Why You’ll Love This Recipe
These Oreo cupcakes are a dream come true for cookies and cream fans. The rich, moist chocolate cupcakes are enhanced with Oreo chunks, and the Oreo buttercream frosting adds an extra layer of indulgence. The recipe is simple enough for beginners but delicious enough to impress any guest. It’s the ideal treat for parties, gatherings, or a sweet afternoon snack.
Ingredients
For the cupcakes:
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs, at room temperature
- Milk, at room temperature
- Freshly brewed coffee (cooled)
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Crushed Oreos
For the frosting:
- Unsalted butter, at room temperature
- Powdered sugar
- Crushed Oreos
- Vanilla extract
- Heavy cream
- Salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
To make the cupcakes:
- Preheat the oven to 175°C (347°F) and line a cupcake pan with cupcake liners.
- In a large bowl, combine the wet ingredients: eggs, milk, coffee, oil, and vanilla extract, and whisk until smooth. Add both granulated and brown sugars and mix.
- Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and fold until just combined. Gently fold in the crushed Oreos.
- Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
To make the frosting:
- In a food processor or ziplock bag, crush the Oreos into fine crumbs.
- Cream the butter in a stand mixer or with a hand mixer until light and fluffy.
- Gradually add powdered sugar and whip until smooth and fluffy.
- Add the crushed Oreos, vanilla extract, salt, and heavy cream, then whip until smooth.
- Pipe or spread the Oreo frosting onto the cooled cupcakes. Garnish with extra crushed Oreos if desired.
Servings and Timing
This recipe makes 12 cupcakes. Prep time is about 30 minutes, and baking time is 20-22 minutes.
Variations
- Cupcake base: Add a scoop of peanut butter or a splash of mint extract for a twist on the classic chocolate and Oreo combo.
- Frosting flavor: You can add a bit of cream cheese to the frosting for a tangy contrast to the sweetness.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. To reheat, warm the cupcakes in the microwave for 10-15 seconds.
FAQs
Can I use store-bought frosting instead of making my own?
Yes, store-bought frosting can be used in place of homemade Oreo buttercream.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 2 months. Let them thaw completely before frosting.
Can I add more Oreos to the frosting?
Absolutely! Feel free to add extra crushed Oreos to the frosting for a more intense cookies and cream flavor.
Can I make these cupcakes ahead of time?
Yes, the cupcakes can be made a day or two ahead of time. Just store them in an airtight container.
Can I make the frosting without heavy cream?
You can substitute heavy cream with milk or even sour cream, though heavy cream provides the smoothest texture.
How do I prevent the cupcakes from sinking in the middle?
Make sure not to overmix the batter and use the correct amount of leavening agents like baking powder and baking soda.
Can I use any type of milk?
Whole milk or 2% milk is preferred for a richer texture, but any milk will work.
How do I make the frosting thicker?
If the frosting is too runny, add more powdered sugar to thicken it to the desired consistency.
Can I add more chocolate to the cupcakes?
You can add chocolate chips or chunks for an extra chocolatey bite.
What is the best way to store leftover frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to a week. You can re-whip it before using.
Conclusion
These Oreo cupcakes are the ultimate indulgence for anyone who loves cookies and cream. With a moist chocolate base, Oreo chunks, and creamy Oreo frosting, they’re the perfect treat for birthdays, parties, or just as a delicious snack. Simple to make and impossible to resist, these cupcakes will quickly become a favorite in your baking repertoire.
Print
Oreo Cupcakes
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate cookies-and-cream treat with these Oreo Cupcakes! Featuring a moist chocolate sponge filled with crushed Oreos and topped with creamy Oreo buttercream frosting, these cupcakes are perfect for any occasion, offering a perfect balance of chocolate richness and cookie crunch in every bite.
Ingredients
For the cupcakes:
Granulated sugar
Brown sugar
Vegetable oil
Eggs (room temperature)
Milk (room temperature)
Freshly brewed coffee (cooled)
Vanilla extract
All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Crushed Oreos
For the frosting:
Unsalted butter (room temperature)
Powdered sugar
Crushed Oreos
Vanilla extract
Heavy cream
Salt
Instructions
To make the cupcakes:
-
Preheat the oven to 175°C (347°F) and line a cupcake pan with cupcake liners.
-
In a large bowl, whisk together the wet ingredients: eggs, milk, coffee, oil, and vanilla extract. Add the granulated and brown sugars, mixing until smooth.
-
Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
-
Gradually add the dry ingredients to the wet ingredients, folding until just combined. Gently fold in the crushed Oreos.
-
Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
-
Allow the cupcakes to cool completely on a wire rack.
To make the frosting:
-
Crush the Oreos into fine crumbs using a food processor or ziplock bag.
-
Cream the butter in a stand mixer or with a hand mixer until light and fluffy.
-
Gradually add powdered sugar, continuing to whip until smooth and fluffy.
-
Add the crushed Oreos, vanilla extract, salt, and heavy cream. Whip until smooth and creamy.
-
Pipe or spread the Oreo frosting onto the cooled cupcakes, and garnish with extra crushed Oreos if desired.
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for freshness. Reheat in the microwave for 10-15 seconds for a warm treat.
Variations: Add peanut butter or mint extract to the cupcake base for a fun twist. For a tangy frosting, try adding cream cheese.
Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Thaw before frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
