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Cookies & Cream Cupcakes

Hola and greetings! Long time no post, but don’t worry…I’ve been cookin 😉 I have quite a few recipes to share with you over the next few days so stay tuned. Today, we’re going to discuss the deliciousness that is captured in these super moist and flavorful cupcakes.

Baking is something I’ve been quickly loving more and more, because whenever I get bored I wanna bake. I don’t even necessarily want to eat what I’m baking, I just want to be in the kitchen measuring and mixing and standing by as wonderful sweet aromas fill my tiny little apartment. It’s everything. I had some Oreos…so I made Cookies & Cream cupcakes. They’re pretty damn delicious, if I do say so myself.

Cookies & Cream Cupcakes

This is a very easy recipe, especially since it’s literally just an altered version of my Vicious Vanilla Bean cupcakes. I simply removed the vanilla bean, for a simple yet flavorful base…and added Oreos lol. Simple. I originally wanted to make these with the chocolate stout cake as a base, but I am currently out of dutch-processed cocoa so I went the vanilla route.

I know for a fact the next I make these, I will finely crush the Oreos that go in the buttercream, because they were a bitch to pipe onto the cupcakes otherwise. My piping job as a result is a hot mess, but it’s still delicious lol…I had to fight with the larger chunks of oreo to squeeze thru the tiny opening, and it was just a big mess. I would also make less frosting next time. I used 3 cups of powdered sugar, but I could’ve gotten away with just 2 cups because it was a lot of frosting for just 12 cupcakes, and they’re a bit heavily frosted for my tastes, especially since they’re sweeter with the addition of the Oreos — but I didn’t wanna waste it so it is what it is.

Anyway, these cupcakes are still frickin yummy, moist, full of flavor and will be a nice addition to your thighs 😉

Cookies & Cream Cupcakes
Place a half of an Oreo at the bottom of each cupcake liner

Cookies & Cream Cupcakes
Then pour the batter on top

Cookies & Cream Cupcakes
Cookies & Cream Buttercream

Cookies & Cream Cupcakes
Here’s what the bottoms look like after it’s baked

Cookies & Cream Cupcakes
Ready to be frosted!

Cookies & Cream Cupcakes
Crappy piping job due to large Oreo chunks…dah well lol

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes

Downright sinful!

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Cookies & Cream Cupcakes


  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 stick unsalted butter (room temperature)
  • 1/2 cup sour cream
  • 1 large egg (room temperature)
  • 2 large egg yolks (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 12 Oreo cookies, with top cookie layer removed (save the tops for crumbling into the frosting later)

For the Cookies & Cream buttercream:

  • 2 sticks unsalted butter (room temperature)
  • 2 to 2 1/2 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tablespoons vanilla extract
  • tiny pinch of salt
  • 1/2 to 1 cup finely crushed Oreo cookies (feel free to use less or add more)
  • 6 whole Oreos cut in half for topping (giving you 12 halves, optional)


  1. Heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners. Place one Oreo cookie bottom with frosting still attached at the bottom of each cupcake liner.
  2. Sift together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Quickly and on the lowest speed, mix around to make sure everything is evenly distributed.
  3. Add softened butter, sour cream, egg and egg yolks, and vanilla extract; on medium speed (start w/ the slowest first or the flour will fly) beat for about 30 seconds or until mixed together. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  4. Divide the batter evenly in the little paper or tin cupcake liners on top of the Oreo cookie bottom. I used a 3tbsp cookie scoop for a perfect measurement. Place on the middle oven rack and bake for about 20 minutes (check after 18 minutes, no longer than 24) or until lightly golden or toothpick comes out clean.
  5. Remove the cupcakes from cupcake pan and cool at room temperature before frosting.

