Cookies and Cream Cupcakes with Oreo Top
These decadent cupcakes combine a rich chocolate cake base with creamy Oreo frosting, topped with a whole Oreo for a dramatic finish. Perfect for parties and sure to satisfy any cookies and cream lover.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 12 whole Oreo cookies for topping and frosting
- 0.75 cup unsalted butter softened for frosting
- 3 cups powdered sugar sifted for frosting
- 1 tsp vanilla extract for frosting
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Make-Ahead: Cupcakes can be baked and cooled a day ahead; frost the day of serving for best texture. Variations: Use gluten-free flour and gluten-free Oreos for a gluten-free version. Serving Suggestion: Pair with a cold glass of milk for a classic cookies and cream experience.