Oreo Cupcakes

Cookies and cream lovers unite because these Oreo cupcakes will knock your socks off! This delicious recipe takes moist, chocolate sponge cupcakes, infuses them with crunchy Oreo cookie bits and tops them with creamy Oreo buttercream frosting. Once you have one, it will be hard to resist having another!

Jump to:

• 🌟 Why this is the best Oreo Cupcakes recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• ❄️ Storage and Freezing
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Cupcake Recipes
• Oreo Cupcakes

🌟 Why this is the best Oreo Cupcakes recipe

1. It is easy to make - My Oreo cupcake recipe takes just 30 minutes to prepare and is straightforward enough for even non-experienced bakers!
2. No fancy ingredients required - All the ingredients you need are pantry essentials you already have at home or can easily find in your local grocery store.
3. It is the most delicious - I use the best ingredients and ratios to make the moistest cookies and cream cupcakes you have ever tried. The combination of freshly brewed coffee and dark cocoa powder makes them irresistible! 
4. It is versatile - You can use this recipe for Oreo cupcakes to make an entire cake or mix and match the base cake flavors and frostings using my other delicious recipes. To make your Oreo cupcakes with filling, refer to my guide on how to fill cupcakes.

📝 Ingredient notes

1. For the cupcakes

Sugar - This recipe requires both regular granulated sugar and brown sugar. The brown sugar makes the cupcakes nice and moist and gives them a delicious molasses flavor. See my sugar guide to learn more about the different types of sugar used in baking.

Oil - Using oil versus butter keeps the cake moist, even after refrigeration. Use a neutral oil with no added flavor, such as vegetable oil.

Eggs - You will need the whole egg-- egg yolk and egg whites-- for my recipe. The eggs must be at room temperature to bind the ingredients together effectively.

Milk - For the best texture, use high-fat milk, preferably 3% whole milk. The milk must also be at room temperature before use.

Coffee - A small amount of freshly brewed coffee enhances the cocoa flavor wonderfully without giving it a coffee taste. Make sure it cools to room temperature before using it.

Vanilla Extract - Vanilla extract adds a hint of vanilla flavor to the cupcakes. Use pure vanilla extract for the best flavor.

Flour - Plain, all-purpose flour works best for this recipe. Sift the flour before using it to avoid lumps.

Cocoa Powder - Unsweetened cocoa powder gives just the right amount of rich chocolate flavor without being too sweet. I use Dutch-processed cocoa powder, which is lower in acidity and has a beautiful dark color!

Baking Powder and Baking Soda - These essential ingredients act as leaveners, making the cupcakes light, fluffy, and voluminous.

Salt - A small amount of salt is necessary to balance out the sweetness and intensify the flavors. Don't skip it!

Oreos - I use crushed Oreos for my cookies and cream cupcakes recipe, although you can use any variety.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

2. For the Oreo frosting

Butter -  A high-fat, unsalted butter is key to a creamy texture and delicious flavor. I use European-style butter with 82% fat in this Oreo frosting recipe. It needs to be softened (but not melted) before using it.

Powdered Sugar - Powdered sugar helps sweeten the frosting and give it structure. Sift it first to avoid lumps.

Oreos - To ensure you can pipe the frosting, the Oreos need to be crushed into very fine crumbs (smaller than those used for the cupcakes).

Vanilla Extract - Pure vanilla extract gives the base buttercream its delicious flavor.

Salt - A small amount of salt helps to balance the sweetness of the frosting.

