Oreo Cupcakes

These decadent Oreo cupcakes feature a rich, fudgy cupcake and creamy Oreo buttercream frosting garnished with a mini Oreo cookie for a fun treat for the whole family!

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Take your love of Oreos to the next level with these delicious, decadent Oreo cupcakes! Bursting with lots of Oreo flavor and topped with a creamy buttercream frosting, these rich chocolate cupcakes are sure to be your new go-to treat.

Oreo Cupcakes Ingredients

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With a rich and decadent chocolate base and a creamy frosting that’s loaded with Oreos, these cupcakes are a true delight for any dessert lover.

The cookie crumbles mixed into the batter gives it a delightful crunch, while the creamy frosting on top adds just the right level of sweetness.

The combination of the classic Oreo flavor with the light and airy texture of a cupcake is unbeatable.

You’ll need:

For The Cupcakes:

• 4-ounce unsweetened chocolate baking bar, chopped
• ½ cup of salted butter, softened
• ½ cup of granulated sugar
• ½ cup of light brown sugar, packed
• 2 large eggs
• 1 teaspoon of vanilla extract
• ½ cup of self-rising flour
• 1½ cups of Oreo cookies, broken into pieces

For The Frosting: 

• 1½ cups of powdered sugar
• ¾ cup of salted butter, softened
• 1 teaspoon of vanilla extract
• 1 cup of Oreo cookies, crushed

For The Topping:

•  12 mini Oreo cookies

Substitutions and Additions

SANDWICH COOKIES: If you don’t have Oreo cookies on hand, generic sandwich cookies would be a perfectly fine substitute for these moist chocolate cupcakes.

How To Make This Oreo Cupcakes Recipe

Once you make the simple batter and bake these cupcakes, you can whip up the creamy frosting to pipe on top to finish off your decadent treat. Here’s how:

STEP ONE: Preheat the oven to 350°F, then prepare a standard muffin tin with paper liners.

STEP TWO: Add chocolate bar pieces and butter to a heat-safe mixing bowl and microwave at 15-second increments for 60 seconds, mixing between each until melted.

STEP THREE: Add sugars to the melted chocolate and mix until dissolved. 

STEP FOUR: Add the eggs, extract, and flour to the mixture and continue stirring until just combined. Fold in the Oreo cookie pieces.

STEP FIVE: Fill cupcake liners equally using the cupcake batter.

STEP SIX: Bake for 22 to 24 minutes or until a toothpick comes out mostly clean.

STEP SEVEN: Allow the cupcakes to cool on a cooling rack. 

STEP EIGHT: While the cupcakes are cooling, prepare the Oreo frosting. 

STEP NINE: Add butter, powdered sugar, and vanilla extract to a stand mixer or large bowl with a hand mixer and beat until fluffy. 

STEP TEN: Fold in the Oreo cookie crumbs. Transfer the frosting to a piping bag fitted with a piping tip

STEP ELEVEN: Once the cupcakes are cooled, pipe the creamy frosting onto each. Top with a mini Oreo and serve.

How To Serve

Any Oreo fan won’t be able to resist sinking their teeth into these delicious cupcakes.

For an extra indulgent dessert, serve them with a scoop of vanilla ice cream or even a scoop of cookies and cream ice cream.

If you simply can’t get enough of Oreo desserts, you won’t regret whipping up our Oreo poke cake or Oreo pie.

MORE OREO RECIPES

Cookie Recipes

Fried Oreo Recipe

Drinks

Oreo Milkshake

Storage

If you have leftover cupcakes to enjoy later, we’ll show you the best ways to store your Oreo cupcakes.

MAKE AHEAD: If you want to get a head start on your baking, you can definitely make these Oreo cupcakes ahead of time.

Once your cupcakes have completely cooled, make sure to store them in an airtight container. You can leave them plain or frost them before storing.

When you’re ready to serve, give them a light dusting of powdered sugar or add a dollop of frosting to freshen them up. These make-ahead cupcakes can stay at room temperature for up to 1 day without losing their scrumptiousness.

ON THE COUNTER: Store the chocolate Oreo cupcakes at room temperature in an airtight container for up to three days.

IN THE FREEZER: These homemade cupcakes can be frozen for up to two months. We’d recommend waiting to add the frosting until you are ready to serve them.

If you’re a chocoholic that’s always in need of an escape to indulgent sweetness, then Oreo cupcakes are the answer! These cupcakes are a fun and delicious dessert featuring decadent chocolate cake and Oreo overload, making them the perfect treat to enjoy.

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Oreo Cupcakes

5 from 1 vote

These decadent Oreo cupcakes feature a rich, fudgy cupcake and creamy Oreo buttercream frosting garnished with a mini Oreo cookie for a fun treat for the whole family!

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 12

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Ingredients

  

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Cupcake

• 4 ounces unsweetened chocolate baking bar, chopped
• ½ cup salted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup self-rising flour
• 1½ cups Oreo cookies, broken into pieces

Topping

• 12 mini Oreo cookies

Frosting

• 1½ cups powdered sugar
• ¾ cup salted butter, softened
• 1 teaspoon vanilla extract
• 1 cup Oreo cookies, crushed

Instructions

 

• Preheat the oven to 350°F, then prepare a standard muffin tin with cupcake liners.
• Add chocolate bar pieces and butter to a heat-safe mixing bowl and microwave at 15-second increments for 60 seconds, mixing between each until melted.
• Add sugars to melted chocolate and mix until dissolved.
• Add eggs, extract, and flour to the mixture and continue stirring until just combined. Fold in the Oreo cookie pieces.
• Fill cupcake liners equally using the batter.
• Bake for 22 to 24 minutes or until a toothpick comes out mostly clean.
• Allow cupcakes to cool.
• While the cupcakes are cooling, prepare the frosting.
• Add butter, powdered sugar, and vanilla extract to a stand mixer and beat until fluffy.
• Fold in Oreo cookie crumbs.
• Once the cupcakes are cooled, piped frosting onto each. Top with a mini Oreo and serve.

Notes

• Parchment paper liners can help prevent the cupcakes from sticking to the liners.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• To easily crush the Oreos into fine crumbs, put the cookies in a food processor or crush them in a Ziploc bag with a rolling pin.

Nutrition

Calories: 543kcal | Carbohydrates: 65g | Protein: 4g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 302mg | Potassium: 184mg | Fiber: 2g | Sugar: 48g | Vitamin A: 640IU | Calcium: 33mg | Iron: 6mg

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