Oreo Cookies and Cream Cupcakes

These tender Cookies & Cream Cupcakes feature moist vanilla cake filled with cookies and cream white chocolate ganache and creamy Oreo buttercream frosting. They have the perfect balance of creamy vanilla flavor with that classic Oreo cookie taste. Oreos are the most popular commercial cookies in the world, and it's so much fun to incorporate them into desserts. If you love this idea, try my Cookies & Cream Chocolate Cake, Chewy Cookies & Cream Cookies, Cookies & Cream Rice Crispy Treats, Thick Oreo Brownies and Double Chocolate Cookies & Cream Cookies.

WHY THIS RECIPE WORKS

• Moist vanilla cake - these cupcakes are soft and moist with a blend of butter and a little oil to keep the texture soft. Sour cream adds unbeatable flavor and moisture without being dense to create a nice delicate texture.
• Tender crumb - the vanilla cake strikes the perfect balance of fluffy and moist. Creaming butter with sugar keeps the crumb tender and the perfect proportions of flour, milk and sour cream ensure it isn't dry.
• Easy to make - this simple recipe doesn't have any complicated steps or ingredients.
• Cookies and cream filling - each cupcake is filled with a perfectly sweet and creamy white chocolate ganache flavored with finely crushed Oreo cookies which makes it taste just like those Hershey's candy bars.
• Creamy Oreo buttercream - the frosting is a simple American Buttercream that isn't too sweet. I use a lower ratio of sugar and slightly higher amount of liquid to help dissolve the sugar and add more creaminess.
• Warm milk - heating up the milk slightly just enough so it doesn't melt the butter helps to dissolve the sugar and emulsify with the butter for a smoother consistency.

INGREDIENTS FOR OREO COOKIES & CREAM CUPCAKES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• All purpose flour - you do not need specialty cake flour to make wonderful cupcakes. Just be sure to measure your flour correctly! Adding too much flour to the recipe is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup piling it high and then use a knife to level it off.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even finer texture.
• Pure vanilla extract - you can use inexpensive flour, milk and sour cream, but it is nice to have good vanilla for this recipe! It's the main flavor so you want it to taste great. I like this Madagascar Bourbon Vanilla extract.
• Unsalted butter - butter brings the flavor! I couldn't make the perfect vanilla cupcake without butter. Make sure it is completely softened to room temperature. You will also need soft unsalted butter to make the frosting.
• Oil - just a bit of oil is my secret to making soft cupcakes. Oil is liquid at room temperature while butter has more solid fats. That means if I were to use all butter, the cupcakes would have a firmer texture. Oil will help bring down the fat melting profile so that these cupcakes stay soft. You can use any neutral oil like sunflower oil or canola oil.
• Egg - one whole egg will provide structure, lift and of course flavor to these cakes.
• Milk - you'll need milk for the cupcake batter and the buttercream. You can use whole milk at 3.25% or 2% milk for the cake, but I highly recommend whole milk or even 10% cream for the frosting.
• Sour cream - full fat sour cream adds so much flavor, balances the sweetness and makes these cupcakes meltingly tender.
• Oreo cookies - you can use any cream-filled chocolate sandwich cookies, but Oreos are the obvious option. You will crush them up very fine so the flavor disperses all throughout the buttercream
• White chocolate - seek out pure white chocolate (not compound chocolate) for the creamy ganache filling which has only cocoa butter as the fat for the best texture and flavor. There should not be any other vegetable oils added in the ingredient list. This is the one I use here.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE COOKIES & CREAM CUPCAKES

