These soft, tender Cookies and Cream Cupcakes are loaded with chopped Oreos and topped with the most beautiful swirl of chocolate and vanilla buttercream. Every bite delivers that classic cookies and cream flavor we all crave. I first made these for Liam's birthday party last year, and honestly, they disappeared faster than I could frost them.
If you love Oreo treats, you'll also want to try my Easy Marshmallow Hot Cocoa Cookies and Orange Chocolate Chip Ricotta Cookies for more crowd-pleasing desserts.
Why You'll Love This Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes are incredibly moist thanks to the sour cream in the batter. The cake itself stays light and tender, while the chopped Oreos add little pockets of chocolatey crunch throughout.
The dual frosting technique looks impressive but doesn't require any fancy skills. You get both chocolate and vanilla buttercream in every swirl, which means every bite tastes exactly like your favorite ice cream flavor. Kids and adults alike go crazy for these, and they transport beautifully to parties or potlucks.
I love that this Cookies and Cream Cupcakes makes a generous batch, so there's plenty to share. The cupcakes hold up well in the fridge for a few days, though in my house, they rarely last that long.
Jump to:
- Why You'll Love This Cookies and Cream Cupcakes
- Cookies and Cream Cupcakes Ingredients
- How to Make Cookies and Cream Cupcakes
- Substitutions and Variations
- How to Serve These Cookies and Cream Cupcakes
- Storage Instructions
- Equipment For Cookies and Cream Cupcakes
- Expert Tips
- FAQ
- Related
- Pairing
- Cookies and Cream Cupcakes
Cookies and Cream Cupcakes Ingredients
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes
- Cake flour: Creates an incredibly soft, tender crumb that's lighter than all-purpose flour. Spoon and level it for the best results.
- Baking powder and baking soda: Work together to give these cupcakes their perfect rise and fluffy texture.
- Salt: Balances the sweetness and brings out all the flavors.
- Unsalted butter: Adds richness and helps create that tender, melt-in-your-mouth texture. Make sure it's softened to room temperature.
- Granulated sugar: Sweetens the cupcakes and helps create a light, airy batter when creamed with the butter.
- Egg whites: Keep the cupcakes light and white, which makes them look gorgeous with the Oreo pieces scattered throughout.
- Pure vanilla extract: Enhances all the flavors and adds that classic vanilla cupcake taste.
- Full-fat sour cream: This is the secret ingredient for incredibly moist cupcakes that stay soft for days.
- Whole milk: Adds moisture and helps bring the batter together smoothly.
- Chopped Oreos: The star of the show. You'll need about 12 cookies, roughly chopped so you get chunks in every bite.
For the Vanilla Buttercream
- Unsalted butter: The base of your frosting. Softened butter whips up light and fluffy.
- Confectioners' sugar: Sweetens and thickens the buttercream to the perfect consistency.
- Heavy cream: Adds smoothness and helps you adjust the texture. You can use whole milk or half-and-half instead.
- Pure vanilla extract: Gives the frosting that classic vanilla flavor.
- Salt: Just a pinch helps cut the sweetness if needed.
For the Chocolate Buttercream
- Unsalted butter: Creates the creamy, rich base for the chocolate frosting.
- Confectioners' sugar: Sweetens and gives body to the frosting.
- Dutch-process or natural cocoa powder: Dutch-process gives a smoother, less acidic chocolate flavor, but natural cocoa works well too.
- Heavy cream: Helps achieve a silky, pipeable consistency.
- Pure vanilla extract: Deepens the chocolate flavor.
- Salt: Balances the sweetness.
- Crushed Oreos: Optional garnish that adds extra texture and makes them look even more tempting.
How to Make Cookies and Cream Cupcakes
Here's everything you need to create these beautiful Cookies and Cream Cupcakes from start to finish.
Preheat oven: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and prepare a second pan with 4 or 5 liners since this recipe makes 16 to 17 cupcakes.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set this aside while you work on the wet ingredients.
Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3 minutes. The mixture should look pale and fluffy. Scrape down the sides of the bowl as needed to make sure everything combines evenly.
Add egg whites: Beat in the egg whites until the mixture is smooth and well blended, about 2 minutes. Scrape the sides of the bowl again if you see any butter clinging to the edges.
