If you are a cookies and cream lover then these Oreo Cupcakes are just what you need. A delicious chocolate cupcake topped with cookies and cream frosting.
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 cupcakes are completely homemade and turn out perfect every time. Paired with the cookies and cream frosting it really makes 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 Oreo Cupcakes, not only are they easy they are irresistible.
Pantry available ingredients help these come together easily and that is one thing that I love about them other than the flavor.
That is the thing with simple baking recipes, is that usually, you have all the base ingredients on hand if you bake in any form at all!
Some of my other favorite cupcake recipes we have on our site include: Angel Food Lemon Cupcakes, Pina Colada Cupcakes and Banana Cupcakes.
WHY THIS RECIPE WORKS:
- This makes a standard 12 count batch, you can easily double this!
- You can decorate these how you like, we like using a Wilton 1M tip and then top with an Oreo and chocolate drizzle.
- Like I stated before easy pantry basics help this come together in no time.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Cocoa powder
Boiling water
Eggs
Unsalted butter
Granulated sugar
All-purpose flour
Baking powder
Powdered sugar
Vanilla extract
Milk
Oreos
Dark chocolate chips (optional)
HOW TO MAKE OREO CUPCAKES:
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.
CAN I ADD ANYTHING TO THE CUPCAKES?
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!
DO I HAVE TO USE DARK CHOCOLATE FOR DRIZZLING?
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.
CAN I USE A CAKE MIX?
If you want to cut down on some time for this recipe you can absolutely use a cake mix. Use any of your favorite chocolate cakes for this Oreo Cupcake recipe.
HOW TO STORE:
These can be stored in an airtight container where they will keep on the countertop or refrigerator for up to 3-4 days.
They 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.
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.
Love chocolate and Oreo? Then these Oreo Cupcakes are one recipe that you are going to want to make over and over again.
If you like this recipe you might also like:
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!
Oreo Cupcakes
Ingredients
For the chocolate cupcakes:
- ½ cup cocoa powder
- ⅓ cup boiling water
- 3 large eggs
- ¾ cup unsalted butter softened
- ¾ cup + 3 tablespoons granulated sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
For the Oreo frosting:
- 1 cup unsalted butter at room temperature
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 3-4 tablespoons milk
- 8 Oreos crushed
For decoration:
- 12 Oreos
- 3 Tablespoons dark chocolate chips optional
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
- 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.
Nutrition
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