Description
These Cookies and Cream Cupcakes feature a soft vanilla base folded with chunky Oreo pieces and are topped with a fluffy buttercream frosting blended with finely crushed Oreos. The result is a rich, indulgent treat perfect for any occasion.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil (canola or vegetable)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup buttermilk (or milk with 1 tsp vinegar/lemon juice)
- ¾ cup chunky crushed Oreos
- 1 cup (2 sticks) butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 cup finely blended Oreos (for frosting)
- Optional: Whole Oreos for garnish
Instructions
- Preheat oven to 350°F (or 375°F for high altitude) and line cupcake pans with paper liners.
- Pulse about 18 Oreos in a food processor. Reserve ¾ cup chunky bits for batter and blend the rest finely for frosting.
- Sift together flour, baking powder, and salt in a medium bowl.
- In a large bowl, whisk oil and sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla.
- Mix in half of the dry ingredients, then add buttermilk and stir until combined. Fold in remaining dry mix and Oreo chunks.
- Fill cupcake liners 2/3 full (about 15 cupcakes total) and bake for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until fluffy. Gradually add powdered sugar, then mix in vanilla and finely crushed Oreos until smooth.
- Pipe frosting onto cooled cupcakes using a piping bag with Wilton 1M or 1A tip. Garnish with a whole Oreo if desired.
Notes
- Toss Oreo chunks in a little flour before folding into batter to prevent sinking.
- For mini cupcakes, reduce bake time by 5 minutes.
- Cream cheese can be added to frosting for a tangy variation.
- Store at room temperature for 2 days, or refrigerate for up to 5 days. Bring to room temp before serving.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
