I love making these Oreo cupcakes because they combine rich chocolate flavor with crunchy Oreo pieces in every bite. They come out soft, moist, and packed with cookies-and-cream goodness, which makes them perfect for any occasion.
Why You’ll Love This Recipe
I like how easy and fun this recipe is to prepare, especially when I want something impressive without too much effort. The crushed Oreos add texture and flavor, and I enjoy how customizable the cupcakes are depending on how much frosting or cookie crunch I want.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (125 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 3/4 cup (150 g) granulated sugar 1/2 cup (120 ml) vegetable oil 1 teaspoon vanilla extract 1/2 cup (120 ml) buttermilk 10 Oreo cookies, crushed
For the frosting: 1 cup (230 g) unsalted butter, softened 3 cups (360 g) powdered sugar 1 teaspoon vanilla extract 2–3 tablespoons heavy cream 6 Oreo cookies, finely crushed
directions
I start by preheating the oven to 180°C (350°F) and lining a cupcake pan with paper liners.
In a bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, I mix the eggs, sugar, oil, and vanilla until smooth.
I gradually combine the dry ingredients with the wet mixture, alternating with the buttermilk, until everything is well blended. Then I gently fold in the crushed Oreo cookies.
I divide the batter evenly into the cupcake liners, filling each about two-thirds full. I bake them for 18–20 minutes, then let them cool completely.
For the frosting, I beat the butter until creamy, then slowly add powdered sugar. I mix in the vanilla and cream, then fold in the crushed Oreos. I frost the cooled cupcakes and add extra Oreo crumbs if I want.
I sometimes place a whole Oreo at the bottom of each cupcake liner before adding the batter for a surprise center. I also like using chocolate ganache instead of frosting when I want a richer result. Adding mini chocolate chips is another option I enjoy.
storage/reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I refrigerate them, I let them sit at room temperature before serving so the frosting softens nicely.
FAQs
Can I use milk instead of buttermilk?
I can use regular milk, but I prefer adding a teaspoon of vinegar or lemon juice to get a similar texture to buttermilk.
Can I make these cupcakes ahead of time?
I often bake them a day ahead and frost them before serving for the best freshness.
Can I freeze Oreo cupcakes?
I freeze the unfrosted cupcakes for up to 2 months and thaw them before decorating.
What type of Oreos should I use?
I usually use classic Oreos, but I sometimes try flavored ones for a fun twist.
How do I make the frosting thicker?
I add more powdered sugar little by little until I reach the consistency I like.
Conclusion
I always find these Oreo cupcakes to be a guaranteed hit thanks to their rich chocolate base and creamy Oreo frosting. They are simple to make, fun to customize, and perfect whenever I want a dessert that stands out.
