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Small-batch Oreo Cupcakes
4.4 from 21 votes

Small-batch Oreo Cupcakes

Small-batch Oreo Cupcakes, moist chocolate cupcakes with an Oreo baked right into them, and the best Oreo frosting on top!

Prep Time
20 mins
Cook Time
16 mins
Total Time
1 hr
Servings: 4 cupcakes
Calories: 460 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 6 Oreo cookies divided
  • 2 tablespoons butter unsalted, 1 oz
  • 2 tablespoons semi-sweet chocolate good quality chips are fine, chopped, 21g
  • 1 1/2 teaspoons vegetable oil
  • 1/4 cup all-purpose flour 30g
  • 2 tablespoons cocoa powder sifted if lumpy, 11g
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar 50g
  • 1 egg large, yolk
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons milk any percentage
  • 2 tablespoons coffee or water, hot
Oreo Frosting
  • 2 tablespoons butter softened, unsalted, 1 oz
  • 1 ounce cream cheese softened
  • 1 cup powdered sugar sifted, 120g
  • 1 teaspoon milk or cream, up to 1 tablespoon
Topping
  • 3 tablespoons chocolate good quality chips are fine, chopped

Instructions

Cupcakes
    Cup of Yum
  1. Preheat your oven to 350°F and line your cupcake pan with 4 liners. Place 1 full Oreo in each of the cupcake cups.
  2. In a small, microwave-safe bowl, combine butter, chocolate, and vegetable oil. Microwave for 15 seconds and stir. Repeat until mixture is completely melted and smooth. Set aside to cool slightly.
  3. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a medium bowl, whisk together sugar, egg yolk, and vanilla until well-combined. Whisk in cooled chocolate mixture until smooth. Whisk in flour mixture until just mixed. Add milk and coffee and whisk until smooth. (Batter will be quite thin.)
  5. Spoon or pour batter into your prepared cupcake cups, filling 2/3 of the way full. Discard any excess batter.
  6. Bake for 16 to 19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a few crumbs. Once the cupcakes are cool enough to handle, transfer to a cooling rack to cool completely before frosting, 15 to 20 minutes.
Frosting
  1. Separate 1 Oreo and scrape filling into small bowl. Place both sides of the cookie into a small plastic bag and crush into a fine crumb.
  2. To the bowl with the Oreo center, add softened butter and cream cheese. Beat until smooth. Add powdered sugar and cookie crumbs and 1 teaspoon of milk or cream. Beat until sugar is completely incorporated and frosting is fluffy. Add up to 2 teaspoons more of milk or cream if necessary until frosting reaches your desired consistency.
  3. Transfer frosting to a piping bag and pipe onto cupcakes.
Chocolate Topping
  1. Place chocolate in a small, microwave-safe bowl and microwave in 15-second increments, stirring in between, until smooth. Use a spoon to drizzle over cupcakes or transfer to a small plastic bag and snip off one corner to "pipe" chocolate on.
  2. Divide final remaining Oreo in two and quarter one half of the cookie. Garnish each cupcake with one of the quarters and eat the remaining Oreo half.

Nutrition Information

Calories 460kcal (23%)

Nutrition Facts

Serving: 4 cupcakes

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%

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