Get ready to enter dessert paradise with these incredible Oreo Cupcakes! Imagine moist, rich chocolate cupcakes studded with crushed Oreo cookies, topped with a luscious buttercream frosting swirled with even more crushed Oreos, and crowned with a whole Oreo cookie. It’s a decadent, incredibly flavorful, and visually stunning treat that’s perfect for birthdays, parties, or any time you want to create a truly unforgettable sweet experience.
Why I Love This Recipe
These Oreo Cupcakes are pure joy in every bite! What I love most is how they take the beloved flavor and crunch of Oreos and incorporate them into every element of the cupcake. The chocolate cake is wonderfully moist and rich, made even better by the addition of crushed Oreos in the batter. The creamy, dreamy Oreo buttercream is simply divine, perfectly complementing the chocolate. They look incredibly impressive, yet they’re surprisingly approachable to bake, making them a go-to for special moments or just a fun baking project. They are truly heavenly!
Ingredients
Here’s what you’ll need to create this decadent Oreo Cupcake Heaven:
For the Chocolate Oreo Cupcakes:
- 1½ cups all-purpose flour
- 1 cup sugar (granulated)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
- 12 Oreo cookies, crushed (for batter)
For the Oreo Frosting:
- 1 cup unsalted butter, softened (2 sticks)
- 3-4 cups powdered sugar (confectioners’ sugar)
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 12 Oreos, crushed (for frosting)
For Topping:
- 12 whole Oreo cookies
Swaps and Notes
- Unsweetened Cocoa Powder: Use good quality unsweetened cocoa powder (natural or Dutch-processed). Dutch-processed may yield a darker, less bitter chocolate flavor.
- Buttermilk: If you don’t have buttermilk, you can make a substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the 1 cup with regular milk. Let it sit for 5 minutes before using.
- Vegetable Oil: A neutral oil like canola or sunflower oil works best.
- Boiling Water: This helps bloom the cocoa powder, intensifying the chocolate flavor, and contributes to the cake’s moist texture. The thin batter is correct!
- Oreos (for batter): Crush these into fine crumbs. A food processor works best.
- Unsalted Butter (Frosting): Ensure butter is well-softened (room temperature) for a smooth, creamy frosting.
- Powdered Sugar (Frosting): Adjust the amount to your desired sweetness and frosting consistency.
- Heavy Cream (Frosting): Adds richness and fluffiness. Add gradually.
- Vanilla Extract (Frosting): Pure vanilla extract is recommended.
- Oreos (for frosting): Crush these into fine crumbs, similar to the batter Oreos.
- Whole Oreos (Topping): For a classic, visually appealing finish.
Instructions
Let’s bake and decorate these decadent Oreo Cupcakes!
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners.
- Crush Oreos (for batter): Crush 12 Oreo cookies into fine crumbs. A food processor is ideal for this, or you can place them in a zip-top bag and crush them with a rolling pin.
- Mix Dry Ingredients (Cupcakes): In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk well to combine and break up any lumps.
- Combine Wet Ingredients (Cupcakes): Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed (or a whisk by hand) until just combined and smooth. Scrape down the sides of the bowl.
- Add Boiling Water: Carefully pour in the 1 cup of boiling water into the batter. Mix gently until the batter is smooth. The batter will be thin and runny – this is completely normal for this type of chocolate cake, and it helps create a super moist cupcake!
- Fold in Crushed Oreos & Fill Liners: Gently fold in the 12 crushed Oreo cookies into the thin batter. Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full. This allows room for them to rise.
- Bake Cupcakes: Bake for 18-20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean (no wet batter attached). The cupcakes should be springy to the touch. Remove from the oven and let them cool completely in the muffin pan on a wire rack before frosting. Cooling completely is crucial!
- Prepare Oreo Frosting: While the cupcakes cool, prepare the frosting. In a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), beat the 1 cup of softened unsalted butter until it’s light and creamy. Gradually add the 3-4 cups of powdered sugar, alternating with the ¼ cup heavy cream, beating on low speed until combined after each addition, then increasing to medium-high speed until you reach your desired consistency (light, fluffy, and smooth). Mix in 1 teaspoon vanilla extract. Finally, gently fold in the 12 crushed Oreos (for frosting) into the buttercream.
- Frost & Decorate: Once the cupcakes have cooled completely, frost each one generously using an offset spatula or a piping bag with your favorite tip.
- Top with Whole Oreos: Top each frosted cupcake with one whole Oreo cookie for a fun and iconic finish. If desired, sprinkle a few extra crushed Oreos around the base of the whole cookie.
Tips for Success
- Measure Flour Correctly: Spoon and level your flour (don’t scoop directly from the bag) to avoid adding too much, which can result in dry cupcakes.
- Boiling Water: This step is crucial for blooming the cocoa powder and enhancing moisture. Don’t be alarmed by the thin batter!
- Don’t Overmix Batter: Overmixing develops gluten, leading to tough cupcakes. Mix only until combined.
- Cool Completely: Cupcakes must be completely cool before frosting. Frosting warm cupcakes will cause the frosting to melt and slide off.
- Room Temperature Butter/Cream Cheese (for Frosting): Ensures a smooth, lump-free buttercream.
- Adjust Frosting Consistency: Add powdered sugar and heavy cream gradually until you reach your desired piping/spreading consistency.
Serving Suggestions and Pairings
These Oreo Cupcakes are a fantastic standalone dessert, perfect for any celebration:
- Parties & Birthdays: They’re a guaranteed hit with kids and adults alike.
- Coffee or Milk: A classic pairing.
- Dessert Bar: Serve as part of a dessert buffet with other sweet treats.
- Ice Cream: Enjoy with a small scoop of vanilla ice cream for extra indulgence.
- For other delightful chocolatey treats, you might also enjoy our Chocolate Cookie Delight for a layered no-bake option.
Storage and Leftover Tips
These cupcakes store well, making them great for prepping ahead!
- Room Temperature (Frosted): Store frosted cupcakes in an airtight container at room temperature for up to 2-3 days.
- Refrigeration (Frosted): For longer storage (up to 5 days) or in warmer climates, store in an airtight container in the fridge. Bring to room temperature for about 15-20 minutes before serving for the best flavor and texture.
- Freezing (Unfrosted Cupcakes): Baked and cooled cupcakes (without frosting) freeze beautifully. Wrap each tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature, then frost as desired.
- Freezing (Frosting): The buttercream frosting can be made ahead and frozen in an airtight container for up to 1 month. Thaw in the fridge, then re-whip with a mixer before using.
More Recipes You Will Love
If you loved the decadent, sweet, and delightful nature of these Oreo Cupcakes, you’ll definitely want to explore some of our other fantastic dessert and treat recipes:
- For another utterly decadent sweet obsession, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of rich, classic baked goods, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are a must-try!
- And for a beloved classic no-bake treat that never fails, check out This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack.
- Finally, for a delightful small chocolatey treat perfect for any time, check out These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
Final Thoughts
These Oreo Cupcakes are a brilliant creation that brings together the best of rich chocolate cake and beloved Oreo cookies into one irresistible, celebratory treat. They’re perfect for any occasion, promising a moist, flavorful, and incredibly satisfying indulgence that will have everyone asking for more.
Give this recipe a try and let the sweet, chocolatey goodness fill your home! What’s your favorite cupcake flavor? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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