Heavy Cream - Use high-quality heavy cream with at least 36% fat for the creamiest, fluffiest texture. If you do not have heavy cream, you can use sour cream or one of these heavy cream substitutes.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make this recipe

1. Make the Oreo chocolate cupcakes

1. Start by preheating your oven to 175℃ / 347℉ (without the fan) and preparing your cupcake pan with cupcake liners.
2. For the base part, you can cut the Oreos into smaller chunks, or you can finely crush them like in the picture below.
3. Whip the wet ingredients (the room temperature egg, milk, coffee, oil, and vanilla extract) and sugar in a bowl for 1-2 minutes.
4. In a separate bowl, sift together the dry ingredients (the flour, baking powder, baking soda, cocoa powder, and salt). Then, pour the wet ingredients into the bowl with the dry ingredients and use a rubber spatula to fold them together until just combined. Lastly, gently fold in the Oreo chunks.
5. Use a spoon to evenly distribute the batter into each cupcake cavity until about ¾ full.
6. Bake for approximately 20-22 minutes or until it passes the toothpick test (i.e., a toothpick inserted into the center comes out clean).
7. Transfer the baked cupcakes to a cooling rack and allow them to cool completely to room temperature before frosting.

💡 Top Tip: Do not worry if the batter is very liquidy at this point– if it is thin, it is perfect! Do not attempt to thicken it with more flour.

2. Make the Oreo frosting and assemble

1. First, pulse the Oreo cookies in a food processor until finely crushed. Alternatively, put the cookies in a ziplock plastic bag and crush them into fine crumbs with a rolling pin.
2. Ensure the butter is at room temperature (not too hot, cold, or melted). Using a hand mixer or stand mixer with a paddle attachment, cream the room-temperature butter at medium-high speed for three minutes until it becomes lighter in color and fluffy.
3. Change the mixer speed to low (this is very important to avoid making a huge sugar cloud) and add the powdered sugar one tablespoon at a time. Then, return the mixer to medium-high speed and whip for four minutes until it becomes light, fluffy, and voluminous. Next, add the Oreo cookie crumbs and whip for another minute. 
4. Add the vanilla extract, salt, and heavy cream and whip for another minute until the frosting becomes smooth and silky.
5. Transfer the Oreo frosting into a piping bag fitted with a piping nozzle. Once the cupcakes have cooled, frost and decorate each as desired (i.e., with crushed Oreos)!

💡 Top Tip: If the Oreo buttercream frosting is too thick, add one tablespoon at a time of heavy cream to thin it. If it is too thin, add two tablespoons at a time of powdered sugar to thicken it.

❄️ Storage and Freezing

When freshly made, the Oreo cupcakes and buttercream frosting have the best flavor and texture. However, if you have leftovers or want to make them in advance, you can store them in an airtight container in the refrigerator for 2-3 days. 

To freeze, place them in an airtight container or freezer-safe plastic bag and store them for up to three months. When ready to enjoy them, bring them to room temperature first to soften the buttercream frosting. If frozen, it is best to thaw them at room temperature overnight. 

For more tips on keeping cupcakes as fresh as possible, see my guide on how to store cupcakes with frosting.

🎓 Expert tips

1. To quickly get your eggs to room temperature, place the whole egg in a bowl of hot water for approximately five minutes.
2. To avoid overmixing the cupcake batter (which could result in dense, tough cupcakes), use a rubber spatula to fold the dry ingredients into the batter.
3. To avoid overbaking and dry cupcakes, use the toothpick test to check for doneness rather than going by time alone (not all ovens are created equally)!
4. The temperature and softness of the butter are critical to a successful buttercream. To achieve the right texture without resorting to last-minute microwaving, refer to my guide on softening butter quickly.
5. When crushing the Oreos for the frosting, there should be no visible big chunks left. I recommend using a sifter once you crush them to ensure the larger pieces don't end up in the frosting.
6. Try this cupcake with other hard biscuits, e.g., Golden Oreos or Biscoff.

🥣 Equipment Notes

Use a digital scale for the most accurate measurements. Likewise, a digital oven thermometer ensures an accurate oven temperature. 

Preparing these Oreo cupcakes is easiest with a stand mixer. However, you can use an electric hand mixer if you don't have one.

Always use a rubber spatula when folding ingredients to avoid overmixing. You will also need a cupcake tin for baking and a cooling rack to help bring the cupcakes to room temperature.

❓Recipe FAQs

🧁 More Cupcake Recipes