Oreo Cupcakes combine decadently rich chocolate cake with creamy vanilla frosting that’s speckled with crushed Oreo™ cookie pieces. It’s the perfect dessert for lovers of cookies and cream!
It’s no secret that I love baking with Oreos, so I’m always looking for new ways to incorporate these scrumptious sandwich cookies into my sweet treats.
These cookies and cream cupcakes are festive enough for birthday celebrations but can also be enjoyed as a weeknight dessert!
These Oreo cookie cupcakes are as delicious as they are stunning — you’ll be tempted to sneak one before guests arrive.
What makes them so extreme? Every bite of cake and Oreo buttercream frosting is loaded with incredible chocolate and vanilla flavor.
There’s even a whole sandwich cookie pressed into the top!
Try more dessert mashups with my strawberry brownie, copycat Disney Butterfinger cupcake, or cookie butter cupcakes recipes.
And for an adults-only dessert, enjoy all of the flavors of a margarita in mini cake form!
Tips for Making Cookies and Cream Cupcakes
- Don’t overmix the batter!
Whisk just until the ingredients are combined and there are no more streaks of flour.
Otherwise, you will end up with Oreo cookie cupcakes that are dense and a bit dry.
- Use separate bowls.
I know — it’s tempting to toss everything together in one bowl and hope for perfect Oreo cupcakes.
Instead, you must mix the dry ingredients in one bowl, then the wet ingredients in another. This is known as the muffin method of mixing batter.
Slowly add the wet ingredients to the dry, and the texture will be perfect!
- Creating evenly sized cupcakes.
That scoop you’ll be using for the frosting? You can also use it to transfer the batter to the paper liners!
A 3-tablespoon size scoop works perfectly for these cookies and cream cupcakes.
EASY KITCHEN HACK: Buttermilk Substitute
Kitchen Tools and Supplies You’ll Need
- Muffin pans and paper liners.
- Large mixing bowls and a whisk for making the cupcake batter.
- A stand mixer (or separate mixing bowl and an electric hand mixer) to make the frosting for your Oreo cupcakes.
- Wire rack – Great for cooling all kinds of baked goods.
- Use an offset spatula and piping bag for the perfect finishing touches.
Oreo Cupcakes Recipe FAQ
You can use this same Oreo cupcakes recipe, but divide the batter into mini muffin pans instead.
Keep in mind, you’ll need mini paper liners. Fill each well almost completely full for a nice domed top.
Bake at the same oven temperature, but reduce the time by half — about 10-12 minutes total.
Instead of full-sized cookies as toppers, cut them into halves or quarters, or use mini Oreo cookies instead.
Yes, absolutely! Doubling the recipe is not a problem. However, if you need to serve more than 24 chocolate Oreo cupcakes, it requires making two double batches.
Tripling the recipe doesn’t work very well. Without an industrial-sized mixer, there’s no easy way to ensure that everything will be well incorporated in larger amounts.
Chocolate Oreo cupcakes should be fine stored at room temperature for several hours when serving, but refrigerate the leftovers.
There is cream in the frosting, and it spoils easily. Keep your Oreo cookie cupcakes covered to prevent them from drying out, and enjoy them within 2 to 3 days.
With love, from our simple kitchen to yours.
Other Oreo Dessert Recipes
Extreme Oreo Cupcakes
For Oreo Cupcakes
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup white cane sugar
- 1/2 cup light brown sugar
- 1/3 cup canola oil, or vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
For Cookies and Cream Frosting
- 2 cups unsalted butter, softened
- 4 1/2 cups powdered sugar
- 5 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup Oreo cookie crumbs, (about 12 cookies, finely crushed)
- 18 Oreo cookies, for garnish
- Preheat the oven to 350°F. Line cupcake pans with 18 paper or silicone liners. Spray each liner with non-stick cooking spray and set aside.
- To a large mixing bowl, add and whisk to combine: flour, cocoa powder, baking powder, baking soda, and salt. Add in sugar and brown sugar, and whisk again to combine.
- To a smaller mixing bowl, add and whisk to combine: oil, buttermilk, egg and vanilla extract. Pour the wet ingredients into the bowl of dry ingredients. Using a mixing spoon or spatula, stir well to combine wet and dry ingredients together, but don’t overmix or the cupcakes will be tough and dry.
- Using a cookie scoop or large spoon, add batter to 18 cupcake liners, filling 3/4 of the way full.
- Place pans in the preheated oven and bake cupcakes for 18-21 minutes, or until a toothpick inserted into the center of a cupcake comes out dry or with a few moist crumbs.
- Remove from the oven and transfer the cupcakes to a wire rack to cool completely. Meanwhile, prepare the frosting.
- Using a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, vanilla extract and heavy whipping cream together until well combined. The consistency should be smooth and stiff with peaks but spreadable.
- Using an ice cream scoop, add some vanilla frosting to top of each cupcake. Use a mini offset spatula to smooth out the frosting into a thick mound.
- To the frosting that you have left, beat in the crushed cookies. Scoop frosting into a piping bag fitted with a large piping tip. I use Wilton tip 2D.
- Pipe a dollop of Oreo frosting on top of the vanilla frosting. Top each cupcake with a whole Oreo cookie and enjoy!
- A food processor does a great job of crushing cookies into crumbs. If you don’t have one, seal the cookies inside a zip top food storage bag and roll a rolling pin across the bag to finely crush the cookies.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2022, updated and republished September 2023
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