Cookies ‘N’ Cream Cupcakes

Did you know that Americans consume almost 12 billion Oreos every year?

(Don’t use that stat in a research paper or anything… its the first number that came up in the google search results)


That’s more than the number of toilet paper rolls plus the number of toothbrushes people bought in 2011.

(Don’t use that stat either, I made that one up)


If American’s put 25 cents in a jar every time they ate an Oreo… it wouldn’t matter because t hey would probably use their saved money to buy more Oreos.

(that’s totally true)


Oreos are a staple in my house. We’ve been eating them since we were kids, dunking them in milk, mashing them into a mushy mess of chocolate cookie sludge and slurping down the mix.

Oreos are a classic cookie and are absolutely irresitstable in my house. That’s how I knew these Cookies and Cream Cupcakes were going to be a hit! I topped rich chocolate cupcakes with Oreo cookie crumbles and smothered them in a light and creamy Cookies and Cream frosting…. yumm!

I love the contrast of the moist chocolate cake with the crunch of the Oreo crumbles and the smooth Cookies and Cream frosting. And did I mention I made these into a ‘lighter’ recipe?? No one in my family had any clue I had substituted to make these a little more ‘skinny jean- friendly’. This is one of those lighter recipes that tastes seriously decadent!



Cookies ‘n’ Cream Cupcakes


For the Cupcakes:

  • 1 cup packed brown sugar
  • 6 tablespoons butter, softened
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 7 Oreo cookies, crumbled

For the Frosting:

  • 1/2 cup butter, softened
  • 1 cup confectioners’ sugar
  • 6 ounces Cookies ‘n’ Cream Chocolate (I used Hersheys, look in the candy aisle for king sized bars)
  • 1 1/2 tablespoons skim milk


  1. Preheat oven to 350°.
  2. Put Oreos in a plastic bag and smash with a spoon or your hands to crumble.
  3. To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition.
  4. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
  5. Spoon batter into 18 muffin cups lined with paper liners. Sprinkle Oreo crumbles evenly over each cupcake.
  6. Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

For Frosting:

  1. Melt Cookies ‘n’ Cream chocolate in a microwave safe bowl on high for 1 minute or until smooth. Let cool to room temperature.
  2. Beat butter and sugar in a large bowl until fluffy.
  3. Add cooled chocolate and milk to butter mixture and beat on high speed for about 3 minutes or until the frosting holds soft peaks.
  4. Cut about 1/2 inch off the tip of either a pastry bag or freezer bag. Spoon frosting into bag and pipe onto cooled cupcakes. Be sure to cut a large enough hole in the tip of the bag or else the cookie chunks in the frosting will get stuck.

Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information (Per cupcake):

Calories: 216.5, Fat: 10 grams

Chocolate Cupcake recipe adapted from Cooking Light Magazine

Cookies ‘n’ Cream Frosting: original recipe



  1. yumm!! I love your “stats” :) and yes, I would spend that money on oreos :)

  2. I will take a doze, please :D Seriously! How delicious is this ?! Yumm!

  3. Oh, my family would love these! Even though I bake constantly, we still have to keep our pantry stocked with Oreos :)

  4. I made these a while back for a friends birthday – biggest mistake ever! They are way too delicious to give away :P
    Yours look so cute!

    • Whipped Baking says:

      aw thanks so much! These are definitely dangerous cupcakes to make…I had to hide a couple to take pictures of so no one else would eat them!

  5. These cupcakes are pure perfection, I LOVE them!!! What a cute blog you have, so glad to be your newest follower! xoxo

  6. Well, I’m drooling now. I’ve seen quite a few cookies n’ cream cupcake recipes before, but I’ve never seen cookie crumbles on the actual cupcakes. What a good idea!

  7. These look amazing! Oreos are my favorite, then you add them to a cupcake? Doesn’t get much better! And, I love the mini Oreo on top. Such a cute addition! :D

    • Whipped Baking says:

      aw thanks! I liked the mini Oreo on top too, Half the bag made it into my mouth before I could even start decorating :)

  8. These look so good. I’m making some (probably a “regular” version, eep!) for a birthday party in a couple of weeks. Love this recipe though!

  9. Whipped Baking says:

    haha Birthday’s are always worth the splurge! Let me know how they turn out :)

  10. These look great!! Yummy cupcakes!

  11. ohhh my these sound amazing, i must make them soon!!!

    • Whipped Baking says:

      thanks Shaina! Let me know if you do! These didn’t last long at my house, new favorite!

  12. Oh WOW, those look gloriously indulgent and perfect :)

  13. I try to stay away from Oreos because I am extremely addicted. If I start I quickly consume 10 or more. Have you tried TJ’s Joe Joes. They are equally as good if not better. The insides are a bit more creamy and they have a chocolate, chocolate version!

    • Whipped Baking says:

      oo ya! I love TJ’s Joe Joes! Those are even more dangerous than having Oreos around….!