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Dessert Recipes

This Milk Chocolate Cupcakes Recipe Has a Sweet Cookies-and-Cream Surprise

We stirred crushed Oreo cookies into the batter of these mix-magic bites for extra irresistible flavor.

There’s something undeniably comforting about milk chocolate. It’s creamy texture and sweet flavor takes us right back to childhood (and it’s healthy too!). And it’s the most popular type of chocolate, so it’s no wonder our test kitchen at Woman’s World loves using it many desserts. One of our favorites is this milk chocolate cupcakes recipe with mini Oreo cookies. We used another nostalgic snack for an added cookies and cream flavor. You’ll find it in the cake and on top as a garnish.

These cupcakes also have a fluffy texture thanks to store-bought milk chocolate cake mix, which makes baking a lot easier. Finally, you get to pipe to your heart’s content with a homemade chocolate frosting infused with Marshmallow Fluff. Okay, make that a third childhood treat. Whether for a birthday party or bake sale, this milk chocolate cupcakes recipe takes only 45 minutes!

What other desserts have you made with Oreos? Tell us below! And if you haven’t yet, try this Lazy Oreo Mug Cake recipe!


24 servings

Total Time

Prep Time

Cook Time


  • 1¼ cups + 24 mini Oreos
  • 1 (15.25 oz.) pkg. milk chocolate cake mix
  • 3 eggs
  • ⅓ cup oil
  • ⅓ cup unsweetened cocoa powder
  • 1½ cups butter, at room temp.
  • 1½ cups dark chocolate chips, melted, cooled
  • 3 cups Marshmallow Fluff
  • 3 cups confectioners’ sugar
  • 1 tsp. vanilla extract


• Heat oven to 350°F. Line 24 muffin cups with cupcake liners. 

• In a food processor, pulse 1¼ cups cookies until coarsely ground. Reserve ¼ cup. On low speed, beat cake mix, eggs, oil and 1¼ cups water until just combined, 30 sec.; on medium, beat 2 min. Stir in remaining ground cookies. Divide batter evenly among cupcake liners. 

• Bake until toothpick inserted in centers comes out clean, 18–20 min. Let cool 10 min. Transfer from pan to rack; let cool.

• In a bowl, combine cocoa powder and ½ cup hot water. On medium, beat butter and melted chocolate until fluffy, 2 min. On low, add Marshmallow Fluff then confectioners’ sugar, cocoa mixture and vanilla; beat until combined. On medium, beat until fluffy, 2 min. 

• Transfer frosting to pastry bag fitted with star tip. Pipe on cupcakes. Sprinkle with reserved ground cookies. Garnish with remaining mini Oreos.


  • Calories: 440
  • Fat: 24 gram
  • Saturated Fat: 13 gram
  • Protein: 3 gram
  • Carbohydrate: 58 gram
  • Fiber: 1 gram
  • Cholesterol: 55 mg
  • Sugar: 43 gram
  • Sodium: 250 mg
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