Cookies and Cream Cupcakes
Delightfully fluffy cupcakes packed with real Oreos and topped with a creamy frosting.
Ingredients
For the Cupcakes
- 1 cup plus 2 tbsp all-purpose flour Provides structure and softness.
- 1 1/4 tsp baking powder Helps the cupcakes rise to fluffy perfection.
- 1/4 tsp salt Enhances flavors and balances sweetness.
- 1/4 cup unsalted butter, room temperature Adds rich flavor and moistness.
- 1/4 cup vegetable oil Keeps cupcakes super moist!
- 3/4 cup sugar Sweetness to balance the cocoa and cookies.
- 2 large eggs Binds everything together for a stable texture.
- 1/2 cup buttermilk Creates a tender crumb and adds flavor.
- 1 1/2 tsp vanilla extract Adds delightful warmth.
- 2 cups chopped Oreos (about 16 Oreos) The star of the show for cookie goodness!
For the Frosting
- 1 1/4 cups unsalted butter Creates a creamy, dreamy frosting.
- 3 1/2 cups powdered sugar Sweetness to offset the butter.
- 1 1/4 tsp vanilla extract More warmth for the frosting.
- 5-6 tbsp water or milk To adjust frosting consistency.
- Salt, to taste Just a pinch for flavor balance.
- 1 1/4 cups Oreo crumbs (about 10 Oreos) For garnish and added crunch.
- Oreos, for decorating Because more Oreos are always a good idea!
- Oreo crumbs, for decorating Extra texture and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, combine flour, baking powder, and salt—mix well.
- In another bowl, beat together softened butter, oil, and sugar until creamy.
- Add eggs, buttermilk, and vanilla extract to the butter mixture; mix until combined.
- Gradually mix in the dry ingredients until just combined, then fold in the chopped Oreos.
Cooking
- Fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes; then transfer to a wire rack to cool completely.
Frosting
- While they cool, prepare the frosting by beating together the butter and powdered sugar until fluffy.
- Add vanilla extract and enough milk/water to reach desired consistency, then fold in Oreo crumbs.
Serving
- Once the cupcakes are cool, frost generously with the Oreo frosting.
- Top with additional Oreo pieces and crumbs for decoration.
- Serve with a glass of milk for the ultimate treat experience!
Notes
Make sure all your ingredients are at room temperature for a smooth batter. Store leftovers in an airtight container to keep them fresh. If you're reheating, pop them in the oven at 350°F (175°C) for about 5-10 minutes or microwave them for 15-20 seconds.