• STEP 1). Make the cupcake batter. Sift dry ingredients. Sift flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
• STEP 2). Cream butter and sugar. Combine soft butter with sugar in a large bowl and mix using an electric hand mixer on medium-high speed for about 2 minutes until very pale, creamy and fluffy.
• STEP 3). Mix in egg, oil and sour cream. Add egg and mix until well incorporated and smooth, but do not over-mix at this stage or the batter will develop large air bubbles. Scrape down the sides and around the bottom of the bow. Mix in oil, vanilla and sour cream.
• STEP 4). Warm the milk. Place the milk in a heatproof jug and warm it slightly in the microwave for about 25 seconds. It should feel warm to the touch, but it should not simmer.
• STEP 5). Alternate adding dry ingredients. Add one third of the flour mixture to the butter mixture and mix on medium-low speed until mostly incorporated. Add half of the milk and mix until well blended, about 10-15 seconds. Mix in half of the remaining flour mixture followed by the last of the milk on medium speed just until the batter is smooth. Scrape around the bowl to incorporate everything evenly, then finally mix in the rest of the flour mixture on low speed until evenly combined. Then, just when the flour is combined, increase the speed to medium-high and mix for 5-10 seconds to emulsify the batter. Use a wide spatula to fold the batter with a few strokes to help deflate any large air pockets.
• STEP 6). Bake. Divide the batter evenly among paper cups, filling them about two-thirds full. Do not over-fill or the batter will flow over as it rises. Tap the pan on the counter top several times to help knock out any large air bubbles. Bake for 17-20 minutes until just lightly golden and a toothpick inserted into the center comes out clean. Remove from oven, let cool for 1 minute in the pan and then transfer them individually to a wire rack to cool completely.
• STEP 7). Make the buttercream. Mix the soft butter in a large bowl with an electric hand mixer on medium speed until very smooth. Add 1 cup of sifted powdered sugar and mix on medium-high speed for about 1 minute until pale, creamy and fluffy. Gradually add 3 tablespoons of warm milk or cream, one tablespoon at a time, while mixing on medium speed until smooth and creamy. If you add all of the milk at once, it may separate. Add remaining ½ cup of powdered sugar and vanilla and mix to combine, then finally mix in the remaining 1-2 tablespoons of warm milk while mixing until the frosting is pale and very fluffy. Fold in the crushed Oreos. Note: if you are piping this frosting instead of spreading it over the cupcakes, then make sure the cookies are very finely crushed otherwise they will clog up the nozzle and make piping very difficult.
• STEP 8). Make the ganache filling. Place finely chopped chocolate and cream in a heatproof bowl and set it over a saucepan of simmering water. Whisk gently and constantly just until chocolate is completely melted and smooth. Remove from heat and stir in vanilla bean paste and crushed Oreo. Place it in the fridge to thicken for about an hour until it reaches a spreadable consistency.
• STEP 9). Assemble cupcakes. Use a small paring knife to cut out the center of each cupcake. Fill it with about a heaped teaspoon of the ganache filling and then replace the cut-out. Spread or pipe the frosting over top and decorate with an Oreo cookie or more cookie crumbs if desired.

EXPERT BAKING TIPS FOR COOKIES & CREAM CUPCAKES

• Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the buttery vanilla taste stand out.
• Do not reduce the sugar - the right amount of sugar will make these cupcakes moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking. If you lower the sugar, the cupcakes will be dry.
• Have all ingredients at room temperature. The fat and liquids will emulsify best when they are at the same temperature, and at room temperature. That means the milk, egg and butter should all be at room temperature.
• Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer. These cupcakes are ready when they are just lightly golden and if you over-bake them then they will be more dry.
• Mix on high to emulsify the batter. Although you don't want to over-mix any cake batter (which means mixing for an excessively long time), it is beneficial for fine-textured cakes to mix in high for just a few seconds. This forces the water and fat to emulsify together so that you have a smooth batter and a very tight crumb.
• Do not overfill the pan. Cupcakes rise well when they have room to grow so do not over-fill the cupcake papers. Only fill them about two-thirds full or the batter will spill over.

RECIPE FAQ

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Oreo Cookies & Cream Cupcakes

Christina Marsigliese, Food Scientist MSc.

