The Art of Perfect Cookies and Cream Cupcake Creation and Decoration

Perfect Cupcake Batter Technique

Master the method of creating smooth, lump-free batter with perfectly distributed cookie pieces.

Optimal Baking Achievement

Learn the skill of baking cupcakes to ideal doneness with perfect dome and moist texture.

Buttercream Frosting Mastery

Perfect the technique of creating silky-smooth, pipeable buttercream with ideal consistency.

Cookie Integration Method

Master the art of incorporating crushed Oreos throughout for maximum flavor impact.

Professional Decoration Skills

Learn bakery-style piping and decoration techniques for stunning presentation.

Professional Cookies and Cream Cupcake Secrets for Bakery-Quality Results

Room Temperature: Ensure eggs and milk are at room temperature for best batter consistency and even baking.

Cookie Distribution: Fold Oreos gently to avoid overmixing and ensure even cookie distribution throughout cupcakes.

Complete Cooling: Cupcakes must be completely cool before frosting to prevent buttercream from melting.

Frosting Consistency: Adjust cream amount to achieve desired frosting texture - add more for softer consistency.

Storage Smart: Keep frosted cupcakes refrigerated if kitchen is warm, but bring to room temperature before serving.

Cookie Quality: Use fresh Oreo cookies for best flavor and texture in both batter and frosting.

Ultimate Cookies and Cream Cupcakes with Oreo Buttercream Frosting and Cookie Crumbles

Name: Ultimate Cookies and Cream Cupcakes with Oreo Buttercream Frosting and Cookie Crumbles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: For the Cupcake Base:; 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; For the Wet Ingredients:; 2 large eggs, room temperature; 3/4 cup whole milk, room temperature; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; For the Cookie Mix-ins:; 12 Oreo cookies, roughly chopped; 6 Oreo cookies, finely crushed; For the Buttercream Frosting:; 1 cup unsalted butter, softened; 4 cups powdered sugar; 3 tablespoons heavy cream; 2 teaspoons vanilla extract; For the Cookies and Cream Frosting:; 12 Oreo cookies, finely crushed; 1/4 teaspoon salt; For the Decoration:; 12 mini Oreo cookies; 6 regular Oreo cookies, quartered; 2 tablespoons Oreo crumbs; For the Finishing Touches:; White chocolate shavings (optional); Black sprinkles (optional); For Special Equipment:

These decadent cookies and cream cupcakes feature moist vanilla cake studded with crushed Oreo cookies, topped with luxurious cookies and cream buttercream frosting, and finished with crunchy cookie pieces. This show-stopping dessert combines the beloved flavor of cookies and cream ice cream with the perfect cupcake texture, creating an irresistible treat that's packed with Oreo goodness in every bite, ideal for birthdays, celebrations, or any time you crave the ultimate cookies and cream experience.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cupcake Base:

1 3/4 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Wet Ingredients:

2 large eggs, room temperature

3/4 cup whole milk, room temperature

1/2 cup vegetable oil

2 teaspoons vanilla extract

For the Cookie Mix-ins:

12 Oreo cookies, roughly chopped

6 Oreo cookies, finely crushed

For the Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

3 tablespoons heavy cream

2 teaspoons vanilla extract

For the Cookies and Cream Frosting:

12 Oreo cookies, finely crushed

1/4 teaspoon salt

For the Decoration:

12 mini Oreo cookies

6 regular Oreo cookies, quartered

2 tablespoons Oreo crumbs

For the Finishing Touches:

White chocolate shavings (optional)

Black sprinkles (optional)

For Special Equipment:

12-cup muffin tin

Cupcake liners

Piping bag with large star tip

Electric mixer

Instructions

Preheat oven to 350°F and line muffin tin with cupcake liners.

Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl.

Beat eggs, milk, oil, and vanilla in separate bowl until well combined.

Pour wet ingredients into dry ingredients and mix until just combined.

Fold in roughly chopped Oreo cookies gently to distribute throughout batter.

Fill cupcake liners 2/3 full with batter using ice cream scoop.

Bake for 18-20 minutes until toothpick inserted in center comes out clean.

Remove cupcakes from oven and cool in pan for 5 minutes.

Transfer cupcakes to wire rack to cool completely before frosting.

Beat softened butter on high speed for 3 minutes until light and fluffy.

Gradually add powdered sugar, one cup at a time, beating well after each addition.

Add heavy cream and vanilla extract, beating until smooth and creamy.

Fold in finely crushed Oreo cookies and salt to create cookies and cream frosting.

Transfer frosting to piping bag fitted with large star tip.

Pipe generous swirls of frosting onto each completely cooled cupcake.

Top each cupcake with mini Oreo cookie or Oreo quarter for decoration.

Sprinkle additional Oreo crumbs over frosted cupcakes for extra cookie appeal.

Add white chocolate shavings or black sprinkles if desired for extra flair.

Chill frosted cupcakes for 15 minutes to set frosting before serving.

Store cupcakes in airtight container at room temperature for up to 3 days.

Ultimate Cookies and Cream Cupcakes with Oreo Buttercream Frosting and Cookie Crumbles

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Cookies and Cream Cupcake Creation and Decoration

Ultimate Cookies and Cream Cupcakes with Oreo Buttercream Frosting and Cookie Crumbles

Ingredients

Instructions