A rich twist on classic cookies and cream—this Chocolate Cookies and Cream Frosting brings double the chocolate and all the Oreo crunch.
This Chocolate Cookies and Cream Frosting is the ultimate upgrade for any dessert that needs a rich, chocolatey finish with a little crunch. It starts with a cocoa-infused buttercream base, then folds in finely crushed dark chocolate Oreos for that signature cookies and cream flavor. Use it to top cupcakes, layer cakes, or swirl over brownies for a bold and irresistible finish.
Why You’ll Love This Recipe
- Rich, chocolatey, and creamy with a cookies and cream twist
- Perfectly fluffy texture from whipped butter and heavy cream
- Crushed dark chocolate Oreos add crunch and flavor
- Easy to make in one bowl with simple ingredients
- Pairs well with cakes, cupcakes, brownies, and more
- Delivers bold chocolate cookies and cream frosting flavor in every bite
Ingredient Notes
- Salted butter: Adds balance to the sweetness and enhances the chocolate flavor. Make sure it’s fully softened for a smooth texture.
- Powdered sugar: Creates the classic fluffy frosting base—sift if needed to avoid lumps.
- Heavy cream: Gives the frosting richness and makes it silky. Add a little extra if you want a softer consistency.
- Unsweetened cocoa powder: Use a high-quality brand for deep chocolate flavor—Dutch-processed works great here.
- Vanilla extract: Brings warmth and rounds out the richness.
- Dark chocolate Oreos: Crushed finely so they blend in smoothly without clogging piping tips—don’t skip this for that signature cookies and cream finish.
Before You Bake
Do I need to remove the filling from the Oreos?
No, keep the filling in! It adds extra flavor and blends right into the frosting without affecting texture.
Can I make this frosting ahead of time?
Yes. Store it in an airtight container in the fridge for up to 3 days. Bring to room temperature and re-whip before using for the fluffiest texture.
Is this frosting pipeable?
Absolutely. Just be sure the Oreo pieces are crushed very finely to avoid clogging piping tips.
Chocolate Oreo Frosting
Ingredients
- 2 sticks salted butter, softened
- 3 1/2 cups powdered sugar
- 4–6 tbsp heavy cream
- 1 tsp vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1/2 cup dark chocolate Oreos, finely crushed
Instructions
- In the bowl of a stand mixer (or using a hand mixer), beat the softened butter on medium speed until light and creamy.
- Gradually add in half of the powdered sugar and mix until smooth.
- Add the remaining powdered sugar along with the cocoa powder, vanilla, and heavy cream.
- Beat on medium-high speed for 2–3 minutes, or until the frosting becomes fluffy and fully blended.
- Gently fold in the crushed Dark Chocolate Oreos.
- To adjust the texture, add more cream for a softer, silkier consistency or more powdered sugar for a thicker, pipeable finish.
FAQ
Can I use regular Oreos instead of dark chocolate?
Yes! The flavor will be slightly sweeter, but still delicious.
How much frosting does this recipe make?
Enough to generously frost 24 cupcakes or a 2-layer 8-inch cake.
Can I make this without a stand mixer?
Yes, a hand mixer works just as well—just beat until light and fluffy.
Does this need to be refrigerated after frosting?
Not immediately, but if you’re not serving within a day, refrigerate and let it come to room temp before serving.
Can I freeze this frosting?
Yes. Freeze in an airtight container for up to 1 month. Thaw in the fridge and re-whip before using.
Sprinkle of Fun
Host a “Frost-Your-Own” dessert night with cupcakes, mini brownie bites, and bowls of this Chocolate Cookies and Cream Frosting. Set out crushed Oreos, mini chocolate chips, and sprinkles so everyone can top their treats their own way. For extra fun, turn it into a friendly decorating contest—winner gets to take home the leftover frosting (if there is any)!
Grab More Treats
- Try the original classic Chocolate Fudge Frosting recipe!
- For more frosting ideas, click here.
- My Chocolate Lovers ebook has so many more chocolate recipes!
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