Cookies and Cream Cupcakes

Dang it all, these are so good. They’re not too sweet, so you really enjoy the chocolate cake with the crushed Oreo’s in them, and then there’s the frosting. Cookies ‘n Creme Oreo pudding in this amazing buttercream frosting. Cookies and Cream Cupcakes are simply scrumptious, that’s all there is to it.

Cookies and Cream Cupcakes

It’s fun to share a recipe like this, especially when these cupcakes taste so delicious.

Being that they’re not too sweet, you get that deep flavor of chocolate and Oreo cookie that leaves you wanting another bite, then another.

Seriously, don’t even try one unless you’re ready to commit. LOL!

Dessert frosted with a pudding buttercream and mini Oreo cookies.

Making Cookies and Cream Cupcakes

Start with the cupcakes.

It helps the cupcakes to rise better if you have ingredients that are closer to room temperature.

So, take the eggs out the fridge and set them out.

Next, measure out the sour cream and the milk, set them out, too.

This way, they’re all warming up while you get everything else ready and pull what you need from the cupboards.

One thing you can do is turn those 15 Oreo cookies into crumbs; food processor, blender, or zip lock bag and a mallet.

Because this recipe makes a large batch, (30 cupcakes), you’ll need to have either 3 muffin pans, or plan on baking them in batches using 2 muffin pans.

Another idea, make the 24 cupcakes, (about 2/3 full), and pour the rest into an 8″ cake pan for a single layer cake.

So many choices.

Cookies and Cream Cupcakes

Line the muffin pans with cupcake liners and preheat your oven to 350°.

In a large bowl, whisk together the dry cake mix with the dry pudding mix.

Then, add the eggs, sour cream, oil, and milk. Stir until combined.

Next, fold in the cookie crumbs. I love this part.

Stirring is probably the most therapeutic part of baking for me.

Also, you don’t want to over-beat the batter, so folding in the crumbs in avoids over mixing.

Pudding buttercream topping a chocolate dessert.

Baking the Cupcakes

Time to put the batter into the liners and/or cake pan.

Don’t stress about the baking time, I’ll tell you how to know when it’s done.

So, fill the liners about 2/3 full, a little more is ok, but not too full or they’ll overflow.

Pop them into the oven and set the timer for 15 minutes.

Cookies and Cream Cupcakes

Check for doneness by lightly touching your finger to the top of a Cookies and Cream Cupcake.

If it bounces back right away, it’s done.

The same goes for the single layer cake, if you made that.

If your finger leaves an indent, it’s not done. Bake for another 3 – 5 minutes, then check again. It needs to spring back up.

You can also use the toothpick method. Insert the toothpick into the center of a cupcake. If it comes out clean, it’s done.

If it comes out with batter on it, 3 – 5 more minutes, then check again.

A light and fluffy cupcake frosted with an Oreo buttercream.

Making the frosting.

In a small bowl, whisk together the dry pudding mix with the milk.

Once combined, set it aside until thickened, just a few minutes.

Meanwhile, in a large bowl, beat the butter until light and fluffy.

Add the vanilla and pudding mixture, then slowly add the powdered sugar.

I say “slowly,” because I don’t want you to have powdered sugar covering your kitchen walls.

Check for how thick/thin you want the frosting, then either add more milk to make it thinner (2 tablespoons at a time), or add more powdered sugar if you want it thicker.

Then frost away. Spread it on, or fill your piping bag and start squeezing.

I used my Ateco #864 French Star tip to decorate the cupcakes shown here.

Cookies and Cream Cupcakes

Serving Cookies and Cream Cupcakes

Because the frosting is made with both pudding (milk) and butter, store the cupcakes in the refrigerator.

Here’s the kicker, 30 minutes before serving, set the cupcakes out to warm up a bit, then dig in.

On the other hand, if you don’t have the time (or inclination) to wait the 30 minutes, consider using Any Flavor Pudding Frosting, using the Oreo pudding as your flavor. They still need to be refrigerated, but you won’t need to warm them up before serving. Winner, winner, pudding dinner!

Cupcakes Galore:

Or, go to the search bar and enter “cupcakes” to get a full list of what I’ve got so far. I love cupcakes, so I’m always adding to that list.

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5 from 1 vote

Cookies and Cream Cupcakes

A rich, moist cupcake made with Devil's Food and crushed Oreos frosted with a delicious Cookies 'n Creme Oreo pudding buttercream frosting.
Prep Time20 minutes
Cook Time25 minutes
Cooling time:30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: comfort food, decadent, not too sweet, Oreo cookies, pudding
Servings: 30 cupcakes
Calories: 207kcal
Author: Sweet Ordeal

Ingredients

Cupcakes:

  • 13.25 oz. box Devil's Food cake mix (like Betty Crocker)
  • 3.9 oz. box chocolate instant pudding mix
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 3/4 cup vegetable oil
  • 3/4 cup milk, room temperature
  • 15 Oreo cookies, crushed (approx. 1 1/2 cups)

Frosting:

  • 2/3 cup milk
  • 4.2 oz. box Oreo Cookies 'n Creme instant pudding mix
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar

Instructions

Cupcakes:

  • Preheat oven to 350° and line 3 muffin pans with 30 liners. (See Notes.)
  • In large bowl, mix dry cake mix and dry pudding mix together. Add eggs, sour cream, oil, and milk. Stir just until combined, do not over mix.
  • Fold in cookie crumbs. Fill liners 2/3 full with batter. Bake for 20 minutes, or until tops spring back when lightly touched, or when a toothpick comes out clean.
  • Remove from muffin pans to a wire rack to cool completely. While cooling, make frosting.

Frosting:

  • In small bowl, whisk milk and dry pudding mix together. Set aside to thicken up.
  • In large bowl, beat butter until light and fluffy. Add vanilla and pudding mixture. Slowly add powdered sugar until combined. Beat a few minutes allowing air to get trapped in the frosting, making it light and fluffy.
  • Spread or pipe onto cooled cupcakes. Store in refrigerator, but remove 30 minutes before serving allowing the frosting time to warm up. Enjoy!

Notes

Make 30 cupcakes, or make 24 cupcakes in 2 muffin pans plus a single layer cake in an 8" cake pan.

Nutrition

Calories: 207kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Cookies and Cream Cupcakes

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In the meantime, I hope you love these cupcakes as much as I do.

Two different patterns of frosting on each cupcake.Cookies and Cream CupcakesCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If, however, you want to republish this recipe, re-write the recipe in your own words, then link back to this post for the original recipe and directions.

My Collected Recipes

A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.

5 from 1 vote

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2 Comments

  1. 5 stars
    The frosting is usually my favorite part of the cake or cupcake. And this frosting did not disappoint me. This frosting Isn’t too rich or heavy which is partly why I feel a little ick after eating most chocolate cake. But this frosting is light and has a great light creaminess and flavor. The cupcake is delicious too, just the right amount chocolatey and really moist. These two (frosting and cupcake) were made for each other.