It’s been too darn long since I shared a cupcake recipe.  Let’s remedy that, shall we?  Cookies and cream is one of those flavors I have a hard time resisting in any form, be it ice cream, cheesecake, or cupcakes.  It seems you feel similarly, as it has been the most popular of all the cupcake recipes I have shared over the years (even more than cookie dough!)

However, despite its popularity, the original version seemed to cause problems for some readers.  Many people reported issues with both the cake and the frosting.  I made them countless times and they always turned out well, but I don’t like sharing a recipe that is unreliable in any way.  I revamped both the cake and the frosting for a final product that is even better than the original version, and should yield more consistent results for those who bake them.  The cupcakes are fluffy and soft, the frosting is light but holds its shape beautifully, and don’t forget the surprise Oreo at the bottom – it just makes people happy.



For the cupcakes: 

  • 24 Oreos, halved (opposite halves reserved for garnish, below)
  • 1 cup whole milk, divided
  • 6 large egg whites
  • 1 tbsp. vanilla extract
  • 2¾ cups (11 oz.) cake flour, sifted
  • 1½ cups (10.5 oz) sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • ¾ tsp. salt
  • 12 tbsp. (¾ cup) unsalted butter, at room temperature
  • 24 Oreos, coarsely chopped

For the frosting: 

  • 1 cup (8 oz.) butter
  • 8 oz. cream cheese, cold
  • 2½ cups confectioners’ sugar, sifted
  • 1 tbsp. vanilla extract
  • 1 tbsp. heavy cream

To finish: 

  • 12 Oreo wafers (reserved from cupcakes), halved
  • Crushed Oreo crumbs


  • 01

    Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  Place an Oreo halve in the bottom of each liner, cream side up. In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, and vanilla.  Whisk to blend.  In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed to combine, about 30 seconds.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Gently fold in the chopped Oreos with a spatula.

  • 02

    Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

  • 03

    To make the frosting, combine the butter and cream cheese in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the vanilla and the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for about 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

  • 04

    Frost the cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

  • Annie, those look amazing. I want one. Call me inspired.

  • Ahh! I love oreos!! I think I’ll like this one better than the chocolate one. The chunks of oreos are calling me.

  • Now you have me craving cupcakes at 8 in the morning! Must…navigate…away….

  • Cookies + cupcakes= AWESOME!!! :)

  • oh my word! those LOOK fabulous! thanks for sharing!

  • These are brilliant! They seem like the perfect birthday cupcakes to me. Now I just need to see which friend’s birthday is next so I can use that as an excuse to make some.

  • You always make the best looking desserts and sweet treats–these remind me of one of my favorite sweet treats, a DQ Oreo Blizzard. Yum!

  • I’ll have to try this. I’m always looking for new Oreo recipes! Yum!

  • My coworkers birthday is next week and I am definitely making these! Your photos are so great I want to eat my monitor :)

  • I love how there are oreos from top to bottom. They look beautiful.

  • Amanda

    I made these for a party last Labor Day- HUGE hit! They are incredibly delicious, and with the Oreo hiding everywhere, it’s one pleasant surprise after another!

  • Amazing, what a cute idea!!!

  • I am lovin the recipe, but I am really liking the pink cupcake wrappers.

  • Yet another recipe I need to try! Those pictures have my tummy grumbling! :)

  • Those look INCREDIBLE! I love Oreo’s! The pictures look absolutely gorgeous. YUM, I have to try these. :)


  • What a wonderful treat. I wish you were my coworker.

  • These are beautiful! I love the idea of the cookie on the bottom as the crust!

  • Andrea R.

    Those look amazing! I might make these for my brother in law’s birthday in a few days. Thanks for the idea!

  • You know what the unfrosted Oreo sides would be great for? Grinding up into cheesecake crusts.

    Anyway, yum. I like Oreos in desserts much more like I like them plain.

  • Annie

    You better believe that’s what I save them for!

  • What a beautiful cupcake! The half cookie on the bottom looks amazing when you cut it in half. I had to admit, oreo cupcakes down sound all that, until you see the picture, that is! They look positively scrumptious!!!

  • Wow, those are decadent! You’ve got me definitely craving Oreos now! Those are cute cupcake liners too – Where do you get yours?

  • Emi

    nice! You can never have too many oreo recipes

  • Annie

    A little bit of everywhere, but my favorite online places are Bake It Pretty, Layer Cake Shop, Confectionery House and Fancy Flours.

  • Emily

    Yumm! Perfect timing too. I was looking for something to make for this weekend and these will be a huge hit.

    Where did you get those cupcake liners? I love how bright they are and it looks like they stayed that vibrant pink even after baking!! :) I need some!

  • Annie

    I just listed my favorite online sources in a comment above. Hope that helps!

  • Debbie

    OMG those look amazing!! I will have to make these bad boys, stat.

  • ayesha

    OMG!!!annie..these are awesome!!:)im a student frm india n ur food inspires me!!!n the pictures are amazing too!!:)thank you soo much…i shud try these out as soon as possible:)

  • Oh my, we would inhale those in one sitting around here.

  • Jo

    I made those “other” Oreo cupcakes you have posted for my twins birthday last year and they were a big hit. I will have to try these AFTER my brother-in-law makes your Oreo cheesecake you posted last week! Yum!

  • That is such a great idea to use a half an oreo as the base! My mother-in-law makes a mini cheesecake that uses a Nilla Wafer as the base, also delcious! Can’t wait to put kids to work twistin’ oreos this summer:)

  • I was going to skip right past this recipe, since I don’t bake stuff like this very often. But when I saw the pictures, I couldn’t resist going back and reading it! These cupcakes look fantastic!

  • There is no such thing as too many cupcake recipes, especially when Oreos are involved! Yum!

  • Marcy

    This looks SO good! I was intrigued by your previous Oreo cupcake recipe except for the fact that I’m not a huge fan of chocolate cake. Now I can try this one! I’ll post again after I’ve “road-tested” these. =) Thank you!

  • Patti

    I think I might have actually really and truly drooled a little when I saw the last photo! These look amazing. I think these will definitely be on the list for the next cupcake baking day!

  • Jessica

    YUM! These look fabulous! Do you make everything in one evening or can one or more of the steps be completed a day ahead? I’d like to make these for an upcoming birthday at work.

  • Just finished eating one.

    Those were yummy and sweet enough that one cupcake was all I needed. I still don’t know how you get your frosting to be thick. This is the second time I’ve tried one of the cream cheese frostings you’ve posted and although they were both good, they were too runny to decorate with. And I only used 1 tsp vanilla v. the 1 Tbsp called for. Next time, I’ll leave out the heavy cream and see if that helps at all….or maybe it’s because I used 1/2 and 1/2 instead of heavy cream…hmmmm I should read my labels more carefully.

  • Annie

    Gwen, that’s too bad! I’ve made the frosting multiple times and have never had a problem. It definitely could be that you used half-and-half. The reason I added the heavy cream is that when the frosting is whipped on high speed, it takes on a lighter, airier texture than regular cream cheese frosting. I actually do that with a lot of my frostings. I don’t really think half-and-half would have the same result, but I’ve never tried it.

  • These look seriously dreamy!!!! YUM!! I am definitely trying these!! Thanks for all your other great recipes. I tried your strawberry cheesecake this past weekend and it was a huge hit! :-)

  • These look so fabulous and I love the half Oreo at the bottom!

  • yum yum ,,
    I like your recipes ,,

    beutiful work :)

  • These look awesome! I love cookies and cream anything!

  • allison

    this recipe looks amazing, and i can’t wait to make them!..the chocolate chip cookie dough cupcake recipe (turned cake, in my case) was amazing and i’m not sure if these can top it, but i’m willing to make that sacrifice and try them anyway :)..also, just recently realized that you are a physician!..i am a second-year medical student who is currently studying for my usmle step 1 exam, and baking is a HUGE stress reliever for me..i’m sure you can relate!..thanks for providing a little spark of delicious happiness in my otherwise study-filled days. :)

  • I love that there are chunks of Oreo in the batter! My kids will LOVE this recipe! Can’t wait to try it!

  • The Cooking Bride

    Oh gah, you are so wrong for posting this one! I’m almost eight months pregnant and you know I could easily eat at least a dozen before I even blinked an eye!

  • Oooh- I love Oreos. :) These cupcakes look fabulous. It’s not possible to have too many oreo recipes- I still don’t have one for every day of the year yet, but I’m workin’ on it! Thanks for sharing.

  • anna

    love the cookie on the bottom idea! def goign to try this recipe soon! thanks for sharing!

  • Ohhhhhh! It’s creative, beautiful, and I love to try it. Thank you so much for the share, Annie :)

  • I think I may try these…and I never try your baking recipes. Not because they don’t look AMAZING every time…but they are too complex for my simple baking skills. :-)

    Love the look of this one…THANK YOU!

  • I have made some similar to this and they are always a hit! I love the idea of taking the top off the cookie before sinking it :)

  • Stephie

    It’s my 25th Birthday tomorrow and on saturday my friends and I are having a kids themed party, we all feel old what with all the ‘grown up’ decisions that we have to make these days lol so we decided to have some fun. I am definitely baking these along with all the other childhood favourites!

    Keep up the amazing work! xx

  • Marcy

    Successful completion of this recipe! I took them to a Bible study and one guy ate three of them in a row. People were excited to see the Oreo cookie at the bottom, too.

    A couple of changes – I used lowfat buttermilk in place of the milk because my milk had gone bad (eek) and I used some of the leftover non-frosted cookie halves in place of some of the whole cookies in the cake itself as I couldn’t stand to see them all go to waste. The rest of the cookie halves were pulverized for garnish. Thank you for another great recipe!

  • Oh boy those look good! You are a star :)

  • Sarah Arnold

    These were the first GONE at the party last weekend!! Next time, no half batches! ;)

  • Yum… I can imagine these being even more amazing with Mint Oreos!

  • Oh Wow! These look really yummy. I definitely have to try this recipe :-) Thanks for sharing!

  • fieryirishangel0403

    I made these for Mother’s Day and they were incredible!!

  • The contrast between the pink and the black is just amazing. I love it! And cupcakes always tastes good of course :) Have you tried Swedish cupcakes?

  • I made this last night! I love the cupcake itself, but not my frosting. After an hour of brianracking as to why my frosting was soo runny, I realized I put way more butter into it than I should have. It tastes fine, so I guess that’s all that matters, but dangit! Thanks for the idea!

  • Okay Annie, now you got me liking my screen! They are not only gorgeous, they also look irresistible! I can’t wait to try this recipe!

  • zeze

    I think my favorite part is the bright pink liners with the black and white cupcakes….these look AMAZING, and I’m not even a cupcake fan.

  • Oh. My. Word. These looks heavenly! I cannot wait to try them. Another great recipe from you Annie!

  • Jess Clev

    Any chance you want to make these again on a slow birthday month? :oP

  • Joy

    What did I do wrong? The oreos at the bottom stuck to the liners. They were delightful besides that!

  • Annie

    In my experience it has more to do with what type of liner you used than anything else. Some stick, some don’t.

  • Shawna

    oh no! these look dangerous!:o)

  • Amanda

    Hi Annie-

    I have a kinda dumb question, but do the cupcakes have to be refrigerated because of the cream cheese in the frosting?

  • Annie

    That’s really your call but I always refrigerate any frosting with cream cheese in it.

