Oreo Cupcakes

Moist chocolate Oreo cupcakes topped with cookies and cream buttercream and topped with a whole Oreo. Easy to make for any occasion.

Rich, chocolatey cupcakes topped with a smooth cookies and cream buttercream, these Oreo Cupcakes are a simple but impressive dessert. The chocolate base is soft and moist thanks to oil and hot coffee, while the frosting is packed with finely crushed Oreo cookies for that classic flavour.

Finished with a whole Oreo on top, these are perfect for birthdays, bake sales, or whenever you want an easy crowd-pleasing treat.

Tips for Best Results

• Use room temperature ingredients for a smoother batter and frosting
• Do not overmix the batter to keep the cupcakes soft
• The batter will be thin, which is normal
• Let cupcakes cool completely before frosting
• Crush Oreos finely so the frosting pipes smoothly
• Fill liners only two-thirds full to prevent overflow

Ingredients and Substitutions

• All-Purpose Flour
  Provides structure and a soft crumb. Measure by fluffing, spooning into the cup, and levelling off. A 1:1 gluten-free all-purpose flour blend can be used if needed.
• Granulated Sugar
  Sweetens the cupcakes and helps create a tender texture. Reducing the amount may affect both flavour and moisture.
• Unsweetened Cocoa Powder
  Gives the cupcakes their chocolate flavour. Natural cocoa powder works best, but Dutch-processed cocoa can be used for a darker, smoother taste.
• Baking Powder and Baking Soda
  These leavening agents help the cupcakes rise properly. Use both as listed for the best texture.
• Salt
  Enhances the overall flavour and balances the sweetness in both the cupcakes and frosting.
• Eggs
  Add structure, moisture, and richness. Use large eggs at room temperature for best results.
• Milk
  Adds moisture and helps create a smooth batter, and also helps adjust the consistency of the buttercream. Whole or 2% milk works well, but dairy-free alternatives such as almond or oat milk can be used.
• Vegetable Oil
  Keeps the cupcakes moist and soft for longer than butter-based cakes. Any neutral oil such as canola or sunflower oil will work.
• Vanilla Extract
  Adds flavour to both the cupcakes and frosting. Pure vanilla extract is recommended for the best taste.
• Hot Brewed Coffee
  Deepens the chocolate flavour without making the cupcakes taste like coffee. If preferred, hot water can be used instead.
• Unsalted Butter
  Forms the base of the buttercream. It should be softened to room temperature so it whips smoothly. If using salted butter, reduce or omit the added salt.
• Powdered Sugar
  Sweetens and thickens the frosting. Sifting can help prevent lumps and create a smoother texture.
• Oreo Cookies
  Finely crushed Oreos are mixed into the buttercream for a cookies and cream flavour, while whole Oreos are used for topping. Crushing them very finely helps prevent the piping tip from clogging.
  

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Oreo Cupcakes

Yield: 24 Cupcakes | Prep time: 20 minutes | Cook time: 20 to 22 minutes

Ingredients

Chocolate Cupcakes

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• ¾ cup hot brewed coffee

Oreo Buttercream

• 1 cup unsalted butter, room temperature
• 3 ½ cups powdered sugar
• 3 tablespoons milk
• ⅛ teaspoon salt
• 2 teaspoons vanilla extract
• 10 to 12 Oreo cookies, finely crushed

For Topping

• 24 Oreo cookies

Directions

1. Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners and set aside.

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
2. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk until just combined and mostly smooth.

1. Pour in the hot brewed coffee and stir until the batter is smooth. The batter will be thin.
2. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
3. Bake for 20 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
4. Remove from the oven and transfer the cupcakes to a wire rack to cool completely.

1. While the cupcakes cool, prepare the frosting. In a large bowl, beat the butter until smooth and creamy.
2. Add the powdered sugar, milk, salt, and vanilla extract. Mix on low speed until combined, then increase speed and beat until light and fluffy.
3. Fold in the finely crushed Oreo cookies until evenly distributed.
4. Transfer the frosting to a piping bag fitted with a large round tip. Pipe frosting onto the cooled cupcakes.
5. Top each cupcake with a whole Oreo cookie.

Continue to Content

Yield: 24 Cupcakes

Oreo Cupcakes

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Moist chocolate Oreo cupcakes topped with cookies and cream buttercream and topped with a whole Oreo. Easy to make for any occasion.

Print

Ingredients

Chocolate Cupcakes

Toggle ingredient group

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• ¾ cup hot brewed coffee

Oreo Buttercream

Toggle ingredient group

• 1 cup unsalted butter, room temperature
• 3 ½ cups powdered sugar
• 3 tablespoons milk
• ⅛ teaspoon salt
• 2 teaspoons vanilla extract
• 10 to 12 Oreo cookies, finely crushed

For Topping

Toggle ingredient group

• 24 Oreo cookies

Instructions

1. Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk until just combined and mostly smooth.
4. Pour in the hot brewed coffee and stir until the batter is smooth. The batter will be thin.
5. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
6. Bake for 20 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
7. Remove from the oven and transfer the cupcakes to a wire rack to cool completely.
8. While the cupcakes cool, prepare the frosting. In a large bowl, beat the butter until smooth and creamy.
9. Add the powdered sugar, milk, salt, and vanilla extract. Mix on low speed until combined, then increase speed and beat until light and fluffy.
10. Fold in the finely crushed Oreo cookies until evenly distributed.
11. Transfer the frosting to a piping bag fitted with a large round tip. Pipe frosting onto the cooled cupcakes.
12. Top each cupcake with a whole Oreo cookie.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart SM-50BL Stand Mixer
• 
  Mombake Standard Red Foil Cupcake Liners
• 
  Non-Stick Bakeware Standard Muffin and Cupcake Pan

Nutrition Information:

Yield:

24

Serving Size:

1 cupcake
Amount Per Serving: Calories: 384Total Fat: 19gSaturated Fat: 7gUnsaturated Fat: 12gCholesterol: 39mgSodium: 255mgCarbohydrates: 48gFiber: 3gSugar: 22gProtein: 6g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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