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These Oreo cupcakes are heaven on a plate! Moist and chocolatey, and topped with cookies and cream frosting and decorated with cookie, these will be a hit!
Step-by-step photos and instructions are below!
Oreo Cupcakes are a delightful treat that combine the classic flavors of an Oreo, with the rich, moist texture of a cupcake. They start with a soft, chocolatey cupcake base, enhanced with cocoa powder and a hint of espresso powder for an extra rich chocolatey flavor.
We eat with our eyes first, so sometimes presentation is everything. These stunning Oreo Cupcakes don’t disappoint!
They’re simply made with a traditional buttermilk batter, Oreo cookies, cocoa powder, and espresso powder. These rich, chocolaty cupcakes are filled and topped with homemade cookies and cream frosting.
Crushed Oreo cookies are mixed into the batter, adding a crunchy texture and the distinctive taste.
They’re perfect for all the chocolate lovers, Oreo lovers, and all-around cupcake lovers in your life. So, you know, everyone.
Most of all, Oreo cupcakes are perfect for treating yourself to an extra special treat just because!
Cookies and Cream Frosting
The real star of an Oreo Cupcake is the frosting. A creamy, smooth frosting, flavored with crushed Oreos, creates a “cookies and cream” experience. This frosting is not only delicious but also super pretty.
For added flair, these cupcakes are decorated with a mini Oreo cookie on top and a sprinkle of cookie crumbs. The combination of the soft cupcake with the crunchy cookie pieces and the creamy frosting makes for an amazing contrast in textures.
These cookies and cream cupcakes present so beautifully!
You can be proud to serve them on any occasion. Birthday parties, New Year’s parties, potlucks, showers, and more. It’s a satisfying feeling knowing you’ve created a homemade cupcake that not only tastes amazing but looks great too!
Why you’ll love this recipe:
- So much better than store bought. There’s nothing better than bakery-style freshly made cupcakes from scratch. The creamy middle is a bonus!
- Simple and elegant. Oreo cupcakes are made with simple baking staples and the ever-popular Oreo cookie, and yet they look professionally done.
- You’ll want to lick the bowl. Moist chocolaty cupcakes with cream cheese frosting will have your kids lingering around just waiting to lick the bowls!
Frequently Asked Questions
No problem! I have a great recipe for a buttermilk substitute for you using an acid (lemon juice or vinegar) with any milk you have on hand.
You can also replace it with plain yogurt if preferred.
If you’re going to, I suggest just making the cupcakes and storing them without the frosting. Pipe it on just before serving.
You can also store the frosting on its own for up to 1 week, but remember to bring it to room temperature before piping.
I don’t, but you can if you want to. This may be a good option if you’re presenting them on a fancier occasion. The reason for this is the first cupcake liner usually sticks to the cupcake, and the color becomes translucent. The second cupcake liner would be for aesthetic purposes only.
What to serve with Oreo Cupcakes
Nothing beats a cold glass of milk with any sort of chocolate cupcakes except in the winter, a cup of hot chocolate is in order!
Serve these alongside another one of my outrageously delicious dark chocolate cupcakes with a whipped ganache. I mean, may as well make more cupcakes!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Mix the dry ingredients the best you can to make sure the Oreo cupcakes bake evenly.
Try not to over-beat the eggs or the cupcakes may not rise well while baking.
Make sure the Oreo crumbs are very fine for the frosting so you don’t get chunks of cookies stuck in the piping bag.
How to store cupcakes
Room Temperature: I do not recommend storing frosted cupcakes at room temperature because of the cream cheese in the frosting. But you can store unfrosted cupcakes in an airtight container for up to 5 days on the counter.
Refrigerator: Store in an airtight container in the refrigerator for up to 7 days.
Frosting can be covered and stored in the refrigerator for up to 5 days. Stir it before using it.
Store unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.
The full list of ingredients and quantities is found in the printable recipe card below.
- Flour. I use plain all-purpose flour, but cake flour can also be used for a finer crumb.
