Get ready to fall in love with Oreo Cupcakes! These moist chocolate cupcakes have little pieces of Oreo cookies tucked inside every bite, and they’re topped with a dreamy, fluffy Oreo buttercream frosting. Not only are they wildly fun for birthday parties and gatherings, but they’re also perfect for those times when you find yourself craving that classic cookies and cream flavor. Whether you’re new to baking or a cupcake enthusiast, these treats are a surefire hit that’ll have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how simple but essential these ingredients are for creating Oreo Cupcakes at home! Each one plays a starring role in delivering the classic chocolatey goodness, rich creaminess, and iconic Oreo flavor that sets these cupcakes apart.
- All-purpose flour: Gives your cupcakes structure while keeping the crumb soft and tender.
- Sugar: Adds just the right amount of sweetness to balance the cocoa and Oreos.
- Unsweetened cocoa powder: The foundation of that deep, chocolatey cupcake base.
- Baking powder & baking soda: Powerful partners to help your cupcakes rise nice and fluffy.
- Salt: Enhances all the flavors and cuts through the sweetness just enough.
- Milk: Keeps your cupcakes extra moist and helps blend everything together.
- Vegetable oil: Delivers unbeatable tenderness for a melt-in-your-mouth texture.
- Egg: Binds the batter and creates that classic cupcake structure.
- Vanilla extract: Rounds out all the flavors and gives a bakery-style aroma.
- Hot water or hot coffee: Intensifies the chocolate taste while ensuring a smooth, pourable batter.
- Oreo cookies, roughly chopped: Speckles the chocolate base with crunchy, creamy cookie bites.
- Unsalted butter (softened): The key to a smooth, dreamy Oreo buttercream frosting.
- Powdered sugar: Adds sweetness and fluff to the buttercream, making it pipe-able and light.
- Heavy cream or milk: Loosens the frosting for perfect spreading or piping consistency.
- Oreo cookies, finely crushed (no cream filling): Blends into the buttercream for a cookies-and-cream finish that’s silky and speckled.
- Mini Oreos or halved Oreos: The crowning detail for a show-stopping cupcake presentation!
How to Make Oreo Cupcakes
Step 1: Prep the Oven and Cupcake Tin
Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with 12 paper liners. This simple setup guarantees that every Oreo Cupcake bakes up evenly and pops neatly out of the pan. Want extra Oreo flavor? Try placing a whole Oreo in the bottom of each liner before pouring in your batter!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures every bite of your cupcakes has a well-balanced, chocolatey goodness with the right lift and texture.
Step 3: Add the Wet Ingredients
Drop in the milk, vegetable oil, egg, and vanilla extract. Mix everything together until smooth and creamy. The eggs and oil combine to keep your cupcakes moist and soft, while the vanilla ties all the flavors together beautifully.
Step 4: Incorporate the Hot Water (or Coffee)
Pour in your hot water or hot coffee (the heat brings even more depth to the chocolate) and stir until just combined. Your batter will look thin at this point—that’s exactly what you want for ultra-moist cupcakes.
Step 5: Fold In the Oreo Pieces
Gently fold in those roughly chopped Oreo cookies. This step is where the magic happens! Each cupcake will have delightful bits of cookie running through the batter, turning every bite into cookies-and-cream heaven.
Step 6: Fill and Bake
Spoon the batter into your cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before you even think about frosting them!
Step 7: Make the Oreo Buttercream
While the cupcakes cool, whip the softened butter until light and fluffy. Gradually add in powdered sugar, blending each addition. Stir in vanilla and a bit of cream or milk to get a light, dreamy consistency. Finally, fold in the finely crushed Oreos (filling removed for extra smoothness)—you’ll see those signature flecks of cookie throughout the frosting!
Step 8: Frost and Garnish
Pipe or spread the buttercream generously over your cooled cupcakes. Get creative with the piping or keep it rustic and swirled—you can’t go wrong. Top each with mini Oreos or a halved Oreo cookie for that picture-perfect finish.
How to Serve Oreo Cupcakes
Garnishes
A garnish can turn these Oreo Cupcakes from simply delicious to show-stopping. Go classic with a mini Oreo nestled on top, or use a half Oreo cookie for extra flair. For even more drama, sprinkle a few extra Oreo crumbs or add a drizzle of chocolate sauce. Play around—with Oreo Cupcakes, there’s no such thing as too much fun!
