Easy cookies and cream cupcakes made with oreo cookies in a cream cake batter and topped with a fluffy black cocoa cream cheese frosting.
If there’s one recipe that keeps showing up in my kitchen—birthday after birthday, party after party—it’s this: cream cake. Not just any cream cake, though. This one is based on a vintage recipe I rediscovered in my mom’s old recipe book a few years ago.
Since then, I’ve made it dozens of times, experimenting with colors, shapes, and flavors. And today, I’m sharing my husband’s favorite variation with you—Cookies & Cream Cupcakes with Black Cocoa Cream Cheese Frosting. He’s an Oreo fanatic.
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So what is a cream cake?
Unlike cakes made with milk or buttermilk, a cream cake uses heavy whipping cream for its moisture and richness. It bakes up with a satisfyingly dense crumb that’s soft, chewy, and incredibly flavorful. These cakes are traditionally baked using the cold oven method—yes, you heard that right. You don’t preheat your oven. This method slows down the rise, giving the cake a tighter crumb and that signature pound cake texture.
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Let’s Talk Cookies & Cream
This cookies and cream cupcake is a total crowd-pleaser withthe nostalgic flavor of Oreos in every bite, thanks to crushed cookies folded into the batter and a generous swirl of black cocoa cream cheese frosting on top.
Pro Tip: Black cocoa (affiliate link) is what gives Oreo cookies their signature deep, dark flavor. If you don’t have any on hand, dutch-process cocoa or even unsweetened cocoa powder will do the trick—it’ll just be a little lighter in both color and flavor.
Frosting Notes
While I’ve tested buttercream versions to top these cakes, they all felt a bit too heavy for this particular recipe. My go-to is a whipped cream cheese frosting—light, tangy, and just the right amount of richness. Sometimes I’ll swap in mascarpone instead of cream cheese for a slightly different flavor, especially if that’s what I have in the fridge. Some days, it’s all about working with what you have!
More Oreo Desserts You’ll Love
- Mini Oreo Cheesecakes – made in a cupcake pan!
- Oreo Cheesecake Bars – with a drizzle of chocolate on top!
- Oreo Truffles – Fudgy bites for any occasion.
- Oreo Stuffed Chocolate Chip Cookies – So worth a try! 🙂
- Slutty Brownies – don’t let the name fool you. These are a mashup of many desserts all in one!
Cookies and Cream Cupcakes with Oreos
Whether you’re baking for a birthday, a potluck, or just because—it’s hard to go wrong with these cookies & cream cupcakes. They’re nostalgic, they’re special, and they’ve quickly become a family favorite in our house.
Ingredients
Make the cupcakes
- 1 ½ cups (180g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 sticks / 113g) unsalted butter, room temperature
- 1 ¼ cups (250g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) heavy cream
- 1 teaspoons pure vanilla extract
- ¾ cup (92g) or 8 oreo cookie sandwiches, crushed
Make the frosting
- 1 cup (8 oz / 227g) full-fat block-style cream cheese*, very cold
- 1 cup (240ml) heavy whipping cream, very cold
- ⅔ cup (80g) powdered sugar
- ⅓ cup (37g) black cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
Make the cake batter
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Prepare your pan(s) by lining cupcake tins with liners.
Note: If using only one pan, you'll have to bake in batches. Sometimes I bake 24 large cupcakes and place the remaining batter in a mini muffin pan to make about 18 small bite-sized cupcakes. Reduce the baking time if using a mini muffin pan.
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In a medium bowl, whisk together the dry ingredients: flour and salt. Set aside.
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Using the large bowl of a stand mixer, add butter and sugar and mix using beater or paddle attachment for 4-5 minutes until light and fluffy, it will become pale in color.
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Add in the eggs one at a time, mixing well to combine after each addition.
Note: this recipe does not use a leavening agent. Instead, the air incorporated into the eggs during mixing provides the lift.
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Next, on low speed, alternate adding in the flour mixture and pouring the heavy cream into the batter, ending with adding the remaining flour mixture.
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Add in vanilla extract and mix just until combined and the batter is smooth. Gently stir in the crushed oreo cookies.
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Fill the cupcake liners with the batter ¾ full using an ice cream scoop. Place the pan(s) in a COLD OVEN and set the oven to 325℉ / 165℃. Bake for 20-30 minutes or until a skewer inserted into the center comes out clean.
Note: Mine were done perfectly at 25 minutes, but each oven varies. If using an instant read thermometer to check doneness, it should read 205℉ / 96℃.
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Place the cupcake pan on a wire rack to cool for 10 minutes before removing them from the pan to cool fully on the wire rack. Frost when completely cooled.
Make the frosting
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In a small bowl, sift together the powdered sugar and black cocoa powder until well combined. Set aside.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese for one minute to soften, scrape down the sides of the bowl.
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Add in the sugar/cocoa blend to the cream cheese. Start on low to combine and work up to high speed for 1-2 minutes, until well combined. Stop occasionally to scrape down the sides and bottom of the bowl with a silicone scraper.
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Add vanilla extract. Slowly add heavy cream, and gradually mix on high until well combined. Whisk until desired consistency is reached. For a frosting that holds its shape well, whisk until stiff peaks form. Keep whisking until the peaks stand straight up and appear firm when the whisk is lifted.
Notes: Scrape the sides of the bowl as needed. Cold ingredients will whip better together. Be careful not to overwhip. Use frosting immediately.
Recipe Notes
- Storage: Refrigerate frosted cupcakes in an airtight container until ready to serve. Serve cold or room temperature. Best when eaten within 3-4 days.
Black cocoa powder can be substituted with another cocoa powder, but the look and flavor will not quite be the same.
Stavon green says
My new favorite!!! So good!!