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Easy Cookies and Cream Oreo Cupcakes

Easy Cookies and Cream Oreo Cupcakes

Soft, cookies-and-cream cupcakes packed with chocolate cookie crunch and topped with a plush, speckled frosting. Simple, fun, and bakery-worthy.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup whole milk room temperature
  • 0.5 cup sour cream room temperature
  • 0.33 cup neutral oil such as canola or vegetable
  • 1.5 tsp vanilla extract
  • 1.25 cup chocolate sandwich cookies, coarsely crushed for the batter
  • 0.75 cup unsalted butter, softened for frosting
  • 3 cup powdered sugar sifted if clumpy
  • 0.125 tsp fine sea salt for frosting
  • 1.25 tsp vanilla extract for frosting
  • 3 tbsp heavy cream plus more as needed
  • 0.33 cup chocolate sandwich cookie crumbs, finely ground for frosting
  • 0.5 cup additional chocolate sandwich cookies, roughly chopped for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Crush cookies. Keep coarse pieces for batter and fine crumbs for frosting and topping.
  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Whisk milk, sour cream, oil, and vanilla in a separate bowl until smooth.
  • Pour wet ingredients into dry. Stir gently just until no dry streaks remain.
  • Fold in the coarse cookie pieces. Do not overmix.
  • Divide batter among liners, filling each about two-thirds full.
  • Bake 17 to 20 minutes, until a toothpick comes out clean. Cool 10 minutes, then move to a rack.
  • Beat softened butter until light and fluffy, about 2 minutes.
  • Gradually mix in powdered sugar and the salt. Beat until thick and smooth.
  • Stream in heavy cream and vanilla. Beat until creamy and spreadable.
  • Blend in the fine cookie crumbs. If needed, add a splash of cream to loosen.
  • Swirl frosting onto completely cooled cupcakes. Sprinkle with chopped cookie pieces.

Notes

For extra crunch, tuck a small cookie piece under the frosting. Prefer a chocolate base? Swap 3 tbsp flour for cocoa powder. Store cupcakes covered at room temperature for 1 day or refrigerate up to 3 days; bring to room temp before serving.
This recipe is an original creation inspired by classic Easy Cookies and Cream Oreo Cupcakes flavors. All ingredient ratios and instructions are independently developed.