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A freshly made cupcake with Oreo Cupcakes frosting, topped with crumbled Oreo cookie pieces, placed on a white background with other cupcakes in the background.

Oreo Cupcakes

These indulgent Oreo cupcakes are rich, moist, and topped with creamy Oreo frosting.
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Prep Time 20 minutes
Cook Time 19 minutes
cool_time 20 minutes
Total Time 59 minutes
Servings: 22 Cupcakes
Course: Dessert
Cuisine: American
Calories: 383
Ingredients Method Nutrition Notes

Ingredients
  

  • 22 Oreo cookies To place at the base of each cupcake liner
  • 1 ¾ cups cake flour Softened, for best texture
  • 1 ¼ cup granulated sugar For sweetness
  • ⅔ cup black cocoa powder Provides deep color and rich flavor
  • ¾ teaspoon baking soda Leavening agent
  • ½ teaspoon salt Enhances flavor
  • ½ cup vegetable oil For moisture
  • ½ cup sour cream Adds tang and richness
  • ½ cup buttermilk Room temperature for smoother batter
  • 1 large egg Room temperature
  • 2 teaspoons vanilla extract For flavor
  • ½ teaspoon white vinegar Helps the cake rise
  • Drops of black gel food coloring For deeper color, optional
Oreo Frosting:
  • 1 cup unsalted butter Softened, at room temperature
  • 3 cups powdered sugar For sweetness and smoothness
  • 5-6 tablespoons heavy cream Adjust for desired consistency
  • 12 Oreo cookies Pulsed into a fine powder, cream included
  • 1 teaspoon vanilla extract For flavor
  • ½ teaspoon salt To balance sweetness

Method
 

  1. 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.
  2. In a stand mixer, whisk together cake flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl or measuring cup, whisk together vegetable oil, sour cream, buttermilk, egg, vanilla extract, white vinegar, and black food coloring.
  4. Add the wet ingredients to the dry ingredients in the stand mixer. Using the paddle attachment, mix on low speed until just combined.
  5. 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.
  6. Once baked, transfer the cupcakes to a wire rack and let them cool completely.
  7. In the bowl of a stand mixer, beat the softened butter on medium speed until smooth, about 1 minute.
  8. Add powdered sugar and heavy cream, and mix until smooth.
  9. Add vanilla extract, crushed Oreos, and salt, and mix on medium speed until the frosting is light and fluffy.
  10. If the frosting is too thick, add heavy cream, one tablespoon at a time, until it reaches your desired consistency.
  11. 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.

Nutrition

Serving: 1CupcakeCalories: 383kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 38mgSodium: 229mgPotassium: 117mgFiber: 2gSugar: 36gVitamin A: 362IUVitamin C: 0.1mgCalcium: 27mgIron: 3mg

Notes

These Oreo cupcakes are a chocolate lover's dream, with the signature Oreo flavor baked right in and a decadent frosting to top it off. They're perfect for any occasion, from casual gatherings to special celebrations.

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