Oreo Cupcakes Recipe

Nothing beats the magic of biting into a perfectly fluffy cupcake loaded with crushed Oreo cookies and topped with creamy buttercream frosting. This Oreo cupcakes recipe brings together the beloved taste of chocolate sandwich cookies with tender, moist cake in every single bite. As someone who's been perfecting cupcake recipes for years, I can tell you that this Oreo cupcakes recipe is hands down one of the most requested treats at every party and gathering.

What makes this Oreo cupcakes recipe so special is how it combines the best of both worlds; you get that rich chocolate cake base infused with cookie pieces, plus a dreamy Oreo buttercream that's absolutely irresistible. Whether you're planning a birthday celebration, craving a homemade dessert, or just want to treat your family to something sweet, this Oreo cupcakes recipe delivers bakery-quality results right from your home kitchen.

Why This Cookies and Cream Recipe Stands Out

This isn't just another basic cupcake recipe with some cookies thrown in. What sets this Oreo cupcakes recipe apart is the way we incorporate the cookies at multiple levels ; crushed Oreos mixed right into the batter, whole cookie pieces pressed into the bottom of each liner, and more crushed cookies folded into the buttercream frosting. The result is an intense cookies and cream flavor that hits you from the first bite to the last crumb.

The beauty of this Oreo cupcakes recipe lies in its simplicity and reliability. I've tested this recipe countless times, and it works perfectly whether you're a beginner baker or someone with years of experience. The texture comes out tender and moist every single time, and the Oreo cupcakes recipe is forgiving enough that even small measurement variations won't ruin your batch.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Sweet Treats to Try Next
• Related
• Pairing
• Oreo Cupcakes Recipe

Ingredients

For the Cupcakes

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Eggs (room temperature)
• Buttermilk (room temperature)
• Strong black coffee (cooled)
• Vegetable oil
• Vanilla extract
• Oreo cookies (roughly chopped)

For the Oreo Buttercream Frosting

• Unsalted butter (softened)
• Powdered sugar
• Heavy cream
• Vanilla extract
• Salt
• Oreo cookies (finely crushed)

For Decoration

• Crushed Oreos for sprinkling
• Whole Oreo cookies

See recipe card for quantities.

Instructions

Prepare Your Baking Setup

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Place one whole Oreo cookie at the bottom of each cupcake liner.
3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Set aside your dry ingredients and prepare your wet ingredients in a separate bowl.

Mix the Cupcake Batter

1. In another large bowl, whisk together eggs, buttermilk, cooled coffee, vegetable oil, and vanilla extract until smooth.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Fold in the roughly chopped Oreo cookies gently to avoid overmixing.
4. The batter should be smooth but not overworked for the best texture.

Bake the Cupcakes

1. Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
3. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.
4. Allow cupcakes to cool completely before frosting ; this prevents the buttercream from melting.

Make the Oreo Buttercream

1. Fold in the finely crushed Oreo cookies and beat briefly to incorporate throughout the frosting.
2. Beat softened butter in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes.
3. Gradually add powdered sugar, one cup at a time, beating well after each addition.
4. Add heavy cream, vanilla extract, and salt, then beat for another 2 minutes until smooth.

Expert Cooking Tips

• Getting the perfect Oreo cupcakes recipe results requires attention to a few key details that can make or break your final product.
• Temperature Matters: Always use room temperature ingredients for both eggs and buttermilk. Cold ingredients don't mix properly and can result in dense, uneven cupcakes. Take your eggs and buttermilk out of the refrigerator about an hour before you start baking.
• Coffee Secret: The coffee in this recipe doesn't make the cupcakes taste like coffee ; instead, it amplifies the chocolate flavor dramatically. If you don't drink coffee, you can substitute with hot water, but coffee really takes these cupcakes to the next level.
• Don't Overmix: Once you add your dry ingredients to the wet ingredients, mix just until combined. Overmixing develops too much gluten, resulting in tough, chewy cupcakes instead of tender ones.
• Cookie Crushing Technique: For the best texture, crush your Oreos by placing them in a sealed plastic bag and rolling over them with a rolling pin. You want some larger pieces mixed with fine crumbs for the most interesting texture.
• Frosting Consistency: If your buttercream is too thick, add cream one tablespoon at a time. If it's too thin, add more powdered sugar. The perfect consistency should hold its shape when piped but still be smooth and creamy.

