Cookies and Cream Cupcakes

photo of three cookies and cream cupcakes
Pictures can be deceiving. Here are three little cupcakes innocently perched. They don’t reflect the frustrating hours before the final product: the three batches of screwed up frosting, the swearing, the screaming, the goopy mess. I’ll go into more of that later.

I’ve had Oreos on the brain a lot lately and have been trying to come up with different oreo dessert options. I really loved my Oreo cupcakes, which were chocolate cupcakes, filled with an Oreo whipped cream frosting both inside and on top. I got an idea to make a cookies and cream based cupcake from one of my readers, Sandy.

I set about trying to create this cupcake this weekend. Unfortunately, it was one of those days…

One of those days where you stick the ice cream in the refrigerator instead of the freezer.

And start the food processor without the little lid piece to cover the chute opening for ingredients.

Yes, one of those days. When you really should just get out of the kitchen, but your stubborn self won’t let you.

It started off alright. I took a basic white cake batter that I use quite frequently because it’s easy to throw together and works well for adding ingredients, especially fruit.  I crushed some oreos and added them to the batter, and off they went into the oven.

close-up photo of cookies and cream cupcakes on a plate

They came out 17 minutes later, puffy, golden brown, and ready to be frosted (after cooling).

And then the trouble started. I was planning on using the same cookies and cream frosting I previously used on my Oreo cupcakes. Since I had done it once before, I didn’t think I needed to review the recipe again: after all, it was just whipped cream frosting with crushed Oreos.

But obviously, I should have reviewed the recipe again. Because if I did, I would have remembered that the oreo cookies need to be finely crushed in a food processor, or else you end up with little chunks of chocolate cookies that get stuck in the piping bag and tip and completely ruin you frosting. Probably something I would have figured out on my own if I had been thinking right. But like I said, it was one of those days.

So the first attempt at frosting failed miserably because large chunks of cookies got stuck in the piping bag. In my attempt to get them out, I managed to make the frosting a liquid goopy mess. Blech.

So I made a new batch of frosting. This time, I crushed my oreos more. But again, forgot about trying to put them in a food processor. So while to my naked eye they seemed crushed enough, the little piping tip told me differently. Two batches wasted.

Finally, on the third attempt and the last one I could possible make because I was out of heavy cream, a light dawned in my brain and I got the cookie crumbs right.

And now you have the final picture.
close-up photo of a cookies and cream cupcake
I think I want to fiddle with my cookies and cream cupcake base a little more to get them to be more “creamier,” but these turned out pretty tasty. I do prefer the chocolate oreo cupcakes better, but I think that is just my chocoholic side talking.

Cookies and Cream Cupcakes

Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
If you love cookies and cream you will love these cupcakes!


Cupcake Batter

  • 2 1/2 cup cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/3 cup + 2 tbsp sour cream
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 3/4 cup crushed oreos


  • 2 1/2 cups heavy cream
  • 3 1/2 tbsp sugar
  • 6 Oreo cookies finely crushed in food processor
  • 16 Oreos for the top of each cupcake


  1. Preheat oven to 350°F and line cupcake pan with cupcake liners (recipe makes about 16 cupcakes).

  2. Sift flour, salt, and baking soda in medium bowl.
  3. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add sour cream, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in crushed oreos.
  4. Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool completely before frosting.
  5. While cupcakes are cooling make the frosting. For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and sugar. Beat on medium-high speed until the whipped cream holds stiff peaks. Crush 6 oreo cookies in a food processor (if you don't own one, you should finely crush the oreos into small crumbs or else the cookies will get stuck in the piping bag or piping tip). Gently fold in the cookie crumbs with a spatula.
  6. Frost as desired (I used the Wilton 1M tip). Then top each cupcake with an oreo cookie.
All images and content are © Kirbie's Cravings.



22 comments on “Cookies and Cream Cupcakes”

  1. Thanks for the mention, Kirbie! I’m going to try your white cake recipe with the oreos – I used to use a white cake mix.

    Your cupcakes do look gorgeous, despite the troubles you had.

    • Thanks for the idea! This cake recipe is pretty versatile and easy to put together. I may fiddle around with the recipe some more and of course if I find something better, I’ll post it up.

  2. these cupcakes look amazing! looks like third time was the charm 🙂 I dont have a food processor – do you think I could still add the oreos to the frosting?

    • Yes, but make sure your oreos are crushed very very finely. You might want to try using a meat tenderizer (stuff the cookies in a bag and pound away) or something similar to help grind the cookies to small crumbs.

  3. Was it Cookies ‘N Cream ice cream you stuck in the fridge? You know what you’d get? Cookies ‘N Cream Crème Anglaise! Not a bit crème anglaise fan.

    Man, I’ve had those kind of kind of days. I call those “my head is up my a**” days, hehe. But your cupcakes look delicious and beautiful.

    • Heh, no it was actually this avocado ice cream I had just made in my ice cream maker. I thought I’d “firm it up” but made a mess since it was in the fridge…

  4. Cookies and Cream are a great flavor combination and your cupcakes look delish! I’m going to have to try these for my granddaughters!

  5. I made these last night and they’re delicious! Sadly, I forgot to refrigerate them, and I doubt the heavy cream frosting mixture is good now, 24 hours later. 🙁 They were good while they lasted!

  6. I’ll definitely be making them again! The fiancee and roommates all had rave reviews!

  7. Did you have any frosting left over? I have to frost over 24, possible 36 cupcakes and was wondering if I should double the frosting recipe. Thanks.

  8. How long do you think the icing will last? I am making cookies and cream cupcakes for my son’s 1st birthday and would like to do some make ahead….How long do the cupcakes last when they’re iced and kept in fridge? I’d like to make them on Saturday for a Sunday afternoon party! Thanks so much! Great site, I’ll definitely be back!

    • If the cupcakes ar being consumed the next day, I think the icing should be fine. After I made mine and iced them I had some leftover and put in the fridge and they were still good the next day. I wouldn’t make them any earlier than one day thou because the icing begins to wilt and turn oily.

  9. Hi, the sugar used is powdered sugar or granulated sugar?

  10. Hi,

    These look amazing! For sure book marking this recipe. Question on the flour; can you use All-Purpose instead of ‘Cake’ flour? I’m trying to find a good solid white cake recipe to use again and again, and have had no luck. Their either too ‘wet’ and don’t rise much, or too dry.


    • I’m not sure how the texture of the cake will be if you use all purpose instead of cake flour. I mean I’m sure it’s possible to substitute, but I don’t know how it will taste.

  11. hi!

    Do you use whole cookies to be crushed (for the batter and frosting), or do you scrape off the stuffing first?

Leave a Reply

Your email address will not be published. Required fields are marked *