Introduction

These Cookies & Cream Cupcakes are a delightful treat combining soft, moist cake with chunks of Oreos baked right in. Topped with luscious dual vanilla and chocolate buttercreams, they’re perfect for any celebration or a special dessert craving.

A close-up view of a half-eaten cupcake sitting on a white speckled plate with its paper liner peeled back. The cupcake has two visible layers of frosting swirled on top: one side creamy white and the other rich chocolate brown, with small dark cookie crumbs sprinkled over both. The cake itself is light beige with scattered dark cookie pieces inside, showing a soft and moist texture. In the blurred background, several more cupcakes with similar frosting swirls are visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (207g) cake flour (spooned & leveled)
3/4 teaspoon baking powder

1/4 teaspoon baking soda
1/4 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar

3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature

1/2 cup (120ml) whole milk, at room temperature
1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
For vanilla buttercream:

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half*

1 teaspoon pure vanilla extract
Salt, to taste

For chocolate buttercream:

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
1/4 cup (21g) Dutch-process or natural cocoa powder (Dutch-process recommended)

2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half*
1 teaspoon pure vanilla extract
Salt, to taste

Optional: crushed Oreos, for garnish

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. You may need a second pan or bake in batches, as this recipe yields about 16–17 cupcakes.
Step 2: Whisk together the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.

Step 3: In a stand or handheld mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes. Scrape down the bowl as needed.
Step 4: Add the egg whites and continue beating on high speed until smooth and fully combined, about 2 minutes. Scrape the bowl again.
Step 5: Mix in the sour cream and vanilla extract on medium-high speed until blended, about 1 minute.

Step 6: Add the dry ingredients to the wet mixture. Then slowly pour in the milk on low mixer speed, mixing just until combined. Avoid over-mixing; fold by hand if needed to remove any lumps. The batter will be slightly thick.
Step 7: Gently fold in the chopped Oreos.
Step 8: Spoon the batter into cupcake liners, filling each about two-thirds full to prevent spilling.

Step 9: Bake for 19–22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan on a rack for 20 minutes. Then remove and cool completely before frosting.
Step 10: Prepare the vanilla buttercream. Beat butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla. Mix on low speed for 30 seconds, then medium-high for 2 minutes. Adjust consistency with more sugar or cream as needed. Add salt if too sweet. Transfer frosting to another bowl.
Step 11: Prepare the chocolate buttercream in the same mixing bowl. Beat butter until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla. Beat on low speed 30 seconds, then high speed for 1 minute. Adjust thickness with extra sugar, cocoa, or cream. Add salt to balance sweetness.

Step 12: Frost the cupcakes using an icing knife or piping bag. To swirl frostings together, place your piping tip inside a bag, fold the bag edges over a tall cup, spoon vanilla frosting on one side and chocolate on the other. Remove the bag from the cup, push frosting to the tip, twist the top, and pipe as desired.
Step 13: Garnish cupcakes with crushed Oreos if desired.

Tips & Variations

For best texture, use room temperature ingredients to ensure smooth batter and frosting.

If you don’t have Dutch-process cocoa, natural cocoa powder is fine; the flavor will be slightly different.
For a lighter frosting, try substituting half the butter for cream cheese in one or both frostings.
You can swap Oreos for any chocolate sandwich cookie for a twist.

To avoid overmixing the batter, fold in dry ingredients by hand if the mixer stalls or lumps form.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best flavor and texture. You can reheat briefly in the microwave (about 10 seconds) if desired, but be careful not to melt the frosting. A cupcake carrier is ideal for transporting decorated cupcakes safely.

How to Serve

A close-up view of a group of cupcakes arranged tightly on a white marbled surface. Each cupcake has one layer of light beige cake at the bottom, topped with a thick, smooth swirl of two-tone frosting, split evenly into dark chocolate brown and white sections twisted together in a spiral pattern. The frosting is textured with fine ridges from piping and sprinkled with small chunks of dark cookie crumbs scattered gently on top, adding a slight crunch contrast. The cupcakes are all in thin beige paper liners that slightly fold outward. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly, making the cupcakes denser and richer. For best results, stick with egg whites as the recipe calls for.

Can I make the frosting dairy-free?

Yes, you can substitute the butter and cream with dairy-free alternatives like vegan butter and plant-based milk or cream. The texture may vary slightly, but it will still be delicious.