These Oreo cupcakes are rich, ultra-moist, and absolutely loaded with Oreo flavor. Each cupcake has a whole Oreo cookie baked right into the bottom, then gets topped with a creamy, cookie-studded frosting that's basically an Oreo Cupcakes lover's dream. The black velvet batter is deep and chocolatey, and the combination of textures is so satisfying. I started making these for birthdays a few years ago, and now people actually request them by name. They come together in about 40 minutes from start to finish, and they look bakery-worthy without any fancy techniques.
If you love fun, over-the-top desserts like Cinnamon Roll Cupcakes or Oreo Poke Cake, these cupcakes belong on your must-make list. Pair them with something lighter like Chocolate Strawberry Yogurt Clusters for a sweet spread everyone will love.
Why You'll Love This Oreo Cupcakes
These Oreo cupcakes are easy to make from scratch and taste way better than anything from a box mix. The batter is simple, the frosting is foolproof, and the whole thing comes together in less than an hour. They're perfect for parties, bake sales, birthdays, or anytime you want to treat yourself to something indulgent. Plus, they make 22 cupcakes, so you'll have plenty to share or freeze for later. They're also incredibly versatile, you can customize them for different occasions or switch up the frosting if you want.
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Oreo Cupcakes Ingredients
Here's everything you need to make these rich, decadent Oreo cupcakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Cupcakes:
- Oreo cookies (for the base of each cupcake): A whole cookie goes into the bottom of each liner and softens as the cupcake bakes, creating a delicious surprise.
- Cake flour: Creates a tender, soft crumb that's lighter than all-purpose flour.
- Granulated sugar: Sweetens the batter and helps keep the cupcakes moist.
- Black cocoa powder: Gives the cupcakes an intense chocolate flavor and a rich, dark color. It's more concentrated than regular cocoa.
- Baking soda: Helps the cupcakes rise and creates a light texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Vegetable oil: Keeps the cupcakes incredibly moist and tender.
- Sour cream: Adds richness and moisture while giving the batter a slight tang that balances the sweetness.
- Buttermilk (room temperature): Reacts with the baking soda to create a fluffy texture and adds a subtle tanginess.
- Large egg: Binds everything together and adds structure.
- Vanilla extract: Adds warmth and depth to the chocolate flavor.
- White vinegar: Reacts with the baking soda to help the cupcakes rise and stay light.
- Black gel food coloring: Intensifies the dark color and makes the cupcakes look dramatic and bakery-worthy.
For the Oreo Frosting:
- Unsalted butter (softened to room temperature): Creates a smooth, creamy base for the frosting. Make sure it's soft so it blends easily.
- Powdered sugar: Sweetens the frosting and gives it structure.
- Heavy cream: Adds richness and helps you control the consistency of the frosting.
- Oreo cookies (pulsed into a fine powder, including the cream): The star of the frosting. Crushed Oreo Cupcakes give it that signature cookies and cream flavor.
- Vanilla extract: Adds a touch of sweetness and rounds out the flavor.
- Salt: Balances the sweetness and makes the Oreo Cupcakes flavor pop.
How to Make Oreo Cupcakes
These cupcakes come together in just a few simple steps.
- Preheat and prep: Preheat your oven to 350°F. Line a cupcake pan with cupcake liners, then place a full Oreo cookie in the bottom of each liner. Set the pan aside.
- Mix dry ingredients: In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, black cocoa powder, baking soda, and salt until everything is evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, buttermilk, egg, vanilla extract, white vinegar, and a few drops of black gel food coloring until smooth.
- Combine wet and dry: Add the wet ingredients to the dry ingredients. Using the paddle attachment, mix on low speed until just combined. Don't overmix or the cupcakes will be dense.
- Fill the liners: Portion the batter into the cupcake liners, filling them about ½ to ⅔ full. A 2-tablespoon-sized cookie scoop works perfectly for even portions.
- Bake: Bake for 16 to 19 minutes, or until a toothpick inserted into the center comes out clean. The tops should look set and spring back lightly when touched.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Cream the butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 1 minute until it's smooth and creamy.
- Add sugar and cream: Add the powdered sugar and heavy cream, then mix on low speed until everything is combined and smooth.
- Add flavorings: Add the vanilla extract, crushed Oreo Cupcakes, and salt. Mix on medium speed until the frosting is light and fluffy. If it's too thick, add more heavy cream, 1 tablespoon at a time, until you reach your desired consistency.
- Pipe the frosting: Use a larger piping tip to avoid clogging from the crushed Oreos. Pipe the frosting generously on top of each cooled cupcake in big, beautiful swirls.
Swaps and Variations
This recipe is flexible and works well with a few simple adjustments.
Cocoa Powder: If you don't have black cocoa powder, you can use regular Dutch-process cocoa, but the color won't be as dark.
Buttermilk: Make your own by mixing ½ cup milk with ½ tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
Oreo Flavors: Try using different Oreo flavors like golden Oreo Cupcakes, mint Oreos, or peanut butter Oreos for a fun twist.
Frosting: Swap the Oreo frosting for cream cheese frosting or chocolate buttercream if you want something different.
Cake Flour: If you don't have cake flour, you can make a substitute by removing 2 tablespoons from 1 ¾ cups all-purpose flour and replacing it with 2 tablespoons cornstarch.
