Oreo Cupcakes Recipe

Fluffy, moist Oreo cupcakes recipe with a chocolate base, cookie surprise bottom, and creamy Oreo buttercream frosting. Perfect cookies-and-cream treat for birthdays, parties, or family desserts.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cooling: 10

Total Time: 50

Servings: cupcakes

Calories: 380kcal

Cost: $8

Equipment

1 12-cup muffin tin Heavy-duty recommended for even baking
1 Electric mixer Stand or hand mixer for buttercream
2 Large mixing bowls For wet and dry ingredients
1 Wire cooling rack Prevents soggy bottoms
1 Measuring cups & spoons For accurate measurements
1 Piping bag with star tip Optional, for professional frosting look

Ingredients

Cupcakes

1¾ cups All-purpose flour
1¾ cups Granulated sugar
¾ cup Unsweetened cocoa powder
2 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 large Eggs Room temperature
1 cup Buttermilk Room temperature
1 cup Strong black coffee Cooled
½ cup Vegetable oil
2 teaspoon Vanilla extract
20 cookies Oreo cookies Roughly chopped

Frosting

1 cup Unsalted butter Softened
4 cups Powdered sugar For frosting
¼ cup Heavy cream For frosting
1 teaspoon Vanilla extract For frosting
¼ teaspoon Salt For frosting
15 cookies Oreo cookies Finely crushed (for frosting)

Decoration

12 whole Oreo cookies For decoration
Extra crushed Oreos For sprinkling

Instructions

Preheat oven to 350°F, line muffin tin, place Oreo at bottom.
Mix dry ingredients in one bowl.
Whisk wet ingredients in another bowl.
Combine wet and dry ingredients, fold in chopped Oreos.
Divide batter into muffin tin, bake 18–20 minutes, cool completely.
Beat butter, add powdered sugar, cream, vanilla, and salt until fluffy.
Fold in crushed Oreos, frost cooled cupcakes, decorate with whole Oreos and sprinkle with extra crumbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition