Go Back
cookies and cream cupcakes on a cupcake stand
Print Recipe

Cookies and Cream Cupcakes

Vanilla cupcakes filled with chocolate cookie pieces and topped with a cookie-packed frosting.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: cookies and cream, cookies and cream cupcakes, cupcakes, oreo, oreo cupcakes
Servings: 12 cupcakes

Ingredients

Cookies and Cream Cupcakes

  • ¼ cup (60 g) unsalted butter softened
  • ⅔ cup (160 g) granulated sugar
  • 2 eggs room temperature
  • 1 tsp (4 g) vanilla extract
  • ¼ cup (70 g) sour cream room temperature
  • ½ tsp (2 g) salt
  • 1 tsp (4 g) baking powder
  • 1 cup (125 g) all-purpose flour
  • ½ cup (120 g) whole milk room temperature
  • 12 (~150 g) chocolate sandwich cookies chopped

Cookies and Cream Frosting

  • 1 cup (230 g) unsalted butter softened
  • 1 tsp (4 g) vanilla extract
  • ½ tsp (2 g) salt
  • 3 ½ cups (350 g) powdered sugar
  • 2 tbsp whole milk
  • 6 (~70 g) chocolate sandwich cookies crushed

Instructions

Cookies and Cream Cupcakes

  • Preheat the oven to 350°F. Prep a standard 12-cup cupcake tin with cupcake liners or by greasing well.
  • In a large mixing bowl or stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract, sour cream, salt, and baking powder.
  • Mix in half of the flour, followed by half of the milk. Repeat with the remaining flour and milk.
  • Fold in the chocolate sandwich cookie pieces.
  • Scoop the batter into the prepared pan. Bake at 350°F for 20-22 minutes, or until a tester inserted into the center of the largest cupcake comes out clean. Set aside to cool.

Cookies and Cream Frosting

  • In a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until light and fluffy, approximately 5 minutes.
  • Add the vanilla extract and salt. Mix to combine.
  • Add the powdered sugar one cup at a time, mixing on medium-low speed to combine.
  • Slowly stream in the milk and mix on medium-high speed until light and fluffy.
  • Continue to mix on medium-high to smooth out the frosting, scraping down the sides as needed.
  • Fold in the crushed chocolate sandwich cookie pieces.
  • Decorate the cooled cupcakes and enjoy!