EQUIPMENT
Here's the basic gear that makes these cupcakes come together smoothly.
KitchenAid stand mixer: Makes mixing the batter and frosting quick and easy. A hand mixer works too.
Cupcake pan: Standard 12-cup cupcake pans. You'll need two pans to make all 22 cupcakes.
Cookie scoop (2-tablespoon size): Helps you portion the batter evenly so all the cupcakes bake at the same rate.
Piping bag and large tip: For frosting the cupcakes beautifully. A large open star tip or round tip works best.
Wire cooling rack: Allows air to circulate around the cupcakes so they cool evenly.
How to Store Oreo Cupcakes
These cupcakes keep well and stay moist for days.
Room Temperature: Store cupcakes in a covered container at room temperature for 1 to 2 days. They'll stay soft and fresh.
Refrigerator: If you want them to last longer, refrigerate in an airtight container for up to 3 days. Let them come to room temperature before serving for the best texture.
Freezer: Freeze unfrosted cupcakes in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then frost before serving. You can also freeze frosted cupcakes, but let them freeze uncovered first, then wrap tightly.
Serving Ideas
These Oreo cupcakes are show-stoppers on their own, but here are a few ways to make them even more fun.
Top each cupcake with a mini Oreo Cupcakes or a piece of a full-size Oreo for decoration. Drizzle with chocolate ganache or caramel sauce for extra decadence. Serve them at birthday parties, potlucks, or game day gatherings. Pair them with cold milk or a scoop of vanilla ice cream.
Expert Tips
Here are a few tricks to make sure your Oreo cupcakes turn out perfectly every time.
Bring ingredients to room temperature: Room temperature buttermilk, sour cream, and eggs blend more smoothly and create a better texture.
Don't overfill the liners: Filling them ½ to ⅔ full gives the cupcakes room to rise without overflowing.
Use a cookie scoop: This ensures all the cupcakes are the same size and bake evenly.
Don't overbake: Pull them out as soon as a toothpick comes out clean. Overbaking will make them dry.
Cool completely before frosting: If the cupcakes are even slightly warm, the frosting will melt and slide off.
Pulse the Oreos finely: The finer the Oreo Cupcakes crumbs, the easier the frosting is to pipe. Use a food processor for best results.
Use a large piping tip: This prevents the crushed Oreos from clogging the tip while you frost.
FAQ
Can you put Oreos in cake batter?
Yes, you can absolutely put Oreo Cupcakes in cake batter. In this recipe, a whole Oreo cookie is placed at the bottom of each cupcake liner before the batter is added. As the cupcakes bake, the cookie softens and blends with the batter, creating a delicious surprise at the bottom. You can also chop Oreos and fold them into the batter for extra texture and flavor. My mom always says adding cookies to cake is never a bad idea, and she's absolutely right.
How do Oreo Cupcakes muffins differ from cupcakes?
Oreo Cupcakes muffins and cupcakes are pretty similar, but the main difference is in the batter and the way they're served. Muffins typically have a denser, less sweet batter and are often eaten for breakfast or as a snack. Cupcakes are lighter, sweeter, and almost always topped with frosting, making them more of a dessert. These Oreo cupcakes are definitely on the dessert side with their rich chocolate batter and creamy frosting.
What Oreo flavors are discontinued?
Over the years, Oreo has released and discontinued hundreds of limited-edition flavors. Some fan favorites that are no longer available include Birthday Cake, Candy Corn, Watermelon, and Red Velvet Oreos. The classic Oreo flavor has been around since 1912 and isn't going anywhere, so you'll always be able to make these cupcakes with the original cookies.
Is Oreo healthy or unhealthy?
Oreos are a treat, not a health food. They're made with sugar, flour, and vegetable oil, so they're best enjoyed in moderation. These cupcakes are definitely on the indulgent side with about 383 calories per cupcake, but they're perfect for special occasions or when you just want to enjoy something sweet and delicious. Everything in moderation, including treats like these.
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Pairing
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Oreo Cupcakes
Ingredients
Method
- Preheat the oven to 350°F. Line a regular-sized cupcake pan with cupcake liners. Place one Oreo cookie at the bottom of each liner.
- In a stand mixer, whisk together cake flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl or measuring cup, whisk together vegetable oil, sour cream, buttermilk, egg, vanilla extract, white vinegar, and black food coloring.
- Add the wet ingredients to the dry ingredients in the stand mixer. Using the paddle attachment, mix on low speed until just combined.
- Scoop the batter into the cupcake liners, filling each about halfway (use a 2-tablespoon scoop). Bake for 16-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, transfer the cupcakes to a wire rack and let them cool completely.
- In the bowl of a stand mixer, beat the softened butter on medium speed until smooth, about 1 minute.
- Add powdered sugar and heavy cream, and mix until smooth.
- Add vanilla extract, crushed Oreos, and salt, and mix on medium speed until the frosting is light and fluffy.
- If the frosting is too thick, add heavy cream, one tablespoon at a time, until it reaches your desired consistency.
- When piping the frosting, use a larger piping tip to prevent the crushed Oreo bits from clogging the tip. Pipe the frosting onto the cooled cupcakes.
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