Oreo Cupcakes Recipe🧁

The Ultimate Cookies & Cream Dessert

Introduction: A Sweet Celebration in Every Bite 🎉

If you’re obsessed with Oreos and cupcakes (who isn’t?), this recipe is your dream come true. These Oreo Cupcakes are soft, moist, and packed with crushed cookies in every layer—from the fluffy chocolate base to the creamy Oreo buttercream frosting. Whether you're baking for a birthday, a bake sale, or just a cozy weekend treat, these cupcakes deliver big flavor and irresistible texture.

This post is your one-stop guide to making the best Oreo Cupcakes ever—complete with expert baking tips, creative variations, and mobile-friendly formatting for easy scrolling while you bake.

Why You’ll Love These Oreo Cupcakes 💖

• KitchenAid Stand Mixer: Every bite is loaded with Oreo goodness.

• Moist Chocolate Base: Rich, tender, and never dry.

• Frosting That Wows: Oreo buttercream that’s silky, sweet, and speckled with cookie bits.

• Easy to Make: No fancy equipment needed—just a few key tools.

• Perfect for Any Occasion: Birthdays, holidays, or just because.

🛠️ Essential Baking Tools (Affiliate Picks from Amazon)

To make these cupcakes flawless, here are five must-have tools:

1. KitchenAid Stand Mixer – For smooth batter and whipped frosting.

2. OXO Cookie Scoop – Ensures even cupcake portions.

3. Wilton Muffin Pan – Non-stick and evenly bakes 12 cupcakes.

4. Silicone Spatula Set – For folding in crushed Oreos without overmixing.

5. Ateco Piping Tips – For bakery-style frosting swirls.

Affiliate Disclaimer: As an Amazon Associate, I earn from qualifying purchases. These recommendations are based on tools I personally trust for baking success.

🧁 Full Ingredient List (With Brand Suggestions)

For the Cupcakes:

• 1 cup all-purpose flour (King Arthur)

• ½ cup unsweetened cocoa powder (Hershey’s Special Dark)

• ¾ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 2 large eggs (Vital Farms)

• ½ cup granulated sugar (Domino)

• ½ cup brown sugar (Wholesome)

• ½ cup vegetable oil (Chosen Foods)

• ½ cup buttermilk (Organic Valley)

• 1 tsp vanilla extract (Nielsen-Massey)

• 10 Oreo cookies, crushed

For the Oreo Buttercream Frosting:

• 1 cup unsalted butter, softened (Kerrygold)

• 3 cups powdered sugar (Domino)

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream (Horizon Organic)

• 8 Oreo cookies, finely crushed

👩‍🍳 Step-by-Step Instructions

Prep Time: 15 minutes

Bake Time: 18–20 minutes

Frosting Time: 10 minutes

Total Time: ~45 minutes

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

• In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Step 3: Mix Wet Ingredients

• In a separate bowl, beat eggs, sugars, oil, buttermilk, and vanilla until smooth.

Step 4: Combine & Fold

• Gradually add dry ingredients to wet, mixing until just combined.

• Gently fold in crushed Oreos with a spatula.

Step 5: Fill & Bake

• Use a cookie scoop to fill liners ¾ full.

• Bake for 18–20 minutes or until a toothpick comes out clean.

• Cool completely before frosting.

Step 6: Make the Frosting

• Beat butter until creamy (2–3 minutes).

• Add powdered sugar gradually, then vanilla and cream.

• Fold in crushed Oreos.

Step 7: Frost & Decorate

• Pipe frosting onto cooled cupcakes using a star tip.

• Garnish with mini Oreos or cookie crumbs.

🔍 Nutritional Breakdown (Per Cupcake)

• Calories: ~320

• Fat: 18g

• Carbs: 38g

• Sugar: 28g

• Protein: 3g

💡 Expert Baking Tips

• Room Temp Ingredients: Ensure eggs and buttermilk are at room temperature for better mixing.

• Don’t Overmix: Overmixing leads to dense cupcakes. Fold gently.

• Crush Oreos Finely for Frosting: Large chunks can clog piping tips.

• Use Buttermilk: Adds moisture and a slight tang that balances sweetness.

• Cool Completely Before Frosting: Warm cupcakes will melt your buttercream.

🎨 Creative Variations

1. Mint Oreo Cupcakes 🌿

Add ½ tsp peppermint extract to the batter and use Mint Oreos for a refreshing twist.

2. Peanut Butter Oreo Cupcakes 🥜

Swirl ¼ cup peanut butter into the frosting and top with a peanut butter Oreo.

3. Red Velvet Oreo Cupcakes ❤️

Swap cocoa powder for red velvet cake mix and use Golden Oreos for contrast.

🌟 What Makes These Cupcakes Unique?

Unlike standard chocolate cupcakes, these are infused with crushed Oreos in both the batter and frosting. The texture is playful—soft cake meets crunchy cookie—and the flavor is a nostalgic blend of childhood treats and gourmet indulgence.

🧊 Storage & Serving Suggestions

• Storage: Keep in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost fresh.

• Serving: Best served slightly chilled with a glass of milk or hot coffee.

❓ FAQ

Can I use store-brand cookies instead of Oreos?

Yes, but Oreos have a distinct flavor and texture that elevate the recipe.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies.

Can I double the recipe?

Absolutely! Just use two muffin pans and rotate them halfway through baking.

Can I make mini cupcakes?

Yes—reduce bake time to 10–12 minutes and use a mini muffin pan.

💬 Final Thoughts & Call-to-Action

These Oreo Cupcakes are more than just a dessert—they’re a celebration of flavor, texture, and nostalgia. Whether you're baking for a crowd or just treating yourself, this recipe is guaranteed to impress.

If you loved this recipe, share it on Pinterest, tag me on Instagram, and leave a comment below with your favorite variation!

Happy baking, cookie lovers! 🍪🧁

📌 Recipe Card

Oreo Cupcakes Yield: 12 cupcakes Prep Time: 15 min | Bake Time: 18–20 min | Total Time: ~45 min

Ingredients

• 1 cup flour

• ½ cup cocoa powder

• ¾ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 2 eggs

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup vegetable oil

• ½ cup buttermilk

• 1 tsp vanilla extract

• 10 crushed Oreos

Frosting

• 1 cup butter

• 3 cups powdered sugar

• 1 tsp vanilla

• 2–3 tbsp cream

• 8 crushed Oreos

Instructions

1. Preheat oven to 350°F. Line muffin pan.

2. Mix dry ingredients.

3. Beat wet ingredients.

4. Combine and fold in Oreos.

5. Fill liners and bake 18–20 min.

6. Cool and frost.