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These Cookies and Cream Cupcakes are a moist chocolate cupcake filled with Oreo cookies and topped with an Oreo buttercream frosting.
This cupcake recipe was a happy little accident (where are my Bob Ross fans???).
While working on a quick treat and browsing the pantry…
There was a brief “mind blown” moment when I found an unopened bag of Oreo cookies. That led to the brilliant idea to mash up a few and mix them in to the batter AND the frosting.
Cookies and Cream Cupcake Recipe
I was so not disappointed. The end result was a moist flavor packed cupcake with a dreamy cookie filled frosting.
Given five stars and two thumbs way up from my 9 year old, he has quickly deemed these his new favorite.
I can not help but agree.
How do you make a boxed cake mix taste like it is from a bakery?
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.
How do you make cookies and cream frosting?
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.
Can you put an Oreo in a cupcake?
Yep. This recipe has added crushed cookies right in the batter. Alternatively, you can add one whole Oreo cookie right into the cupcake liner and top with batter. Bake as normal for a fun surprise as people eat their cakes!
Like this recipe? You will love my BEST Chocolate Cupcakes, Red Velvet Cupcakes, and Strawberry Cake Mix Cupcakes!
How to make Cookies and Cream Cupcakes with a cake mix:
- Line 2- 12 cup muffin tins with paper liners. Preheat the oven to 350.
- 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. Fold in the 1-1/2 cups of crushed Oreo cookies.
- Fill your cupcake liners 2/3 full with batter. Bake 12-15 minutes or until a toothpick comes out clean.
- Cook completely. Frost with cookie buttercream (recipe below)
These Cookies and Cream Cupcakes are a moist chocolate cupcake filled with Oreo cookies and topped with an Oreo buttercream frosting. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Cookies and Cream Cupcakes
Ingredients
For the cupcakes:
For the frosting:
Instructions
For the cupcakes:
For the frosting:
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Judy says
Saw these on pinterest and thought I would give them a try. Super easy to make and taste like an oreo cookie. My husband ate 3 and gives them two thumbs up. Thanks for sharing the recipe.
Amber Newman says
This is more of a question than a comment, but how well do you think your frosting would work for a red velvet cake? It’d be about ten inches in diameter and about 2-3 layers tall
Jesseca says
I think the frosting would taste great on red velvet! I would suggest doubling the frosting to make sure you have enough to fill and frost the cake.
Angela M Morris says
I have tried the frosting on a red velvet cake and it was excellent. I did have to double the recipe. I used the red velvet flavored Oreo cookies instead of the regular chocolate Oreo cookies and it was excellent!!
Jesseca says
This sounds AMAZING. We do love those red velvet oreo cookies!
Taylor Crane says
Do you include the Oreo cream in the recipe? Or just the actual cookie?
Jesseca says
For the frosting?
I did leave it in mine, but I also used a high powered blender. It was finely blended. You can definitely scrape the cream out of the cookies if you need to.
Lisa says
How long would you bake if its a 13×9 or two 8 inch pans
Jesseca says
I have only made these as cupcakes, so I can’t be sure. I would guess around 30-15 minutes for both. But I would check it around 20-15 minutes.
Melissa says
Quick question, did you use instant pudding mix or the cook and serve one? Thanks
Jesseca says
I used instant pudding. I’ll add that into the recipe, thanks for pointing it out!
Carly says
Do you think this would work well with a vanilla boxed cake and vanilla instant pudding?
Jesseca says
I don’t see why not. I’ve made cupcakes with vanilla cake and vanilla pudding with great success.
Carly Meacham says
Thank you! I plan to put a chocolate ganache inside with the oreo buttercream 🙂
Jesseca says
That sounds delicious!!
Heidi says
How did you get the frosting so white? Mine has a hint of yellow from the butter.
Jesseca says
Different butters have a different yellow tint. If you find that your buttercream is more yellow, and want to get that beautiful white, I suggest one or two drops of bright white food coloring. I always have it on hand when making buttercream to give it that brighter true white color. Not necessary, but nice when you are decorating for an event or party.
I use this one:
https://amzn.to/2NXNemi
Laura says
Are these ok to make the night before an event or does the cookie get soggy?
Jesseca says
You can definitely make them the night before. If you are going to add a cookie as decoration, I would wait and add them just before serving.