Cookies & Cream Stuffed Cupcakes with Oreo Chocolate

My “thing” for these Cookies & Cream Stuffed Cupcakes is dipping the tops of my cupcakes in white chocolate before I frosted them. It’s amazing. Really amazing. If you’re an oreo superfan, a cookbook author, a recipe developer, or just someone who lives for oreo desserts, these cookie-stuffed chocolate cupcakes are about to become your new obsession. I literally can’t even.

My Signature Cookies & Cream Stuffed Cupcakes

Before I became a blogger, I had pretty grandiose dreams of revolutionizing the cupcake scene world-wide. Seriously. The whole cupcake craze: totally my idea. But hey, let’s call a spade a spade — about a gazillion better-funded cupcakers beat me to it. I’ve made my peace with it. 😂 What I did land on was a signature drool-worthy cupcakes moment: dipping cupcake tops in white chocolate before frosting. That crackly bite-through layer? Be still my heart. It’s a texture thing, and you guys are going to love it. For the flavor of these cupcakes, we’re going full cookies and cream — the perfect fusion of cookie and chocolate cake that Oreo lovers have been dreaming about since forever.

Why These Oreo Cupcakes Are the Ultimate Cookies Treat

Can we talk about how these oreo cupcakes check every single box? We’re talking moist chocolate cupcake base, a surprise cookie base hidden inside, oreo buttercream frosting piled high, AND that white chocolate dip on top. In terms of looks, they’re absolutely showstopping — impressive look guaranteed whether it’s a birthday celebration, an upscale party, or a group of kids who just need a delightful treat on a Tuesday. They honestly rival a slice of Mint Chocolate Chip Cake for sheer wow factor. If you love oreo chocolate cake vibes, these are it. And if you want even more oreo desserts inspo, don’t sleep on Cookies & Cream Cookies either — so good!

Ingredients and Baking Tips for Fluffy Cupcake Texture Right

Getting that fluffy cupcake texture right starts with good ingredients and technique! Use room temperature butter, egg whites, and sour cream — these are your best friends for a moist, tender crumb. In a large bowl or large mixer bowl, beat butter at medium-high speed, then add vegetable oil, vanilla extract, and wet ingredients. In a medium bowl (or medium-sized bowl), combine flour — make sure to measure flour carefully — with your cocoa powders. I love experimenting with different types of cocoa powder for deeper flavor. Add half of the dry ingredients to the butter mixture, mix on low speed, then alternate with your wet ingredients, finishing with the remaining dry ingredients. The cupcake batter should look luscious and smooth, scraping the sides of the bowl as you go. Pop paper liners into your cupcake pan and fill those cupcake liners about two-thirds full. Bake 3-4 minutes less than you think — nobody wants a dry cupcake!

The Cookies & Cream Stuffed Cupcakes Assembly

Here’s where the magic happens, you guys! Cut a small hole in the bottom of each cupcake — hello, surprise cookie base! Fill it with a spoonful of oreo buttercream frosting, then replace the cap. Now, melt your white chocolate (I use melting discs — super easy), spoon it over the top of each cupcake, and sprinkle with oreo cookie crumbs and chopped oreos immediately. Mini oreo cookies on top make it extra cute! Use a piping tip and your oreo frosting to swirl big dreamy rosettes on top. Finish with oreo chunks and oreo bits for that impressive look. Get festive and add crushed candy canes for a holiday spin — check out more ideas in our Christmas treats roundup! You can also do a fun riff using chocolate sandwich cookies or different types of cookies as your base — things cookies and cream can do are truly endless!

The Oreo Buttercream Frosting (Cookies N’ Cream Buttercream)

Okay, this cream buttercream is SO simple and SO ridiculously good. To cream buttercream properly, beat butter at medium-high speed for a full creaming time of 3-4 minutes until pale and fluffy. Add powdered sugar, a splash of heavy cream, and vanilla extract. Beat again, scraping the sides of the bowl. Then fold in those oreo cookie pieces — oreo cookie crumbs from a food processor give you fine crumbs, while hand-chopped oreos give you satisfying oreo chunks. Both are great! If you love cream cheese frostings, swap a little butter for cream cheese for a tangy twist — almost like a homemade oreo cheesecake in frosting form. Store leftover frosting in an airtight container. This great recipe is the best way to use up an entire package of chocolate cream-filled sandwich cookies, and it pairs beautifully with Snickers Cupcakes too if you want a full cupcake spread for special occasions. Now go make these — you have to! 🖤

Quick Notes, Storage, and Variations

A few quick things before you run to the kitchen! You can absolutely use a cake mix as your chocolate base if you’re short on time — no shame here, we’re all about real life baking. For scratch bakers, beloved flavors of Nestlé cocoa and the use of Nestlé Toll House chocolate chips make this extra special (hello, toll house fans!). These cupcakes work beautifully alongside a popular marble cake batter if you want to play with cake flavors — or even swap in a simple vanilla buttercream for a basic vanilla cupcake vibe with oreo cookie crumbs mixed in. You can also drizzle with melted butter mixed chocolate for an oreo chocolate cake effect. Store finished cupcakes in an airtight container at room temperature for up to three days. As an amazon associate I may earn from qualifying links on this page. Now seriously — these cream cupcakes are the ultimate cookies and cream experience, and they’re calling your name. Make them! 🍪

Cookies and Cream Stuffed Cupcakes with White Chocolate Recipe

Yield: 12 Servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 10 minutes

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These Cookies and Cream Stuffed Cupcakes are the ultimate indulgent treat, featuring rich chocolate cupcakes filled with a creamy Cookies N' Cream Buttercream and topped with luscious melted white chocolate. Every bite is loaded with the classic flavor of Oreos, making these cupcakes a crowd-pleasing dessert perfect for any occasion.

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Ingredients

Cookies & Cream Stuffed Cupcakes with White Chocolate

• 1 batch of your favorite chocolate cupcakes
• 1 bag of White Chocolate Melting Discs
• 1 package of Oreos
• 1 Recipe Cookies N' Cream Buttercream

Cookies N' Cream Buttercream

• 1/2 c. butter
• 1/2 c. shortening
• 3 Tbsp. milk
• 1 tsp. vanilla
• 4 cups powdered sugar
• Crushed up Oreos

Instructions

1. Cut a small filling hole in the top of each chocolate cupcake and reserve the caps.
2. Fill each hole with a tablespoon of the Cookies N' Cream Buttercream.
3. Spoon melted white chocolate over the top of each cupcake.
4. Sprinkle with crushed Oreos.
5. To make the Cookies N' Cream Buttercream: Whisk together the butter and shortening until combined.
6. Add the powdered sugar and milk alternately, beginning and ending with the powdered sugar, beating well between each addition. Add more milk a tablespoon at a time if a thinner consistency is desired.
7. Mix in the vanilla extract.
8. Use a rubber spatula to fold in the crushed Oreos to your desired amount.

Notes

Feel free to use a store-bought chocolate cupcake mix to save time. The amount of crushed Oreos you fold into the buttercream is entirely up to personal preference — the more, the merrier! Store finished cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.