Cookies and cream has to be one of the top flavor combinations of all time. It’s pretty much the only flavor that I get when I get ice cream, no matter where I go. And, that is because you can always count on it to taste good. I mean, have you ever had a bad Oreo? It’s simply not possible. So, you know that these cookies and cream cupcakes will be good!
My cupcake lineup on the blog just could not complete without a cookies and cream cupcakes recipe. And after making a chocolate chip cookie buttercream for my chocolate chip cupcakes, I knew I had to include a cupcake with my favorite cookie, the Oreo.
What’s in Cookies and Cream Cupcakes?
The base for these cupcakes is my tried and true vanilla cupcakes. But, what makes these cookies and cream cupcakes so special is the surprise Oreo that has been baked into the bottom of the cupcake. You will have seen me do this on the blog before with our Oreo cupcakes.
I first saw this technique in one of a my favorite GBBO contestants, Nadiya Hussain’s, strawberry shortcake cupcakes recipe. I was so inspired that this is now the second recipe on my site to include this technique. It has a big payoff in flavor, texture, and wow factor. People are always so surprised and excited to find a cookie at the bottom of their cupcake.
To top everything off, we have created a cookies and cream buttercream as the frosting for these cupcakes. It uses my classic vanilla buttercream and adds crushed Oreos for an extra Oreo kick. These are cookies and cream cupcakes, after all. So, of course the frosting also needs to be on theme too.
Now, I bet you are ready to get baking! You can find all of the recipe ingredients and instructions down in the recipe card below. If you have any questions, you just might find the answer in the notes under the recipe.
However, if you have a question to something that I have not covered, feel free to leave a comment down below and I’ll be sure to answer to the best of my ability. Happy baking!
For the Cupcakes
- 1 stick (113g) Unsalted Butter, room temperature
- 4 Tbsp (56g) Coconut Oil
- 1 1/8 C (216g) Granulated Sugar
- 1 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt*
- 4 Egg Whites, room temperature
- 1 1/2 Tbsp Vanilla
- 2 C (224g) Cake Flour*
- 1 C (240ml) Buttermilk, room temperature
- 20 Oreos
For the Buttercream
- 2 sticks (226g) Unsalted Butter, room temperature
- 4 C (480g) Powdered Sugar
- 1 Tbsp Vanilla
- 1/2 tsp Kosher Salt
- 2 Tbsp (30ml) Heavy Cream
- 12 (140g) Oreos, crushed
Making the Cupcakes
- Preheat the oven to 325ºF. Prep the cupcake pan by adding cupcake liners followed by an Oreo in each cupcake mould.
- In a stand mixer using the paddle attachment, cream together the butter, coconut oil, sugar, baking powder, baking soda, and salt.
- Start by mixing on low to moisten before increasing the speed to medium-high until the mixture is pale and fluffy, about five minutes. Be sure to scrape down the bottom and sides of the mixing bowl about halfway through mixing to avoid any lumps from forming.
- Slowly add the egg whites, followed by the vanilla, mixing well after each addition.
- Alternatively add 1/3 of the cake flour followed by 1/3 of the buttermilk, mixing on low after each addition, until all of the cake flour and buttermilk have been added and a smooth batter forms.
- Pour the batter over the Oreos, filling almost to the top. Bake for 20-22 minutes, or until a toothpick inserted comes out clean or the cupcakes reach 200ºF in the center.
- Allow the cupcakes to cool for at least 30 minutes before frosting.
Making the Frosting
- In a stand mixer using the paddle attachment, beat the softened butter on high speed for 3 minutes, or until the butter is creamy and slightly pale.
- Add half of the powdered sugar, vanilla, and kosher salt. Mix until the ingredients are mostly incorporated.
- Add the rest of the powdered sugar. Scrape down the sides and bottom of the mixing bowl to prevent any lumps from forming.
- Add the heavy cream and mix until the buttercream is completely smooth.
- Adjustments: If the buttercream is too sweet you can add a pinch of kosher salt to reduce the sweetness. If the buttercream is too thin, you can add more powdered sugar, 1/4 cup at a time. If the buttercream is too thick, you can add heavy cream, one tablespoon at a time.
- Add the crushed Oreos and mix until they are evenly dispersed throughout the buttercream.
- Frost the cupcakes and enjoy!
- If you are using table salt, use half the amount of kosher salt listed.
- If you don't have cake flour, you can create it with all-purpose flour and cake flour. For this recipe you will need 2 cups (240g) of all-purose flour, plus 4 Tbsp (32g) of cornstarch. Sift this mixture twice, to get the appropriate texture of cake flour. This will give you 272g of cake flour, so be sure to measure out 224g and leave out the rest.
Nutrition Information:Yield: 20 Serving Size: 1 cupcake
Amount Per Serving: Calories: 416Total Fat: 20gCarbohydrates: 58gProtein: 2g