdered sugar a little at a time. If too thick add 1 teaspoon heavy cream or milk at a time until you hit the right piping consistency. Chill the frosting briefly if your kitchen is warm, that firms it up without changing flavor.

Q: Can I make these ahead or freeze them?
A: Yes. Baked unfrosted cupcakes freeze well up to 2 months wrapped airtight. Thaw in the fridge or at room temp then frost. Frosted cupcakes can be frozen too but cover them gently to protect the piping, and thaw in the fridge to avoid sweating.

Q: How long should I bake them and how do I tell when theyre done?
A: Bake 18 to 22 minutes at 350 F (175 C) in standard muffin tins. A toothpick inserted in the center should come out with a few moist crumbs not wet batter. Let them cool 5 minutes in the pan, then transfer to a rack so they dont go soggy.

Q: Any tips for piping frosting and getting that cookies and cream look?
A: Fold in the finely crushed Oreos last so you dont overmix the buttercream. Use a large round or star tip and swirl from the outside in. Press a half or whole Oreo on top for garnish, and chill briefly so the crumbs stick and it all looks tidy.

Cookies And Cream Cupcakes Recipe Substitutions and Variations

All purpose flour: swap with a 1:1 gluten free all purpose baking blend (make sure it contains xanthan gum) for a gluten free cupcake, or use cake flour for a softer, lighter crumb; to make cake flour at home, replace 2 tbsp of each cup of AP flour with 2 tbsp cornstarch and sift.
Unsalted butter (batter): use melted coconut oil or neutral vegetable oil — use equal weight for coconut oil, or about 3/4 cup oil for every 1 cup butter if measuring by volume; flavor and texture will change a bit.
Eggs: replace each large egg with a flax “egg” for a vegan option, mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes until gelled; expect a slightly denser crumb.
Sour cream or plain yogurt: use an equal amount of plain Greek yogurt or buttermilk (1/2 cup sour cream = 1/2 cup yogurt or buttermilk); if you only have milk, add 1 tbsp lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes to mimic buttermilk.

Pro Tips

1. Get the butter and eggs truly room temp before you start, dont just take them out for five minutes. Cold butter makes the batter look weird and your cupcakes wont trap air as well.

2. Dont overmix the batter, stir only until you cant see big streaks of flour. A few little lumps are fine, overworking it makes them tough and heavy.

3. Chop the cookies two ways: bigger chunks folded into the batter for crunchy pockets, and very fine crumbs folded into the frosting for even color and texture. Save a couple whole or broken cookies to slap on top.

4. Watch frosting consistency closely, if it gets too soft chill it for like ten minutes, if too stiff add cream one teaspoon at a time until its pipeable. And always frost only when the cupcakes are completely cool or your icing will melt.