Oreo Cupcakes Recipe

Why You’ll Love This Recipe

These Oreo Cupcakes are the ultimate indulgence for any cookie lover. The chocolate cupcake is moist and flavorful, while the Oreo cookie at the bottom adds a delightful crunch and creamy texture. Topped with a fluffy Oreo buttercream frosting, these cupcakes are not only delicious but visually stunning too. With the Oreo cookie hidden inside and sprinkled on top, each bite delivers a satisfying mix of chocolate, cream, and crunch.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsweetened cocoa powder

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1/2 cup whole milk

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup boiling water

• 12 Oreo cookies (for the bottom of the cupcakes)

For the frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon heavy cream (or milk)

• 6-8 Oreo cookies, crushed (for the frosting)

• 12 Oreo cookies, for decoration (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Prepare the cupcake batter:

• In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, granulated sugar, and brown sugar.

• In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.

• Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.

3. Add the boiling water:

• Gradually add the boiling water to the batter, mixing continuously. The batter will become thin, which is normal.

4. Prepare the Oreo cookies:

• Place one Oreo cookie at the bottom of each cupcake liner.

5. Fill the cupcake liners:

• Spoon the cupcake batter evenly into the cupcake liners, filling each about 2/3 full. The batter should cover the Oreo cookies at the bottom.

6. Bake the cupcakes:

• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7. Make the frosting:

• While the cupcakes are cooling, make the frosting. In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.

• Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.

• Add the vanilla extract and heavy cream (or milk), and beat until smooth and fluffy.

• Fold in the crushed Oreo cookies, mixing until the frosting has a uniform texture.

8. Frost the cupcakes:

• Once the cupcakes have cooled completely, spread or pipe the Oreo frosting onto each cupcake. You can use a piping bag for a more decorative look, or simply spread the frosting with a spatula.

• Garnish with an additional whole Oreo cookie on top of each cupcake for decoration.

9. Serve and enjoy:

• Serve your Oreo cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy the creamy, chocolatey goodness of these delicious treats!

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 15 minutes

• Cook Time: 18-22 minutes

• Total Time: 40-45 minutes (including cooling)

Variations

• Double Stuff Oreo Cupcakes: For extra creamy filling, use Double Stuff Oreos at the bottom of the cupcakes and in the frosting for an added twist.

• Peanut Butter Oreo Cupcakes: Add 1/2 cup of peanut butter to the frosting for a peanut butter and Oreo flavor combo.

• Mini Oreo Cupcakes: Make mini cupcakes instead by using a mini muffin tin. Adjust the baking time to 10-12 minutes.

• Oreo Cheesecake Frosting: Use a mix of cream cheese and butter in the frosting for a tangy, rich flavor that complements the sweetness of the Oreo cookies.

Storage/Reheating

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you may want to refrigerate them to keep the frosting fresh.

• Freezing: These cupcakes freeze well! After frosting and decorating, place them in an airtight container and freeze for up to 2 months. Let them thaw at room temperature before serving.

FAQs

Can I use chocolate cupcakes instead of the recipe’s batter?

Yes! You can use your favorite chocolate cake recipe or box mix instead of the homemade batter. Just be sure to add an Oreo at the bottom of each cupcake liner before baking.

Can I use other cookies in this recipe?

Absolutely! While Oreos are the classic choice, you can experiment with other cookies, such as chocolate chip cookies or peanut butter cookies, to create your own version of these cupcakes.

Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes and frost them a day or two ahead of time. Keep them in an airtight container to maintain freshness.

Can I make the frosting without the crushed Oreos?

Yes! If you prefer a classic buttercream frosting, you can omit the crushed Oreos. Simply use vanilla or chocolate frosting instead.

Conclusion

Oreo Cupcakes are a delicious, indulgent treat that combines the best of chocolate and cookies and cream. The moist, chocolatey cupcakes paired with the creamy Oreo frosting are perfect for any occasion. Whether you’re an Oreo fan or just looking for a new, fun dessert, these cupcakes are sure to impress! Enjoy every bite of this delightful, cookie-inspired treat!

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