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mini cookies and cream chocolate cupcakes with cookie crumbs on top

Cookies and Cream Chocolate Cupcakes

These chocolate oreo cupcakes are topped with a silky smooth cookies and cream oreo buttercream made with a homemade chocolate oreo crumb!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cookies and cream, oreo
Servings: 12 mini cupcakes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Calories: 343kcal


  • cup canola oil
  • cup white sugar
  • cup dark brown sugar
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • cup full-fat plain greek yogurt
  • 1 large egg
  • ¼ cup cocoa powder
  • cup all-purpose or gluten free flour Bobs Red Mill 1:1 gluten free flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup hot coffee or espresso

Cookies and Cream Buttercream

  • 1 cup soft, unsalted butter
  • 2 cups powdered sugar
  • 1 tbsp milk, any kind
  • cup chocolate oreo crumb, plus the rest for topping


  • In a small bowl, sift together the all-purpose flour or gluten-free flour, cocoa powder, and baking powder. Add the baking soda but do not sift it. Set the bowl aside.
  • In a large bowl, add the canola oil, sugar, and brown sugar. Use a whisk to combine the ingredients together.
  • Add the vanilla extract, egg, salt, and greek yogurt. Whisk to combine them into the oil and sugar until completely combined.
  • Add the bowl of sifted dry ingredients and whisk just until they are combined into the wet ingredients.
  • Brew your hot coffee or espresso and add it to the bowl of batter. Whisk to combine the coffee in well.
  • In a mini cupcake or muffin tin, fill it with 12 mini cupcake liners. Using a scoop, fill the liners about ⅔ full with the batter.
  • Bake at 325 for 18-20 minutes. Allow the cupcakes to cool completely before frosting.

Cookies and Cream Buttercream

  • In a mixing bowl add 1 cup of room temperature unsalted butter. Using the paddle attachment, whip the butter on low (speed 2-3) for 1-2 minutes or until the butter is smooth and lump free.
  • Stop the mixer and add ½ cup of powdered sugar to the butter. Mix on low until the sugar is combined, then continue to add the sugar in ½ cup amounts until the sugar is gone. Then turn the mixer up to medium (speed 4-5) and whip until very white and fluffy, about 2-3 minutes.
  • Stop the mixer and add the chocolate oreo crumb. Mix on low (speed 2-3) until the cookie crumb is just combined. The more you mix it, the more the crumb will break down and you won't get any crunchy cookie bites!
Nutrition Facts
Cookies and Cream Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 343 Calories from Fat 200
% Daily Value*
Fat 22.2g34%
Saturated Fat 10.5g66%
Cholesterol 56mg19%
Sodium 160mg7%
Potassium 94mg3%
Carbohydrates 36.1g12%
Fiber 0.7g3%
Sugar 29.4g33%
Protein 1.8g4%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.