These Oreo Cupcakes are the ultimate treat for cookies and cream lovers! Rich, chocolatey cupcakes packed with chunks of Oreo cookies and topped with luscious cookies and cream frosting—perfect for any occasion!

---

🧁 Ingredients

For the Cupcakes

• 1 cup all-purpose flour

• ⅓ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon fine sea salt

• 1 cup granulated sugar

• ⅓ cup vegetable oil

• 2 large eggs (room temperature)

• ¾ cup whole milk (room temperature)

• 1 ½ teaspoons vanilla extract

• 10 Oreo cookies, coarsely chopped

For the Frosting

• 1 ½ cups unsalted butter (room temperature)

• 6 cups powdered sugar

• 2 tablespoons heavy cream

• 2 teaspoons vanilla extract

• 6 Oreo cookies, crushed

Optional Garnish

• 12 mini Oreo cookies

---

👩‍🍳 Instructions

Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large mixing bowl, mix sugar and vegetable oil until combined.

4. Add the eggs one at a time, beating well after each addition.

5. Add half of the dry mixture, then the milk and vanilla. Stir in the remaining dry mixture just until combined.

6. Fold in the chopped Oreos.

7. Fill each cupcake liner about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.

8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

1. In a large bowl, beat the softened butter until smooth and creamy.

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

3. Add heavy cream and vanilla, then beat on medium-high for 2 minutes until light and fluffy.

4. Stir in crushed Oreos.

5. Pipe onto cooled cupcakes using a piping bag. Top with mini Oreos if desired.

---

💡 Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Store for up to 5 days; let sit at room temperature for 30 minutes before serving.

• Freezer: Freeze unfrosted cupcakes for up to 3 months. Wrap tightly and store in an airtight container.

• Make Ahead: Bake cupcakes and freeze. Frosting can be made 2 days in advance and stored in the fridge.