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, Lucky Charm 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)
Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes are a moist chocolate cupcake filled with Oreo cookies and topped with an Oreo buttercream frosting.
Ingredients
For the cupcakes:
- 1 (15 oz) Box devils food cake mix
- 1 (5.9 oz) box 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:
- 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.
For the frosting:
- Place the softened butter in the bowl of an electric mixer. Add the powdered sugar 1 cup at a time keeping your mixer on low speed.
- Stir in the vanilla and heavy cream.
- Beat 2 minutes or until fluffy.
- Fold in the crushed cookies and pipe onto your cupcakes.
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Clair Serkland
Saturday 12th of September 2020
I love these cupcakes! I made the version that’s in the cookbook which is like an elevated version of this and it’s amazing. Do yourself a favor and make these. Now! Go!
Laura
Friday 8th of November 2019
Are these ok to make the night before an event or does the cookie get soggy?
Jesseca
Friday 8th of November 2019
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.
Heidi
Wednesday 11th of September 2019
How did you get the frosting so white? Mine has a hint of yellow from the butter.
Jesseca
Wednesday 11th of September 2019
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
Carly
Monday 12th of August 2019
Do you think this would work well with a vanilla boxed cake and vanilla instant pudding?
Jesseca
Monday 12th of August 2019
I don't see why not. I've made cupcakes with vanilla cake and vanilla pudding with great success.
Melissa
Tuesday 23rd of July 2019
Quick question, did you use instant pudding mix or the cook and serve one? Thanks
Jesseca
Saturday 27th of July 2019
I used instant pudding. I'll add that into the recipe, thanks for pointing it out!