Side Dishes
To balance the sweet, chocolatey flavors of Oreo Cupcakes, offer them alongside a big glass of cold milk or piping-hot coffee. If you’re serving them up at a party, fresh berries or a scoop of vanilla ice cream create the ultimate cookies-and-cream dessert plate.
Creative Ways to Present
Dress up your Oreo Cupcakes for any occasion! Arrange them on a tiered dessert stand for birthdays or tea parties, or tuck them into cupcake boxes for personalized gifts. For a festive twist, use colorful cupcake liners or edible glitter. No matter how you present them, Oreo Cupcakes have a knack for stealing the show.
Make Ahead and Storage
Storing Leftovers
Store Oreo Cupcakes in an airtight container at room temperature for up to two days. If your kitchen runs a little warm or humid, move them to the fridge where they’ll stay fresh for about five days. Just remember: bring them back to room temp before serving, so the frosting softens up beautifully.
Freezing
You can freeze unfrosted cupcakes for up to two months—just wrap them tightly in plastic and pop them in a freezer bag or container. Oreo buttercream also freezes well; store it separately in a freezer-safe container. Thaw overnight in the fridge, then bring to room temperature and give it a quick whip before frosting.
Reheating
There’s no need to reheat these cupcakes unless you love a warm treat. If you do, zap an unfrosted cupcake in the microwave for 10-15 seconds. For frosted cupcakes, let them sit at room temperature for about 30 minutes before enjoying, which brings out the flavors and makes the buttercream perfectly soft.
FAQs
Can I use store-bought frosting instead of making the Oreo buttercream?
Absolutely! While homemade Oreo buttercream takes these Oreo Cupcakes to the next level, store-bought frosting is a great shortcut. Just fold in some crushed Oreos for that signature cookies-and-cream flavor.
How do I make sure my cupcakes are moist?
The combination of oil, milk, and a touch of hot water (or coffee) ensures your Oreo Cupcakes bake up super moist every time. Avoid overbaking, and check for doneness with a toothpick at the 18-minute mark.
Can I add a whole Oreo to the bottom of each cupcake?
Yes, and I highly recommend it for extra cookie goodness! Drop a whole Oreo right into the bottom of each cupcake liner before adding your batter—you’ll get a fun surprise and even more Oreo flavor in every bite.
Will the Oreo pieces in the batter stay crunchy?
The Oreo chunks in the cupcake batter soften during baking, becoming fudgy and rich. If you crave a crunch, save a few extra cookie pieces to sprinkle on top right before serving.
Can Oreo Cupcakes be made gluten free?
Definitely! Just swap the all-purpose flour for a good-quality gluten free flour blend, and use gluten free sandwich cookies in place of classic Oreos. The cupcakes will still be outrageously delicious.
Final Thoughts
If you’re searching for a guaranteed crowd-pleaser, Oreo Cupcakes will never steer you wrong. They bring together the best of chocolate, cookies, and creamy frosting in every irresistible bite. Don’t be surprised if these quickly become your go-to treat for celebrations—or for those sweet little moments that call for an extra dose of fun!
Print
Oreo Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Moist chocolate cupcakes loaded with Oreo cookies and topped with a fluffy Oreo buttercream frosting. Perfect for birthdays, parties, or any time you’re craving cookies and cream.
Ingredients
For the Cupcakes:
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) sugar
- 6 tablespoons (45 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 ml) milk
- ¼ cup (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 ml) hot water or hot coffee
- 6 Oreo cookies, roughly chopped
For the Oreo Buttercream:
- 1 cup (230 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 6 Oreo cookies, finely crushed (no cream filling)
For Garnish:
- Mini Oreos or halved Oreos
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, egg, and vanilla. Mix until smooth. Stir in hot water/coffee until combined (batter will be thin). Fold in chopped Oreos.
- Divide batter evenly among liners (about ¾ full). Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
- For frosting: Beat butter until creamy. Add powdered sugar gradually. Mix in vanilla and cream/milk until fluffy. Fold in crushed Oreos.
- Pipe or spread frosting onto cooled cupcakes. Garnish with mini or halved Oreos.
Notes
- Use a food processor to finely crush Oreos for the frosting so it pipes smoothly.
- Store cupcakes in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
- For extra Oreo flavor, place a whole Oreo at the bottom of each cupcake liner before filling with batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
