Yield: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Total Time: About 50 minutes
Ingredients
For the Chocolate Oreo Cupcakes:
12 Oreo cookies
1 cup (125 g) all-purpose flour
1/3 cup (35–40 g) unsweetened cocoa powder
3/4 cup (150 g) granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/3 cup (80 ml) vegetable oil
1/2 cup (120 ml) buttermilk
1 teaspoon vanilla extract
1/2 cup (120 ml) hot water or hot coffee
6–8 Oreo cookies, roughly chopped
For the Cookies & Cream Frosting:
1/2 cup (115 g) unsalted butter, softened
1 1/2–2 cups (180–240 g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
6–8 Oreo cookies, finely crushed
Pinch of salt
For Decoration:
12 mini Oreos or 6 regular Oreos, halved
Extra Oreo crumbs, optional
Chocolate sauce, optional
Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
Place one whole Oreo cookie in the bottom of each liner. This gives every cupcake a crunchy Oreo base.
Prepare the Dry Ingredients
In a medium bowl, whisk together:
Flour
Cocoa powder
Baking soda
Baking powder
Salt
Set aside.
Mix the Wet Ingredients
In a separate large bowl, whisk together the egg, sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
Combine the Batter
Gradually add the dry ingredients to the wet mixture.
Whisk gently until just combined.
Slowly pour in the hot water or hot coffee and mix until the batter becomes smooth and fairly thin.
Do not overmix. A thin chocolate batter is normal and helps produce moist cupcakes.
Add the Oreos
Fold the chopped Oreo pieces into the batter.
Reserve a few small pieces if you want extra Oreo texture inside the cupcakes.
Fill the Cupcake Liners
Pour the batter over the Oreo cookies in the liners.
Fill each liner about 2/3 full. Avoid overfilling because the cupcakes need room to rise.
Bake
Bake at 350°F (175°C) for approximately 18–22 minutes.
Insert a toothpick into the center of one cupcake. It should come out clean or with a few moist crumbs.
Do not overbake, or the cupcakes can become dry.
Cool Completely
Remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes.
Transfer them to a wire rack and allow them to cool completely before frosting.
The cupcakes must be completely cool before adding the frosting.
Make the Cookies & Cream Frosting
Place the softened butter in a large mixing bowl.
Beat for 3–4 minutes until pale, smooth, and fluffy.
Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition.
Add the vanilla extract and a pinch of salt.
Add 2 tablespoons of heavy cream or milk and beat for another 2–3 minutes.
If the frosting is too thick, add another tablespoon of cream or milk.
If it is too soft, add a little more powdered sugar.
Add the Oreo Cookies
Finely crush the Oreos into small crumbs.
Add them to the frosting and mix until evenly distributed.
For easier piping, crush the Oreos very finely. Large cookie pieces can clog a piping tip.
Frost the Cupcakes
Transfer the frosting to a piping bag fitted with a large star tip.
Pipe a generous swirl of cookies-and-cream frosting onto each completely cooled cupcake.
Decorate
Sprinkle Oreo crumbs over the frosting.
Top each cupcake with a mini Oreo or half of a regular Oreo.
For an extra chocolate finish, drizzle a small amount of chocolate sauce over the frosting.
Serving
Serve at room temperature for the softest cupcake texture.
These cupcakes are especially good for:
Birthday parties
Family gatherings
Bake sales
Dessert tables
Kids’ parties
Holiday celebrations
Storage
Room temperature:
Store in an airtight container for up to 2 days if the room is cool.
Refrigerator:
Because the frosting contains butter and dairy, refrigerated storage is recommended for longer storage. Keep covered for up to 4–5 days.
Before serving, allow refrigerated cupcakes to sit at room temperature for about 20–30 minutes.
Freezing:
Unfrosted cupcakes can be wrapped individually and frozen for up to 2–3 months.
Thaw completely before frosting.
Nutrition Information
Approximate per cupcake, including frosting and Oreo decoration:
Calories: 400–450 kcal
Protein: 4–5 g
Carbohydrates: 55–60 g
Sugar: 38–43 g
Fat: 20–23 g
Saturated Fat: 8–10 g
Fiber: 2–3 g
Sodium: 250–320 mg
Cholesterol: 35–50 mg
Nutrition will vary depending on the Oreo quantity, frosting amount, and specific brands of ingredients.
Nut & Allergen Information
Tree nuts:
No tree nuts are required in the recipe.
Peanuts:
No peanuts are required. However, check the Oreo package and other ingredient labels for facility or cross-contact warnings if serving someone with a severe allergy.
Milk:
Contains dairy from buttermilk, butter, and heavy cream/milk.
Eggs:
Contains egg.
Wheat:
Contains wheat/gluten from all-purpose flour and Oreos.
Soy:
Some Oreo products and chocolate ingredients may contain soy or be produced in facilities handling soy.
Important:
For severe allergies, always check the exact packaging of your ingredients because formulations and allergen statements can vary by country.
Q&A
Q: Can I use regular milk instead of buttermilk?
A: Yes. You can use regular milk, although buttermilk gives the cupcakes a softer texture and slightly richer flavor.
Q: Can I use hot coffee instead of hot water?
A: Yes. Hot coffee intensifies the chocolate flavor without making the cupcakes taste strongly like coffee.
Q: Why is my cupcake batter so thin?
A: That’s normal. The hot water or coffee makes the chocolate batter thinner and helps create a moist cupcake.
Q: Can I put an Oreo at the bottom of every cupcake?
A: Yes. Place one Oreo in each liner before adding the batter.
Q: Can I add more Oreos to the batter?
A: Yes, but don’t add too many. Excess cookie pieces can make the cupcakes heavier.
Q: How do I make the frosting easier to pipe?
A: Crush the Oreos very finely and make sure the butter is softened but not melted. A large piping tip works best because cookie crumbs can clog small tips.
Q: Can I make the cupcakes without the Oreo base?
A: Yes. Simply leave out the Oreo placed underneath the batter.
Q: Can I use cream cheese in the frosting?
A: Yes. For a tangier cookies-and-cream cheesecake flavor, replace part of the butter with softened cream cheese. Cream-cheese versions are also commonly used for Oreo cupcakes.
Q: How do I keep the cupcakes moist?
A: Don’t overmix the batter and don’t overbake them. Remove them as soon as a toothpick comes out clean or with a few moist crumbs.
Q: Can I make these ahead of time?
A: Yes. Bake the cupcakes a day ahead, store them covered, and frost them the next day.
Q: Can I use chocolate cake mix instead?
A: Yes. A chocolate cake mix can be used as a shortcut, with chopped Oreos folded into the batter and Oreo buttercream added afterward.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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