  • Annie,

    Yours look great as usual. As I mentioned, they’re definitely the cupcakes that get requested most often.

  • Meghan

    I made these yesterday for my boyfriends birthday and they were a huge hit! LOVE oreo surprise at the bottom. Any tips on how to frost them to make them look like yours???

  • Annie

    Hi Meghan,
    I just used a pastry bag fitted with a plain round tip (it is not labeled with a sizing number).

  • Mercedes

    I just made these tonight and they are so incredibly rich and sweet! The only difference was, I used the Golden Double Stuffed oreos. Mmmm, thank you for coming up with this, you are amazing!<3

  • Ariana from Chicago

    Hey Annie, thinking about making these cupcakes as a 2 layer cake. Thoughts? Would there be enough batter? Would this be too sweet? Oreos are my nephew’s fave. thanks!

  • Annie

    I am definitely one for whom the phrase “too sweet” has no meaning, so I’m not the best judge of that. But as logistics go, I’m not sure the batter would be enough. I think the cakes would probably be pretty thin. I would increase it by maybe 50%, if not just double it to be on the safe side (though you would probably end up with extra that way.) Good luck!

  • Alexa

    Love your site and recipe choices! I’ve made several of these cupcakes and desserts and all have been a hit with my fam.

    I’ve been working on a churro cupcake, but haven’t made something spectacular just yet. I’d love to see you carry the torch and develop something to knock our socks off… Just a little food for thought! ;)

  • I’ve got a cupcake question! When I bake cupcakes from scratch, they taste awesome but many pull away from the liner…and don’t look so pretty. When I bake cupcakes from a mix, they don’t pull away at all….but they don’ t taste very good. What gives? I have some amazing recipes and I’m tired of throwing away 1/4 – 1/3 of each batch because of the liner issue. HELP!

  • Annie

    To be honest, I think it has everything to do with each individual cake recipe and also the liners you are using. That said, I’ve never had a problem with the cake pulling away from the liners and I make cupcakes from scratch all the time.

  • Kelly

    I made these cupcakes except I changed the frosting and my family and bofriends co workers loved them. I’m at home with an injury and they tell me they don’t care I only have my left arm, they want more cupcakes. Thanks for the base recipe. Can’t wait to try the cookie dough ones, in a little over a month. I miss baking so much

  • Amy Owczarek

    I also looked for ideas in your comments about what to do with runny frosting. I didn’t want to add more powdered sugar just yet and since it’s about 95 degrees outside and I don’t have central air I decided to put it in the freezer for a bit. (luckily I baked them the other day when it was cooler in the morning) Turned out that’s all it needed. 20 minutes later it was still a little soft but worked just fine using a small spatula. So in case anyone else has a problem with the frosting maybe this will help them too!
    Oh, I almost forgot…these are the most AMAZING cupcakes I have EVER had!! Thanks for the recipe!!

  • Heather

    These hands down re a must try if you like oreos! They came out beautifully and taste amazing. I was a little doubtfull because the batter was chock full of oreos but all doubts were laid aside with one heavenly bite.

  • I made these for my birthday last month and they were a total hit. They are chock full of oreos and an excellent balance for the chocolate-lover who doesn’t want a totally chocolate cake. So impressed with this recipe.

  • I just randomly searched cookies and cream cupcakes and found your site. The recipe is amazing and I can’t wait to try so many more of your recipes! This site is great! Thanks for making it free =)

  • I made these cupcakes the other day and the response was overwhelmingly amazing. Everyone said they were like heaven in a cupcake! Definitely a new new top!

    p.s. I love ALL your recipes! You’re the best!

  • Alexa

    Hi Annie, I just wanted to let you know that I absolutely LOVE your site and I’m so glad you took up baking. You inspire me in so many ways. I love every single one of your recipes! And these little devils are delicious.

  • I made these last night and was cursing the high heavens and considering baking a new batch of cupcakes using a different recipe at 1AM because the cupcake liners stuck so badly to the oreos in the bottom of the cup. However, cooler heads prevailed (not mine) and this morning I was delighted to discover that with adequate cooling time, the liners do indeed come off. So, let those puppies cool for at least 6 hours or so before you try to remove the cupcake liners. The cake is light with a nice crumb and not squishy moist. The icing is insane. Huge hit at the office. Will make these again. Thanks for the recipe!

  • Kristy

    SUCH CUTE CUPCAKES. I like you and a cupcake FANATIC. I love making cupckaes. Although, I am not as adventerous as you or as creative as you are. So I highly admire your talent :)
    I have a quick question. When I make my cupcakes, the wraper always comes loose after they have cooled. How do I make them not do that? Is it becuase I am using a cake mix from a box? I wonder if I made my own mix from scratch if it would do still do that. LOVE LOVE LOVE your cupcakes. Im gonna try it tonight. They look delish :)

  • Annie

    Kristy, I think it’s probably something to do with the cake recipe and the type of liners you use. That being said, I’ve never had that problem with the liners and I make all kinds of cupcakes in all kinds of liners all the time. I’m not sure there is a clear answer.

  • Ashley

    Brought these to work today and everyone is raving! Such a great recipe; you’re the best!

  • Kaeci

    how would i calculate how much of each ingredient i would use i wanted to make 12 instead of 24 cupcakes?

  • Annie

    Well, 12 is half of 24 so – divide in half.

  • Oh god you’re killing me here. I have to stop browsing through your archives.

  • Numa

    Came across your blog while looking for the perfect oreo cupcakes to make this weekend for the younger guests and I think I’ve found it!:) Just one question, are the cup and tablespoon measures in US or metric? I’m from Australia and only have metric measures but I’ve been baking from a lot of US sites lately that require conversions before I can get baking!

  • Annie

    Yes, these are US measurements.

  • Kellie

    I made these cupcakes last night, they came out GREAT! :) I just stumbled upon your website the other day and I am already addicted! You have such great ideas and such wonderful recipes. Thanks for this great cupcake recipe! I loved them and many other people did too!

  • Emily

    these may be the BEST cupcakes I have ever made or eaten! I didn’t do the cream cheese icing though because these had to spend a couple hours out of the refrigerator at a graduation party. I just made a regular buttercream icing instead. I had SO many compliments on these and I directed everyone to your blog. I’m an avid follower and I’m afraid my husband has a foodie crush on you!
    Thank you so much for your blog. Your recipes are amazing and easy to follow!

  • Michelle

    I wanted cookies ‘n cream cupcakes for a bake sale I was having at my job to raise money for our Walk Now for Autism Speaks team. I did a google search and, after viewing MANY recipes and photos, I decided on yours. Your recipes seem very straight-forward and your pics are great. I made three types of cupcakes – coconut, chocolate/peanut butter, and these. These were the first to go! The bake sale was three hours long – these cupcakes were gone within thirty minutes. I had co-workers upset with me, because the cookies ‘n cream cupcakes were gone before they got any! I was worried the frosting would taste too cream cheesey, but it’s not a lot of cream cheese and the frosting is very light, which I loved. I refrigerated them for a few minutes and then stuck a whole oreo in the frosting of each one, as a garnish. The recipe was easy and the end result was delicious. Thank you for sharing!

  • allison

    to anyone wondering if this recipe makes enough batter for an 8 inch layer cake, it does! i used the recipe as is to make a birthday cake for one of my friends, and the layers were plenty thick enough. i filled the layers with the oreo whipped cream filling from annie’s cookies ‘n cream cake and frosted it with the cream cheese frosting, and it was DELICIOUS! my only complaint was with the cream cheese frosting – it was super runny and would NOT stick to my cake. i only got it to work after much refrigeration (and frustration). the frosting was still yummy, but next time i will probably use a standard american buttercream or an italian meringue buttercream. thanks for another amazing recipe! :)

  • Leah

    My son and I were looking for a cupcake to bake for his 4th birthday. We had so much fun looking at all of your cupcakes and he chose these. They were to die for! All the moms at the party raved and wanted the recipe. The oreo at the bottom was a fun surprise for all! Thanks for the wonderful recipe. I’ll be trying your carrot cupcakes today for my sister’s birthday :) I adore your blog…..

  • I made these this summer (albeit with a different frosting) and it was a huge hit! Everyone loved them. Thank you so much for the recipe.

  • AShley

    Oh geez…these were soo cute that I made them for a friend. I had a recipe prior and they were good, however these were AMAZING..Before I used a buttercream oreo frosting on top of the oreo cupcake=diabetic coma..I like the cream cheese frosting with heavy cream, the heavy cream keeps it thick but light. THANK YOU THANK YOU…
    I am planning on baking a cake for a 80s themed party. Mario Cake actually..And I despise using all fondant on the cake..Do you think it would be ok to frost the cake in buttercream colored and stick on the fondant characters? Would they slide off? THANKS SOOO MUCH…you rock..

  • Annie

    Sure, I do that frequently.

  • Trudi

    I made these today. A.M.A.Z.I.N.G. Loved them!!!!

  • Becca


    I made these last week for work and everybody loved them! My husband asked if I could make some kind of Nilla Bannana pudding cupcakes, (nilla pudding is his favorite dessert) I was thinking of using this recipe and just replacing the oreos with Nilla wafers, maybe some bannana extract in the cake and bannana pudding filling. I think that would work but I have no clue what kind of frosting to use, this cream cheese frosting or the white chocolate whipped cream from that chocolate layer cake recipe with the strawberries? What do you think? Meringue maybe?
    I was thinking it would have to be light but also has to stand up to storage in the fridge overnight and still look pretty for “Cupcake Thursday” at work.

  • Annie

    I don’t know, I think personally I would start with a banana cupcake base and not use this recipe. If you would like, I can play around with the concept and post when I have something that works. Let me know if you’d be interested. Heck, I may just do it anyway – that sounds delicious!

  • becca


    I would like to see what you come up with! I tried it today using your vanilla bean cupcakes and mixed in chunks of nilla wafers and banana to the batter, then filled them with banana creme pudding using the cone method. I messed up the white chocolate whipped creme frosting though, it all seperated so I added a stick of butter and whipped the living daylights out of it. Overall it was a good cupcake but not a knock your socks off cupcake. Can’t wait for your take on the idea!


  • Annie

    Will do. One thing to know is that any time you make a whipped cream frosting that separates, don’t try to salvage it. When heavy cream separates, you actually made butter but then you have all the excess liquid in the bowl. It’s best to start over. That is a tricky frosting, it is quite temperamental.

  • Liiyah

    Hi, I tried making this kind of cupcakes. And it’s really good. I know some of you are already a pro in baking, i would kin’a ask some help, if that’s okay? Whenever I bake some cupcakes, after baking it…some of it will have a funny looking volcano cone. I use convection oven because I don’t have the gas oven. And that oven only have Celsius so I have to convert it. I don’t know whats really wrong. Help me! =c

  • Annie

    I don’t know exactly what causes that. It doesn’t really seem like a problem though – you can just level them with a paring knife or cover it with frosting.

  • Liiyah

    Thank you so much ma’am.

  • Nicole

    I am making these tonight, for the 3rd time in a month! Everyone loves them :) I bought cute little mini oreos to decorate with this time.

