1. Can I use Double Stuf Oreos instead of regular?

Yes, but keep in mind that the extra cream filling can slightly affect the texture of the batter. For best results, use regular Oreos for baking and save Double Stuf for garnish or frosting.

2. Can I make Cookies & Cream Oreo Cupcakes without a mixer?

You can! Use a sturdy whisk and spatula. Creaming the butter and sugar will take more elbow grease, but it’s totally doable. Just make sure all ingredients are room temperature.

3. How do I keep the Oreo pieces from sinking?

Chop Oreos into small chunks and fold them in gently right before baking. You can also toss them lightly in flour before mixing to prevent sinking.

4. What’s the best way to make mini Oreo cupcakes?

Use a mini muffin tin and reduce the baking time to about 10–12 minutes. Fill liners only halfway for bite-sized Oreo cupcake perfection.

5. Can I make this recipe gluten-free?

Yes! Use a gluten-free 1:1 flour blend and gluten-free Oreos. The rest of the ingredients are naturally gluten-free, but always check labels to be safe.

Cookies & Cream Oreo Cupcakes: 10 Tips for the Perfect Swirl

Description

These Cookies & Cream Oreo Cupcakes are soft, fluffy, and loaded with Oreo cookie chunks—topped with a stunning swirl of chocolate and vanilla buttercream. A show-stopping cupcake recipe perfect for parties, holidays, or anytime you’re craving cookies and cream magic.

Ingredients

Scale

Cupcakes:

1 ¾ cups (207g) cake flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large egg whites, room temperature
2 tsp pure vanilla extract
½ cup (120g) full-fat sour cream, room temperature
½ cup (120ml) whole milk, room temperature
1 ½ cups (135g) chopped Oreos (about 12 cookies)

Vanilla Buttercream:

½ cup (113g) unsalted butter, softened
1 ¾ cups (210g) confectioners’ sugar
2 Tbsp (30ml) heavy cream or whole milk
1 tsp vanilla extract
Salt, to taste

Chocolate Buttercream:

½ cup (113g) unsalted butter, softened
1 ¾ cups (210g) confectioners’ sugar
¼ cup (21g) unsweetened cocoa powder
2 Tbsp (30ml) heavy cream or whole milk
1 tsp vanilla extract
Salt, to taste

Optional Garnish:

Crushed Oreos

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Instructions

Preheat oven to 350°F (177°C). Line muffin pans with 16–17 cupcake liners.
Whisk cake flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar until light and creamy, about 3 minutes.
Add egg whites, beat until combined. Add vanilla and sour cream; mix well.
Add dry ingredients, then milk, mixing until just combined.
Gently fold in chopped Oreos.
Divide batter among liners, filling each ⅔ full.
Bake 19–22 minutes. Let cool 20 minutes in pan, then transfer to rack.
For vanilla buttercream: Beat butter until creamy, add sugar, cream, and vanilla; beat until fluffy.
For chocolate buttercream: Repeat as above, adding cocoa powder.
Spoon frostings into opposite sides of a piping bag fitted with tip. Swirl onto cooled cupcakes.
Garnish with crushed Oreos if desired.

Notes

For best results, use regular Oreos—not Double Stuf.

Both buttercreams can be made ahead and stored refrigerated for 2 days.

Unfrosted cupcakes freeze well for up to 3 months.

Use room temperature ingredients for best texture.

Prep Time: 30 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg