If you’re on the hunt for the ultimate treat to satisfy both your chocolate and cookie cravings, look no further than Cookies and Cream Cupcakes. These crave-worthy cupcakes combine rich chocolate cake with chunks of classic sandwich cookies and a cloud of cream cheese Oreo frosting. They’re unbelievably delicious, fun to make, and deliver that nostalgic cookies and milk vibe in every bite. Whether you’re baking for a crowd, a birthday, or just a sweet pick-me-up, this is a recipe you’ll be sharing with friends—if you don’t devour every last one yourself!

Cookies and Cream Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cookies and Cream Cupcakes lies in the balance of simple pantry staples and a few special touches. Every ingredient serves a purpose, from the buttermilk that adds tenderness to the crumb, to those beloved Oreo cookies that make every bite feel like a celebration.

All-purpose flour: Provides structure for tender cupcakes without being dense.
Unsweetened cocoa powder: Deepens the chocolate flavor and gives cupcakes their signature dark crumb.
Baking soda: Helps the cupcakes rise and keeps them soft and puffy.
Salt: Balances sweetness and intensifies the chocolate notes.
Buttermilk: Adds a welcome tang and keeps the cupcakes moist.
Vegetable oil: Ensures a super-tender, melt-in-your-mouth cupcake.
Large eggs: Bind everything together and provide richness.
Vanilla extract: Rounds out the flavors, making everything taste “cupcake-y.”
Granulated sugar: Sweetens the batter just right, letting the Oreos shine.
Sour cream: Adds wonderful moisture and a slight tang that enhances the chocolate.
Oreo cookies (coarsely chopped): Folded into the batter for bits of cookie in every bite.
Unsalted butter (softened): Whips up beautifully into the dreamy frosting.
Cream cheese (softened): Makes the frosting extra creamy with that classic tang.
Powdered sugar: Sweetens and thickens the frosting without any graininess.
Oreo cookies (finely crushed): Mixes into the frosting for speckled cookies-and-cream magic.

How to Make Cookies and Cream Cupcakes

Step 1: Prep Your Equipment

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This step is quick but key—those paper liners will make your Cookies and Cream Cupcakes easy to remove and extra cute for serving.

Step 2: Bring Together the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no lumps. This ensures your cupcakes bake up evenly and with perfectly distributed chocolate flavor.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the buttermilk, oil, eggs, vanilla extract, granulated sugar, and sour cream. Mixing these until smooth gives you a luxuriously thick and creamy batter base—trust me, this combo truly makes the cupcakes soft and flavorful.

Step 4: Combine and Fold In the Oreos

Gradually add your dry mixture into the wet mix, stirring gently just until the flour disappears. To keep your crumb tender, avoid overmixing. Finish this step by folding in the coarsely chopped Oreo cookies, so each cupcake has generous bits of cookie throughout.

Step 5: Fill the Liners and Bake

Scoop the batter evenly into your cupcake liners, filling each about two-thirds full. Pop the pan into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a crumb or two.

Step 6: Cool Completely

Let the cupcakes cool in the pan for about five minutes before transferring them to a wire rack. Once they’re at room temperature, they’ll be ready for that irresistible cookies and cream frosting.

Step 7: Make the Cookies and Cream Frosting

Beat the softened butter and cream cheese together until smooth. Add the vanilla, then gradually beat in powdered sugar until you have a fluffy, pillowy frosting. Finally, gently fold in the finely crushed Oreo cookies for that classic cookies and cream look and flavor.

Step 8: Frost and Garnish

Pipe or spread the Oreo cream cheese frosting generously on top of each cooled cupcake. If you’re feeling fancy, finish with extra Oreo crumbs or a cute mini cookie for garnish.

How to Serve Cookies and Cream Cupcakes

Garnishes

For a picture-perfect finish, sprinkle extra crushed Oreos over the frosted cupcakes or add a mini Oreo right on top. The cookies not only look adorable but add satisfying crunch to each bite. You could even drizzle a little melted chocolate if you want to amp up the decadence.

Side Dishes

Pair your Cookies and Cream Cupcakes with a tall glass of cold milk for that nostalgic dunking experience. For a party, set them alongside bowls of fresh strawberries or a scoop of vanilla bean ice cream to balance the richness. Coffee or a creamy milkshake is always a winning match as well.

Creative Ways to Present

Go beyond standard serving: arrange the cupcakes on a tiered stand for an eye-catching centerpiece, or wrap each one in cellophane with ribbon for an unforgettable edible gift. For kids’ parties, try topping each cupcake with different flavors of sandwich cookies or colorful sprinkles to amp up the fun.

Make Ahead and Storage

Storing Leftovers

If you somehow manage not to eat them all immediately, store leftover Cookies and Cream Cupcakes in an airtight container in the fridge. They stay moist and fresh for up to three days, and the flavors actually deepen with a little time!

Freezing

Want to make a batch ahead? You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to two months. Frosting can also be frozen separately in a sealed container; just let it thaw and beat it briefly before using.

Reheating

If you like your cupcakes soft and almost bakery-fresh, let refrigerated ones come fully to room temperature before serving. For unfrosted cupcakes straight from the freezer, a quick 10-second zap in the microwave will do the trick. Always add the frosting after any reheating for best results.

FAQs

Can I use store-brand chocolate sandwich cookies instead of Oreos?

Absolutely! Any chocolate sandwich cookie will deliver that classic cookies-and-cream flavor. The name brand holds up well in baking, but feel free to swap in your favorite brand or whatever you have on hand.

Do Cookies and Cream Cupcakes need to be refrigerated?

Yes, because of the cream cheese frosting, it’s safest to store them in the fridge. If you’re serving them at a party, they’re fine at room temperature for a couple of hours—but return leftovers to the fridge afterward.

How can I make Cookies and Cream Cupcakes gluten-free?

Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend, and choose gluten-free sandwich cookies. The cupcakes will still be tender and delicious, perfect for gluten-sensitive friends.

What’s the best way to crush cookies for the frosting?

The easiest method is to pulse the cookies in a food processor until they reach a fine, sandy texture. You can also seal them in a zip-top bag and crush with a rolling pin for less mess and easy cleanup.

Can I make these as a cake instead of cupcakes?

Certainly! Simply pour the batter into a greased 9-inch round cake pan and bake for 25 to 30 minutes, or until a toothpick in the center comes out clean. Cool before frosting as you would with the cupcakes.

Final Thoughts

I can’t recommend these Cookies and Cream Cupcakes enough—they’re every bit as fun as they are indulgent, and every bite is bursting with cookie and creamy chocolate flavor. Whether it’s your first bake or your hundredth, don’t be surprised if these become your go-to cupcake recipe. Gather your ingredients, invite a friend, and bake up a batch of joy!