Recipe Variations & Substitutions

• This versatile Oreo cupcakes recipe adapts beautifully to different dietary needs and flavor preferences.
• Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your Oreo cookies are also gluten-free ; several brands now make excellent gluten-free chocolate sandwich cookies that work perfectly in this recipe.
• Dairy-Free Adaptation: Substitute the buttermilk with non-dairy milk mixed with 1 tablespoon of lemon juice. Replace the butter in the frosting with vegan butter, and use coconut cream instead of heavy cream.
• Reduced Sugar Option: You can reduce the sugar in the cupcakes by up to ¼ cup without significantly affecting the texture. For the frosting, try using powdered erythritol or another sugar substitute, though the texture may be slightly different.
• Mini Cupcake Version: This recipe makes about 36 mini cupcakes. Reduce the baking time to 12-15 minutes and check for doneness with a toothpick.
• Different Cookie Flavors: While Oreos are classic, you can substitute with other sandwich cookies like golden Oreos, mint Oreos, or even peanut butter sandwich cookies for unique flavor combinations.
• Cream Cheese Frosting Alternative: Replace half the butter with cream cheese for a tangy twist that pairs beautifully with the chocolate and cookies.

Equipment Recommendations

• Essential Equipment: A standard 12-cup muffin tin is crucial for this Oreo cupcakes recipe. Choose a heavy-duty tin that conducts heat evenly for the best results.
• Electric Mixer: While you can make the frosting by hand, an electric mixer (either stand or hand mixer) makes the job much easier and creates fluffier buttercream.
• Wire Cooling Rack: Proper cooling prevents soggy bottoms and ensures your cupcakes maintain their structure when frosted.
• Large Mixing Bowls: You'll need at least two large bowls ; one for dry ingredients and one for wet ingredients.
• Measuring Tools: Accurate measuring is key to success. Use dry measuring cups for flour and sugar, and liquid measuring cups for wet ingredients.
• Piping Bags and Tips: While you can spread frosting with a knife, piping creates a more professional appearance. A large star tip works beautifully for this recipe.

Storage & Meal Prep Tips

Short-Term Storage

• Store your finished Oreo cupcakes recipe creations in an airtight container at room temperature for up to 3 days. The buttercream frosting holds up well and actually improves in flavor after a day.

Refrigeration Guidelines

• If your kitchen is particularly warm or humid, you can refrigerate the frosted cupcakes for up to 5 days. Bring them to room temperature before serving for the best taste and texture.

Freezing Instructions

• Unfrosted cupcakes freeze beautifully for up to 3 months. Wrap each cupcake individually in plastic wrap, then place in a freezer bag. Thaw completely before frosting.

Make-Ahead Tips

• You can make the cupcakes up to 2 days ahead and store them covered at room temperature. Make the frosting the day you plan to serve for the freshest taste and best texture.

FAQ

Sweet Treats to Try Next

Now that you've mastered this incredible Oreo cupcakes recipe, your kitchen is ready for more delicious adventures. These cupcakes pair beautifully with other homemade treats that your family will absolutely love.

Consider trying an Oatmeal Raisin Chocolate Chip Cookies Recipe for a chewy, comforting cookie that balances the rich chocolate of your Oreo cupcakes recipe perfectly. The warm spices and hearty oats create a wonderful contrast to the sweet, creamy flavors of the cupcakes. For something more elegant, White Chocolate Raspberry Cheesecake Bars Recipe offers a sophisticated dessert that complements the playful nature of your Oreo cupcakes recipe while adding fresh fruit flavors to your dessert spread.

Thanks for visiting my kitchen-ByLisa Johnson 🌸

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