Cookies & Cream Cupcakes
Moist chocolate cupcakes folded with crushed cookies and topped with a fluffy cookies and cream frosting. Simple to make and perfect for gatherings, birthdays, and special occasions.
Ingredients
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup water
- 1/2 cup buttermilk
- 1 box triple chocolate fudge cake mix or any other chocolate cake mix
- 12 double stuffed Oreos equivalent crushed
Cookies & Cream Frosting
- 8 ounce cream cheese room temperature
- 2 Tablespoon butter room temperature
- 1/2 teaspoon salt
- 1 pkg dream whip dry
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 6 double stuffed Oreos, crushed
Instructions
Prepare the Cupcake
- Preheat oven to 350°F. Line 24 muffin cups with liners.In a large bowl, combine sour cream, oil, vanilla, eggs, water, and buttermilk. Mix until smooth. Gradually add the cake mix and mix until fully incorporated. Fold in crushed cookies.
- Using a 2½-tablespoon scoop, fill each cupcake liner. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- Beat cream cheese and butter until light and smooth. Add vanilla and salt and mix well. Beat in prepared whipped topping mix. Gradually add powdered sugar until light and fluffy. Fold in crushed cookies. Pipe or spread frosting onto cooled cupcakes. Garnish with additional cookie crumbs or a small cookie if desired.
Notes
- Liners: Foil liners work best for this recipe and help prevent sticking, especially with the Oreo pieces mixed into the batter.Oreo mixing: Finely crush the Oreos so they distribute evenly throughout the cupcakes and don’t sink to the bottom.Do not add whole Oreos to the bottom: Placing an Oreo at the base can cause bitterness and uneven baking. Mixing crushed cookies into the batter gives better results.Cooling before frosting: Allow cupcakes to cool completely before frosting to prevent the frosting from melting or sliding.Frosting texture: If frosting feels too soft, refrigerate for 15–20 minutes before piping.Storage: Store frosted cupcakes covered in the refrigerator. Bring to room temperature before serving for best texture and flavor.
