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–+ servings
chocolate cupcake split in half with white Oreo frosting and a mini Oreo on top.
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5 from 11 votes

Oreo Cupcakes Recipe

Oreo Cupcakes are an easy from scratch chocolate cupcake filled with Oreos and topped with an Oreo frosting!
Prep Time30 minutes
Cook Time15 minutes
Cooling Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 385kcal
Author: Dorothy Kern
Cost: $8

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!

Video

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.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 359mg | Potassium: 135mg | Fiber: 2g | Sugar: 40g | Vitamin A: 164IU | Calcium: 35mg | Iron: 3mg