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These Oreo Cupcakes are for all you Oreo lovers out there. A delicious chocolate cupcake topped with cookies and cream frosting.

Close up of one Oreo Cupcake garnished.

Between the creamy frosting on top of the cupcakes and the amazing Oreo flavor of the moist cupcake itself, you’ll be devouring this great recipe in record time. Oreo Cupcakes, FTW!

Chocolate cupcakes are one of my downfalls. Who can resist their own handheld cake? I know that I can’t, that is for sure. Cake is pretty much life in any way, shape, or form.

I’m also addicted to anything Oreo and if you have been following me for any length of time, then you will see that in my recipes. Using them in baking is just so much fun and flavorful.

These cookies and cream cupcakes are completely homemade and turn out perfect every time. The cookies and cream frosting really make them over-the-top delicious.

If there is one cupcake recipe that you will want to make over and over again, it will definitely be these easy cupcakes; not only are they simple to make, but they are also irresistible.

Pantry-available ingredients help these come together easily, and that is one thing that I love about them other than the flavor. 

The thing with simple baking recipes is that if you bake in any form, you usually have all the base ingredients on hand for these Oreo Cupcakes!

Some of my other favorite cupcake recipes we have on our site include: Angel Food Lemon Cupcakes, Pina Colada Cupcakes and Banana Cupcakes

Oreo Cupcakes on white board garnished.

WHY THIS RECIPE WORKS:

  1. This makes a standard 12 count batch, you can easily double this!
  2. You can decorate these how you like, we like using a Wilton 1M tip and then top with an Oreo and chocolate drizzle.
  3. Like I stated before, easy pantry basics help this come together in no time.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Cocoa powder
  • Boiling water
  • Eggs
  • Unsalted butter
  • Granulated sugar
  • All-purpose flour
  • Baking powder
  • Powdered sugar
  • Vanilla extract
  • Milk
  • Oreos
  • Dark chocolate chips (optional)
Ingredients needed to make Oreo Cupcakes.

HOW TO MAKE OREO CUPCAKES:

Make the cupcakes:

  1. Preheat the oven to 350 F degrees and line a 12 count cupcake pan with cupcake liners.
  2. Sift the cocoa powder into a large mixing bowl and pour over the boiling water. Mix into a smooth paste with a wooden spoon.
  3. Add all remaining cupcake ingredients and mix with a hand mixer  until combined. You can also beat with a wooden spoon if preferred.
  4. Evenly distribute the mixture between your cupcake cases and bake for 18-22 minutes or until a skewer poked into the center of a cupcake comes out clean.
  5. Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting:

  1. Add the butter and vanilla extract to a large mixing bowl. Mix with a hand mixer until smooth and creamy.
  2. Gradually sift in the powdered sugar a little at a time, mixing after each addition. When the mixture starts to become a little too thick, add the milk 1 tbsp at a time until a spreadable consistency is reached.
  3. Add the fine crumbs of crushed Oreos and mix them thoroughly through the frosting.

Frost and decorate the cupcakes:

  1. Spoon, spread or use a piping bag to spread Oreo frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
  2. If adding the dark chocolate drizzle, heat the chocolate chips in the microwave in 30 second bursts until melted. Using a small spoon, drizzle chocolate over the top of each frosted cupcake.
  3. Place a whole Oreo cookie on top of each cupcake.
Step by step photos on how to make Oreo Cupcakes.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

If you really want to make this more of a chocolate or Oreo recipe you can add semi-sweet chocolate chips or some crushed oreo pieces into the cupcake batter.

This will give some of that extra chocolate or Oreo flavor if you’d like. Completely optional, but it does taste very good!

Absolutely not! You can use milk or semi-sweet chocolate chips for this. It is all about personal preference and the flavor that you want.

Just make sure that you use a higher quality chocolate chip so they are easier to melt. Or leave it off completely, totally up to you.

If you want to cut down on time for this recipe, you can absolutely use a cake mix.

You can use any of your favorite chocolate cakes for this Oreo Cupcake recipe.

I’ve got a great list here for you. Nothing says you have to stick with only Oreos!

