Description
Delight in these decadent Cookies & Cream Cupcakes featuring moist vanilla cake studded with chopped Oreos, layered with luscious vanilla and chocolate buttercream frostings. Perfectly balanced flavors and textures make these cupcakes a crowd-pleaser for any occasion.
Ingredients
Scale
Cupcakes
- 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 (120g/ml) whole milk, at room temperature
- 1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
Vanilla Buttercream Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2 Tablespoons (30g/ml) heavy cream, whole milk, or half-and-half
- 1 teaspoon pure vanilla extract
- Salt, to taste
Chocolate Buttercream Frosting
- 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 (recommended Dutch-process)
- 2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half
- 1 teaspoon pure vanilla extract
- Salt, to taste
Optional Garnish
- Crushed Oreos
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and prepare a second pan with 4 to 5 liners or plan to bake in batches, as this recipe makes about 16–17 cupcakes. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later incorporation into the batter.
- Cream Butter and Sugar: In a stand mixer or using a handheld mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl to ensure even mixing.
- Add Egg Whites and Flavorings: Add the room temperature egg whites to the butter-sugar mixture and beat on high until fully combined and smooth, about 2 minutes. Scrape the bowl as needed. Then add full-fat sour cream and vanilla extract, beating on medium-high until just combined, about 1 minute.
- Combine Dry and Wet Ingredients: With the mixer on low, add the dry ingredient mix to the wet ingredients. Slowly pour in the milk while mixing, beating just until the batter comes together. Avoid over-mixing. Use a whisk by hand if necessary to eliminate lumps.
- Fold in Chopped Oreos: Gently fold the chopped Oreos into the batter to distribute evenly without breaking them down too much.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake in the preheated oven for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan set on a cooling rack for 20 minutes. Then carefully remove them from the pan and cool completely on the rack before frosting.
- Make Vanilla Buttercream: Using a mixer with paddle attachment, beat softened butter on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high for 2 minutes. Adjust consistency by adding more confectioners’ sugar if too thin or more cream if too thick. Add a pinch of salt if too sweet. Transfer vanilla frosting to a separate bowl for later use.
- Make Chocolate Buttercream: Without cleaning the mixer bowl, beat softened butter on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. Adjust texture by adding more confectioners’ sugar or cocoa powder if too thin, or cream if too thick. Add a pinch of salt to balance sweetness.
- Frost Cupcakes: Frost the cooled cupcakes using an icing knife or piping bag fitted with desired tips. To create a swirl of vanilla and chocolate frostings, place both frostings side by side inside the piping bag, fill carefully without mixing, then pipe onto cupcakes. Garnish with crushed Oreo crumbs if desired.
- Store Leftovers: Cover leftover cupcakes tightly and refrigerate for up to 3 days. Use a cupcake carrier for best storage and transport of decorated cupcakes.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for optimal batter texture.
- Filling cupcake liners only 2/3 full prevents batter spilling over during baking.
- If frosting is too sweet, a small pinch of salt can help balance flavor.
- If frosting consistency is off, adjust by adding small amounts of powdered sugar or cream accordingly.
- Use Dutch-process cocoa powder for a richer chocolate frosting flavor if available.
- These cupcakes should be stored refrigerated if not consumed within the day due to dairy in frosting.
- For best piping results, chill frostings slightly if too soft before decorating.
- Crushed Oreos for garnish add a nice texture and aesthetic finish but are optional.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookies and Cream Cupcakes, Oreo Cupcakes, Vanilla Chocolate Frosting, Buttercream Frosting, Homemade Cupcakes, Dessert Recipe
