Name: Oreo Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk; 1 tsp vanilla extract; 10-12 crushed Oreos; 1 cup unsalted butter, room temperature; 4 cups powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract (for frosting); 8 crushed Oreos (for frosting); Mini Oreos for garnish

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Why You’ll Love Oreo Cupcakes Recipe

If you’re a fan of Oreos, this recipe will be your new favorite dessert. Each bite is packed with the perfect balance of soft chocolate cake and crunchy cookie bits. The buttercream frosting is silky smooth with flecks of crushed Oreos for a true cookies-and-cream experience. These cupcakes are simple to make, look stunning for parties, and taste like something straight from a bakery.

Ingredients

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

Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
10-12 crushed Oreos

Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
8 crushed Oreos
Mini Oreos for garnish

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, combine the eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the crushed Oreos.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
To make the frosting, beat the butter until creamy. Add powdered sugar gradually, then mix in heavy cream and vanilla extract until smooth.
Stir in crushed Oreos and beat until light and fluffy. Frost the cooled cupcakes and top with mini Oreos.

Servings and timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 360 kcal per cupcake

Variations

Cookies and Cream Cheesecake Cupcakes: Add a layer of cream cheese filling in the center before baking.
Double Chocolate Version: Mix in chocolate chips for an extra chocolatey twist.
Vanilla Oreo Cupcakes: Replace the cocoa powder with more flour and use golden Oreos for a lighter flavor.
Mini Cupcakes: Use a mini muffin pan and reduce the baking time to about 10–12 minutes.
Vegan Option: Substitute plant-based milk with a splash of vinegar for buttermilk and use vegan butter and cookies.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving. You can freeze the cupcakes (without frosting) for up to 2 months. Thaw at room temperature and frost before serving.

FAQs

How do I keep Oreo cupcakes moist?

Use buttermilk and oil as in this recipe, which help keep the cupcakes soft and moist. Avoid overbaking.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them unfrosted. Frost before serving for the best texture.

Can I use a boxed cake mix?

Absolutely. Substitute your favorite chocolate cake mix and fold in crushed Oreos before baking.

How do I crush the Oreos?

Use a food processor or place them in a ziplock bag and crush with a rolling pin. Aim for small chunks, not fine crumbs.

Can I make the frosting less sweet?

Use a pinch of salt and slightly reduce the powdered sugar. You can also add a bit more cream for balance.

How do I get fluffy frosting?

Beat the butter for at least 3–4 minutes before adding other ingredients to incorporate air and achieve a light texture.

Can I make these cupcakes gluten-free?

Yes, use a 1:1 gluten-free flour blend and gluten-free Oreos. The rest of the recipe remains the same.

Why did my cupcakes sink in the middle?

This can happen if the batter was overmixed or the oven door was opened too early. Make sure the cupcakes are baked through before removing.

Can I use different flavors of Oreos?

Yes, experiment with mint, peanut butter, or red velvet Oreos for a fun twist.

How should I transport these cupcakes?

Use a cupcake carrier or a sturdy container with dividers to prevent the frosting from getting smudged.

Conclusion

Oreo cupcakes are the ultimate dessert for any cookie and chocolate lover. With a moist base and creamy, cookie-filled frosting, these treats are as beautiful as they are delicious. Whether for a birthday, party, or casual sweet craving, these cupcakes will always impress and satisfy every sweet tooth.