  • Mini Oreos for decorating the top of each cupcake
  • Espresso powder mixed into the cupcake batter for a richer chocolate flavor
  • A layer of crushed Oreos at the bottom of each cupcake liner before adding the batter
  • Sour cream in the cupcake batter for extra moisture
  • A sprinkle of sea salt on top of the frosted cupcakes for a sweet and salty twist
  • Red velvet cupcake batter instead of chocolate for a different twist
  • A hidden mini Oreo cookie inside each cupcake for a surprise crunch
  • White chocolate chips mixed into the cupcake batter
  • Cream cheese mixed into the Oreo frosting for a tangier flavor
  • A drizzle of caramel over the frosted cupcakes for added sweetness

Let me know in the comments if you wish you had seen something else on this list. My ears are always open!

  • Vegetable oil instead of butter in the cupcake batter for a lighter texture
  • Cake flour instead of all-purpose flour for a finer, softer cupcake crumb
  • Homemade whipped cream frosting instead of Oreo frosting for a lighter topping
  • Coconut milk or almond milk for the milk in the frosting for a dairy-free version
  • Cream cheese frosting instead of buttercream for a rich twist
  • Gluten-free flour blend in place of regular flour for a gluten-free version
Oreo Cupcakes on white platter garnished.

HOW TO STORE:

These can be stored in an airtight container where they will keep at room temperature or refrigerator for up to 3-4 days.

Chocolate Oreo cupcakes can also be frozen frosted or unfrosted but I would not garnish until serving. Place cupcakes in a freezer container and they will keep in the freezer for up to 3 months.

If frosted let defrost in the refrigerator overnight, if unfrosted you can let defrost on the countertop, make frosting and decorate.

DANA’S TIPS AND TRICKS:

  • Easily double this recipe to make more for guests or functions.
  • Other Oreos can be used to switch up the flavor.
  • If you want you can use a cake mix for the cupcakes.
  • These can be frozen, see my tips above on how to do that.
  • Any chocolate chip as long as they are high quality can be used for decorating.
  • Crush up your Oreos as fine as you like for the frosting, just make sure they will fit through the piping tip. You don’t want Oreo crumbs clogging things up.
One Oreo Cupcakes cut in half showing inside.

Do you love chocolate and Oreos? Then these Oreo Cupcakes are one recipe that you are going to want to make over and over again. Homemade cupcakes for the win!

If you’ve tried these OREO CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Oreo Cupcakes

Author Dana at ThisSillyGirlsKitchen.com
Prep: 25 minutes
Cook: 18 minutes
Total: 43 minutes
If you are a cookies and cream lover then these Oreo Cupcakes are just what you need. A delicious chocolate cupcake topped with a cookies and cream frosting.
Servings 12

Ingredients
  

For the chocolate cupcakes:

For the Oreo frosting:

For decoration:

Instructions

Make the cupcakes:

  • Preheat the oven to 350 F degrees and line a 12 count cupcake pan with cupcakes liners.
  • Sift the cocoa powder into a large mixing bowl and pour over the boiling water. Mix into a smooth paste with a wooden spoon.
  • Add all remaining cupcake ingredients and mix with a hand mixer until combined. You can also beat with a wooden spoon if preferred.
  • Evenly distribute the mixture between your cupcake cases and bake for 18-22 minutes or until a skewer poked into the center of a cupcake comes out clean.
  • Leave the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Make the frosting:

  • Add the butter and vanilla extract to a large mixing bowl. Mix with a hand mixer until smooth and creamy.
  • Gradually sift in the powdered sugar a little at a time, mixing after each addition. When the mixture starts to become a little too thick, add the milk 1 tbsp at a time until a spreadable consistency is reached.
  • Add the crushed Oreos and mix them thoroughly through the frosting.

Frost and decorate the cupcakes:

  • Spoon, spread or pipe swirls of the Oreo frosting on top of each cupcake. I used a Wilton 1M piping nozzle.
  • If adding the dark chocolate drizzle, heat the chocolate chips in the microwave in 30 second bursts until melted. Using a small spoon, drizzle chocolate over the top of each frosted cupcake.
  • Place a whole Oreo cookie on top of each cupcake.

Notes

  1. Easily double this recipe to make more for guests or functions.
  2. Other Oreos can be used to switch up the flavor.
  3. If you want you can use a cake mix for the cupcakes.
  4. These can be frozen, see my tips above on how to do that.
  5. Any chocolate chip as long as they are high quality can be used for decorating.
  6. Crush up your Oreos as fine as you like for the frosting, just make sure they will fit through the piping tip.

Nutrition

Calories: 580kcal | Carbohydrates: 69g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 105mg | Potassium: 233mg | Fiber: 2g | Sugar: 52g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 4 votes (4 ratings without comment)

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