These tender Cookies & Cream Cupcakes feature moist vanilla cake filled with cookies and cream white chocolate ganache and creamy Oreo buttercream frosting. They have the perfect balance of creamy vanilla flavor with that classic Oreo cookie taste.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Servings 14 cupcakes

Ingredients

  

Vanilla Cake Batter:

• 1 ¼ cups (180g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup (75g) unsalted butter, softened
• ¾ cup plus 1 tbsp (162g) granulated vanilla sugar
• 1 tablespoon (15ml) sunflower oil
• 1 teaspoon (5ml) pure vanilla bean paste
• 1 large egg, at room temperature
• ⅓ cup (80ml) full fat sour cream, at room temperature
• ½ cup (120ml) whole milk, at room temperature

Filling:

• 3 ½ oz (100g) white chocolate minimum 28% cocoa butter 
• 2 tablespoon (30ml) 35% whipping cream
• ½ teaspoon vanilla bean paste
• 1 Oreo cookie finely crushed

Oreo Frosting

• ¾ cup salted butter softened
• 1 ⅔ cups (200g) powdered sugar
• 4-5 tablespoon (60-75ml) warm milk or 10% cream
• 1 teaspoon (5ml) pure vanilla extract
• 4 Oreo cookies finely crushed (about 11-12g each per Oreo)

Instructions

 

• Preheat your oven to 350°F. Line 14 cups from two standard Line a standard 12-cup muffin pan with paper liners.
• Make the cupcake batter. Sift flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
• Combine soft butter with sugar in a large bowl and mix using an electric hand mixer on medium-high speed for about 2 minutes until very pale, creamy and fluffy. Add egg and mix until well incorporated and smooth, but do not over-mix at this stage or the batter will develop large air bubbles. Scrape down the sides and around the bottom of the bow. Mix in oil, vanilla and sour cream.
• Place the milk in a heatproof jug and warm it slightly in the microwave for about 25 seconds. It should feel warm to the touch, but it should not simmer.
• Add one third of the flour mixture to the butter mixture and mix on medium-low speed until mostly incorporated. Add half of the milk and mix until well blended, about 10-15 seconds. Mix in half of the remaining flour mixture followed by the last of the milk on medium speed just until the batter is smooth. Scrape around the bowl to incorporate everything evenly, then finally mix in the rest of the flour mixture on low speed until evenly combined. Then, just when the flour is combined, increase the speed to medium-high and mix for 5-10 seconds to emulsify the batter. Use a wide spatula to fold the batter with a few strokes to help deflate any large air pockets.
• Divide the batter evenly among paper cups, filling them about two-thirds full. Do not over-fill or the batter will flow over as it rises. Tap the pan on the counter top several times to help knock out any large air bubbles. Bake for 17-20 minutes until just lightly golden and a toothpick inserted into the center comes out clean. Remove from oven, let cool for 1 minute in the pan and then transfer them individually to a wire rack to cool completely.
• Make the buttercream. Mix the soft butter in a large bowl with an electric hand mixer on medium speed until very smooth. Add 1 cup of sifted powdered sugar and mix on medium-high speed for about 1 minute until pale, creamy and fluffy. Gradually add 3 tablespoons of warm milk or cream, one tablespoon at a time, while mixing on medium speed until smooth and creamy. If you add all of the milk at once, it may separate. Add remaining ½ cup of powdered sugar and vanilla and mix to combine, then finally mix in the remaining 1-2 tablespoons of warm milk while mixing until the frosting is pale and very fluffy. Fold in the crushed Oreos. Note: if you are piping this frosting instead of spreading it over the cupcakes, then make sure the cookies are very finely crushed otherwise they will clog up the nozzle and make piping very difficult.
• Make the ganache filling. Place finely chopped chocolate and cream in a heatproof bowl and set it over a saucepan of simmering water. Whisk gently and constantly just until chocolate is completely melted and smooth. Remove from heat and stir in vanilla bean paste and crushed Oreo. Place it in the fridge to thicken for about an hour until it reaches a spreadable consistency.
• Assemble cupcakes. Use a small paring knife to cut out the center of each cupcake. Fill it with about a heaped teaspoon of the ganache filling and then replace the cut-out. Spread or pipe the frosting over top and decorate with an Oreo cookie or more cookie crumbs if desired.