Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes have an Oreo cookie bottom, an amazing doctored up cake mix chocolate cupcake, topped with the best cookies and cream frosting ever!
These Cookies and Cream Cupcakes. Oh my goodness. Honestly – the main thing I have to say about them is please, please, please make them. They’re so darn easy (they use a doctored up cake mix recipe!), you’ll get a fan club made up of everyone who tries them, and you’ll unlock the secret to eternal life.
Okay, kidding about the last one, but the other two? So true.
If you’re anti cake mix, you can definitely use your favorite chocolate cupcake recipe here, but I love the ease and simplicity of the doctored up cake mix. The cake is moist, fluffy, and so delicious. The batter is thick, hence a dream to work with (no runny batters here!), and bakes up with a perfect, gorgeous dome.
However, this cake is merely a vessel for the heaven that is Cookies and Cream Buttercream. This buttercream is the star of the show. A few friends were in the kitchen the first time I made it, and they were eating it up. It somehow manages to taste like cookies and cream ice cream, which is obviously an amazing thing. If you have any left over, try opening an Oreo, putting a generous amount of buttercream between the cookies, and re-sandwiching it. You can thank me later.
This recipe is easy, delicious, impressive, and has frosting that tastes like ice cream.
Seriously, try to top that. If you’re feeling extra crazy, try using those ridiculous
ly delicious Mega Stuf Oreos. I won’t judge.
Cookies and Cream Cupcakes
- Yield: 30 cupcakes 1x
For the cupcakes
- 30 Oreos
- 1 15.25 ounce package devil’s food cake mix
- 1 3.4 ounce package instant chocolate pudding mix
- 1 cup 8 oz. sour cream
- 1 cup vegetable oil
- 4 eggs (lightly beaten, at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 cup warm water
For the buttercream
- 3 sticks unsalted butter (softened)
- 2 1/2 cups 300g powdered sugar
- 2 tablespoons heavy cream (or milk)
- 2 teaspoons vanilla extract
- 18 Oreos (crushed into crumbs)
For the cupcakes
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. Place 1 whole Oreo in the bottom of each muffin liner.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, fill each muffin cup 2/3 of the way full.
- Bake in preheated oven for 16-20 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the buttercream
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4” on my KitchenAid). Butter will become pale & creamy.
- Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
- Frost cooled cupcakes immediately. If desired, top with half an Oreo or a mini Oreo to garnish.
Cookies and Cream is my favorite ice cream! I am such a sucker for anything with Oreos. You’re making me want to make a quick grocery run so I can make these tonight! :)
I could eat all that frosting and be SO happy…
That Oreo buttercream!!!! Ugh! I want to stuff my face!
I bet they are sooo fudgy and rich and fabulous! Hard to go wrong with cookies baked into cupcakes with tons of frosting, right! :)
I believe I have told you about my Oreo obsession before, so obviously I love these. :) Love the cute little Oreos on top and your photography looks flawless!
Amazing! You’ve combined my favorite things into one gorgeous cupcake.
Oh my goodness, these look delicious! And I could probably eat a bowl of the frosting by itself :) YUM !
Ummmm AMAZING! These look so, so delicious!
These are gorgeous! Cookies and Cream is my little guys go-to flavor for all things. I see a birthday cake in the works.
Each part of this cupcake is delicious on it’s own, put them together and these are seriously divine!
You can never go wrong with cookies and cream : ) Ice cream, cheesecake, cupcakes… haha These look delicious!
WOW…that frosting. OMG. These look amazing. I can totally believe you will have a fan club after making these.
Cookies and Cream is my weakness! and the fact there is an Oreo on the bottom of the cupcake makes these little gems even better.
OMG. These look amazing!
I Must Try it!
Cookies, cupcakes, buttercream oh my!! These sound wonderful and your suggestion of the buttercream inside an oreo… YES!
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
Holy hell, these look amazing. The oreo on the bottom, the chocolate cupcake, the frosting. Gah, all the things!
Holy cow, Rachel, great stuff. Cookies & Cream is easily my favorite ice cream…so putting it in cupcake form sounds amazing. Great pictures too!
These look soooo good! I made some cookies and cream cupcakes with a yellow cake base but I think I would like these with the chocolate base even more. Going to have to try these =)!
I did find that this tasted like a boxed cupcake :(
Wish i had tried it from scratch instead.
Thanks for trying the recipe Christina! I’m sorry that it didn’t turn out the way you had hoped, but this was meant to be a more jazzed up boxed cupcake recipe than a true “from scratch” recipe. You could definitely try using your own chocolate cupcake recipe next time.
Absolutely wonderful and delicious! That frosting is killer and versatile! I just went from being the new kid at work to everyone’s favorite employee! :) Thanks Rach!
Ah yay so glad everyone liked them Hailey!! :)
I was just wondering on what i believe is a typo. Step 6 states; “In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4” on my KitchenAid). Butter will become pale & creamy.” But if you notice it says fitted with a PADDLE attachment, but then two words later it says WHIP so that means it needs the wire whip attachment. Joust wondering which i should actually use?
Hi John, sorry if that was confusing but you should be using the paddle attachment, not the whisk, as indicated. Hope this helps!