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Cookies and Cream Cupcakes
4.8 from 12 votes

Cookies and Cream Cupcakes

Chocolate cupcakes with cookies and cream frosting and an Oreo surprise inside! They are perfect for birthdays or any celebration!

Prep Time
15 mins
Servings: 28 cupcakes
Course: Dessert, Cake
Cuisine: Vegetarian

Ingredients

For the cupcakes:
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch processed cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 egg large
  • 1 cup milk whole
  • 1/2 cup canola oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup water boiling
  • 28 Oreo cookies
For the frosting:
  • 1 cup butter at room temperature, unsalted
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons milk
  • 1/2 cup Oreo cookies chopped
  • Oreo cookie for garnish, if desired, mini

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside.
  2. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don't over mix.
  4. Place an Oreo cookie at the bottom of each paper liner. Fill liners 1/2 full with batter, covering the cookie. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.
  5. While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Beat in the vanilla and milk. Mix until smooth. Beat in the chopped Oreo cookies. Mix until combined.
  6. Place the frosting in a pastry bag and frost. Top with mini Oreo cookie, if desired. Serve!