Oreo Cupcakes

I’ve shared my recipe for funfetti cupcakes and red velvet cupcakes, but I haven’t shared my recipe for Oreo cupcakes.

I’m a big fan of baking with Oreos. I love them in ice cream, cakes, even croissants! Hence my oreo drip cake and my oreo frosting recipe.

I think they also make an awesome cupcake flavor.

image of oreo cupcake drizzled with chocolate ganache and crushed oreo crumbs

Incorporating Oreos into this Recipe

While adding Oreos into a cupcake recipe doesn’t seem that challenging, there are actually are a few things to consider.

Do you put them into the cupcake batter? Do you add them to the frosting? Do you fill the cupcake with them??

I chose to get a little creative. I added a ton of crushed Oreos into the frosting to give it that yummy chocolate cookie taste, and I also added some into the batter.

This cupcake recipe adds an entire cup of chopped oreos into the batter.

It adds great texture to the cupcakes, and gives you get the oreo crunch in every bite!

image of oreo cupcake decorated with chocolate ganache and crushed oreos

The Secret Ingredient in These Oreo Cupcakes

Oreos have such a unique taste, and dark color. To help translate both of these aspects into these oreo cupcakes, I use black cocoa.

Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6).

This gives the cupcakes a bittersweet, chocolaty taste just like an Oreo cookie! It’s absolutely delicious.

Making The Perfect Oreo Frosting

These oreo cupcakes are topped with my favorite oreo frosting.

The base of this frosting is my classic American buttercream frosting recipe. There are so many reasons why I am obsessed with my buttercream recipe.

I love that is only uses a handful of ingredients, which most of us already have in our pantries! This frosting is also pretty much foolproof, and comes together in less than 10 minutes.

American buttercream is definitely on the sweet side though. I have a huge sweet tooth, so I love it!

If you don’t, you can try mixing crushed Oreos into a less sweet frosting. My russian buttercream or Italian meringue buttercream are great alternatives.

The only thing that could make my American buttercream better is…you guessed it…crushed Oreos!!

adding crushed oreos into buttercream to make oreo frosting

My Advice: Use Crushed Oreos in the Frosting

It may seems like all you have to do is cut up some Oreos and throw them into the buttercream. However, it’s actually not that simple!

If you plan to pipe with this buttercream (which I did!), you need to use a food processor or blender to completely crush the Oreos.

I find separating the cookies from their centers makes it easier to crush them. But don’t worry, I add the oreo filling back into the frosting later 🙂

Bits of Oreo will get stuck in your piping tip if you don’t break down the oreos into small enough pieces.

Trust me, there is nothing more frustrating than being mid-swirl, only to have the frosting tip get plugged and ruin your perfect design.

image of oreo cupcake frosted with a large french tip

It’s worth reaching up to your highest cabinet (or the back of your pantry), and pulling out your food processor.

I keep my Ninja food processor on my top shelf, and have to get out a step stool to reach it. It’s a pain, but I knew it was necessary for this.

I’ve had my Ninja for several years, and it still works great! You can also use a blender if you don’t have a food processor handy.

I really pulverized my Oreo cookies to get them to the right consistency. To do this, crush the Oreos by pulsing them a few times, then hold down that crush button!!

Let the food processor work its magic until you have super fine bits of Oreo.

Workaround If You Don’t Have A Food Processor

If you don’t have a food processor, be sure to use a sharp knife to cut your Oreos into superfine pieces.

Really commit to getting a super fine texture! It’s definitely more challenging to get the right texture with a knife.

It also takes a bit of time to get the Oreo bits into uniformly small pieces.

photo of oreo frosting

Above is a batch of Oreo buttercream I made with hand chopped Oreos.

It definitely wasn’t as smooth as I would’ve liked, but the frosting tasted great.

I was using this as a cake filling, and it worked well for that! This would also work to spread on cupcakes if you weren’t planning to use a piping tip.

However, frosting with this consistency would’ve been almost impossible to pipe swirls with!

These chunks would definitely get stuck in a decorative piping tip like a Wilton 1M or an ateco 869 (used on these cupcakes).

Below is a batch made with pulverized oreos. You can see the texture is much smoother!

Tips for Making the Best Oreo Cupcakes:

  • Don’t overmix your batter, and stir until the flour is just combined into the batter
  • Be sure to properly measure your flour (spoon into the cup measure, then level), or even better, use a kitchen scale when making the cupcake batter
  • Make sure your ingredients are at room temp
  • Bang your cupcake pan on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface
  • Don’t over bake your cupcakes! Keep an eye on them, and be sure to set a timer
image of oreo cupcake stacked on top of two oreos

Let Me Know What You Think!