  • Gail

    Annie; I wanted to say thank you for sharing the recipes you use. I had a friends’ birthday this week and wanted to make something that was intricate enough for me to enjoy, but simple enough he’d enjoy as well.
    I loved this cake idea (white w/ oreo pieces) and especially the idea of the oreo on the bottom… but I knew he’d not like the cream cheese frosting… so I took the whipped cream frosting from the other oreo cupcake recipe… delicious! This worked out so well, and I think I’m keeping the batter recipe and trying other add-ins… it is a delicious batter by itself. All the people who had them are asking for more.
    A lot of blogs just do updates and pictures… with no recipes. So I really wanted to say thank you for being kind to offer the recipes you use and taking the time to type them out for us. It’s a lot of fun to make food for people, and even more fun to try new ideas and recipes. Thanks for allowing other people to enjoy your creative fun too.

  • Cat

    OMG!!!! These cupcakes were absolutely incredible. I think they were better than the cookie dough cupcakes … by far! I agree with Gail, I so appreciate you taking the time to post the recipes that you use.

  • Miranda

    I was looking up cupcake recipies and wondered onto you’re website and saw these delicious treats. I was really craving something sweet and in a ‘cupcake’ form since we didn’t have anything sweet around the house. Someone I know is at the store RIGHT NOW getting the ingredients to make it. Thanks so much for sharing this.

  • Miranda

    P.S.- And like a previous comment….. —-> I would SO* eat the monitor right now! Yummy! =D

  • Dawn

    Annie, I’ve just recently started viewing your blog after a friend referred me here for fantastic cupcake recipes. I have to say, I’ve made these twice now and they are just amazing! Your presentation of them in the hot pink cupcakes is just beautiful, too. Thanks for a great recipe!

  • Scarlette

    I made these with the vanilla Oreos!! You have to try them with the vanilla Oreos…it’s amazing!

  • Just made these today, and oh my goodness were they delicious!! Thanks for sharing :)

  • Jacqueline

    I made these this weekend and I must say: wow! The oreo half on the bottom of the cupcake is the real stroke of genius here. Great recipe!

  • nicole

    I’d love to try these but only want to make 12. Would you recommend 1 or 2 egg whites?

  • Annie

    I would use 1.5. Just beat the second egg white in a small bowl and add what looks to be about half of it.

  • MELI

    oh my annie!! Great job on these cupcakes! Good thing I found your website, my son asked me for some oreo cupcakes for his birthday. These would be perfect! Should I half this recipe if I wanted to make them into mini cupcakes and use the mini oreos…any ideas?

  • Kimberly

    Hi Annie,

    I love your blog! I was wondering if I could use Soy Milk instead of milk in these cupcakes?

  • Annie

    I’m not familiar with substituting soy milk in baking. Try Googling to find out more.

  • Hi Annie!

    Okay, so I will be trying these ASAP!!! I have a silly question, how do you get your cupcake liners to look so good? They are fresh looking, not baked on the cupcake and greasy looking from being in the oven.

    Any tips you have?

  • Annie

    It is the type of liners you buy. These particular ones are grease-proof, so they look nice even after baking.

  • Rachel Castle

    These look amazing! My husband is having company tonight for dinner so I am going to make these for dessert. I LOVE Oreo’s! I am super excited to make them :-)

  • Steph

    Well, I made these twice! I overbaked them the first time and the second time forgot two of the egg whites! Yikes! They are supposed to be dense, right? or should they be airy? Also, my icing did not come out well at all! I did use 1/3 less fat, maybe that was why?

  • Annie

    These aren’t really dense cupcakes – not super light either, because of all the cookie chunks, but I wouldn’t call them dense. You may have overmixed the batter. It’s tough to say what was wrong with your frosting. You would have to be more specific.

  • Steph

    You may have it right on overmixing the batter and as for the icing I meant to say I used 1/3 less fat cream cheese -it didn’t have the right texture or taste…I ended up adding more butter and powdered sugar and calling it a day! I know these would be awesome if I could just get it right. The oreo bottoms sort of had a burnt taste to them too.

  • nicole

    Made these last week for my daughter’s 16th birthday and everyone LOVED them! Thanks for the recipe/idea.

  • Fayanne

    This recipe has been on my “to make” list and I finally made them today. My husband love’s Oreo cookies and he loved it! They were so good!

  • These look absolutely amazing! I’m trying them this weekend and I’ll be sure to let you know how they go!!! Can’t wait!

  • Amy

    Hi Annie! I was wondering how you get those chocolate crumbs sprinkled in neat circles on the frosting. I’m making these for Halloween, and I can’t wait to surprise my friends using my great new baking weapon (your blog)! Thanks so much for sharing!

  • Annie

    I didn’t do anything special, just sprinkled them over the top. I think it’s just the shape of the frosting that helped them to land that way. Enjoy!

  • Oooh I made these this weekend and they were amazing! Everyone has said how great they are and it’s thanks to your wonderful recipe! Can I ask, why just egg whites and not the whole eggs? Also what icing tip do you use to get your cupcakes looking like that?

    Thanks for a fantastic recipe!!

  • Annie

    I didn’t invent the recipe so I don’t know why just egg whites, but my guess would be so that the cake stays a pretty white color. I answered the question about the pastry tip in the comments above already, but it is just an unlabeled round tip.

  • Amanda

    Does anyone know what I did wrong? I made this recipe twice in a row, and it came out badly both times (and I wasted a whole box of Oreos). The first time, the edges of the cake were starting to get golden brown, so I took them out because I didn’t want them to burn on the outside. Turns out, the center of the cupcakes were still liquid. I’m pretty sure I checked with a toothpick, but whatever. Then they turned into little hard hockey pucks almost immediately after cooling. I made the recipe again…but this time turned down the heat to 325 and covered the cupcakes loosely with foil just before they started to brown. They seemed decent, but when I took them out, they sunk in the center and became hockey pucks again. I did cut this recipe in half (but highly down that I incorrectly calculated twice in a row). I later ran out and bought white cake mix and made this recipe:
    They baked up with nice domes, but still sunk and shrunk a bit once cooled. They tasted fine and were presentable, but they looked much better in the oven.
    I make cupcakes all the time…I don’t know what’s going on with these dang Oreos! Is it because of the lumpy, cookie-filled batter? I’m afraid to try again…Oreos aren’t cheap! Any suggestions/thoughts?
    Thanks in advance!

  • Annie

    Trying to guess what went wrong is nearly impossible since no one else was there watching you bake. But judging by the number of other readers who have made and loved them, it does sound like there is an error on your end.

  • Stacy Baker

    Absolutely to die for! My 10-year-old daughter took 2nd place in a Girl Scout bake-off with these cupcakes. Everyone said these were the best-tasting cupcakes of all; first place was awarded to a cupcake for presentation/decorating reasons only. They were cute – they looked like spaghetti and meatballs, but tasters unanimously agreed they didn’t taste good at all! We made two batches of these Oreo Cupcakes – one batch with cream cheese frosting and one with buttercream frosting – both with finely crushed up Oreos throughout. We preferred the ones with buttercream (more reminiscient of the filling in an Oreo) so that’s what she submitted in the bake-off. Definitely a recipe you should try! YUMMMYYYY

  • Jen

    You’re my new cooking hero! I made these for a coworker’s birthday and they were a huge hit! Everyone wants to know what I’m making and bringing in next. I directed my friends who wanted the recipe to your blog and now we’re all following! Thanks so much!!

  • OMG! i just baked this recipe this afternoon for my a visit for my friend in her house tomorrow, the cupcake turned out fantastic! i love the cake part since its soft and creamy in taste! the recipe is marvelous!!! thank you sooo much for posting! ill post the recipe in my tumblr account if you dont mind.. :) thank you a lot again!

  • Ashley G

    I just wanted to say thank you for this cupcake. I have made them several times. I cut down some of the sugar and saved a few oreos to eat. I bake for my husband’s students. The high schoolers love them I am now known as the Cupcake Lady. I have totally expanded my baking because of you thanks.

  • Your cupcake recipe is AMAZING. I found it here earlier this week and I knew they would be a “day off school” lifesaver!! Definitely saving this recipe to make them again and again!

  • Kelly

    Hi Annie, love your site!!! Made your chocolate chip cookie dough cupcakes twice in 1 month and so far they’re the best cupcake I’ve ever had. I’m making these tomorrow but want to do mini cupcakes. I don’t think an Oreo will fit in the bottom, do you think I can skip that step or is the Oreo crust really important?

  • Annie

    They do sell mini Oreos so that is an option. I don’t think the bottom Oreo is essential, but I think overall mini size isn’t well suited to these because you can’t have good size cookie chunks that way.

  • Cathy

    I have been reading your blogs and you are very talented! I was just wanted to ask a few things. Have you ever tried using cake flour with your cupcakes and have you ever made these and the cookie dough cupcakes in cake form? Thanks so much!

  • Annie

    I use the type of flour called for in a recipe, all-purpose, cake flour, whatever. I have not made either cupcake as a cake.

  • ChD

    Amazing recipe!
    I tried them yday and they turned out such a success. And although I am not a food blogger, I couldn’t resist posting the photos on my blog after all:
    Oh, I did two things different: I used cream cheese with yogurt, instead of the plain one and I used mini oreos for the topping, couldn’t resist the cuteness.

    BTW, I thoroughly enjoy your blog!

  • Gar Luen

    Hi Annie,

    I’m going to be making your cookies and cream cupcakes today and wanted to know if the flour should measured and then sifted first? Or, sifted and then measured? Thanks!

  • Annie

    I never really sift flour unless a recipe specifically indicates that I should.

  • Lilly

    I just made these today as a Valentine’s Day activity for myself, planning on filling up my loneliness with Oreo cupcake. It worked quite well :D These are amazing, they look gorgeous and they taste awesome. Thank you so much for the fantastic recipe!

  • These were so good! I just made them today and they were a hit. Thanks!

  • devon

    made these last weekend and everyone went NUTS over them! thanks for such a great recipe! for some reason, my icing seemed very thin when i was piping. it did keep its shape, but i had to make sure everyone stored them in the fridge before eating them. no complaints though!

  • Elena

    Hey Annie! These look DELICIOUS! I’m going to try making these as a “Dirt” topped Cupcake for my nephews Construction-theme Birthday Party! Any tips on crushing the oreos for the batter (Did you put the oreos in a plastic bag and crush or put in a food processor)? Also, how big are the oreo crumbs for the batter supposed to be – Are you supposed to keep some cream on those pieces?

  • Annie

    I just chop them with a knife. There is really no right or wrong way to do it, it’s just a matter of personal preference. Enjoy!

  • Sheryl

    Hi these look incredible. I have not tried them yet however I am researching cupcake recipes for a 6th bday party this summer. Can I make these in large batches and freeze them in advance? How long can they be frozen for would you think? Have you ever tried freezing them and would you defrost totaly before frosting or frost them still frozen? The party is at the end of July so its usually hot outside! Thanks so much.

  • Annie

    You can freeze them if you like. However, I never recommend it. Cake is always best fresh. Whatever else you might like to do is totally your call.

  • Lotus

    Delicious recipe, Annie.. I have just completed my first batch of Oreo Cookie cupcakes and they are a real hit here down under in Australia!

  • Kelly

    Made these and couldn’t figure out why they were so high density…did some research…you are suppose to use 1 Tbsp of baking powder….not 1 tsp.

  • Annie

    No, actually 1 tsp. is correct. You can see the link to the original recipe at the bottom of the post. She also uses 1 tsp. I’ve made them many times directly from this site with no problems. Overmixing is the most common reason for dense cake/cupcakes.

  • Sheila

    Wow these cupcakes were the hit of my son’s birthday party. Thank you for such an amazing recipe.

