Oh my gosh, let me tell you about my absolute weakness – Oreo cupcakes! These little chocolatey miracles have been my go-to party treat since I first discovered how magical crushed Oreos could be in a cupcake batter. I still remember sneaking spoonfuls of the frosting as a kid when my mom wasn't looking (don't worry, I won't tell if you do the same!). Perfect for bake sales, birthdays, or just because it's Tuesday, these Oreo cupcakes always disappear faster than you can say “double stuff”. The best part? That moment when you bite into the fluffy chocolate cake and hit those crunchy Oreo pieces – pure happiness!

Why You’ll Love These Oreo Cupcakes

Let me count the ways these Oreo cupcakes will steal your heart:

The rich chocolate batter gets an extra dose of deliciousness from crushed Oreos – every bite has that signature cookies-and-cream magic
They’re surprisingly easy to make (even if you’re not a baking pro!) with simple ingredients you probably already have
That Oreo frosting? Absolute perfection – creamy, dreamy, and packed with cookie crumbs
They disappear faster than you can say “seconds please” at parties – kids and adults go crazy for them!

Trust me, once you try these Oreo cupcakes, they’ll become your new favorite go-to dessert.

Ingredients for Oreo Cupcakes

Here’s everything you’ll need to make these irresistible Oreo cupcakes. I always lay everything out before I start – it makes baking so much smoother, especially when I’m already dreaming about that first bite!

For the Cupcakes

1 ½ cups all-purpose flour (spooned and leveled – don’t pack it!)
1 cup granulated sugar (the good stuff that makes life sweet)
½ cup unsweetened cocoa powder (sifted if it’s lumpy – trust me on this)
1 teaspoon baking soda (fresh is best!)
½ teaspoon salt (just a pinch to balance the sweetness)
½ cup vegetable oil (makes them super moist)
¾ cup buttermilk (room temperature works best)
2 large eggs (also at room temp – it really makes a difference)
1 teaspoon vanilla extract (the real stuff, not imitation)
¾ cup crushed Oreo cookies (about 8 cookies – I use a ziplock bag and rolling pin!)

For the Oreo Frosting

1 cup unsalted butter, softened (leave it out for 30 minutes – not melted!)
3 ½ cups powdered sugar (sift if lumpy for smoother frosting)
2 tablespoons heavy cream (or milk in a pinch)
1 teaspoon vanilla extract
¾ cup finely crushed Oreos (these give that amazing texture)
Whole Oreo cookies and extra crumbs for decorating (because more is more with Oreos!)

Equipment You’ll Need for Oreo Cupcakes

Before we dive into baking these heavenly Oreo cupcakes, let’s gather our tools! You probably have most of these already:

A standard 12-cup muffin pan (the workhorse of cupcake baking)
Cupcake liners (go for the cute ones – they make me smile!)
Electric mixer (hand or stand – both work great)
Piping bag with star tip (or a zip-top bag with the corner snipped off in a pinch)
Basic mixing bowls and measuring cups
A trusty rubber spatula (for scraping every last bit of batter)

That’s it! No fancy gadgets needed – just simple tools for amazing Oreo cupcakes.

How to Make Oreo Cupcakes

Okay, let’s get baking! These Oreo cupcakes come together so easily – just follow these simple steps and you’ll be enjoying cookie-filled perfection in no time. I’ve made these dozens of times (maybe hundreds… who’s counting?), and this method never fails me.

Step 1: Prepare the Cupcake Batter

First things first – let’s make that dreamy chocolate Oreo cupcake batter. Grab your biggest mixing bowl and whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt). Whisk it really well – you want everything evenly distributed. Now make a well in the center and add all your wet ingredients – oil, buttermilk, eggs, and vanilla. Mix just until smooth – don’t go crazy with the stirring! The magic happens when you gently fold in those crushed Oreos. I use a rubber spatula and do it in batches, being careful not to overmix. A few flour streaks are totally fine!

Step 2: Bake the Oreo Cupcakes

Preheat that oven to 350°F (no cheating – let it fully preheat!). Line your muffin pan with those cute liners and fill each one about ⅔ full. Pro tip: I use an ice cream scoop for perfect, even portions every time. Bake for 18-22 minutes – you’ll know they’re done when a toothpick comes out with just a few moist crumbs (no wet batter!). Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This is the hardest part – resisting the urge to frost them while warm!

Step 3: Make the Oreo Frosting

While those beauties cool, let’s whip up that heavenly Oreo frosting. Beat the softened butter until it’s light and fluffy – about 2 minutes with an electric mixer. Gradually add the powdered sugar (I do it in 3 batches to avoid a sugar cloud in my kitchen!). Mix in the cream and vanilla until silky smooth. Now for the best part – gently fold in those finely crushed Oreos. The texture should be thick but spreadable – add a splash more cream if needed. Taste test required (wink).

Step 4: Frost and Decorate Your Oreo Cupcakes

The moment we’ve been waiting for! I pipe the frosting using a star tip for that bakery-worthy swirl, but a simple knife works great too. Top each Oreo cupcake with a whole cookie or sprinkle with extra crumbs. Sometimes I get fancy and drizzle with melted chocolate – because why not? Now try not to eat them all at once (no promises though!).

Tips for Perfect Oreo Cupcakes

After making these cupcakes more times than I can count (and taste-testing every batch, of course), I’ve picked up some foolproof tricks to guarantee bakery-quality results every time:

Butter temperature matters! For the smoothest frosting, your butter should be softened but still cool to the touch – about 65°F. Too soft and your frosting will be greasy; too cold and it won’t cream properly.
Crush those Oreos just right – I like mine somewhere between fine crumbs and small chunks. Too powdery and they disappear in the batter; too chunky and they’ll sink to the bottom.
Don’t overmix the batter – once you add the dry ingredients to wet, mix just until combined. Overworking the batter makes tough cupcakes instead of tender ones.
Rotate your pan halfway through baking – most ovens have hot spots, and this ensures all your cupcakes bake evenly with perfect domes.

