Why You’ll Love This Recipe
These cupcakes are packed with Oreo flavor in every bite. The moist chocolate cupcake base pairs perfectly with the creamy frosting and crunchy cookie pieces. They’re easy to make, fun to decorate, and can be customized in countless ways. Best of all, they look bakery-worthy while being simple enough for home bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cupcakes:
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Vegetable oil
Buttermilk
Vanilla extract
Hot coffee or hot water
Crushed Oreo cookies
For the Cookies and Cream Frosting:
Unsalted butter, softened
Powdered sugar
Vanilla extract
Heavy cream or milk
Finely crushed Oreo cookies
For Garnish:
Whole Oreo cookies
Mini Oreo cookies
Oreo crumbs
Chocolate drizzle
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In a large mixing bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Slowly stir in the hot coffee or hot water until the batter is smooth.
Fold in the crushed Oreo cookies.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the frosting, beat the butter until smooth and creamy.
Gradually add the powdered sugar and beat until light and fluffy.
Mix in the vanilla extract and enough cream or milk to achieve a smooth consistency.
Fold in the finely crushed Oreo cookies.
Pipe or spread the frosting onto the cooled cupcakes.
Garnish with whole Oreos, mini Oreos, Oreo crumbs, or a drizzle of chocolate.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Variations
Place a whole Oreo cookie at the bottom of each cupcake liner before adding the batter.
Fill the cupcakes with cookies-and-cream pudding for an extra surprise.
Use golden sandwich cookies for a vanilla version.
Add a chocolate ganache filling for even more richness.
Top with cream cheese frosting instead of buttercream for a tangy contrast.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate frosted cupcakes for up to 5 days. Allow them to come to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before frosting.
Store leftover frosting in the refrigerator and rewhip before using if necessary.
These cupcakes are best enjoyed at room temperature and do not require reheating.
FAQs
Can I use whole Oreo cookies in the batter?
Yes, roughly chopped Oreo pieces can be folded into the batter for extra texture.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and frost them before serving.
Why is coffee added to chocolate cupcakes?
Coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
Can I use store-brand chocolate sandwich cookies?
Yes, any similar chocolate sandwich cookie can be substituted.
How do I keep Oreo pieces crunchy?
Add larger cookie pieces as a garnish just before serving.
Can I make mini Oreo Cupcakes?
Yes, reduce the baking time to approximately 10 to 12 minutes.
What frosting works best with Oreo Cupcakes?
Cookies-and-cream frosting, vanilla buttercream, chocolate buttercream, and cream cheese frosting are all excellent choices.
Can I freeze Oreo Cupcakes?
Yes, unfrosted cupcakes freeze very well for up to 3 months.
Why is my frosting too thick?
Add a small amount of milk or cream until the desired consistency is reached.
What can I serve with Oreo Cupcakes?
They pair wonderfully with milk, coffee, hot chocolate, vanilla ice cream, or chocolate milkshakes.
Conclusion
Oreo Cupcakes are the perfect dessert for anyone who loves the classic combination of chocolate cookies and creamy filling. With their moist chocolate cake, cookies-and-cream frosting, and crunchy Oreo topping, these cupcakes deliver incredible flavor and texture in every bite. Whether you’re making them for a celebration or a simple family treat, they’re sure to become a favorite recipe you’ll return to again and again.
PrintOreo Cupcakes
Oreo Cupcakes are rich chocolate cupcakes packed with crushed Oreo cookies and topped with a creamy cookies-and-cream frosting. Perfect for birthdays, parties, and Oreo lovers, these cupcakes deliver irresistible chocolate cookie flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water
- 8 Oreo cookies, crushed
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp heavy cream or milk
- 6 Oreo cookies, finely crushed (for frosting)
- Optional: whole Oreo cookies
- Optional: mini Oreo cookies
- Optional: Oreo crumbs
- Optional: chocolate drizzle
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a medium bowl.
- In a large bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Slowly stir in the hot coffee or hot water until the batter is smooth.
- Fold in the crushed Oreo cookies.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until smooth and creamy.
- Gradually add the powdered sugar and beat until light and fluffy.
- Mix in the vanilla extract and enough cream or milk to achieve a smooth consistency.
- Fold in the finely crushed Oreo cookies.
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with whole Oreos, mini Oreos, Oreo crumbs, or chocolate drizzle if desired.
Notes
- Place a whole Oreo cookie at the bottom of each cupcake liner before adding the batter for extra texture.
- Fill the cupcakes with cookies-and-cream pudding for a surprise center.
- Use golden sandwich cookies for a vanilla variation.
- Add chocolate ganache filling for extra richness.
- Try cream cheese frosting for a tangy contrast.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 3 months.
- Bring refrigerated cupcakes to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 390 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