  • Kelly

    I am going to make these in a gluten free version, as my daughter saw these and really wants one but is gluten free I hope they come out great!

  • Kelly

    The gluten free version was sooo good. My daughter had a smile on her face all night…Thank you so much!

  • Katie

    I’ve made these twice and they were a hit both times!! Annie, I use a lot of your cupcake recipes… All I can say is DELISH!!! Thank you! Keep up the great work!

  • Nancy

    Great recipes! Quick question, how do you get your cookie to not stick to the paper?

  • Annie

    Nothing special, they don’t stick when I make them.

  • Danielle

    I have made these cupcakes twice now. And both times, instead of the cupcakes being soft and moist, they’ve been sort of hard – especially the tops. It’s almost like I’m not mixing the sugar in all the way, and it’s almost like the top of creme brulee (if that makes any sense). I think I probably over-baked them.. twice.., but I was just curious as to what the consistency of these cupcakes should be. I’ve made the chocolate chip cookie dough cupcakes you posted and those turned out great! So I can’t figure out what I keep doing wrong with this recipe. I know you obviously can’t tell me what I’m doing wrong since you weren’t there, but I just wanted to know if you had any advice.. Thanks!

  • Annie

    To me the consistency is no different than any other cake. Light, fluffy and cake-like. The tops are not crunchy or hard for me (I’ve made them more times than I can count). Usually over-mixing or over-baking are the main culprits with a dense or tough cupcake.

  • Pam

    I just had to add my compliments for this recipe. I made these to take to a co worker who loves cupcakes. I was worried because they felt really heavy, but they were very good. I thought the frosting tasted overly sweet on it’s own but it was perfect on the cupcakes. I also used the mini oreos as decorations. I used white liners and everyone thought the bottom was burnt until they realized that it was a cookie! I was wondering if those folks who had trouble with the cookie sticking to the liner may have put the cream side down instead of up? I could see that causing it to stick….In any case, thanks for your great blog. I can’t wait to try some of your other cupcakes!

  • brittany

    i made these last night and they were really good! the only problem was the oreo stuck to the bottom of the paper cup and it wouldnt come loose and when i finally got it out it was burnt tasting. next time i just wont put the cookie

  • rachael

    hi Annie im 12 years old and love to bake i was wondering if there was any way i could take out the oreos for one guest that doesn’t like choclate but for the rest put them im thanks
    i love the recipe!!!! :)

  • Annie

    Just put a scoop of the batter in a cupcake liner before you mix in the Oreos.

  • laura

    i am very excited to give this recipe a try! however, i normally use silicone cups to bake my cupcakes. so in your opinion, if i am altering the recipe just by not placing the cookie at the bottom, do you think it will turn out just fine? thanks :]

  • Annie

    Sure, they’ll be fine.

  • Kelli

    Wow! These were delicious! Everybody loved them;thanks so much for the great recipe!

  • I just made these cupcakes, and give them an 8. I’m not sure if I did something wrong, but they were a little dense to me. Everyone I served them to didn’t have anything bad to say. In fact, everyone had at least two. I’ll have to try them again and see if I can make it a little better.

  • Nishath

    This recipe is brill!

  • I just tried it and my frosting is also runny drizzle consistency – I followed your instructions with zero subs – except I had neufatchel cheese instead of cream cheese. Do you use full fat cream cheese? would the less fat make it runny? I used real heavy whipping cream. Did I whip too much? or not enough?

  • Annie

    I always use full fat cream cheese, but I can’t imagine that would cause a huge difference. It’s really tough to know what went wrong since I wasn’t there with you. It does help to start with cold cream cheese.

  • Kim

    Hi Annie. When making cupcakes for your coworker’s birthdays and other events, do you usually make them the night before and just leave them loosely covered? I’m debating whether or not I want to make these cupcakes (and your apple pie ones as well) tonight for a get together we’re hosting tomorrow afternoon or wait until tomorrow morning when I won’t have nearly as much time. Thanks!

  • Annie

    Yes, definitely. I have to leave for work before 7 am – there is no way I’m making anything that early in the morning.

  • Kim

    Awesome, thanks! I was worried about the cream cheese frosting sitting out on the cupcakes over night, but I guess less than 24 hours won’t be a big deal.

  • I was going to make these for work however the bottom oreo stuck to the liner too much that I ended up throwing them away. I do see in previous comments that the type of liner does effect this. I bake often and unfortunatly I did not have any of the liners I prefer left in the house and settled for other ones and it just did not work :(:( I stubbled upon your page last night looking for cupcake recipes and even though this one didnt turn out for me (my fault with the stupid cheap liners) I will most try many more recipes :):)

  • Jenny

    I made these (though with the frosting from the other oreo cupcakes) and they taste great! They just didn’t rise much and were kind of dense, more than I’m used to. I was very careful not to overmix or overbake, but oh well! I might make a practice batch some time and experiment with a little more baking powder to see what happens. But still, they taste good! Thanks :)

  • andi

    Thanks for this! Was looking to see if anyone had successfully made it into a cake. Will give it a shot!

  • I’ve made these 3 times already and they are winners! I’ve had some people say they are the best thing ever!

    LOVE your site and your recipes!!

  • Erin, when I eat these the same day the liner sticks but once they are totally cooled down, the liner peels off no problem. If you try them again, keep that in mind. I’d cry if I had to throw out a whole batch of cupcakes!

  • Joyce

    I made these a few weeks ago for a friend’s birthday where they were a huge hit. I added some chopped Hershey’s Cookies and Cream Chocolate and decreased the amount of sugar and they were DELICIOUS!!! And, oh my gosh, the frosting is to die for– so light and fluffy!

  • Diane

    What a yummy treat!I baked these this morning and my family love delicious…only problem is that the edges are quite crusty almost hard.. :(

  • bruna

    I made these cupcakes last week, and they came out amazing. Thank You so much for the recipe. :)

  • Claudia

    This was actually the first cream cheese frosting recipe I’ve used that came out perfect. Thanks Annie!

  • Angela


    I made these a little while ago and had a big problem with them sticking to the paper. I had to throw the whole first batch away because the paper stuck so bad. I’ve made a lot of cupcakes and this is the first time I’ve had that problem. I made a second batch and sprayed my paper liners with pam and it helped a little but not a lot. Other than that, the cupcakes were delicious!!!! Does anybody know what I would be doing wrong that they would be sticking like that?

  • Annie

    I’m not sure what the problem is because it hasn’t happened to me and I have made these cupcakes several times. I think it may just be the nature of a cake with all egg whites, being stickier. I think other readers have encountered this as well but beyond spraying your liners, I don’t know what else to suggest. Maybe add an egg yolk to the recipe?

  • Annie

    I’m not sure what to tell you because I have made these several times and have not had that problem myself. However, some other readers have mentioned this as well. I think it may just be the nature of this cake, being stickier because it uses only egg whites. Beyond spraying your liners, I’m not sure what else to suggest. Maybe add an egg yolk to the batter?

  • Beth

    What type of liners do you use? They seem to come out perfect with out looking greasy after… cupcakes look delish!

  • Annie

    Please see the FAQ page.

  • lisa

    Do you have a suggestion for making this recipe variation with a chocolate batter/cake also?

    Thank you

  • Annie

    Use you favorite chocolate cake and mix in Oreos :)

  • Angela

    I will have to try adding a yolk. Thank you so much for your reply. They are still delicious, even with a little bit of paper stuck to them haha. By far my favorite!! Thanks for the recipe ;)

  • mo63

    I made these cupcakes yesterday and they were beautiful. I had a few problems trying to convert the US measures to UK but I think I was succesful. I halved the recipe as 24 cupcakes was a bit much for me!! I did think that 2oz of butter to 10oz of flour did not seem correct so I used 4oz of butter and they turned out really nice. I made sure to get all the oreo crumbs out of the broken up bits before I added them to the cakes, so as not to turn them black looking. They looked just like yours. I have amazed even myself. Thankyou for the recipe.

  • I may be wrong but I think using low-fat cream cheese can make quite a big difference. Full fat seems to just stay creamy the more you beat it, but low-fat cream cheese gets runnier and runnier the more you beat it. That’s the experience I’ve had, anyway. I have used medium fat cream cheese and that has worked well as long as it isn’t overbeaten.

  • P.S. I have made these cupcakes many times now and they are amazing! I sent some into my boyfriend’s work a few months ago and now his workmates are always requesting them :)

  • Stephanie

    I just tried out this recipe last night, and it was so good! But i’m wondering what kind of butter you use? I used land o lakes in this, but I wondered if plugra or kerrygold would impact the moistness/richness?

  • Annie

    I don’t think the brand of butter matters at all. I use the store brand.

  • Rayz

    Making the cupcakes right now! If they taste as yummy as the batter does, then I can’t wait to taste the finished product!

  • Jeana

    I made these into mini cupcakes and they came out perfect!! I didn’t put an oreo at the bottom, and I just chopped up the pieces a little smaller than I would with regular cupcakes and it worked beautifully :) The first time I made these a while ago, they came out kind of dry and dense for some reason, but this time I added in one egg yolk and it worked like a charm, so if anyone else has had that problem it might be worth a try. Thanks for a great recipe!

  • Nazreen

    I absolutely fell in love with these cupcakes the moment i saw them. And my neice’s first birthday is coming up and I want to make these. I love everything about it, but i’m kinda if-y about the cream cheese frosting. Are you sure it goes perfectly with a cookies and cream batter ? Or should I just make a regular vanilla fluffy frosting ?

  • Annie

    Obviously I love it or I wouldn’t post it and say so, but if you don’t like it then feel free to change it as you see fit.

  • Connie

    Wow, lots of posts for these yummy looking cupcakes. I’ve been having fun making different cupcakes each week at our little market where my husband and I are vendors. I’ve been quite successful and these Oreo ones look like they might sell pretty quick. Thanks for all you do with this blog. It’s incredible!

  • Annie

    The only way to know is to try it and see. Good luck!

  • Brittany

    So.. honestly, I have to admit I am not really a huge cupcake fan… not much of any kind-of-cake fan at all… but i do love desserts… i especially LOVE oreo cookies… so i thought why not give this a try because i love almost anything with oreos. I have to say these Oreo Cupcakes were AMAZING… SO DELICIOUS and so moist… typically cupcakes are more dry hence why i don’t really care for them… but these OMG! These were to die for. I just made them for my mom and brother since they just came home from a long trip & for my uncle who just got out of surgery….and i KNOW i will be making these again, probably very soon too because I can’t seem to stop eating them!!

    GREAT RECIPE… LOVED the chopped oreos inside the cupcakes.. probably my favorite part of the entire recipe!! Thank you!!

  • Great blog, lovely photos :)

  • Ashley

    Made these cupcakes today… SO GOOD! i found the chunks in the cupcakes to be a little bigger than i liked, so i think next time i will mash them up in a baggy. My sons 2nd birthday is coming up and i am making the cake from scratch and attempting fondant(god help me) I was thinking of making this into a layered caked and with the frosting layering the cookie halves in between instead of putting them on the bottom like in the cupcakes. Have you or anyone else tried this? Thanks for sharing your great recipes!!

  • Annie

    Please see the FAQ page regarding cupcakes into cakes. Thanks!

  • Maggie

    Hi, I’m really hoping that I can make these cupcakes this weekend but all your measurements are in cups, whilst I’m in Britain and I’m not sure if converting it will be accurate? Is there an alternative for grams?