Oh, and one bonus tip from my many frosting disasters – if your frosting seems too soft, pop the whole bowl in the fridge for 15 minutes before piping. Works like a charm!

Oreo Cupcake Variations

Once you’ve mastered these classic Oreo cupcakes, try these fun twists that always impress my friends:

Mint chocolate magic: Swap the vanilla extract for peppermint and add a few drops of green food coloring to the frosting – tastes just like thin mints!
Double chocolate delight: Fold in ½ cup mini chocolate chips with the crushed Oreos for extra chocolatey goodness in every bite.
Cookies and cream cheesecake: Add a surprise cheesecake center by dropping a spoonful of no-bake cheesecake filling into each cupcake before baking.

The possibilities are endless – that’s the beauty of Oreo cupcakes!

Serving and Storing Oreo Cupcakes

Okay, here’s the deal – these Oreo cupcakes taste absolutely perfect at room temperature. That’s when the frosting is dreamy soft and the cake is at its fluffy best. I always let mine sit out for about 30 minutes if they’ve been refrigerated (but let’s be real – they rarely last that long in my house!).

For storing, I swear by airtight containers – they keep the cupcakes fresh and prevent them from drying out. Stack them carefully with parchment paper between layers if you need to. They’ll stay delicious for up to 3 days this way, though in my experience they disappear much faster!

Now, if you’re dealing with warm weather or need them to last a bit longer, pop them in the fridge. Just know the frosting will firm up – I like to take them out about an hour before serving so they can come back to that perfect creamy texture. Pro tip: Add your whole Oreo garnish right before serving so it stays crisp!

Oreo Cupcakes Nutrition

Now, let’s be real – we’re not eating Oreo cupcakes for their nutritional benefits! But I know some folks like to keep track, so here’s the scoop. These cupcakes are definitely an indulgent treat (as all good desserts should be). The nutritional values will vary depending on the specific ingredients and brands you use – like whether you go for regular Oreos or the double-stuffed kind (no judgment here!).

What I can tell you is that each cupcake packs that perfect balance of rich chocolate flavor and creamy cookies-and-cream goodness. They’re worth every delicious bite! If you’re watching portions, I recommend sharing… or not – sometimes you just need the whole cupcake to yourself. After all, life’s too short to skip dessert!

Remember, these are homemade treats made with love – not lab-tested nutrition bars. Enjoy them in moderation… or don’t. I won’t tell!

Frequently Asked Questions About Oreo Cupcakes

I’ve gotten so many questions about these Oreo cupcakes over the years – here are the ones that pop up most often with my tried-and-true answers:

Can I use regular milk instead of buttermilk?

Absolutely! Just add 1 tablespoon of lemon juice or white vinegar to ¾ cup milk and let it sit for 5 minutes before using. It won’t be exactly the same, but it works in a pinch. The buttermilk does give these Oreo cupcakes extra tenderness though, so I recommend sticking with it if you can!

How do I prevent dry cupcakes?

The number one culprit is overbaking – set that timer and check early! Also, make sure to measure your flour correctly (spoon it into the cup, don’t scoop). And don’t skip the oil – it keeps these Oreo cupcakes super moist. My grandma’s trick? Brush cooled cupcakes with simple syrup before frosting – adds moisture without making them soggy!

Can I make these Oreo cupcakes ahead of time?

You sure can! Bake the cupcakes 1-2 days in advance and store them unfrosted at room temperature in an airtight container. Make the frosting the day you’ll serve them though – it’s best fresh. I’ve even frozen the unfrosted cupcakes for up to 3 months – just thaw overnight in the fridge!

Why did my Oreo pieces sink to the bottom?

Ah, the great cupcake mystery! Toss your crushed Oreos with a tablespoon of flour before folding them in – this helps them “float” in the batter. Also, don’t crush them too fine – small chunks distribute better. And resist the urge to overmix after adding them!

Can I use a different cookie instead of Oreos?

Of course! These would be delicious with chocolate sandwich cookies, mint Oreos, or even golden Oreos for a fun twist. Just keep the measurements the same. Though I have to say – nothing beats classic Oreos in this cupcake recipe!

Irresistible Oreo Cupcakes with 8 Crushed Cookies Inside

Author: lucy
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delicious chocolate Oreo cupcakes topped with cookies and cream frosting, perfect for parties or bake sales.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
¾ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
¾ cup crushed Oreo cookies
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
¾ cup finely crushed Oreo cookies
Whole Oreo cookies
Extra crushed Oreos

Instructions

Preheat oven to 350°F and line a muffin pan with cupcake liners.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
Add oil, buttermilk, eggs, and vanilla. Mix until smooth.
Fold in crushed Oreo cookies.
Fill cupcake liners about ⅔ full.
Bake for 18–22 minutes until a toothpick comes out clean. Cool completely.
Beat butter until creamy, then gradually add powdered sugar.
Mix in cream and vanilla, then fold in crushed Oreos.
Frost cooled cupcakes and top with Oreo cookies and crumbs.

Notes

Store cupcakes in an airtight container for up to 3 days.
For best results, use room temperature ingredients.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 410
Sugar: 35g
Sodium: 220mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: oreo cupcakes, chocolate oreo cupcakes, cupcake recipe, party dessert, bake sale cupcakes, oreo dessert recipe