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Oreo Icebox Cupcakes
Yield: 12 cupcakes
These Oreo icebox cupcakes are the ultimate easy, no bake summer dessert—cool, creamy, and packed with cookies-and-cream goodness! Made with layers of Oreo cookies and fluffy Oreo whipped cream, they’re quick to assemble and perfect for warm-weather cravings. Chill them in the fridge, serve them cold, and enjoy a sweet treat that’s as effortless as it is delicious.
Equipment
Ingredients
Oreo Icebox Cupcakes
- 2 cups (475 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ cup (50 g) Oreo cookie crumbs (about 5-6 cookies)
- 24 (24) Oreo cookies
- ¼ cup (60 ml) milk
Vanilla Whipped Cream
- 1 cup (240 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
Additional Ingredients
- 2 tbsp (30 g) Oreo cookie crumbs
- 6 (6) Oreo cookies (halved)
Instructions
- Line a cupcake pan with 24 cupcake liners, two liners in each cup.
- First, make the Oreo whipped cream. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract for a few minutes until soft peaks form. Fold in the Oreo cookie crumbs. Fill a piping bag with the tip cut off with the Oreo whipped cream.
- Pipe the Oreo whipped cream into each of the cupcake liners to create an even layer. Dip 12 of the Oreo cookies in milk and place one in each cup on top of the Oreo whipped cream, pressing down gently.
- Pipe another layer of the Oreo whipped cream on top of the Oreos until they are fully covered. Dip another 12 of the Oreo cookies in the milk and place one in each cup on top of the Oreo whipped cream, pressing down gently.
- Pipe the remaining Oreo whipped cream on top of the Oreo cookie layer, creating a round mound of whipped cream. Use an offset spatula to smooth the whipped cream.
- Chill the Oreo icebox cupcakes in the refrigerator for at least 12 hours.
- Next, make the vanilla whipped cream. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract for a few minutes until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- Remove the Oreo icebox cupcakes from the cupcake pan. Pipe a generous swirl of whipped cream on top of each cupcake. Decorate the cupcakes with Oreo cookie crumbs and halved Oreo cookies. (I recommend adding the decorative Oreos and Oreo crumbs until immediately before serving for best results).
Notes
Storing & Serving:
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve chilled. Add the decorative Oreo cookie crumbs and halved Oreos immediately before serving for the best taste and texture.
- Freezer: Store the unfrosted Oreo icebox cupcakes in an airtight container in the freezer for up to 3 months. To use, thaw the cupcakes in the refrigerator and then frost and decorate as directed.
Nutrition
Serving: 1cupcake | Calories: 419kcal | Carbohydrates: 37g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 170mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 884IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 5mg
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