cookies n' creme cupcakes

Milk’s favorite cookie, in cupcake form. These cupcakes are the best chocolate cupcake recipe I’ve ever made, with a whole oreo cookie baked into the bottom, all topped off with a swirl of buttercream frosting that tastes just like my favorite cookies n’ creme ice cream. The frosting was so delicious (my go-to buttercream recipe with cookie crumbs in it), I did  could have eaten half of it with a spoon! Plus, the oreo surprise in the bottom is so much fun (because who doesn’t love oreos?). The cookie stays firm and crunchy, which makes it interesting to eat against the soft, moist cake, but it gives the whole thing a really lovely crunch.
With love,

Isn’t that cool? An oreo surprise baked into the bottom!
Cookies N’ Creme Cupcakes

 Makes 15 cupcakes.

3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached

Oreo Buttercream

1 stick unsalted butter (room temperature)
1/2 cup I Can’t Belive It’s Not Butter
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

  • Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
  • Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
  • Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 
  • Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
  • Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 
  • For the frosting, cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes! (I garnished mine with fun sized mini oreos!)

Adapted from BakerGirl 

    37 thoughts on “cookies n' creme cupcakes

    1. OCFoodBlogger

      The oreo on the bottom of each cupcake is so cool. It reminds me of those wax seal stamps. Thanks for sharing!

      1. Anonymous

        My favorite cookie in the whole wide world… Nutter Butter! Although i have no idea what kind of frosting would pair well.. maybe chocolate?

    2. Anonymous

      Hi! can you give me the approximate spendings on these cupcakes? do you have a video on how to make this cupcakes? that would really be helpful. thank you very much :))

    3. Jade Caruana

      Hi, can you tell me how many grams/ounces a stick of butter is? And also what could I substitute for I Can't Believe It's Not Butter? I live in Australia and we don't have I Can't Believe It's Not Butter here, and butter comes in blocks, so I'm not sure if it would be the same size as what you're using! Thanks 🙂

      1. Cannella Vita

        Any type of shortening will be a good substitute for ICBINB. Also, 1 stick of butter is the same as 1/2 cup.

    4. Hannah Isley

      This look amazing for my sister's graduation party!! What icing tip did you use when you frosted them?

      Thanks, Hannah!!

      1. Cannella Vita

        Thank you so much! I used the big Wilton star shaped tip (sorry I don't know all the numbering etc…)

    5. Kickersmom Brown

      cupcakes are my favorite to bake and Im always looking for new and exciting ones to try… I have tons of cake flour i need to use so would it work in your recipe?
      thanks for sharing

    6. Jayda

      Your comment where you scratched out did and wrote could made me laugh so hard! Cant wait to try these they look delicious!! 🙂

    7. Elizabeth Gharbi

      This recipe calculator is great!!! But I live in Australia and we use metric system here. Are you able to find me one that has the metric system? everyone I find online you have to pay for it and they are $$$$$$

    8. Elizabeth Gharbi

      Hi Erica!

      This recipe calculator is GREAT!!! but I live in australia and we use the metric system. the one you posted does not seem to work well if I change it to reflect metric converstions 🙁


    9. Rachael Strohm

      Do you really taste the coffee? I am planning on making these with a friends 10 year old and don't especially want the coffee flavor. Any suggestions for something else to use instead?

    10. Tonya

      I'd just typed up a fairly long comment and it seems I may have lost it. �� LOL! If two post, feel free to delete one.����

      Your recipe looks and sounds AMAZING! Could you tell me if the coffee flavor is noticeable? I recently tried a chocolate chunk cookie recipe by the Pioneer Woman and though she noted the coffee flavor wasn't strong, we could DEF taste it. It won't be a problem for me as my boys and I all like coffee. My man, not so much. �� I guess I'm just curious. �� I can't wait to try them!

    11. Anonymous

      Is there a way to substitute something for the coffee? I can't stand the taste of the stuff, lol… Thanks in advance 🙂

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