Few desserts bring as much joy as Oreo Cookies and Cream Cupcakes with Whipped Topping. These cupcakes are the ultimate treat for anyone who loves the classic combo of chocolate and cream. Each cupcake features a soft, moist chocolate base filled with crushed Oreo cookies and is topped with a light, creamy whipped frosting that’s equally indulgent and refreshing.

Imagine biting into a rich, fudgy cupcake that hides crunchy bits of Oreos inside — then being met with a cloud of airy whipped topping that melts in your mouth. The texture contrast is pure bliss! Whether you’re baking for a birthday, party, or a cozy night in, these cupcakes deliver both nostalgia and decadence in every bite.

Why I Love This Recipe

I love this recipe because it perfectly balances decadence and lightness. The cupcake itself is rich and deeply chocolatey, while the whipped topping keeps things soft, creamy, and not overly sweet.

The crushed Oreos folded into both the batter and topping give it that familiar “cookies and cream” crunch that everyone loves.

Why It’s a Must-Try Dish

This is a must-try dessert because it combines the best of both worlds:

• Homemade comfort with the flavor of your favorite childhood cookie.
• Light, fluffy whipped topping instead of heavy buttercream — perfect for those who prefer a less sugary dessert.
• Visually stunning and customizable, making it ideal for celebrations or gifting.

Plus, the cupcake base can double as a base for other creations — think cookies-and-cream cakes, trifles, or layered desserts. This recipe is proof that a simple cookie can inspire a show-stopping dessert.

Preparation & Cooking Details

• Preparation Time: 25 minutes
• Cooking Time: 18–20 minutes
• Cooling & Frosting Time: 30 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 12 standard cupcakes
• Course: Dessert
• Cuisine: American
• Calories: Approximately 340 calories per cupcake (including topping)

Ingredients

For the Oreo Cupcakes:

• 1 ¼ cups (160g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120ml) buttermilk, room temperature
• ¼ cup (60ml) hot water or hot coffee
• 8 Oreo cookies, coarsely crushed

For the Whipped Topping:

• 1 ½ cups (360ml) heavy whipping cream, chilled
• ½ cup (60g) powdered sugar
• 1 tsp pure vanilla extract
• 4 Oreo cookies, finely crushed (for folding in or sprinkling on top)

Step-by-Step Preparation Method

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin pan with paper cupcake liners.
3. Set out your ingredients so everything is at room temperature for best results.

Step 2: Mix Dry Ingredients

1. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
2. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
2. Add the eggs one at a time, beating well after each.
3. Mix in vanilla extract.

Step 4: Combine Wet and Dry Mixtures

1. Add the dry ingredients in three parts, alternating with buttermilk.
2. Mix gently on low speed until just combined — don’t overmix.
3. Stir in hot water (or coffee) to loosen the batter; it should be slightly thin and glossy.
4. Fold in crushed Oreo pieces.

Step 5: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners (about ¾ full).
2. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Whipped Topping

1. In a chilled bowl, beat heavy whipping cream with an electric mixer on medium speed until it begins to thicken.
2. Gradually add powdered sugar and vanilla extract.
3. Continue beating until stiff peaks form (do not overwhip).
4. Fold in finely crushed Oreos if desired.

Step 7: Frost and Decorate

1. Spoon or pipe the whipped topping over cooled cupcakes using a piping bag or a spatula.
2. Garnish with mini Oreos, cookie crumbs, or half an Oreo on top for that perfect cookies-and-cream finish.

How to Serve

Serve these cupcakes chilled or at room temperature for the best texture. The whipped topping holds beautifully when cold, making them perfect for parties, picnics, or after-dinner desserts.

Pair them with a glass of cold milk, hot chocolate, or vanilla latte for the ultimate cookies-and-cream experience!

Recipe Tips

• Use fresh whipping cream: Cold cream whips faster and gives better volume.
• Don’t overmix batter — it can lead to dense cupcakes.
• Hot coffee deepens the chocolate flavor (without making it taste like coffee).
• Crush Oreos coarsely for texture; too fine and they’ll disappear into the batter.
• Chill frosted cupcakes for 15 minutes before serving for clean, stable frosting.

Variations

1. Oreo Cheesecake Cupcakes: Add a dollop of cheesecake batter in the center before baking.
2. Chocolate Ganache Drizzle: Top the whipped frosting with a thin layer of chocolate ganache for added richness.
3. Mint Cookies and Cream: Add ½ tsp mint extract to the whipped topping and use Mint Oreos.
4. Peanut Butter Oreo Cupcakes: Add ¼ cup peanut butter to the batter and top with crushed peanut butter Oreos.
5. Cookies and Cream Ice Cream Cupcakes: Freeze the frosted cupcakes for a cool, ice-cream-like treat.

Freezing & Storage

• Storage:
  • Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days.
  • Store frosted cupcakes in the refrigerator for up to 4 days.
• Freezing:
  • Freeze unfrosted cupcakes (wrapped individually) for up to 2 months.
  • Thaw at room temperature and frost before serving.
  • Whipped cream topping doesn’t freeze well — make it fresh when ready to serve.

Special Equipment Needed

• Electric hand or stand mixer
• 12-cup muffin pan
• Cupcake liners
• Mixing bowls
• Rubber spatula
• Piping bag with large round or star tip (optional)
• Fine mesh sieve (optional for powdered sugar)
• Cooling rack

FAQ

Q1: Can I use store-bought whipped topping instead of homemade?
Yes! You can substitute homemade whipped cream with whipped topping (like Cool Whip) for convenience. Just thaw it before use.

Q2: Can I make these cupcakes without eggs?
Yes. Replace each egg with ¼ cup unsweetened applesauce or yogurt.

Q3: Can I use regular milk instead of buttermilk?
You can make an easy substitute by mixing ½ cup milk with ½ tablespoon vinegar or lemon juice and letting it sit for 5 minutes.

Q4: How do I prevent my whipped cream from deflating?
Make sure your cream, bowl, and beaters are cold. You can also add a teaspoon of instant pudding mix or cornstarch to stabilize it.

Q5: Can I use gluten-free Oreos?
Absolutely! The recipe works great with gluten-free Oreos and a 1:1 gluten-free flour blend.

Conclusion

Oreo Cookies and Cream Cupcakes with Whipped Topping are the ultimate dessert for Oreo lovers everywhere. With a rich, moist chocolate base and a light, dreamy whipped frosting, these cupcakes strike the perfect balance of indulgent and airy. Each bite is a nostalgic nod to your favorite cookie, transformed into an elegant, crowd-pleasing cupcake.

Whether for birthdays, holidays, or just a well-deserved treat, this recipe guarantees smiles, compliments, and maybe even a few “Can I have the recipe?” requests. It’s comfort food made fancy — simple, stunning, and absolutely delicious.