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5.0 from 3 votes

Oreo Cupcakes

These Oreo cupcakes are heaven on a plate! Moist and chocolatey, and topped with cookies and cream frosting and decorated with cookie, these will be a hit!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 18 cupcakes
Calories: 294 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

Cupcakes
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1/2 cup Oreo crumbs you’ll need approximately 4-5 oreos
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup oil vegetable or canola
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk see notes for how to make your own buttermilk substitute
Cream Cheese Frosting
  • 4 ounces butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon Oreo crumbs
  • 3 cups powdered sugar
Optional Decorations
  • Extra crushed Oreos
  • Mini or regular whole Oreos

Instructions

Get prepped
    Cup of Yum
  1. Preheat the oven to 350° F (180°C)
  2. Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
Make the cupcake batter
  1. In a small or medium bowl, whisk together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt. Ensure the dry ingredients are mixed well.
  2. In a separate large bowl, whisk together the oil and sugar until well combined.
  3. Add the eggs and vanilla extract and beat until just mixed (don’t over beat)
  4. Pour in the buttermilk and continue whisking until combined.
  5. Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
Scoop and bake
  1. Place two generous tablespoons (I use a small cookie scoop) of batter into each cupcake liner. Bake for 15-18 minutes, or until a toothpick inserted into the center cupcake comes out clean. Allow to cool to room temperature on a cooling rack.
Cream Cheese Frosting:
  1. In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth.
  2. Mix in the vanilla extract, Oreo crumbs, and a little powdered sugar. Continue to mix, gradually adding the rest of the powdered sugar until fully combined. Transfer the frosting to a piping bag fitted with a large round tip, or a ziplock bag with the corner cut off.
  3. Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the center of each cupcake
  4. Pipe the remaining frosting on top of the cupcakes.
Optional: Decorate
  1. Sprinkle with Oreo crumbs, or add a whole regular Oreos, or Mini Oreos for decoration.

Notes

  • Mix the dry ingredients the best you can to make sure the Oreo cupcakes bake evenly.
  • Try not to over-beat the eggs or the cupcakes may not rise well while baking.
  • Make sure the Oreo crumbs are very fine for the frosting so you don’t get chunks of cookies stuck in the piping bag.
  • How to store cupcakes
  • Room Temperature: I do not recommend storing frosted cupcakes at room temperature because of the cream cheese in the frosting. But you can store unfrosted cupcakes in an airtight container for up to 5 days on the counter.
  • Refrigerator: Store in an airtight container in the refrigerator for up to 7 days.
  • Frosting can be covered and stored in the refrigerator for up to 5 days. Stir it before using it.
  • Freezing instructions
  • Store unfrosted cupcakes in an airtight container for up to 3 months. Thaw and frost before serving.

Nutrition Information

Serving 1cupcake Calories 294kcal (15%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 39mg (13%) Sodium 206mg (9%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 264IU (5%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 18cupcakes

Amount Per Serving

Calories 294

% Daily Value*

Serving 1cupcake
Calories 294kcal 15%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 39mg 13%
Sodium 206mg 9%
Potassium 132mg 3%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 264IU 5%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.