- Cocoa powder. I use natural unsweetened cocoa powder, similar to Hershey’s.
- Espresso powder. I use Espresso Powder from King Arthur Flour. It brings extra richness to the chocolate flavor.
- Oreo crumbs. I use a food processor to chop the Oreos finely. Oreos. Regular or Double stuff Oreos work the same.
- Oil. I used canola oil, but any neutral oil can be used.
- Sugar. Plain, white granulated sugar.
- Buttermilk. Use 1/2 cup of milk and 2 teaspoons of white vinegar for homemade buttermilk.
- Eggs. I use large eggs at room temperature.
- Butter. I use salted butter, but unsalted butter will work if that’s what you have. Add a pinch of salt to your frosting to balance the sweetness.
- Cream cheese. Softened cream cheese is easier to mix. I use full-fat cream cheese.
- Powdered sugar. Also known as confectioners’ sugar, this is a fine sugar used for frosting.
- 2 standard muffin pans
- Cupcake liners
- Mixing bowls
- Cookie scoop
- Piping bag with a large round tip
How to make Oreo Cupcakes
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350° F (180°C)
Line a large or standard cupcake pan with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
Make the cupcake batter
In a small or medium bowl, whisk together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt. Ensure the dry ingredients are mixed well.
In a separate large mixing bowl, whisk together the oil and sugar until well combined.
Add the eggs and vanilla extract and beat until just mixed (don’t overbeat).
Pour in the buttermilk and continue whisking until combined.
Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
Scoop and bake
Place two generous tablespoons of batter into each cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted into the center cupcake comes out clean. Allow to cool to room temperature on a cooling rack.
In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth.
Mix in the vanilla extract, Oreo crumbs, and a little powdered sugar. Continue to mix, gradually adding the rest of the powdered sugar until fully combined. Transfer the frosting to a piping bag fitted with a large round tip, or a ziplock bag with the corner cut off.
Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the center of each cupcake
Pipe the remaining frosting in swirls on top of the cupcakes.
Finish by garnishing with Oreo cookie crumbs a whole Oreo, or a mini Oreo cookie for decoration.
More delicious cupcake recipes:
- Fluffy coconut cupcakes – A soft and fluffy coconut cupcake topped with buttercream and coconut flakes.
- Vanilla cupcakes with strawberry buttercream – A classic combination for any occasion, especially during strawberry season.
- Banana cupcakes with brown sugar buttercream – Brown sugar and bananas were made for each other.
- Pretty little butterfly cupcakes – Also known as fairy cakes, these are light and airy and topped with a whipped topping and wings made from little pieces of cupcake.
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 cup Oreo crumbs (you’ll need approximately 4-5 oreos)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup oil (vegetable or canola)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (see notes for how to make your own buttermilk substitute)
Cream Cheese Frosting
- Extra crushed Oreos
- Mini or regular whole Oreos
- Preheat the oven to 350° F (180°C)
- Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
Make the cupcake batter
- In a small or medium bowl, whisk together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt. Ensure the dry ingredients are mixed well.
- In a separate large bowl, whisk together the oil and sugar until well combined.
- Add the eggs and vanilla extract and beat until just mixed (don’t over beat)
- Pour in the buttermilk and continue whisking until combined.
- Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
Scoop and bake
- Place two generous tablespoons (I use a small cookie scoop) of batter into each cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted into the center cupcake comes out clean. Allow to cool to room temperature on a cooling rack.
Cream Cheese Frosting:
- In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth.
- Mix in the vanilla extract, Oreo crumbs, and a little powdered sugar. Continue to mix, gradually adding the rest of the powdered sugar until fully combined. Transfer the frosting to a piping bag fitted with a large round tip, or a ziplock bag with the corner cut off.
- Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the center of each cupcake
- Pipe the remaining frosting on top of the cupcakes.
- Sprinkle with Oreo crumbs, or add a whole regular Oreos, or Mini Oreos for decoration.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.