Cookies and Cream Cupcakes

Why You’ll Love This Recipe

• Soft, tender cupcakes with white chocolate flavor.
• Loaded with real Oreo cookies
• Creamy frosting that’s not overly sweet
• Perfect for birthdays, parties, or Oreo lovers.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Butter – I used unsalted butter for this recipe and added the salt. If you’re using salted butter, I would reduce the amount of salt or omit it completely.

Half-and-half – This is used to melt the white chocolate chips. If you can’t find half-and-half you can make it by using half heavy cream and half whole milk.

White chocolate chips – Use your favorite white chocolate chips! I went with Nestle brand.

Oreo cookies – The filling must be scraped from the cookies before the cookies are added to the cupcakes otherwise the cupcakes will fall.

Flour – This is used in the cupcakes and frosting. The all-purpose flour is cooked for the frosting.

How to Make Cookies and Cream Cupcakes

Step 1: Beat the butter and sugar until light and fluffy.

Step 2: Add eggs and vanilla, mixing until combined.

Step 3: Heat the half-and-half until steaming. Pour over the white chocolate chips and let it. Whisk until the white chocolate chips are completely melted and no bits remain.

Step 4: Alternate adding the dry ingredients and white chocolate mixture, starting and ending with the dry ingredients.

Step 5: Fold in the chopped Oreos with the filling removed. Fill the liners about 3/4 full and bake at 350 degrees F for 19-22 minutes. Let cool completely.

Step 6: Begin working on the Oreo frosting by whisking together the sugar, flour, and salt in a saucepan.

Step 7: Slowly add in the milk while whisking and then cook over medium heat until it becomes thick like pudding. Remove from the heat and stir in vanilla. Let cool completely.

Step 8: Beat butter and Oreo filling until light and fluffy. Begin slowly adding the milk/flour mixture 1 to 2 heaping tablespoons at a time and beat until combined.

Step 9: Fold in the finely crushed Oreos and add to a piping bag. Pipe on the cooled cupcakes.

How to Store and Freeze

To store the cupcakes without the frosting, place in an airtight container at room temperature for up to 5 days. If you’re storing them with the frosting, they can stay out at room temperature 2 days or in the refrigerator for up to 5 days.

You can freeze the unfrosted cupcakes by placing them in a freezer bag or freezer container for up to 3 months. If they’re frosted, place them on a baking sheet and freeze them until the frosting is firm. Then place them in a freezer-safe container for up to 3 months.

Thaw in the refrigerator overnight before serving.

Recipe FAQs

This post was originally published April 8th, 2013 but has been updated with a new frosting recipe and photos.

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Cookies and Cream Cupcakes

Author: Miranda Couse

These Cookies and Cream Cupcakes are soft, fluffy, and packed with Oreos. The cupcakes are made with a white chocolate chips for a rich base and loaded with chopped Oreos then topped with a creamy Oreo ermine frosting that’s smooth, light, and not overly sweet.

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Prep Time 25 minutes mins

Cook Time 21 minutes mins

Cool Time 1 hour hr

Total Time 1 hour hr 46 minutes mins

Course Dessert

Cuisine American

Servings 30 servings

Calories 462 kcal

Ingredients

  

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Cupcakes

• ▢ 1 cup unsalted butter, room temperature
• ▢ 1 cup granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 3 large eggs
• ▢ 2 cups half and half, warmed
• ▢ 12 ounces white chocolate chips
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 20 Oreo cookies (filling removed and reserved), coarsely chopped

Frosting

• ▢ 2 cups granulated sugar
• ▢ ¾ cup all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 2 cups whole milk
• ▢ 2 teaspoon vanilla extract
• ▢ 2 cups unsalted butter, room temperature
• ▢ reserved Oreo filling
• ▢ 15 Oreos with filling, finely crushed

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Instructions

 

Cupcakes

• Preheat the oven to 350 degrees F. Line 2 cupcake pans with paper liners.
• In a large bowl, add the 1 cup unsalted butter and 1 cup granulated sugar. Beat on medium speed with a hand mixer until light and fluffy.
• Add in the 2 teaspoons vanilla extract and the 3 large eggs, one at a time, and beat just until the egg is incorporated. Scrape down the sides of the bowl before adding another egg.
• In a saucepan, heat 2 cups half and half on medium heat until small bubbles form around the edge of the pan. Don’t let the half-and-half come up to a boil, but steaming is good.
• In a heat-proof medium bowl, add 12 ounces white chocolate chips.
• Pour the steaming half-and-half into the bowl of white chocolate chips. Let it sit for 5 minutes to let it melt.
• Whisk the milk and white chocolate chips until they are completely combined. No bits of chocolate chips will be left.
• In a separate medium bowl, add the 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk to combine.
• Begin alternately adding the flour mixture and the half-and-half mixture to the butter/sugar mixture. Add three parts of flour and two parts of liquid starting and ending with the flour mixture.
• Once all of the dry ingredients and wet ingredients are incorporated into the butter/sugar mixture, fold in the chopped 20 Oreo cookies (filling removed and reserved). Don’t overmix, the Oreos will make the batter gray. Remember to remove the Oreo filling and set aside for the frosting.
• Fill the cupcake liners about ¾ full with cake batter.
• Place in the preheated oven and bake for 19 to 22 minutes or until a toothpick inserted into the middle of the cupcakes comes out clean.
• Turn out onto a cooling rack to cool completely.

Oreo Frosting

• In a medium saucepan, add the 2 cups granulated sugar, ¾ cup all-purpose flour, and ½ teaspoon salt. Whisk to combined.
• Slowly pour in the 2 cups whole milk while whisking constantly until all the milk is incorporated.
• Place over medium heat while whisking constantly until the mixture thickens. Once you set the medium heat, don’t touch it. The mixture will be thick enough to leave whisk marks and will have a pudding consistency.
• Whisk in the 2 teaspoon vanilla extract until combined.
• Place the mixture in a heat-proof bowl and place a piece of plastic wrap on top of it. Make sure the plastic wrap is touching the flour/sugar mixture. Let it cool to room temperature or place it in the fridge to speed up the process. You don’t want any heat remaining otherwise it will melt your butter.
• Once the mixture has cooled to room temperature, grab a large mixing bowl. Add 2 cups unsalted butter and the reserved Oreo filling to the bowl and beat in a hand mixer on medium speed until light and fluffy.
• Add the sugar/flour mixture to the butter 1 to 2 heaping tablespoons at a time until fully combined before adding the next.
• Once all of the flour/sugar mixture is combined, fold in the finely crushed 15 Oreos with filling just until combined.
• Add the frosting into a piping bag fitted with a large round tip. If you use a star tip, you may have some issues with the bits of Oreo sticking in the tip as you pipe.
• Pipe tall swirls on top of the cooled cupcakes.

Notes

Storage: With the frosting, these can be out at room temperature for up to 2 days or in the refrigerator for up to 5 days. 

Nutrition

Calories: 462kcal | Carbohydrates: 50g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 243mg | Potassium: 167mg | Fiber: 1g | Sugar: 34g | Vitamin A: 678IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)