  • Annie

    Please see the FAQ page. Thanks.

  • I’m making these as a welcome home surprise for my mom today. She’s on her way back from a very long two weeks that included her oldest sister’s funeral. I will link to this page in my blog post about it, which will post tomorrow. Thank you for sharing the recipe!

  • Madiha Akhtar

    these cupcakes look amazing, I also saw another oreo cupcake recipie on your website it was the chocolate one and they also look delicious, I was wondering if I could use this cupcake recipie and the other frosting recipie, would that be agood idea. Also instead of just using egg whites could I use whole eggs.

  • Annie

    Of course you can combine any cake and any frosting you would like. Adding whole eggs as opposed to egg whites will effect the ratios of the recipe and results may not be optimal.

  • Anita

    Just made these… My boyfriend loves them! (A big feat, since he is the world’s pickiest eater). My frosting was a bit runny, but I think I just overbeat it. :) Wonderful recipe! Thanks, as always!!!!

  • April

    Annie~ just wanted to say that I LOVE these! I’ve made them a few times with a few small changes of my own, but they are awesome and I love seeing peoples face when they hit the oreo on the bottom! Just curious, have you seen the new cupcake pen? it’s a must have for every baker! These are the second cupcakes I’ve made and used it! (really I just needed an exscuse to use me new tool!) Keep up the yummy work!!!

  • Rookie Baker

    So its been a while since i’ve baked anything from scratch! They ended up so delish but I did notice they were a little dry. Any recommendations? Shorter baking time? I baked them for 18 min rotating them half way.

  • Rookie Baker

    Oh and I just wanted to add I know for a fact that I precisely measured all the ingredients correctly. Thanks!

  • Annie

    Shorter baking time would be a good starting point.

  • Connie

    I’ve made these a few times now at our little market and people are now requesting them. I bake them in our convection oven (reducing the heat down 25° and they bake perfectly (rotating them as you suggest). Sometimes the icing won’t hold up (as in shape) but its still delicious. I use a mini Oreo on the top which is really cute. Thanks so much again for this incredible recipe.

  • Katie

    These were unbelievable! Got rave reviews, even better then the cookie dough cupcakes! who knew it was possible? thank you thank you thank you!

  • tina

    These were amazing and sooo easy to make!! A+++

  • I made these last night and they were OUT OF THIS WORLD!! You obviously already know that but I just wanted to let you know again. Also, I reposted on my blog to share with all my friends but I credited you! Thanks for all your inspiration!!

  • Gloria

    Just made these tonight, so good and pretty! So excited to share them with friends and family at my husband’s graduation party tomorrow. He just got his MBA!

    I would agree to not bake until brown, I think that the browner ones get a little tough on top. Other than that, they’re fantastic, and oh so sweet!

  • Melanie

    I have been wanting to make these for a month now and finally got around to it today. They are all frosted and in the refrigerator calling my name. I made them to bring to work tomorrow though so I’ll have to resist until then. I used 1 whole egg and 1 egg white (due to dropping the first yolk in the batter) and I didn’t use any cream in the frosting. They look beautiful and I can’t wait to try them.

  • Melanie

    UPDATE: Everyone at work LOVED these. I’m a little sad I made them because I’m not sure how to top them. A co-worker offered to pay me to make her a batch for her husband! Both times they’ve turned out great.

  • Hannah

    OMG! I’ve made this 3 or 4 times, every time I think they taste better! The frosting is to DIE for! So light and fluffy but full of yummy flavor… The cupcake is the perfect consistency and oh-so yummy! My guests who tried them didn’t expect the Oreo at the bottom! BRILLIANT! I’m making these again today for my birthday tomorrow! I’m only 13, these are so simple!
    I have one question, Annie, do you refrigerate your frosting before frosting the cupcakes? Because for a Wilton class I took they said no but I think that it doesn’t really matter. Any tips?
    Thanks sooooooo much for the delicious and simple recipe! :)

  • Annie

    No, I don’t normally chill my frosting before using but if you are having issues with it being too soft, that is always one option for troubleshooting.

  • Ailin

    id like to know on your recipe when you say sugar.. is it regular sugar or powdered sugar?

  • Annie

    Any time a recipe doesn’t specify, you can assume regular.

  • Jenni

    The frosting is FANTASTIC. I saw some comments of people who thought it was too thin… I wonder if they used margarine instead of butter or maybe the nonfat/lowfat cream cheese. That might make the difference. I did just as the recipe called for and it turned out absolutely perfect and the flavor is great.

    I wasn’t a huge fan of the cake part of this cupcake. Something about the textures didn’t go well for my mouth. My boyfriend liked them but we both agreed that the cookie dough cupcakes were much better.

  • Liz

    I made these a few days ago and they are amazing! My husband and I have been fighting over who is eating more to make sure we get an equal share. I’m usually terrible with making cake from scratch but these came out great, I was nervous that my batter was to thick. I used Wilton’s butter cream recipe instead of the cream cheese you suggested and it went well. Thank you for the recipe!

  • Yasmin

    Annie, these are incredible! I’m a big fan and my inlaws absolutely love these when I make them, which is huge because none of them like cake to begin with, which just goes to show how great these cupcakes are. Keep up the good work. <3

  • Isabella

    I have made these 3 times they are the most delicious things. Ever.

  • Isabella

    These are the most delicious cupcakes. ever. I have made them 3 times and they are a hit every time. My friends at school have to sign up before I bring them or else someone will take theirs. Haha

  • Brittany

    I don’t even like oreos (I know, unamerican…) but these cupcakes were AMAZING! I made them for my boyfriend because he loves cookies n’ cream, and I found myself eating them before he even got here… needless to say they were amazing!

  • Susan Smith

    These are delicious!

  • Claire Esielionis

    These cupcakes are absolutely delicious!! They have been a hit with everyone, including myself. They were perfectly Oreo tasting without being overwhelming. Loved it!

  • Trina Pham

    Could I mix things without the electric mixer?

  • Anonymous

    Please see the FAQ page.

  • Elizabeth Ruiz2014

    what type of cream cheese? frosting or the other one

  • Anonymous

    Cream cheese. You are using it to make frosting.

  • Debbie

    Sounds Great!

  • Coastieshiflett

    Very Very Heavy cupcakes! But they are delicious!

  • Jasmine Afait


  • OMG!! Thank you so much! I found this recipe on Pinterest, I have since printed and re-pinned and plan to make tonight as a surprise for my son tomorrow morning for his birthday!!

  • Tracyahd

    Hi . . .do these cupcakes have to be refrigerated until eating? (Just wondering because of the heavy cream, cream cheese, etc.)

  • Anonymous

    Please see the FAQ page regarding food storage.

  • Christina

    I used paper liners, but my Oreos stuck to them… Any suggestions? They were wonderful besides that!

  • Nikki

    Hi, I just finished making these.. The cupcakes are amazing!! But I ended up using store bought whipped icing.. I followed the recipe exactly yet my frosting turned out runny..any advice on what I may be doing wrong because it tastes delish so I want to be able to use it in the future. Thanks!!

  • Anonymous

    Make sure the cream cheese is cold when you beat it in. I’ve also found that clear (imitation) vanilla extract helps keep the frosting stiffer, for whatever reason. You can always chill it in the fridge to help it set up a bit before using.

  • gg

    Hi, thanks for d recipe.. d cupcakes were super yummy!

  • Thai

    Did you use still use the 3 egg whites, or just the 1 egg yolk? This was my first time making the cupcakes and they came out kind of dry.

  • I made these for my sons b-day and they were a big hit! I made mini ones using the mini oreos and added the crushed cookies to the frosting as well.

  • Asweeterthing

    I had this problem too. However, to my surprise, the next day they were softer and the papers didn’t stick to the oreos. Just be sure to make the night before you plan to serve.

  • Liz

    Cookies and Cream Cupcakes… soooo totally making these!! It’s the ultimate combo!! YUM-O!!!

  • Angelarn22


  • Thejkidsmom

    These sound delicious! I’ll be making them soon.

  • jjohnson

    I made these last night and followed everything exactly but the cupcakes stuck to the paper liners. Did anyone else have this problem? I loved the flavor but it was a lot of work to get the cupcake out.

  • Pinkgal121

    I made these this morning and had the same problem…the cupcakes stuck to the liners! Any thing I could have done to prevent that?

  • Cnavarro Sono

    I had that problem the first time I made them too. I now use cooking spray for baking in the liners. Works like a charm.

  • Melanie H

    I made these for my son’s first birthday party. We had a house full of friends and family and everyone was raving about the cupcakes. I was really worried that the paper liners were going to stick because the night I made them the liners were stuck like glue to the cupcakes. HOWEVER the next day they came off just fine. Just a warning… don’t over bake them. After 20 minutes they seemed really underdone so I put them on for another 5 minutes… then another. They still seemed a bit underdone. In the end I really over baked the first batch but they were still good – just extra dense and a bit hard. The second batch I pulled after 25 minutes and they turned out perfect. I must have over-filled the liners though because I only got 40 instead of 48 out of a double batch so maybe that affected the cooking time. In any case, the cupcakes were pretty awesome and my 1 yr old son and all our guests chowed down on them! Thanks for the recipe :)

  • Javaair2011


    Thanks for the truly spectacular cupcake recipe. I always try to do a baking project with my granddaughters when they stay with us for a weekend. I chose these cupcakes and they were a hit with all of us. In fact, they received a big “thumbs up” from youngest granddaughter who has what you might a call a very restricted palate (read VERY PICKY). I take her approval as a true gold standard for the best of the best.


  • Euphy

    Love them so far! I got a little impatient after all the prep and clean-up, so instead of frosting the test cupcakes, I just smeared the inside of an Oreo on top. So good! Can’t wait to see what they’re like with the frosting!

  • Joshualuvsamber

    I made this as a cake with the cookies on the bottom when I took it out of the pan I turned it upside downso the cookies where on the top, frosted it with the cream cheese frosting and crumbled some more cookies……turned out delicious! I have made the cupcakes several times they are always a huge hit!!! Thanks for a great recipe!

  • Jordan Ware

    I made these for my daughter’s 4th birthday and they turned out perfect! All of the adults and kids loved them! I added purple coloring to the cream cheese icing and then sprinkled the tops with oreo crumbs. Definitely will make these again!

  • Mrs. Malik

    These are super delicious. Tried them a few weeks ago cause my parents requested for them. They ended up finishing all 20 cupcakes in a week! I brought 4 to school and my friends loved them too. The texture is just perfect and these cupcakes are definitely to die for! (: xxxx

  • Jebbcan

    I made these. The batter tasted so yummy. But they turned out hard as a rock. When I cooked them they didn’t seem done because I would stick a toothpick and it didn’t come out clean. Also the papers stuck to them so bad!!

  • Anonymous

    If they were hard as a rock, they were overbaked. I would recommend a shorter baking time next time.

  • Megan M.

    I just made these cupcakes a cpl hrs ago. Not even kidding, these were the BEST. CUPCAKES. EVER. I shared with my roommates and I think they liked them more than me! LOL Thanks for posting this! I’m sharing it with everyone!

  • Jabdab74

    I made these last night and the paper liners stuck to the bottom cookie. I tried one later today,and there was no sticking. Maybe time is the answer?