If you try this recipe for oreo cupcakes, I’d love to hear what you think! Please leave a comment below, and a rating.

Yield: 12-14 cupcakes

Oreo Cupcakes

Oreo Cupcakes

These Oreo cupcakes are to die for!! They're made from scratch, and are surprisingly easy to make. This cupcake recipe can be made in one bowl, and is topped with loads of homemade Oreo frosting.

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 10 minutes
Total Time 38 minutes

Ingredients

Chocolate Cupcake Batter

  • 1/3 cup chocolate chips - milk or dark (57 grams)
  • 1/3 cup black cocoa powder (32 grams)
  • 3/4 cup hot water (177 grams)
  • 1 1/2 tsp instant espresso or coffee (3 grams)
  • 3/4 cup all-purpose flour (98 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 teaspoon salt (2 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/3 cup vegetable oil (73 grams)
  • 2 large eggs, room temperature (114 grams)
  • 1 tsp white vinegar (4 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 cup roughly chopped oreos (150 grams)

Oreo Buttercream Frosting

  • 1 cup unsalted butter, room temperature (226 grams)
  • 3 1/2 cups powdered sugar (454 grams) - or a 1lb box
  • 1/2 teaspoon salt (3 grams)
  • 1/4 cup heavy cream (or whipping cream) (40 grams)
  • 2 tsp vanilla extract (8 grams)
  • 1/2 cup of crushed Oreo cookie crumbs (75 grams)

Additional Decorations/Tools:

  • Stand mixer
  • Whisk and paddle attachments for stand mixer
  • Large piping bag
  • Wilton 1M Frosting tip

Instructions

Chocolate Oreo Cupcakes:

  1. Begin by preheating the oven to 350°F. Place cupcake liners in baking pans.
  2. Add 3/4 cup of (VERY) hot water into a large bowl.
  3. Mix in 1 1/2 tsp of coffee or espresso powder, and stir lightly until dissolved.
  4. Carefully pour in 1/3 cup chocolate chips and 1/3 cup of sifted black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until smooth.
  5. Pour the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture, and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula.
  6. Mix in the eggs one at a time.
  7. Then add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla, and mix until the batter is smooth - it will be thin!
  8. Fold in the crushed oreos with a rubber spatula.
  9. Fill cupcake liners 3/4 full, and bake for about 18 minutes, or until a toothpick comes out clean (or with minimal crumbs).
  10. Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).

Oreo Frosting:

  1. Separate your oreo cookies, and set aside the centers/filling (you will use these later)
  2. Crush the oreo cookies in a food processor until they're super fine and no large bits remain.
  3. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  4. Slowly add in the powdered sugar, 1 cup at a time. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds.
  5. Alternate with small splashes of cream.
  6. Once fully mixed, add in the vanilla extract, reserved oreo centers, and salt, and beat on low.
  7. Add in 1/2 cup of crushed Oreos, and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
  8. If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).


Decorating These Oreo Cupcakes:

  1. Place the frosting into a large piping bag fitted with a Wilton 1m frosting tip.
  2. Pipe a generous swirl on top of each cupcake, and top with some additional crushed oreos.
  3. If desired, drizzle with chocolate ganache and leftover bits of crushed oreo.

Notes

If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 9-10 minutes.

These cupcake can be made in advance! If stored unfrosted in an airtight container, they can last for:

  • 2 days at room temp
  • Up to a week in the fridge
  • Up to 3 months in the freezer

If you have extra buttercream you don't use, it can be stored in the fridge for up to a month, or kept in the freezer for up to 3 months.

This frosting can also be made in advance.

Nutrition Information

Yield

14 cupcakes

Serving Size

1

Amount Per Serving Calories 343Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 36mgSodium 194mgCarbohydrates 53gFiber 2gSugar 41gProtein 4g

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39 thoughts on “Oreo Cupcakes

  1. These look so yummy! I’ve been making these for many years and I certainly understand what you are saying about crushing the Oreos enough! 1 little piece can totally ruin your perfect swirl! I don’t put Oreos into the batter, but instead, I put a full Oreo on the bottom of the liner and add the chocolate batter! ( or vanilla, makes for a milder taste )

    1. Hi Belinda!

      I love that idea of an oreo at the bottom, it’d be such a fun surprise 🙂 And yes, nothing is worse than a bit of cookie clogging your frosting tip. NOTHING!! haha happy baking!! <3

  2. I LOVE your recipes! Im a novice baker, who only recently started to take baking more seriously rather than a casual hobby so all of your advice is really helpful!

