These are the BEST Cookies and Cream Cupcakes! Oreo cookie pieces are inside both the cake AND the Oreo Buttercream. All of the magic starts with a cake mix which means this no-fail cupcake is perfect for all baking levels!
Recipe Features:
- Cake Mix Hack: This cupcake recipe starts with a cake mix! A few twists give you a moist and delicious cake!
- Chocolate Flavor: There is so much chocolate flavor in the cake AND the addition of chocolate sandwich cookies in both the cake and frosting.
- No-Fail: Follow the directions for a super simple no-fail dessert recipe!
I have to be honest here for a moment, while these cupcakes as a whole are amazingly delicious the real star is the cookies and cream buttercream. Crushed cookie pieces are mixed right into the frosting which gives you a beautiful speckle and delicious crunch. You can literally put this frosting on any cake recipe.
Cookies and Cream Cupcake Recipe Ingredients:
If you are an Oreo fan, like me, then get ready to meet your new favorite cupcake! These cookies and cream cupcakes with cake mix are the easiest cupcake of all-time. Cookie crumbs are in the cake and frosting- plus a big cookie right on top. They are the ultimate cookies and cream cupcake.
But what do you need to get started? I’ve talked about how this is a “cake mix hack” but what does that mean exactly? Let’s dive into the ingredient list:
For the Cookies and Cream Cupcakes
- Cake Mix- I like to use Devils food for this one, but any chocolate cake will do.
- Instant Chocolate Pudding Mix- You’ll pour the powder right into the cake mix itself. Not need to prepare.
- Eggs- Large eggs at room temperature.
- Oil- Coconut, vegetable, or canola will work well.
- Water- Basic H2O
- Sour Cream- This is another secret ingredient that really takes these from “box mix” to bakery worthy.
- Oreo Cookies- Not a fan? Any chocolate sandwich cookie will do. We have tried off brands as well as JoJo’s with great success.
For the Oreo Buttercream Frosting
- Butter- Unsalted butter that is slightly softened, about 20 minutes out of the refrigerator.
- Powdered Sugar- I don’t bother to sift my powdered sugar. Everything will mix together well once you add the cream.
- Vanilla Extract- Always opt for pure vanilla.
- Heavy Cream- My favorite secret ingredient. Adds a little lift to your frosting making it extra light and fluffy.
- Oreo Cookies- You’ll want them crushed finely. I suggest putting them into a food processor or high powdered blender.
How to Make Cookies N Cream Cupcakes:
Make the Oreo Cupcakes
- Preheat the oven to 350 degrees. Line 2, 12 cup, muffin tins with paper liners and set aside.
- Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing.
- Fold in the 1-1/2 cups of crushed Oreo cookies.
- Fill the cupcake liners 2/3 full with batter, about 1/4 cup.
- Bake 12-15 minutes or until the tops are domed and spring back when touched or a toothpick comes out clean.
- Remove from the pans and transfer to a cooling rack. Cool completely.
Make the Oreo Frosting
- Place the softened butter in the bowl of an electric mixer fitted with the paddle attachment.
- Add the powdered sugar, 1 cup at a time, keeping your mixer on low speed to fully incorporate.
- Stir in the vanilla and heavy cream.
- Increase the mixer speed to medium and beat 4 minutes. You want the frosting nice and fluffy.
- Fold in the crushed cookies using a spatula.
- Spread or pipe onto your cupcakes.
Tips and FAQ’s:
- Get even cupcake sizes by using a scoop or measuring cup. We typically find that 1/4 cup works perfectly for this recipe.
- Frosting too thick? Try adding an extra 2 tablespoons of heavy cream before adding the cookies. Beat well to give your frosting a nice fluffy finish.
- Be sure to really crumble the cookies. I recommend using a food processor or high powdered blender. If the cookies are too big they will clog your piping tip.
- All ovens bake differently. Be sure to check your cupcakes and adjust the time by a minute or two based on your oven temperature.
One of the ways to make a quick dessert is to use a cake mix. You can add ingredients, swap some out, and get so creative. The options are endless, but these are a few of our favorite ways to make a boxed cake mix taste like it is homemade:
– Add an extra egg. We always use 3 or 4 eggs in a cake mix. It gives it a richer flavor that is AMAZING. Especially when it’s a chocolate cake.
– Add a little sour cream to boost the flavor.
– Stir in a pudding mix!
– Substitute milk for water. This recipe is better with water, but most of the time this easy switch is enough to give it a great boost.
– Ditch the canned frosting. Opt for a homemade version. All you need is butter, powdered sugar, vanilla, and milk or heavy cream.