  • Logan Villarreal

    I just finished these cupcakes at an orphanage in Honduras, and the kids loved them! Well, they love anything sweet but these were an especial hit. The humidity “melts” the Oreos into a cardboard-ish consistency and with frosting it turned the Oreos into a black pond within 1 1/2 hours. Next time I’ll just stick with icing and fresh cookie crumbles!

  • A.K.

    I just made these cupcakes today for my birthday and I loved them! They aren’t too sweet which I was worried about. They are really easy to make!

  • Tulip1924

    Yeah I had the same problem. They were kind of chewy…I think it’s because they are made with egg whites.

  • Themusicalclam

    yeah! i baked it and waited for the tooth pick too come out clean, and when it finally did i took it out. then it was really hard compared to the regular cupcakes i usually make. but it’s still good

  • Robyn

    Are these cupcakes designed to be a VERY dense cupcake? For whatever reason mine were extremely dense. I followed every recipe direction perfectly. What could have made them this way or are they supposed to be this way?

  • Anonymous

    No, not at all. They should be light and fluffy. Typically over mixing or heavy-handedness while measuring the flour results in a dense crumb.

  • Psrknox13

    just made cupcakes – couple fyi…dont over chop the oreo’s leave very chucky and next time I will put alittle batter then the oreo cookie mine stuck too the cupcake liner but I would make again very moist and good.

  • Leslie

    I had the same problem. What is considered “over-mixing” when do you know they’re over-mixed?

  • Anonymous

    Unfortunately it’s not really something you can know before you bake the batter. The point is just to mix as little as possible while still getting the ingredients incorporated. Hope that helps!

  • Robyn

    Would it help to sift the flour first?

  • Anonymous

    The step of stirring the dry ingredients with a fork before incorporating them is equivalent to sifting. The purpose is to break up any clumps, and doesn’t determine whether cake is dense or not.

  • Grace

    Hi Annie, I love reading your website. I have a few questions that i’m stuck with. Am i able to use this recipe to make a cake instead of cupcakes? And is it possible for me to frost and fill the cake with the frosting?

  • Anonymous

    Please see the FAQ page. Thanks!

  • Kala

    I made these for a birthday party, and after my first bite of the “tester,” I had to wake my mother up (it was 1:30 am and she lives next door) to try it. I consider these to be life altering cupcakes.

  • Anonymous

    That is awesome! I hope your mom thought they were worth it :)

  • I JUST made these cupcakes… which sadly turned out more like muffins. Definitely dense. Guess I overmixed somewhere. Probably baked a bit too long also, but the toothpick kept coming out with stuff on it, so I kept adding a minute til it didn’t. I probably should have undercooked them just slightly. My mother suggested that next time I just buy a cake mix and add the oreo stuff… Oreo stuck to the bottom of the wrapper. If you’re using paper wrappers, I recommend maybe lightly spraying them with a non stick spray. They do taste good though. Also, WAAAAY too much frosting was created in the making of these cupcakes. I guess I probably would have enough leftover to decorate a cake… maybe tomorrows project. :)

  • Terri Cassidy

    Do these have to be refrigerated or am I able to ship them?

  • annieseats

    Please see the FAQ page.

  • Can’t wait to try these!

  • Ajordan87

    Same thing happened to me!!! I had to cut them out of the paper. Will not be using this recipe again.

  • Guest

    Ok, I literally just finished these cupcakes. I was hesitant on trying this recipe because of the reviews I read but I had to try it. Well, whataya know I’m in the same boat. I seen trouble while I was mixing the butter and sugar, never got fluffy…it was crumbly, like fine damp sand. (I’m thinking it needed more butter but stuck to the recipe.) So after waiting and waiting I decided to move on to the next step, the egg whites, which made it a mess. After checking them they were more like flat lifeless muffins that stuck to the liners. I’m thinking it would of been better to beat the egg whites alone, beaten to peak form and put in the butter/sugar mixture. I don’t know, I just know after wasting ingredients and liners I’ll just stick with my traditional white cake recipe with whole eggs.

    Ingredients Used:
    AA Graded Butter, Domino Sugar, Gold Medal Flour, Clabber Girl Baking Powder, Rodelle Pure Vanilla Extract and Martha Stewart Liners.

  • KissMyCupcake

    I think out of all cookie/biscuit recipies, ANNIE’S is the best, because I tried so much websites and even tried my own and the cookies all turned soggy, or uncooked or just plain ugly. I made my own rich tea cupcakes and it was ABSOLUTELY HORRIBLE!! The biscuits could not even hold to a LITTLE heat, so when I cut open the biscuit it collapsed into some soggy little brown lump!! =( And that’s not all. When I tried making Milka chocolate cupcakes the biscuit inside the milka leaked out of the cupcake (from who knows where) and the Milka chocolate was like sludgy (is that a word? Or is it spelt ‘sludgey’) chocolate spread! I seriously thanks Annie for this because even some of the world’s best cooks can’t make cookie cupcakes without making the cookies soggy. And even I (being the so-called WORLD’S WORST COOK) was really good at this recipe! It is absolutely amazing my first batch was for me and my sister and the second batch I sent it in a package to my Nan’s house (so she could see how good of a cook I am) and then the third I made for my bestie’s birthday party! Eveyrone was saying how amazing they were and my bestie was like, “OMG!! These are AMAZING! Please tell us which shop you got it from!” and when I said it was me, she couldn’t believe me and that’s when her party turned into a how-to-make-oreo-cookie-cupcakes tutorial. I gave my bestie and all my other mates the link to Annie’s blog and they tried out so many different recipies!! Even when it took me AGES to find Oreo cookie in my store! I had to ask for them to special order it.

  • Katie

    I tried these last weekend, and I had a little trouble with them, as well. They came out like Oreo flavored bricks! It’s possible I over mixed them, and that’s why they ended up a little dense, but my biggest issue was with the baking itself. I left them in for 18-20 mins, and they were barely solid on top and liquid in the middle. They didn’t start to firm up until the 25 minute mark, and I had to leave them in for about 30 minutes before the toothpick came out clean. I know I over baked and that’s why they got hard, but is there any remedy for that? I certainly didn’t want to pull them out of the oven before they were fully cooked, so I felt I had to leave them in longer. However, I tried one right out of the oven and the flavor was PHENOMENAL! I’d love to try them again, I’ll just hope for better texture next time. Today I think I’m going to try your cherry limeade cupcakes to redeem myself :) Thanks for all the great recipes!

  • My cupakes were also super dense, not fluffy, more like muffins. And the frosting was super runny :(

  • Ashleyshryock

    Really great cupcakes! I agree that the cookies stick to paper cups. I will use foil next time with a small amount of non stick spray. I also just topped them with a regular vanilla buttercream from my Betty Crocker cookbook. The hubby says its in the top 3 all time things I’ve baked.

  • annieseats

    Baking for a shorter time would be the remedy here. Enjoy.

  • Lauren H

    I read the reviews before making these and was very careful about not over-mixing however, low and behold, my cupcakes turned out like muffins. They sure do look pretty and the batter was amazing however, I have no idea where they took a turn for the worse. Really dissapointing!

  • Ashleyckummer

    I make these all the time and after reading the issues, ill share what Ive discovered:
    1. Use double stuffed oreos.
    2. Spray liners with non stick baking spray
    3. Bake 10 mins turn bake 7 mins then check with toothpick every minute or so until toothpick comes.out with moist crumbs.DO NOT WAIT UNTIL TOOTHPICK IS CLEAN BECAUSE THAT MEANS ITS OVERBAKED!

  • Michelle

    Red velvet used to be my favorite cupcake flavor – until I made these! My coworkers love them (one even called them “orgasmic”!) and the hubs thinks these are the best cupcakes I make (and with a side baking business, I make LOTS of cupcakes!). The only issue I’ve had is with the frosting. The first time I made it, it came out perfect – mild cream cheese flavor, very light and fluffy. Since then, I haven’t been able to replicate that. Every time it turns out heavy and overpowering, so I mix it with canned vanilla frosting and it’s delish! As for the comments about them being dense, I haven’t found that. Don’t find them light & fluffy either, though. Somewhere in the middle, which I think is perfect! :o)

  • dysha

    this is the best cupcake ive ever made. I was discouraged and worried when i saw the reviews but i took the risk anyway and i followed your instructions to a t and they came out perfectly moist and fluffy and not too sweet, everyone loves them… thanx a bunch :)

  • dysha

    oh yea but the baking time was about 25 mins or so though thats the only thing tht i did differently so i had to be checking every couple of mins..

  • Magiclchild

    Just tried these for my sons 1st birthday party and I should have never tried a new recipe when I was going to be having an event. I read all the comments and was very careful and still these cupcakes were all brown around the edges and hard . The very center was alright I guess. I have no time to make something else, so hard cupcakes are what it is going to be.

  • Jewels621

    I made these using a few of the ideas mentioned here. I gave each muffin cup a quick squirt of nonstick spray (seemed to help). I was careful to only mix the batter until incorporated. And I took them out when, by toothpick standards, they were not done yet. They still ended up a little dense for my liking, but my husband brought some to work and said he was the most popular guy there. And I took some to work with me and people are already asking me to make them again. Good stuff. I did use the Double Stuff Oreos – those are my favorite. I’m thinking that the cakes might stick to the cups because of how the “stuffing” melts, creating a very sticky substance! I also frosted these using the whipped cream frosting from your other Oreo cupcakes. I’ll make them again!

  • Amy Chomyszak

    I made these last night and had to eat one when it came out of the oven, it reminded me of a muffin, an amazing tasting muffin! When I got up today I figured I’d have one for breakfast (yeah, I know) and OMG they are so delicious! I love them. I want to go in there and eat about 10 more lol. Great recipe! Thanks so much!

  • Melody Garrison

    This look amazing! I will have to make them for my son whose favorite cookie is oreo. I noticed that the cupcake liners are a vibrant. What brand do you use? The ones i have fad during baking. Thank you .

  • annieseats

    Please see the FAQ page. Thanks!

  • Jillyngio

    i made these cucakes last week and they were AMAZING times 5. i did do some things differently though. i only uses 24 cookies in total for the bottom and the batter. so i place the cream side of the cookies in the bottom and then crushed the rest for the batter. it saved me from buying another box of the cookies. i also crushed about 10 cookies and put them in the frosting instead of on top… it was really delish. i also sprayed the liners so that it was ensured not to stick. overall they were fabulous!

  • Morgan

    I am not a fan of cream cheese icing at all and would like to make these cupcakes but with a different type of icing. Would a vanilla buttercream or even possibly a rendition of your marshmallow frosting suffice? Or do you have any other suggestions? Thank you so much, I absolutely love your blog and all of your recipes!

  • annieseats

    You can use any type of frosting you like.

  • Stnelson

    Annie site is my favorite and that is saying a lot considering I’m a foods teacher. I read All the comments and followed the recipe to a T but they still didnt turn out. They were not light and fluffy and Ive made hundreds of cupcakes in my life but still struggled with this recipe. Annie, you have a great gift. But I did love batter!!

  • Mornick

    Looks amazing….

  • Hazel

    I found your website by chance when looking for cookie and cream cupcakes . I made them this morning and my sons loved them . I used paper cases and they came away from mix fine , I also used buttercream frosting on them . A big thank you from the UK .

  • dysha

    after the success of this recipe i was wondering how it would come out as an actual cake but im scared, have you ever tried it? if so what was the difference in temp. and baking time?

  • annieseats

    Please see the FAQ page. Thanks!

