Cookies & Cream Cupcakes

After making my Cookies & Cream Brownies, I just had to create the cupcake version of everyone's favorite cookie!

The frosting tastes just like the center of an Oreo, which for me is like heaven. When I was a kid I used to scrape off the cream filling and pile it up as tall as I could between 2 cookies, I couldn't get enough. Piled high on a fudgy chocolate cupcake and topped with a rich chocolate fudge glaze and a mini Oreo cookie. These cupcakes are a favorite of kids and adults alike!

Cookies & Cream Cupcakes

Yield: 14 cupcakes or about 2 dozen minis 


Chocolate Cupcakes:
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder, dutch processed or "Special Dark"
  • 1 cup (200g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon instant espresso powder or instant coffee granules
  • 1/2 cup boiling water

Chocolate Fudge Glaze:
  • 3/4 cup semi-sweet chocolate chips
  • 3 tablespoons unsalted butter
  • 2 tablespoon light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons cream, half & half or milk, to thin

Oreo Buttercream Frosting:
  • 1/4 cup (1/2 stick) butter,  room temperature 
  • 1/4 cup (1/2 stick) vegetable shortening
  • 2 cups confectioners' (powdered) sugar, sifted
  • pinch of salt if using unsalted butter
  • 1-2 tablespoons heavy whipping cream (sub half and half or milk if necessary) 
  • 1 teaspoon vanilla extract
  • 1/2 cup cookie crumbs (about 6 Oreos)


Prepare Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cocoa and sugar. In a measuring cup whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare Chocolate Fudge Glaze:
In a bowl over a pot of simmering water, melt chocolate, butter and corn syrup until smooth. Remove from heat. Add vanilla and cream. Let cool and spoon on top of frosted cupcakes. (You can also use the microwave by heating chocolate butter and corn syrup on 50% power for 30 second intervals, stirring every 30 seconds until smooth.)

Prepare Frosting:
With an electric mixer, beat butter and shortening on medium speed until smooth. Alternately beat in powdered sugar and cream until smooth. Add vanilla and salt. Beat on medium speed for about 3 minutes until light and creamy. Fold in cookie crumbs.

Frost cooled cupcakes. Top with a chocolate glaze drizzle and garnish with Oreo cookie.

For standard size cupcakes, I use a piece of a whole Oreo cookie for garnish and skipped the chocolate glaze for a quick simple alternative.