These are the BEST Cookies and Cream Cupcakes! Oreo cookie pieces are inside both the cake AND the Oreo buttercream frosting. All of the magic starts with a cake mix which means this no-fail cupcake is perfect for all baking levels!
This post was originally published January 9, 2019. It has since been updated to include fresh photos and helpful recipe tips.
- 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!
These Oreo cupcakes are melt-in-your-mouth delicious. Not even kidding. The addition of cookie pieces inside the chocolate cake batter takes these from good to great. BUT the real star of the show is the cookies and cream frosting.
I took my classic vanilla buttercream recipe and folded crushed cookie pieces right inside. It gives you a beautiful speckle and delicious crunch. Bakery worthy for sure and you can literally put this frosting on any cake recipe. Direct quote from a Pinterest review, “BEST. FROSTING. EVER.”
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.
For the Cookies and Cream Cupcakes
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:
- 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. I like to stick with a low flavor option.
- Milk: The swap from water to milk is key to a richer cake base. I like to use 2% milk or higher. You could also opt for coffee, which will produce a more rich cake finish.
- Sour Cream: This is another secret ingredient that really takes these from “box mix” to bakery worthy.
- Oreo Cookie: Not a fan? Any chocolate sandwich cookie will do. We have tried off brands as well as JoJo’s with great success.
How to Make Cookies N Cream Cupcakes:
- PREP: Preheat the oven to 350 degrees. Line 2, 12 cup, muffin tins with paper liners and set aside for later.
- MIX: 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: Fold in the 1-1/2 cups of crushed Oreo cookies.
- FILL: Fill the cupcake liners 2/3 full with batter, about 1/4 cup.
- BAKE: Bake 12-15 minutes or until the tops are domed and spring back when touched or a toothpick comes out clean.
- COOL: Remove from the pans and transfer to a cooling rack. Cool completely.
- Cupcake Liners: I’m a big fan of neutral cupcake liner (affiliate) colors. I feel like the star of the show should be the cake itself, but you can find dozens of color options (affiliate) that work amazing. I liked the yellow on my Banana Cupcakes.
- Scoop: I’m obsessed with my cookie scoop (affiliate). I use it for cookies BUT I also use it to evenly fill cupcake liners. This ensures perfect sized cupcakes every single time.
- Airtight Container: Extend the life of your cupcakes by keeping them stored in a large airtight container (affiliate).
- 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.
Yep. I prefer the cookie crumbles folded into the batter. However you can always place one cookie 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.
Oreo Cookie Cupcakes
For the cupcakes:
- 1 (15oz) Box devils food cake mix
- 1 (3.9oz) box instant chocolate pudding
- 4 large eggs
- 3/4 cup oil
- 3/4 cup milk
- 1 cup sour cream
- 15 crushed Oreo cookies*
For the frosting:
- 2 cups unsalted butter softened
- 6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons heavy whipping cream
- 15 crushed Oreo cookies*
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.