  • jhr

    I made these using the Martha Stewart Yellow Buttercake recipe. They turned out perfectly! No sticking to the paper liners..very moist. Delicious!

  • amanda

    Thank you on behalf of my family, friends, and coworkers, who have all thoroughly enjoyed these cupcakes, courtesy of your recipe! Found it through Pinterest, and so glad I did! I’m not usually a big cupcake fan, but eating one of these is practically a religious experience.

  • Stephanie

    This Is Amazing I Am Going To Make It With Mom Today!

  • Stephanie

    This Cupcake Is So Cool

  • Kel

    Just made these cupcakes…They are awesome! We had to bring in food for multicultural day…what two better things than oreos and cupcakes represent the US!? Haha , but this is a delicious recipe I give it two thumbs up!!

  • Stephanie

    I Am Making The Recipe It Is Coming Out Delicious!

  • Stephanie

    This Rocks

  • Mia

    Looks nice… What kind of sugar you use for the batter? Thanx.

  • Paints and Pans

    These look amazing! I bet the frosting is delicious. I used a similar recipe for the filling in an Oreo cream cheese cake and it was perfect. I used that cake for a birthday party, but these would be perfect to hand out to friends.

  • Ortizm4

    Made these last night. They’re heavenly! I’m making them again for a bday on Sunday. And the frosting?? I’ll be using it for other cupcakes for sure!! Delish :)

  • Ortizm4

    P.S. I followed the recipe to the T, step by step and it came
    Out just perfect!

  • Lauren R.

    So I made these tonight… and they ended up being ok… I followed the recipe to the T… but for some reason the oreo cookies at the bottom burnt a bit giving it a burnt marshmallow flavor.. The edges did get very brown and the cupcakes are very dense- even though I was very cautious about over mixing….. The flavor of the cupcake is good… but they didn’t come out like I had expected..

  • Delia M.

    I just made these and WOW!!! They are yummy!!! I had to bake mine for about 26 minutes though because they were still not done at 20 minutes. Other than that, they came out great!!! I’m definitely making these for my husband’s squadron picnic this weekend!!

  • Somebody2lovemee

    where do you store the frosted baked cupcake? and how long?? thanks

  • annieseats

    Please see the FAQ page. Thanks.

  • Graceangpl

    Hi Annie! I tried this recipe and it was really good! Now, this recipe yield 24 cupcakes. I need to make at least a hundred for my BFF’s bday. Do I make the recipe one at a time or can i just add more ingredients based on the recipe itself?

  • annieseats

    Do you have mixing bowls and such that would fit the ingredients for 100? That would be something to think about.

  • Graceangpl

    I don’t have a Mixing bowl THAT big but something big enough to mix a total number of 3 times. So i would have to multiply the recipe 3 times more right? And would the taste and texture change?

  • annieseats

    I haven’t made this in large quantities so you’ll have to experiment. In theory it should be fine but often things don’t get evenly mixed or may be over mixed when multiplied. Good luck!

  • Conjimca

    These are fabulous and very popular with the kids. I bake both pans in my convection oven at 325F for 18 minutes and they come out perfect. I always have a bit of trouble with the icing being too soft though. I have to work on that. I think it’s weather, cream cheese was too warm, whatever so I usually add a bit more confectioners sugar then put it in the fridge for a bit until its perfect for piping. They are very delicious!

  • This looks great — might make this for my kids’ upcoming birthday party!

  • Megan

    these have gotta be some of the best cupcakes EVER! Love them. And to top it off, they’re so pretty!

  • Ashley

    This was really disappointing. I just made these cupcakes this evening. They’re very dense and overly sweet. :(

  • Saunders_kellie

    I loved the concept, however, I agree with Ashley they were overly sweet!

  • Alexis8341

    tried making these…not gonna lie…it tasted quite different than i expected. i can’t put my finger on it but these cupcakes are just not as delicious as they look. it taste like warm ice cream. kind of a let down. ):

  • Camp0956

    I trippled this recipe this weekend for a bday party… It turned out great! Somehow I ended up with 84. I like a lot of icing, so the trippled recipe for icing wasn’t enough for all of them, it was enough for 72). It was a Minnie mouse theme, so I took one large Oreo am two small oreos to make a Minnie mouse head and used royal icing to stick them together and used pink royal icing for a bow… They were a huge hit!

    Annie… I love your blog! Everything I’ve made from your site has been amazing!

  • Shannono11

    I made these last year for my son’s birthday party and they were amazing! I’m making them again this year!

  • bakermaker

    my daughter made these for her food technology assesment, turned out great and she got an A!

  • Jan

    How do you convert each ingredient from cup to gram?

  • annieseats

    You can find an online conversion calculator, and the conversion will vary for each ingredient.

  • meesmees

    i just made it as a full cake (9×13). i still baked at 350, but i did it for 35 min. i layered cream-side-up oreo halves on the bottom on top of some foil, and then i peeled the foil off when the cake was upside down on the cooling rack. (didn’t come off in one piece, was more like 10 pieces, so parchment paper might be better but i didn’t have any…)

    the edges of the full cake did get a little brown, but i don’t think it affected the cake. make sure to get an even layer – one of my corners is a little smaller than the others. :/ but it looks and tastes great!!

  • Megan

    so in love with these. i’ve made them 2x now. :-)

  • I looked through all the comments and couldn’t find anything about this question: How do you cut the Oreo cookies in half so perfectly? Whenever I try they just break up and make about four broken pieces. Any suggestions?

  • annieseats

    I think the key is just a good knife. Of course a few might still break, but mostly a good knife is what you need.

  • SMac

    Just made this recipe. Here’s my take: The frosting is PERFECT!! Absolutely incredible. But if I had it to do over again, I’d probably leave out the half Oreo at the bottom of the cupcake. I love the concept, but in reality, it tasted like the Oreo was a bit burnt. The rest of the cupcake was wonderful though. Thanks!

  • This happened to me also my first time making them. Some of the cookies even pulled off with the paper when you took the muffin cup off. The second time I revised it and put a drop of batter in the bottom of each cup then placed the cookie over it and filled with batter. They came out absolutely delicious =)

  • MarStar

    Made these yesterday. Amazing! My family doesn’t like creamcheese so I subbed with marshmallow buttercream and it was a great combo. I used foil liners and put a drop of batter on the bottom before the cookie and I had no sticking issues. It’s obvious from the comments that these are really easy to over cook. The toothpick should have moist crumbs on it and not come out clean for the best results. Mine were just starting to brown on the edges when I took them out, in fact not all of them even started to brown. They were perfect and still moist today.

  • Linda Yeng

    May I know in this cookies and cake cupcakes recipe, why do you use solely egg white instead of whole egg? Egg white tends to be the tougheners which the cake may not be soft enough. Is it because you just want the colour of the cake to be not yellowish? Thank you.

  • annieseats

    I did not design this recipe so I don’t know what the original intent of the recipe creator was.

  • Guest

    you usually do not add yolks to white cakes for coloring purposes.

  • Tori

    Well, this was a cupcake fail for me. I, too, felt the cupcakes were too dense. I did do the drop of batter under the cookie half, and had no problem with peeling or burning. Also, the cupcakes tasted great ( my husband got to reap the rewards of my wreckage), but they weren’t light and fluffy like I like. Too much cookie, not enough cupcake I think. The frosting was a disaster, though. Not light and fluffy at all. Yikes. Not sure what went wrong there. My husband approves of his Oreo muffins, though, and says thanks.

  • Michelle B

    Made these last night! It was my very first time making cupcakes from scratch so I was a bit worried about the turn out. But they turned out great!

    I had to bake them for a lot longer than suggested though. It took awhile for the middle to bake. Also, the icing is pretty darn sweet! But overall they were amazing! Honestly I can’t wait to make them again! Thank you, love the blog!!

  • Laura

    I love to bake and found this site through pinterest, and these cupcakes turned out perfect for me. they didnt taste burnt and they weren’t hard, like a lot of the other comments mentioned. Awesome and using this site again!

  • CaLa

    These are off the hook good! I have to admit I was short on time and was making many different thigs to get ready for my son’s bday so I used a Duncan Hines French vanilla cake mix. I mixed that up, as one of the other commenters suggested I put a teaspoon of batter at the bottom of the muffin tins and then added the cookie half then folded the cookie chunks into the batter then spooned into the muffin cups. Came out perfect and only took about 15-16 min to bake. I also had trouble with the frosting being very droopy even after regrigerating it. I am not sure if it’s because it is hot here and maybe my cream cheese and better were too soft? At any rate the frosting is yummy, I’ve just stcuk the frosted cupcakes into the fridge so they don’t get runny before the party. Thank you for the recipe it is a keeper :)

  • Christy

    These look awesome but I have never like egg white cake recipes. What would happen if I added whole eggs and used one less? Thanks.

  • annieseats

    Feel free to experiment and find out. Good luck!

  • Danielle

    Today is my boyfriends 18th birthday and I am planning on making these(he’s obsessed with Oreos lol), the reviews look pretty good so far! I hope they turn out! thanks for the recipe!! (:

  • awe_sherry

    although it tastes really awesome like your in heaven

  • Nauz

    6 tbsp butter is how many stick of butter?

  • annieseats

    Please see the conversion chart in the side bar. Thanks!

  • where do you get your brightly colored cupcake liners?

  • annieseats

    Please see the FAQ page. Thanks!

  • bakerdaughter

    I don’t know why people are having problems with this recipe. I followed the instructions carefully and they turned out perfect!! Made them for a friends birthday and they were a HUGE hit!! Will defiantly be making them again soon! Thank you so much!

  • Cupcakes&Cats

    I just made these for my sister’s birthday party tomorrow. I had my boyfriend try them and he’s already had two! very sweet but VERY good. I followed the recipe except I did spray the cupcake liners before putting the oreo’s in. I would recommend it. Helped a lot. Thanks for sharing!

  • Blondie*88

    I made this recipe tons of times!!! Family favorite in the house! Don’t know why people had a problem either!! Love this recipe, even made cake pops from this recipe!! I break the cookies up in tons of pieces instead of just putting cookie halfs, so I can have cookie in every bite! If I had any complaint, it would they come out a little dry. I just add pudding and they come out delicious every time!!!

  • buffycakes

    I love this recipe! It was so good. My only problem was that my icing didn’t turn out fluffy, it was more on the soft side. Any ideas or tips to fix this. Thanks so much for sharng this wonderful recipe

  • Orla

    I made these yesterday for my daughter’s 10 birthday and the cupcakes themselves seem to have turned out fine (I’ve never made cupcakes before – but they taste great!.) I’m about to make the icing but am not used to working with cup measurements. I put the 4 cups of sugar into the conversion calculator and it brought up =32oz (over 900 gramms) wow!! – is this right? almost 1kg of sugar?? I’m very afraid of having a house full of 10yr-olds on a sugar high later!!!

  • annieseats

    That doesn’t sound right to me. Be sure you’re looking for confectioners’ sugar and not regular granulated sugar.

  • My daughter and I tried this recipe for the first time this holiday season, as we’re always looking for something unique to add to the baking repertoire. I must say that I’m not sure what all the fuss is about on any previous negatively written comments – we followed the recipe exactly. It is a definite “repeater!” A+ to the recipe, A+ to the cupcakes, A+ to the blog explaining the process!!!!! Sooooo deliciously Oreo!