Ready for a crazy secret? This was made with a classic vanilla buttercream and simply folded finely crushed Oreo cookies into the mix. The result was a beautifully speckled frosting that was gorgeous on top of the cute little mini cakes.
TIP: Use a food processor or strong blender to get coarse crumbs. This will make it easier to fold into your frosting and to pipe onto the cupcakes.
into the cupcake liner and top with batter. Bake as normal for a fun surprise as people eat their cakes!
These Oreo cookie cupcakes should be stored in an airtight container to prevent drying out and contamination. They can be kept on the counter at room temperature for up to 2 days.
Yep! It is best to freeze cupcakes before frosting. Individually wrap each in plastic wrap and place in an airtight container of freezer safe bag. Frozen cupcakes will last up to 3 months.
More Cupcake Recipes:
- BEST Chocolate Cupcakes
- Red Velvet Cupcakes,
- Lucky Charm Cupcakes
- Strawberry Cake Mix Cupcakes
- S’more Cupcakes
- Buttermilk Cupcake Recipe
- German Chocolate
More Oreo Recipes:
- Pumpkin Spice Latte Oreo Truffles
- Polar Bear Oreo Cookies
- 3-Ingredient Oreo Truffles
- Copycat Oreo Cookies
- Chocolate Dipped Oreos
Cookies and Cream Cupcakes
These are the BEST Cookies and Cream Cupcakes! Oreo cookie pieces are inside both the cake AND the Oreo Buttercream. All of the magic starts with a cake mix which means this no-fail cupcake is perfect for all baking levels!
Ingredients
For the cupcakes:
- 1 (15 oz) Box devils food cake mix
- 1 (5.9 oz) box instant chocolate pudding
- 4 large eggs
- 3/4 cup oil
- 3/4 cup water
- 1 cup sour cream
- 1-1/2 cups crushed Oreo cookies, (12-15 cookies)
For the frosting:
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons heavy whipping cream
- 1-1/2 cups crushed Oreo cookies
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees. Line 2, 12 cup, muffin tins with paper liners and set aside.
- Stir together the dry cake mix with the dry pudding mix in the bowl of an electric mixer. Stir in the eggs, oil, water, and sour cream using the paddle attachment, roughly 2 minutes of mixing.
- Fold in the 1-1/2 cups of crushed Oreo cookies.
- Fill the cupcake liners 2/3 full with batter, about 1/4 cup.
- Bake 12-15 minutes or until the tops are domed and spring back when touched or a toothpick comes out clean.
- Remove from the pans and transfer to a cooling rack. Cool completely.
For the frosting:
- Place the softened butter in the bowl of an electric mixer fitted with the paddle attachment.
- Add the powdered sugar, 1 cup at a time, keeping your mixer on low speed to fully incorporate.
- Stir in the vanilla and heavy cream.
- Increase the mixer speed to medium and beat 4 minutes. You want the frosting nice and fluffy.
- Fold in the crushed cookies using a spatula.
- Spread or pipe onto your cupcakes.
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Nutrition Information:
Yield: 24 Serving Size: 24 CupcakesAmount Per Serving: Calories: 304Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 79mgSodium: 331mgCarbohydrates: 74gFiber: 1gSugar: 53gProtein: 4g
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Lynn
Sunday 27th of June 2021
Great recipe. I made these for a birthday celebration so I used the birthday cake Oreos inserting one at the bottom as suggested for a little more surprise. Rather than tackling the whole Oreos I used the minis for the frosting; it worked very well. Thank you for sharing!
Jesseca
Tuesday 29th of June 2021
What a great idea to use the birthday cookies! I'll have to give it a try.
Stacy
Wednesday 23rd of June 2021
This is my go to recipe if I need to make cupcakes for an event...they are AMAZING! Was thinking of trying lemon cake mix and pudding and then using the lemon oreos for a summer switch. Think that will work?
Jesseca
Wednesday 23rd of June 2021
Yes! I actually have a very similar cupcake coming to the blog next week!
Carol Roch
Monday 7th of June 2021
Do u use Instant chocolate pudding?
Jesseca
Wednesday 9th of June 2021
Hi Carol, yes. I use instant. Thanks for catching that. I'll add it into the recipe card.
Natalie
Tuesday 1st of June 2021
The frosting is dynamite!
Jesseca
Wednesday 2nd of June 2021
I have to agree! It is one of my favorites.
Jacquie
Sunday 16th of May 2021
Do you remove The cream center of the Oreos before folding into icing
Jesseca
Monday 17th of May 2021
No. Just be sure to blend them really well. Once that's done you won't see much of the filling.