If you’re a fan of cookies and cream, get ready to indulge in these decadent cupcakes that bring the classic Oreo flavour to life! Perfectly moist chocolate cupcakes topped with creamy Oreo-infused frosting are the ultimate crowd-pleasers, whether for a birthday party, holiday gathering, or just because.
The Recipe: Step-by-Step to Perfection
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 10–12 crushed Oreo cookies
Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
- 6–8 crushed Oreo cookies
Topping:
- Mini Oreos or crushed Oreo pieces for garnish
Instructions
1. Bake the Cupcakes
- Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk. Stir until just combined, then fold in the crushed Oreos.
- Fill the cupcake liners about two-thirds full and bake for 18–22 minutes. Let the cupcakes cool completely before frosting.
2. Prepare the Frosting
- Beat the butter until smooth and creamy. Slowly add powdered sugar, alternating with heavy cream, and beat until fluffy.
- Stir in the vanilla extract and fold in the crushed Oreos for that signature cookies & cream flavour.
3. Frost and Decorate
- Pipe or spread the frosting generously onto each cupcake.
- Top with a mini Oreo or sprinkle crushed Oreos for a polished finish.
Pro Tip:
Short on time? Order cookies & cream cupcakes freshly made by The Cupcake Queens! Skip the mess and savor the deliciousness.