For the Cookies & Cream buttercream:

  1. In a large stand mixer (or hand-mixer), whip softened butter for about 3 to 5 minutes, scraping down the bowl as necessary. Reduce the speed to low, and add the powdered sugar and mix until well-incorporated. Increase the speed to medium-high, add the vanilla extract, salt and heavy cream, and whip until frosting is light and fluffy.
  2. Toss in your crushed oreos and mix by hand until well incorporated. The amount of cookies for your buttercream is totally up to you. Some may like a lot of cookie bits, some may like less. Do you. Just remember to take into account that you’ve got a whole bottom half of an Oreo at the bottom of the cupcake, and another half at the top.
  3. Pipe onto your cooled cupcakes and top each cupcake with a half Oreo.
  4. Enjoy 😉
  • Prep Time: 20 mins
  • Cook Time: 20 mins
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Recipe rating

  1. Valorie says:

    This recipe is standing the test of time, baby! 6 years later and it’s still my go to dessert. I enjoy every minute of your Snaps, even when you are not showing us how to make amazing dishes. <3 Thank you for all you do and congrats on finding love and the new baby coming!


  2. Stephanie says:

    I actually got the chance to make these a while back. I was bored one day and wanted to practice cooking since I never really learned and they were a HIT! Not only were they damn good, people looked at me like “YOU made this?!” I even had a man tell me, “Why are you trying to make me fall in love with you? You know I like oreos!” My grandma couldn’t resist these! Thank you so much for these! I’m gonna make them for my boyfriend and see how it long it takes me to get pregnant.

  3. cici says:

    thank you ! helps a lot … hope to see your lasagna baked ziti dish on the blog soon too .. not sure how u put all the ingredients together .. if u layered it or just mixed it all together .. thank you for getting back we love you !!

  4. cici says:

    i was wondering.. everytime i make cake batter it always comes out dry… i never thought of using sour cream… is that what im missing? any tips ?

    • Resha says:

      could be a number of reasons as to why it’s coming out dry. overmixing could be the problem. make sure you are gently folding and/or stirring the batter JUST until it comes together. you may want to invest in a kitchen scale to get a more accurate measure of your dry ingredients. They’re fairly on the inexpensive side. using high(er) quality ingredients can also make a difference in the outcome of your cakes, a delicious difference. and most importantly, make sure you aren’t overbaking things. look for a soft spring at the top of most cakes/cupcakes to test doneness. i usually pull them out of the oven when a wooden skewer comes out with JUST a few moist crumbs. it will continue to bake a few moments while in the pan while cooling anyway. on an ingredient note, yes items like mayonnaise and sour cream are wonderful ways to moisten cakes. butter has great flavor and nothing beats it, but it is mostly water, so it can also dry cakes out IF they’re overbaked even by slightly, so be careful with butter-based cakes. Delicious, but finicky. oils give you a more most cake too, and leave a relatively neutral flavor. hope this helps!

  5. Welcome! | Girl With Glasses says:

    […] all about my adventures in baking it! Looks delectable, doesn’t it? The recipe comes from, and not only is it delicious, but it’s right on time for Oreo’s 100th birthday. Please […]

  6. Dev says:

    LET ME TELL YOU!!!! These are probably illegal in the continental US and 34 countries! This was my first time making any kind of dessert from scratch and they turned out wonderful. I was lacking major baking essentials ( hand mixer -_-) but the good ole spoon and fork did the trick for these cupcakes! I made a test batch last night to prepare for a SuperBowl party and now I can confidently bring them! Thanks for simple yet. delectable recipe!! BTW: I your tweets bring me life lol 😉

  7. Nia says:

    I made these for my coworkers today. EFFING AMAZING! that buttercream should be illegal. Thanks!

  8. Tash says:

    Hey i was wondering, can i make this without the sour cream? not a fan of it. or will this screw of the whole recipe? 🙁

    • admin says:

      You won’t taste the sour cream at all, it’s there to provide moistness and richness to the cake. I suppose you could leave it out but it’d be very dry without it.

  9. RinVsLois says:

    I made these for my job and damn near got a raise. LOL. But it’s really hard to crush the Oreo’s, in order to make piping easier. I used a rolling pin to smash em.

    • admin says:

      yup, i got lazy when crushing mine lol. i’ll use my food processor next time, although the rolling pin works just as well 😉 glad you enjoyed!

  10. Dionne says:

    Ooooh…I bet these would be devine with the golden oreos as well…..I will worry about my hips after the holidays! LOL

  11. BunsBri says:

    You’re trying to get me pregnant, aren’t you? These cupcakes will lead to some penetration, without a doubt.