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Oreo Cupcakes are ALL about the Oreos! This chocolate cupcake recipe comes with a surprise cookie at the bottom – plus it is topped with a rich and creamy cookies ‘n cream frosting. Any Oreo lovers in your life will be very happy with this recipe!
BEST Oreo Cupcakes From Scratch
I just love an Oreo cookies and cream dessert and these cupcakes take the Oreo flavor to the next level! These decadent chocolate cupcakes have an entire whole Oreo baked into the bottom of each cupcake and the frosting has crushed Oreo crumbs throughout – they’re an extreme Oreo dessert like my Oreo Cake Recipe!!
These are completely from scratch but you can turn them semi-homemade by starting the cupcakes with a cake mix – as long as you make the Oreo Frosting no one will know. In fact, they’ll be asking for MORE!
Important Ingredients
- Buttermilk: Buttermilk does so much, like being acidic which reacts with the baking soda. This reaction helps the cupcakes puff up while they bake.
- Oreos: For this chocolate recipe I used a pack of classic Oreos. These will be used whole and chopped. I also topped the cupcakes with a mini Oreo cookie.
- Cocoa Powder: I always use natural unsweetened cocoa powder because the cupcake recipe uses baking soda and that can react with Dutch-process cocoa.
- Marshmallow Fluff: Marshmallow Cream gives the frosting a fluffy texture and completes the cookies and cream taste.
Step-by-Step Instructions
1. Whisk together the dry ingredients (including the sugar) in a large bowl.
2. Whisk together the wet ingredients in another bowl. Make sure to start with the hot water – this helps bloom the cocoa and give you a rich flavor.
3. Whisk the wet ingredients into the flour mixture until smooth.
4. Line cupcake pan with paper liners. Spoon cupcake batter into the pan and press an Oreo into each cupcake.
5. Bake the cupcakes until a toothpick comes out clean. Make your frosting and frost cupcakes as desired.
Expert Tips
- If you don’t have buttermilk, don’t worry – you can make your own. Learn all about how to make buttermilk here.
- You can add the frosting two different ways! Feel free to pipe it on normally with a piping bag, or just grab some on a knife and smooth it out. If you want to pipe the frosting, you’ll want to make sure your chopped Oreos are more like crumbs so it’ll pipe easier.
- Don’t spend any time removing the cream from the oreos! Just chop them up as they come! If you want a better way to break them, roll them in a bag with a rolling pin.
- If you want to not go completely homemade, use a chocolate box mix from the store. Just mix it up like you normally would, then add an Oreo in the bottom of each cupcake liner like I call for, and make my frosting.
- Make the frosting into Oreo Cream Cheese Frosting just by adding chopped Oreos into my favorite frosting recipe.
FAQs
Store these in an airtight container in room temperature or in the fridge if they’ll be out longer than a few hours. You can also freeze the cupcake and the frosting (before frosted) so you can make them ahead.
Oreo Cupcakes Recipe
Recipe Video
Ingredients
For the Cupcakes:
- 1 ¾ cups (347g) granulated sugar
- ¾ cup (63g) unsweetened cocoa powder
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 ½ cups (310g) all-purpose flour
- ½ cup (119 ml) vegetable oil
- 2 large eggs
- 1 cup (237ml) hot water
- 1 cup (237ml) buttermilk
- 1 tablespoon (15ml) vanilla extract
- 24 Oreos any flavor
For the Frosting:
- ½ cup (113g) unsalted butter , softened
- ½ cup (96g) vegetable shortening
- 1 7 ounce jar (196g) marshmallow fluff
- 3 cups (339g) powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
- 10 Oreos chopped
- Mini Oreos or additional Oreos, for garnish optional
Instructions
Make the Cupcakes:
- Preheat oven to 350°F. Prepare cupcake pans with liners. Place an Oreo in the bottom of each cupcake liner.
- Whisk together sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl. Set aside.
- Whisk oil, eggs, water, buttermilk, and vanilla in a large measuring cup or bowl.
- Pour wet ingredients into dry ingredients and whisk until smooth. Batter will be thin.
- Pour into prepared pans and bake about 13-16 minutes, or until a toothpick comes out clean from the center. Cool completely before frosting.
Make the Frosting:
- Beat the butter, shortening and fluff together in a large bowl until smooth.
- Beat in the powdered sugar, 1 cup at a time. Mix in salt and vanilla and 1 tablespoon of cream, adding more slowly to get your desired texture. Stir in the chopped Oreos.
- Frost as desired. Top with mini Oreos for garnish!
Recipe Notes
- Store cupcakes loosely covered at room temperature.
- Make and freeze the cupcakes up to 2 months ahead (place in an airtight container).
- Frosting can be frozen in an airtight container as well.
Just made these with my daughter for her 6th grade class. They’re delicious, fun and easy to make. We made 24 cupcakes AND a 6″ cake! Next time I’ll make sure the Oreos are really pulverized before I add them to the icing so I can pipe it on and make it look a little prettier. Thanks for the recipe!
Is that a 7oz jar or 17 oz of fluff
7 ounce
These look delicious! How long do I bake the cupcakes?
About 13-16 minutes
This looks delicious and I will be making them this week. I just love Oreo’s and this is another way to enjoy them.
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