  • Victoria

    Ok HOW YUMMY do these look! Going to try them today! Sharing with our Readers and Fans! TY Victoria


    We did not like cupcake recipe. The cookie at bottom was a weird texture and cupcakes were heavy. We loved the frosting :) Yumm

  • I just made these the other day, and the frosting was delicious but became a bit runny after sitting on the countertop for too long. The cakes also came out really hard after only 18 minutes, so if I were to make these again, I would cut the baking time down. They also stuck really badly to the paper liners… My friends thought they tasted delicious though.

    I also baked mini ones (10 minutes) and topped them with snack-sized Oreos–they were absolutely precious and came out perfectly!

  • Wendy Benoit

    I made these for an Easter Egg Hunt event last month. They were a hit the only problem was that as many have mentioned, they stuck to the cupcake liner but this didnt seem to bother anyone. They looked beautiful and were fairly easy to make. Oh one thing is that you should fill the cupcakes almost to the top as they dont raise that much.

  • Kelsey

    I have made these cupcakes many times, so i was just coming back to this page to see what ingredients i needed to make them again. I’m shocked to see all the negative comments on this recipe! I follow the recipe step by step each time and they always come out perfect! By far my favorite recipe on here next to the raspberry cheesecake cupcakes and pumpkin cream cheese muffins!
    But on another note- I just have one question!
    The icing always tastes great but it is slightly runny and never looks like the consistency that yours does in these pictures. Would more confectioners sugar fix this?

  • Kelsey

    nevermind! you already answered my question.

  • Wendy Benoit

    I made these again for Teacher Appreciation week last week. I used wilton cupcake liners that I found on Michaels. I was also careful not to overmix and this time they didnt stick to the liners! They are always a hit these cupcakes so happy I found this recipe :-)

  • Rachel

    I just made these, had to convert everything into English measurements. The cupcakes taste like muffins and the icing is way too runny, looks like cake mixture, and tastes extremely sour. Followed the recipe precisley so I have no idea what went wrong.

  • Amy

    I made these yesterday for my partner’s Birthday and they turned out great. He took half the batch to work and his coworkers raved about them. A few people mentioned that the frosting was runny, so after making it I put some cling wrap over the bowl and refrigerated it for about 20 minutes to be on the safe side. The only other thing I did differently with the frosting was to finely crush 2 Oreos with a mortar and pestle to then gently fold through the frosting mixture before piping onto the cupcakes. I usually end up with either far too much or not quite enough frosting for my cupcakes but this was the perfect amount. Great recipe, thank you for sharing it! Your blog is always my go-to for any and all dessert recipes.

  • Carrie

    I made these today for my son’s football team for his birthday. The kids devoured them! I had 1 and it was delish! I followed the recipe exactly except I made 1 1/2 batches. I bake often and my family is picky. We toss recipes that we don’t like or I tweak them until we do..this is not one of them. A keeper for sure. No problem with the frosting but I did put them in the fridge after frosting them since there is dairy in it. Thanks for a great recipe!!

  • Missy Long Roe

    I love this recipe and have made it several times. I was wondering if the unfrosted cupcakes can be frozen? Thanks!

  • annieseats

    Most cakes freeze very well, so I think these would do just fine. So glad you enjoy them!

  • Leigh Ann Howell

    I am making these for my husband’s heart transplant fundraiser tomorrow!!!! They look awesome!!!!

  • Caitlin Flint

    These look yummy!

  • Warm Vanilla Sugar

    Cookies and cream is forever my favorite flavour combo. Love this!

  • Best wishes!!

  • I have been eyeing these for a few years now… I don’t know why I haven’t made them yet!! These are #1 priority once school lets up a bit! :-) I recently made the german chocolate cake and the mint chocolate cupcakes in cake form! Your recipes never disappoint me! Thanks for revamping this recipe and reminding me of it! :-)

  • Wendy Benoit

    I’ve actually made this recipe 4 times and have never had any problems! The last time was this past weekend. I used birthday oreos and decorated with sprinkles instead of the crumbs since it was for my neighbor’s birthday. I’ll try this new method though, I’m intrigued as how such a great recipe could even be improved :-)

  • Carol at Wild Goose Tea

    Oreo cookies is the one store bought cookie that I will put in my mouth. Probably a childhood thing, where we almost never had store bought cookies anyway. It was such a treat. It’s a testament how good they are and how traditional too that they are still thriving.

  • Trisha

    I’ve made these numerous times and haven’t had an issue, That Oreo on the bottom is such a hit!

  • Joelyn Wong

    I have made your previous cookies and cream cupcakes a few times and it was awesome all the time. I have added a whole cookie at the bottom too. Looking forward to try your improved version soon. Am sure it will be too good to resist :) ~ Joelyn

  • Meaghan-Brianne Monroe

    Hi Annie! I had made this recipe a dozen times in the past with no issues and many praises. Unfortunately, I made the updated version last night and it turned out awful, I can’t express my disappointment, especially being that it was the first baked good I brought for my nursing class. I love the old version and think everyone should attempt that version first. :D

  • Nicole

    JUST made this. Turned out great for the first time. One question: can vegetable oil be substituted for the butter? My batch turned out a bit dry so ‘Im wondering if oil will moisten it up a bit? Or perhaps I should take them out before 18 minutes? Any suggestions would be great. THANKS!!!

  • Jennifer Huntsman

    I’ve made these a few times with no problems. The last time I made them, I made a vanilla Swiss meringue buttercream frosting and whipped in some melted Oreo cream. I was going for more Oreo flavor, but it didn’t really come through. Tasted great, though! Maybe a vanilla SMB would be a better option for those that find the posted frosting too runny…

  • nicole

    the original recipe is always a favorite. I have made them dozens of times and the results were always the same- delish! :) I’m interested in trying out the new improved version however… maybe for my coworker’s birthday next week!

  • Devon Mazza

    The original recipe is the one that my family and friends request the most whenever I ask “what can I bring?”. I have made it easily over 10 times since you first posted it, and have never had even one inconsistency! :)

  • Hannah

    Can the frosting be dyed with food coloring to create blue frosting?

  • Cassie

    I have made these cupcakes dozens of times. Literally. They are a big favorite and always turn out perfectly!!

  • annieseats


  • annieseats

    I would recommend just shortening the baking time. I wouldn’t use oil. Glad you enjoyed them!

  • Renee

    My co-workers would totally flip out if I brought these into the office. I can’t wit to give them a try.

  • Julie

    The old version seems to be totally gone :( I always used a little extra baking powder but otherwise it worked great for me.

  • Meg

    Wow! I can’t believe it has taken me years of reading your blog to make these. Unbelievably delicious! The Oreo at the bottom is delightful, and the whole thing looks beautiful. A friend of mine has had a very rough couple of days, and I think a tray full of these will help make things seem a little bit better. Thanks for always having such reliable recipes that never fail to impress!

  • Kristi

    Should these cupcakes be refrigerated when not being served? I’m very excited about trying them!

  • annieseats

    Please see the FAQ page regarding food storage. Thanks!

  • Wendy Benoit

    Hi Annie, I wanted to let you know I tried this new recipe for our Easter Egg Hunt. I used spring oreos (yellow cream) and skipped the oreo crumbs. It was just as delicious, the only thing I noticed was that the cupcakes deflated after I took them out of the oven. It didn’t matter as the frosting on top camouflaged any defects :-) I did half the cupcake recipe and the full frosting recipe and got 21 cupcakes and just enough frosting. Thanks again for sharing and taking the time to “improve” this recipe. Personally I prefer the old recipe because it is easier to make and I’m already familiar with it :-)

  • Marquisha Turner

    Any time I see the words “heart transplant” together, my eyes are immediately drawn to them! I had a heart transplant a year and a half ago and my life has never been so blessed. I wish you husband and your family all the best!

  • Amanda

    I just made these to close out Teacher Appreciation Week for my son’s preschool teachers and of course we had to try them. They’re so awesome, I can’t wait to share them! Thanks for another great recipe!

  • annieseats

    So glad they were a hit!

  • Kara

    I have made these cupcakes for many occasions – putting a different spin on them each and every time. Sadly, no matter what i do, the cupcake liner sticks to the oreo on the bottom. And I think we all can agree that no one likes eating bits of cupcake liner that refuse to peel off of the cupcake. I was wondering if I am doing something wrong or if there are certain things that I can do to prevent this from happening again, thanks

  • celeste ortiz

    Making these today!! Can I use unbleached cake flour?

  • annieseats

    Yep, that’s what I use :)

  • annieseats

    That is so strange! I don’t think I’ve ever had that happen. Have you tried different types of liners? I guess the best thing to do would be to lightly spray the inside of each liner with some baking or cooking spray oil and see if that helps.

  • cupiecakes122

    I have made these before too. And I discovered putting a tiny bit of batter first and then the oreos prevents them from sticking.

  • lindorbear

    I have tried this recipe a couple of times. Everything else is great, but the cake always turns out harder than usual. Why is this happening? Thank you so much!

  • annieseats

    Typically a hard cake would be due to over baking. You could try a shorter baking time. Also, are you using dark cupcake pans? That can also play a role. Good luck!

  • lindorbear

    Thank you so much! My baking pan is dark gray. Does this mean I also have to shorten the time?

  • lindorbear

    Thank you so much! When you said “whisk the egg whites”, how should the mixture look like when I stop whisking it. Maybe that’s also the reason the cake isn’t fluffy enough? Sorry for the repetition from earlier (I realized I wasn’t being clear enough).

  • annieseats

    Yes, I believe when you use dark pans you are supposed to shorten the baking time at least a few minutes. (I don’t use them so I can’t say exactly how long.) Just keep a watchful eye.

  • annieseats

    I don’t think this is an issue. I don’t whisk them very long – just long enough that they are blended together, but not much beyond that. I think the main issue is just the baking time/dark pans in your case.

  • Kris

    My favorite cupcake recipe ever! Thank you!!

    Although, just a heads up.. a local Hawaii business, Girls Who Bake Next Door, is taking this recipe and selling it off as their own. I could tell because I make these all the time, and the texture of this cupcake is so different from the other ones they sell.

  • Gillian Schwarz

    I have a question on the ingredients for the cupcakes – the first ingredient you call for is 24 Oreos, halved, with one half reserved for garnish, and then the last ingredient called for is 24 Oreos, chopped. Should I chop the halves I didn’t reserve for garnish? I just want to make sure I do the right thing :) These look so yummy and I’m excited to make them!

  • annieseats

    Yes, I use the remaining halves for garnish. Enjoy!

  • Ginnette

    Hello! I made them yesterday and they are very yummy, but i still prefer the original recipe, I know a lot of people had problems with them but for me they were perfect! Can you please send it to me? my email is Thanks!

  • Anna

    I followed the recipe to the “t,” using the weight measurements. The cupcakes and the icing turned out perfect! I did shorten the baking time by a couple minutes due to using dark cupcake pans. I also beat the icing the recommended 4 minutes which I think made the icing significantly fluffier and it piped perfectly. Thanks Annie for another great cupcake recipe and always being reliable!

  • Lisa

    Sorry if this has been asked…
    In regards to the frosting, is it supposed to be 1 ‘stick’ of butter? You have it down as 1 ‘cup’ which would be 16 oz not 8. It’s late and i may just be confused & missing something. Thanks!

  • Annie

    You’re confusing tablespoons with ounces, it seems. 1 cup = 16 tbsp. = 8 oz.

  • Carolina Mazón

    This recipe is awesome, loved the old one :) will have to try the new one someday