Cookies & Cream Cupcakes

These semi-homemade Cookies ‘n Cream Cupcakes offer a delightful shortcut to a classic flavor, using store-bought cake mix enhanced with crushed chocolate sandwich cookies. This easy twist elevates the classic cupcake, making them a crowd-pleaser with minimal effort.

My most requested cake and cupcake flavor BY FAR. These Cookies & Cream Cupcakes are the epitome of sweet temptation. Each bite takes you on a nostalgic journey back to childhood, sneaking the sweet cream out of the center of the Oreo wafers. The cupcakes have moist cookies & cream base, speckled with generous bits of crushed chocolate sandwich cookies, making every bite a mix of cake and cookie goodness. Crowned with a luscious matching frosting and a mini Oreo, these cupcakes are a dessert lover’s dream come true. Perfect for any occasion, they’re bound to be the star of the show at any party!

Cookies ‘n Cream Cupcakes

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This recipe is always my most requested and most popular flavor. The base of the cupcake is vanilla cookies ‘n cream and it’s topped with a loaded cookies ‘n cream buttercream.

• Author: Taryn Camp
• Yield: 24 1x

Ingredients

Scale 1x2x3x

• 1 box of white cake mix
• 1 box of instant vanilla pudding mix (3.4 oz)
• 1 cup of water
• 1/2 cup + 1 tbsp vegetable oil
• 4 eggs
• 3/4 c Oreos crushed into small pieces
• 4 sticks of butter softened
• 8 cups powdered sugar
• 4–5 tbsp heavy cream
• 2 tsp vanilla extract
• 3/4 c Oreos finely crushed
• Mini Oreos for decoration (24)

Instructions

1. Line a cupcake pan with liners- I used silver foil, and preheat the oven to 350 degrees.
2. In a medium bowl, combine the cake mix, pudding mix, water, oil, and eggs until completely blended. Fold in the chopped Oreos.
3. Using a cookie or ice cream scoop, add even amounts of the batter to each liner.
4. Bake according to the package directions and let them cool completely.
5. To make the frosting, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the vanilla, cream, and rest of the powdered sugar beating until smooth. Pour in the Oreo crumbs and mix. If it’s too thick, add heavy cream, 1 tbsp at a time.
6. Place the frosting into a piping bag with a 6B piping tip. Be sure to fill it only 1/2 to 3/4 of the way. Pipe a generous swirl onto each cupcake and garnish with a mini Oreo.

Notes

**If you only want light frosting cut the recipe in half: 2 sticks of butter, 4 cups powdered sugar, 2-3 tbsp heavy cream, 1 tsp vanilla, and 1/3-1/2 c crushed Oreos.

You’ll also need:

A 6B piping tip

Piping Bags

Cupcake liners