cupcakes on wire rack

Cookies and Cream Cupcakes

These cookies and cream cupcakes are made with a chocolate Oreo cupcake and topped with cookies and cream cream cheese frosting. They’re seriously so good! 

Prep: 15 minutesCooling Time: 1 hourCook: 20 minutesTotal: 1 hour 35 minutes
Fat 20 Carbs 61 Protein 4
Yield 12 1x


For the Cupcake 

  • 1.25 cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup cocoa powder 
  • 1 teaspoon baking powder 
  • ½ cup vegetable oil
  • ½ cup milk 
  • 2 large eggs
  • 1 teaspoon pure vanilla extract 
  • 1 cup crushed Oreos 

For the Frosting

  • 4 tablespoons butter, softened 
  • 4-oz. (1/2 brick) cream cheese, softened 
  • 1 teaspoon pure vanilla extract 
  • 2.5 cups powdered sugar
  • ¼ cup Oreo crumbs


For the Cupcake

  1. First, preheat the oven to 350F and line 12 cupcake tins with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and baking powder. 
  3. Add the vegetable oil, milk, eggs, and vanilla extract. Mix just until combined– you dont want to overmix! 
  4. Add the crushed oreos and fold them in gently. 
  5. Fill each cupcake tin ¾ of the way full (I use a ¼ cup cookie scoop to make sure theyre all the same size). Bake the cupcakes until a toothpick inserted into the center comes out clean– about 18-20 minutes.
  6. Allow the cupcakes to cool completely on a wire rack before icing them (below).

For the Frosting 

  1. Using a stand or hand mixer, beat the butter, cream cheese, and vanilla extract together on medium speed until smooth and creamy– about 2 minutes. 
  2. On low speed, add the powdered sugar a little at a time until completely incorporated. 
  3. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes. 
  4. Add the oreo crumbs and mix until combined. 
  5. Transfer the icing to a piping bag fitted with your choice of tip. Ice the cupcakes as desired. 
  6. Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. 

Nutrition Facts

Serving Size: 1/12 Calories: 428 Sugar: 48 Fat: 20 Carbohydrates: 61 Fiber: 1 Protein: 4
Author: Lee FunkeCategory: DessertMethod: OvenCuisine: American

Keywords: cookies and cream cupcakes