Mix in sour cream and vanilla: Add the sour cream and vanilla extract, beating on medium speed until everything is combined, about 1 minute. The batter will look thick and creamy at this point.
Combine wet and dry: With the mixer running on low speed, slowly add the dry ingredients and milk in alternating additions. Mix just until the batter comes together and no streaks of flour remain. Be sure to scrape the bottom of the bowl to catch any hidden lumps.
Fold in Oreos: Gently fold the chopped Oreos into the batter using a spatula. Try to distribute them evenly so every cupcake gets plenty of cookie pieces.
Fill liners: Spoon or scoop the batter into the prepared cupcake liners, filling each about two-thirds full. This gives them room to rise without overflowing.
Bake: Bake for 19 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. The tops should spring back lightly when touched.
Cool completely: Let the cupcakes cool in the pan on a wire rack for 20 minutes, then carefully transfer them to the rack to cool completely before frosting. This step is important because frosting warm cupcakes will cause the buttercream to melt.
Make vanilla buttercream: In a clean mixer bowl, beat the softened butter on medium speed until it's creamy and smooth, about 2 minutes. Add the confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds to avoid a sugar cloud, then increase to medium-high and beat for 2 minutes until light and fluffy. Adjust the consistency with more sugar or cream if needed, and taste to see if you'd like a pinch of salt.
Make chocolate buttercream: In another mixer bowl, beat the softened butter on medium speed for 2 minutes. Add the confectioners' sugar, cocoa powder, heavy cream, and vanilla. Start on low speed for 30 seconds, then increase to high and beat for 1 minute until the frosting is smooth and creamy. Adjust thickness with more sugar or cream, and add salt to taste if it's too sweet.
Frost the cupcakes: To create the signature swirl, fit a piping bag with an Ateco 829 or 849 tip. Spoon the vanilla buttercream into one side of the bag and the chocolate buttercream into the other side, keeping them somewhat separate. Twist the top of the bag to seal it, then pipe generous swirls onto each cooled cupcake. The two colors will blend together as you pipe, creating that beautiful marbled effect.
Garnish and serve: Sprinkle crushed Oreos on top of each cupcake if you'd like extra crunch and visual appeal. These are ready to serve right away or can be stored for later.
Store properly: Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Use a cupcake carrier if you're transporting them to keep the frosting intact.
Substitutions and Variations
Use all-purpose flour: If you don't have cake flour, you can substitute with all-purpose flour. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
Try Greek yogurt: Full-fat Greek yogurt can replace the sour cream in equal amounts for a slightly tangier flavor.
Make them dairy-free: Use plant-based butter and a non-dairy milk like oat or almond milk. You'll also need to use dairy-free Oreos and make dairy-free buttercream.
Add coffee: A teaspoon of instant espresso powder in the chocolate buttercream deepens the chocolate flavor without making it taste like coffee.
Use different cookies: Golden Oreos create a fun twist on the classic, or try chocolate chip cookies for a different flavor profile.
Make mini cupcakes: This batter works beautifully for mini Cookies and Cream Cupcakes. Just reduce the baking time to 10 to 12 minutes and keep an eye on them.
How to Serve These Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes are perfect on their own, but here are some fun ways to serve them.
Pair them with a cold glass of milk for the ultimate cookies and cream experience. The creamy milk complements the Oreo flavor beautifully, just like dunking the actual cookies.
Serve them alongside The Best Lemon Blueberry Tart Recipe at a spring or summer gathering for a nice contrast of flavors. The bright citrus balances out the rich chocolate and vanilla.
Set them out with a scoop of vanilla ice cream for an over-the-top dessert that's perfect for birthday parties. The cold ice cream against the soft Cookies and Cream Cupcakes is dreamy.
Arrange them on a platter with Apple Pie Baked Apples for a cozy fall dessert table. The combination of textures and flavors gives your guests lots of variety.
Storage Instructions
Store these Cookies and Cream Cupcakes in an airtight container in the refrigerator for up to 3 days. The buttercream holds up well when chilled, and the cupcakes stay moist thanks to the sour cream in the batter.
Let them sit at room temperature for about 15 minutes before serving if you prefer softer frosting. Cold buttercream is still delicious, but it's even creamier when it's slightly warmed up.
