Oreo Cupcakes

An oreo cupcake garnished with frosting and a mini oreo.

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 Time25

Total Time25

Course: Dessert

Cuisine: American

Keyword: Oreo Cupcakes Recipe

Servings:

Calories: 543kcal

Ingredients

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