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Cookies and Cream Cupcakes

Rich chocolate cupcakes topped with cream cheese frosting and crushed Oreos, creating the perfect cookies and cream dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 box chocolate cake mix or homemade equivalent
  • 3 eggs large
  • 1 cup water
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 12 Oreo cookies crushed, optional for batter
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk
  • 15 Oreo cookies crushed for topping and frosting

Equipment

  • Muffin tin
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack
  • Cupcake liners

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, combine chocolate cake mix, eggs, water, vegetable oil, and vanilla extract. Beat for 2 minutes until smooth.
  3. If desired, fold in 12 crushed Oreos into the batter for extra cookies and cream flavor.
  4. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  5. Bake for 18-20 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  6. For frosting, beat softened cream cheese and butter together until smooth and creamy.
  7. Gradually add powdered sugar one cup at a time, beating well after each addition.
  8. Mix in vanilla extract and heavy cream until frosting reaches desired consistency.
  9. Fold 10 crushed Oreos into the frosting, reserving some for topping.
  10. Frost cooled cupcakes generously and top with remaining crushed Oreo pieces.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.