    1. Hi Wren! You are too sweet 🙂

      That’s exactly how I started out too!! I’m so happy you find my blog helpful, happy baking!! <3

  3. I also make an Oreo frosting adding the oreos to the buttercream. I find it easier to put the cookies in a ziplock bag and using a rolling pin to crush the Oreos superfine so it doesn’t stick in the tip.

    1. Hi Elp,

      I think my liners are normal sized, they fit in my standard cupcake tin! But maybe they’re a bit taller or something?? Haha I love the ones I use, and I order them on amazon! here’s the link: https://amzn.to/3aiZsOW

      I hope that helps 🙂

    1. Hi Liz! You can use dark or regular cocoa powder in place of the black cocoa! It will change the taste a bit, but the texture will still turn out just fine!! Hope that helps, happy baking 🙂

  4. I made your Smores cake for my sister’s b-day last year and she loved it! Her other favorite is Oreos, so I’m going to try these for her birthday this year. We aren’t coffee drinkers and don’t like the taste. Will the recipe still work If I leave the coffee out?

    1. I am so happy to hear that Jana! That’s a great question! You can totally omit the coffee from this recipe and it will still turn out great 🙂 Happy baking!

  5. I made this yesterday. I love all your recipes. I always get compliments. This one is one of the best. That buttercream/Oreo frosting is awesome!! I want to just eat a bowl of that.

  6. Can I use regular cocoa powder instead? I don’t have black cocoa powder on hand and I’m making it for my 8 year olds class, I wonder if it will be too bitter for them?

    1. Hi Jennifer,

      You can totally use regular cocoa powder in place of the black cocoa. It will change the taste a bit, but they will still taste great! If that’s what you have on hand, I say use that instead <3

  7. I just put in your Oreo cake recipe into the oven , my hunnie bought me a Kitchen Aid stand mixer for our anniversary, I love baking for fun especially for my toddler and his daycare , any advice… his birthday is tomorrow & I baked the cake in advance , how would you store it to frost tomorrow ? Also would you make the Oreo buttercream today and frost tomorrow or just make tomorrow to frost , up next are the Oreo cupcakes for him and his daycare ? I love your recipes. I can’t wait to start trying them with my new mixer !!

    1. Hi Jacqueline,

      I’m so sorry for the delayed response!! That’s awesome that you just got a KitchenAid, it is by far and away my favorite kitchen appliance!!

      I usually make my cake layers / cupcakes in advance and freeze them (I share how I freeze cake layers here: https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/).

      With cupcakes, you can store them in an airtight container overnight at room temp, or pop them in the freezer. Leaving them at room temp is probably easiest since it’s only one day! I usually make the frosting in advance too, then frost cupcakes the day I plan to serve them!

      With frozen cake layers, I let them thaw a bit before assembling and frosting the cake! Once the cake is frosted, it will stay good for up to a week in the fridge! The frosting locks in all moisture 🙂

      I hope that helps, happy baking!!

    1. Hi Katie,

      I’m actually working on a whipped cream frosting recipe right now!! Sadly it won’t be up for a couple weeks though. Stay tuned!!

    1. Hi Jessica! Sadly no buttercream can be piped right out of the fridge because of all the butter in the frosting! It firms up a lot when it’s chilled.

      when I make my frosting in advance, I like to take my frosting bag out of the fridge an hour or two before I plan to use it, and wipe off the frosting tip to make sure no buttercream is crusted in the points of the frosting tip.I hope that helps, happy baking!

  8. Hi! Is it possible to substitute or not use the instant espresso in this recipe? I want to make these cupcakes for my brother’s birthday and he is not allowed to eat or drink anything containing espresso or coffee. Thank you! I love your recipes and video so much!

    1. Hi Natalie,

      You can omit the instant espresso in this recipe, that’s totally fine! They will still taste great 🙂 happy baking!

  9. Hii!
    I really want to try this out but how many cupcakes do you get out of the recept? Or am i just reading it wrong haha

    1. Hi Megan,

      This recipe makes 12-14 cupcakes, depending on your cupcake liners and tins! I find it makes 12 cupcakes with the pans I use. Hope that helps, happy baking!

  10. How do you think filling these with your marshmallow cream filling would work? I was thinking it might give that cream center taste.

  11. i just made this reticule, but the frosting tastes only like butter. did i do something wrong? i did step 4 before reading step 5. will that make a difference?

    1. Hi Olivia,

      Did you add the right amount of powdered sugar?? And did you add in the amount of Oreos the recipe calls for? Those would be my first guesses! The order you add the ingredients shouldn’t make a huge different when it comes to making the frosting. Hopefully one of those is the culprit! <3

Let me know what you think!