Cookies and Cream Cupcakes

Cookies and Cream Cupcakes have a crunchy Oreo bottom and are topped with heavenly marshmallow fluff Oreo frosting!!

Between the Oreo baked into the bottom, and the Oreo frosting on top, these Cookies and Cream Cupcakes are downright irresistible. For more Oreo flavor, try Oreo Fluff, Fried Oreos, and Oreo Brownies.

Favorite Oreo Cupcakes

We love Oreos and were excited to try a new recipe for Cookies and Cream Cupcakes!

Luckily, they are really simple to throw together, but they look and taste really impressive. They have an Oreo baked right into the bottom of the cupcake, and the frosting tastes just like cookies and cream ice cream!

I made these cookies and cream cupcakes using a Vanilla Cupcake Recipe. It’s a recipe I use as a base for most of my cupcakes, and it always gives me flawless results!

They turn out perfectly moist every time, and this Oreo version is simply amazing!

Oreo cupcakes

PREP. Preheat the oven to 350°F. Line 12 wells of a muffin pan with paper cupcake liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.

DRY INGREDIENTS. In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine.

WET INGREDIENTS. Mix in the butter until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.

BAKE. Scoop into prepared muffin tin, filling ½-2/3 full. Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely on a wire rack.

Oreo Frosting

The frosting is seriously the best part of these Oreo cupcakes! It tastes JUST like cookies and cream ice cream, I kid you not. The best part is, it’s SO simple to throw together. Here are the instructions:

CREAM. Beat together 3.5 ounces (1/2 of a 7 oz container) of marshmallow fluff and 1/2 cup of butter until it’s light and fluffy.

COMBINE. Add 2 1/2 cups powdered sugar and 1 teaspoon vanilla, plus 1-2 tablespoons of cream (you can add more or less cream to make the mixture smooth and easily pipe-able). Beat until light and fluffy.

OREOS. Mix in finely crushed Oreos.

And that’s it! Just three easy steps. This frosting would work great for several other recipes, not just this one. You could even use it on top of a chocolate cake or white cake, no problem.

Other delicious Frosting recipes:

• Homemade Marshmallow Frosting Recipe
• Berry Buttercream Frosting
• Vanilla Buttercream Frosting
• Chocolate Chip Frosting

recipe Tips

Cupcakes used to be something that I struggled with a lot (you should see some of my cupcake disasters from the past!), but I’ve learned some tricks of the trade to make perfect cupcakes every time.

• Fill the cups 2/3 full – The best way (in my experience) to get those perfectly domed tops is to only fill the cups 2/3 full at the most (sometimes I only fill them a little more than halfway).
• Use a toothpick to tell when they’re done baking – If you insert a toothpick to the center of a cupcake and it comes out clean, that means the cupcakes are done baking!
• Crush Oreos with a rolling pin – One of the easiest ways to make finely crushed Oreos is to put them in a ziploc bag, and use a rolling pin to firmly break them up and roll over the Oreos until they are finely crushed. You can also use a food processor to make fine cookie crumbs.
• Use a jumbo piping tip – To get beautifully swirled frosting on top, use a jumbo piping tip! Once I switched to the jumbo tips, my cupcakes started looking more like the ones from the bakery and less like my four year old had decorated them.
• Use leftover Oreos to garnish – If you have a few leftover Oreos, cut them into fourths (use a sharp knife and don’t saw, this will prevent them from crumbling!) and place on top of the frosted cupcakes. This little detail really makes them look like they came from a bakery!

Make your own Cake Flour + SToring Tips

It is made from finely milled soft winter wheat and has low gluten which yields a lighter more tender texture perfect for these cupcakes. Cake flour is not the same thing as sponge flour or self rising flour and the opposite of bread flour. If you can’t find cake flour where you live, you can make a close substitute using all purpose flour and cornstarch.

1. Add 2 tablespoons of cornstarch to a 1 cup measuring cup.
2. Fill the rest of the measuring cup up with all purpose flour. 
3. Sift the contents of the cup together. 
4. Use an equal amount of this substitute in place of cake flour.

How to store?

Unfrosted cupcakes can be prepped about 1-2 days before the event. I wouldn’t suggest frosting them until right before, although the frosting can sit in the fridge for about a day before. You can also store unfrosted cupcakes in the freezer for up to 3 months.

Frosted cupcakes can be STORED at room temperature in a covered container for up to 3 days.

For more cookies and cream recipes, check out:

• Cookies N Cream Fudge
• Cookies and Cream Popcorn
• No Bake Oreo Cheesecake
• Cookies and Cream Muddy Buddies
• Oreo Ice Cream Cake
• Oreo Peanut Butter Delight

For more great recipes from Alicia, be sure to head on over to The Baker Upstairs. 😉