You can freeze unfrosted Cookies and Cream Cupcakes for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw them on the counter and frost when you're ready to serve.
The buttercream can be made ahead and stored in the refrigerator for up to a week. Let it come to room temperature and give it a quick whip in the mixer before using to restore its fluffy texture.
Equipment For Cookies and Cream Cupcakes
You'll need a 12-count muffin pan and cupcake liners to bake these. Having a second pan ready with a few extra liners ensures you can bake all the batter at once.
An electric mixer, either handheld or stand, makes quick work of creaming the butter and sugar and whipping up the buttercream. You can do it by hand, but it takes quite a bit of elbow grease.
An icing knife or offset spatula helps spread frosting if you're not piping, and it's also useful for smoothing the tops before you add the swirl.
A piping bag fitted with an Ateco 829 or Ateco 849 piping tip creates those gorgeous professional-looking swirls. If you don't have these specific tips, any large star tip will work beautifully.
A cupcake carrier is helpful if you're transporting these to a party or event. It keeps the frosting protected and prevents the Cookies and Cream Cupcakes from sliding around.
Expert Tips
Start with room temperature ingredients. Your butter, egg whites, sour cream, and milk should all be at room temperature so they blend together smoothly and create the fluffiest batter.
Don't overmix the batter once you add the flour. Mix just until you don't see any more dry streaks. Overmixing can make the Cookies and Cream Cupcakes dense instead of tender.
Use a cookie scoop to fill the liners evenly. This helps all your Cookies and Cream Cupcakes bake at the same rate and come out uniform in size.
Let the cupcakes cool completely before frosting. I know it's tempting to dive right in, but warm Cookies and Cream Cupcakes will melt your beautiful buttercream and create a mess.
If you don't have a piping bag, you can spread the frostings on with a knife. Dollop some vanilla on one side and chocolate on the other, then swirl them together with the back of a spoon for a rustic look.
Chill the frosted Cookies and Cream Cupcakes for 10 minutes before serving if you want the buttercream to set up nicely. This makes them easier to transport and handle.
FAQ
What is the secret to a moist Cookies and Cream Cupcakes?
The secret is using sour cream in the batter. It adds moisture and keeps the Cookies and Cream Cupcakes soft for days. Room temperature ingredients also help create a smooth batter that bakes up tender. Don't overbake them either. Pull them out as soon as a toothpick comes out clean.
Can I turn cookie mix into cupcakes?
You can, but it won't give you the same texture as a proper cupcake recipe. Cookie mix is formulated differently and usually results in a denser, chewier texture. For the best Cookies and Cream Cupcakes, stick with a cupcake batter and fold in chopped cookies like this recipe does.
How to make an Oreo buttercream?
Crush Oreos into fine crumbs and fold them into vanilla buttercream. For a smoother version, you can also blend Oreo crumbs with the butter before adding the sugar. In this recipe, we're doing a swirl of chocolate and vanilla buttercream instead, but you could absolutely add crushed Oreos to either frosting.
What is the base flavor of cookies and cream?
The base is vanilla, which lets the chocolate cookie pieces shine through. Cookies and cream always starts with a vanilla foundation, whether it's ice cream, cupcakes, or any other dessert. The contrast between the sweet vanilla and the crunchy chocolate cookies is what makes this flavor combination so beloved.
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Pairing
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Cookies and Cream Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For the remaining 4-5 cupcakes, line a second pan.
- Whisk the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat the softened butter and granulated sugar together in a large bowl using a handheld or stand mixer on medium-high speed for about 3 minutes until creamy.
- Add the egg whites and vanilla extract, then beat on high speed for about 2 minutes until smooth.
- Mix in the sour cream, then beat on medium-high speed until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Slowly pour in the milk and beat just until combined. Don't overmix. Fold in the chopped Oreos.
- Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 19-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 20 minutes, then transfer them to a cooling rack to cool completely before frosting.
- For the vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 minutes until light and fluffy. If too thin, add more sugar; if too thick, add more cream.
- For the chocolate buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase to high speed and beat for 1 minute. Adjust thickness with more sugar or cream.
- Frost the cupcakes by swiping on the frosting with an icing knife or using a piping bag. Optionally, garnish with crushed Oreos.
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