Why Make This Recipe
Cookies and Cream Oreo Cupcakes are a delightful treat for any occasion. They combine the beloved flavors of chocolate Oreos with the classic cupcake texture, making them a crowd-pleaser at parties, birthdays, or just a cozy afternoon with coffee. This recipe is easy to follow and results in moist cupcakes topped with rich Oreo frosting, ensuring a sweet experience in every bite.
How to Make Cookies and Cream Oreo Cupcakes
Ingredients
- 2 cups (380g) granulated sugar
- 1/2 cup (118ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8ml) vanilla extract
- 1/2 cup (120g) light sour cream
- 2 1/2 cups (350g) all-purpose flour
- 3 teaspoons (11.2g) baking powder
- 1 teaspoon (5g) salt
- 1 1/4 cups (296ml) milk
- 2 cups crushed Oreos (about 15 to 18 Oreos)
- 1 1/2 cups (339g) unsalted butter, cold
- 6 cups (780g) powdered sugar
- 12 Oreos, crushed
- 1 to 2 tablespoons (15 to 30ml) heavy whipping cream
- 2 teaspoons (10ml) pure vanilla extract
- 24 to 26 Oreos for garnish (optional)
Directions
- Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
- Next, mix in the sour cream.
- In a separate bowl, combine the dry ingredients. Then, alternate adding the dry mixture and the milk to the wet mixture.
- Fold in the crushed Oreos.
- Fill the cupcake liners 2/3 full and bake for 18-22 minutes. Cool completely.
- For the frosting, whip the butter until light. Gradually add the powdered sugar, then mix in the crushed Oreos, heavy cream, and vanilla extract.
- Pipe the frosting onto the cool cupcakes and garnish with additional Oreos.
How to Serve Cookies and Cream Oreo Cupcakes
Serve these cupcakes at room temperature to enjoy their full flavor. They make a fantastic dessert for parties and can also be served with a glass of milk or a scoop of vanilla ice cream for an extra indulgent treat.
How to Store Cookies and Cream Oreo Cupcakes
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week. Just be sure to let them come back to room temperature before serving.
Tips to Make Cookies and Cream Oreo Cupcakes
- Ensure your butter is cold when making the frosting for the best texture.
- Don’t overmix the batter, as this can lead to tough cupcakes.
- Feel free to add more crushed Oreos into the batter for an extra Oreo explosion!
Variation
You can swap out the vanilla extract for almond extract for a different flavor twist. Additionally, consider adding chocolate chips to the batter for a richer chocolate flavor.
FAQs
Q: Can I use other types of cookies?
A: Yes! You can experiment with different types of cookies like chocolate chip or peanut butter for unique flavors.
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day in advance and frost them closer to the time you plan to serve.
Q: How can I make the frosting less sweet?
A: To reduce sweetness, try using less powdered sugar or adding more crushed Oreos to balance the flavor.
Cookies and Cream Oreo Cupcakes
Ingredients
For the Cupcakes
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract (14.8ml)
- 1/2 cup light sour cream
- 2 1/2 cups all-purpose flour (350g)
- 3 teaspoons baking powder (11.2g)
- 1 teaspoon salt (5g)
- 1 1/4 cups milk (296ml)
- 2 cups crushed Oreos (about 15 to 18 Oreos)
For the Frosting
- 1 1/2 cups unsalted butter, cold
- 6 cups powdered sugar (780g)
- 12 pieces Oreos, crushed
- 1 to 2 tablespoons heavy whipping cream (15 to 30ml)
- 2 teaspoons pure vanilla extract (10ml)
For Garnish (optional)
- 24 to 26 pieces Oreos for garnish
Instructions
Preparation
- Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
- Mix in the sour cream.
- In a separate bowl, combine the dry ingredients. Alternate adding the dry mixture and the milk to the wet mixture.
- Fold in the crushed Oreos.
- Fill the cupcake liners 2/3 full and bake for 18-22 minutes. Cool completely.
Frosting
- Whip the cold butter until light.
- Gradually add the powdered sugar, then mix in the crushed Oreos, heavy cream, and vanilla extract.
- Pipe the frosting onto the cool cupcakes and garnish with additional Oreos.