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These Oreo Cupcakes are irresistibly delicious and simple to make. The chocolate cupcakes are ultra-soft and moist, topped with a silky Oreo buttercream packed with crushed cookies for maximum flavor. This recipe is ideal for any Oreo and chocolate lover.
These cupcakes combine rich chocolate and crunchy Oreo pieces for a perfect balance of texture and flavor. The cake is tender and moist, and the buttercream is smooth, creamy, and full of Oreo goodness.
They make a wonderful treat for holidays, birthdays, or any celebration where you want an easy but impressive dessert.
For more cupcake ideas, try Lemon Poppy Seed Cupcakes, Red Velvet Cupcakes, or Chocolate Fudge Cupcakes.
WHY THIS RECIPE WORKS
- Oreo buttercream: Lusciously smooth with plenty of crushed Oreo for real cookie flavor.
- Chocolate cupcake: Incredibly soft and quick to prepare.
- Showstopper: Simple to make yet impressive to serve.
INGREDIENT NOTES
Below are a few key ingredient tips. Refer to the recipe card for exact measurements.
- Eggs: Bring eggs to room temperature 30–60 minutes before baking for best results.
- Sour cream: Adds tenderness and moistness—bring to room temperature before mixing.
- Boiled water: Measure boiling water and let it sit briefly while you prepare other ingredients so it’s hot but not scalding.
- Cocoa powder: Use a high-quality Dutch-processed cocoa for deeper chocolate flavor.
- Instant espresso powder: A small amount enhances chocolate depth without tasting like coffee.
- Vegetable oil: Use a neutral-flavored oil, such as canola, for moistness without added flavor.
STEP BY STEP INSTRUCTIONS
You’ll need two mixing bowls, a whisk, and either a stand mixer or hand mixer for the buttercream. Also use a 12-cup cupcake tin and paper liners. The full ingredient list and quantities are in the recipe card below.
Preheat the oven to 160ºC/320ºF (conventional). Line a 12-cup cupcake tin with liners.
Step 1: In a large bowl, whisk together the dry ingredients until evenly combined. In another bowl, combine the wet ingredients and whisk until smooth.
Step 2: Gently pour the wet ingredients into the dry and stir until no lumps remain. Divide the batter among the 12 liners and bake for 20–23 minutes, until a toothpick comes out clean. Let the cupcakes rest in the pan for 5 minutes, then transfer to a rack to cool completely.
Step 3: For the buttercream, crush Oreo cookies to fine crumbs (use a food processor or a zip-top bag and rolling pin). Sift the powdered sugar. Beat the butter on medium-high for 4 minutes until creamy.
Step 4: Add the powdered sugar, vanilla, and milk in two additions, mixing on low until incorporated between additions. Scrape the bowl, then beat briefly. Fold or beat in the crushed Oreo crumbs until evenly distributed.
Step 5: Transfer the frosting to a piping bag fitted with a round tip (Wilton 1A or similar) and pipe onto cooled cupcakes. Top each cupcake with a whole Oreo and a sprinkle of crushed cookie.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights (grams) give the most accurate, consistent results.
- Don’t overmix: Finish with a gentle fold using a spatula to avoid developing too much gluten and keep cupcakes tender.
- Light vs. dark pans: Light-colored aluminum pans bake more gently and produce a softer crumb. Dark pans absorb more heat and can darken the crust and dry the cake faster.
FAQ
Yes. Use mini liners and bake for about 8–10 minutes or until a tester comes out clean.
Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days. Keep unused frosting refrigerated up to one week. Bring frosting to room temperature and stir before piping.
Insert a toothpick or cake tester into the center. If it comes out clean, the cupcakes are done.
STORAGE
Store frosted cupcakes in an airtight container in the refrigerator and enjoy within 1–2 days for best texture and flavor.
Unfrosted cupcakes can be kept at room temperature in an airtight container for 1–2 days. Keep unused frosting chilled up to one week; bring to room temperature and stir before piping.
Other Cupcake Recipes To Try
-
Moist Blueberry Cupcakes with Blueberry Buttercream
-
Raspberry Lemon Cupcakes with Lemon Curd Filling
-
Soft Carrot Cake Cupcakes with Cream Cheese Frosting
-
Salted Caramel Cupcakes
If you liked this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow the author on Pinterest for more ideas.
Oreo Cupcakes
Pin Recipe
Equipment
-
12-cup cupcake pan
Ingredients
CHOCOLATE CUPCAKE
- 120 g boiling water
- 200 g granulated sugar
- 50 g Dutch-processed cocoa powder
- 160 g all-purpose flour
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream (room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1 ½ teaspoon vanilla extract
OREO BUTTERCREAM
- 6 Oreo cookies (for mixing)
- 200 g butter (cool, room temperature)
- 315 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk (room temperature)
- 12 Oreos for decoration + extra for crumbling
Instructions
CHOCOLATE CUPCAKE
- Preheat the oven to 160ºC/320ºF (conventional) and line a 12-cup tray with liners.
- Boil the water and measure it so it can cool slightly while you prepare other ingredients.
- In a large bowl, whisk together the dry ingredients: sugar, cocoa, flour, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the wet ingredients: sour cream, oil, eggs, vanilla, and the hot water. Mix gently to avoid over-beating the eggs.
- Combine wet and dry ingredients and stir until smooth and lump-free.
- Divide batter into the 12 liners and bake 20–23 minutes. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
OREO BUTTERCREAM
- Crush 6 Oreos to fine crumbs and sift the powdered sugar.
- Beat butter on medium-high for 4 minutes until creamy. Scrape sides and beat 2 more minutes.
- Add powdered sugar, vanilla, and milk in two additions, mixing on low until combined. Scrape the bowl, then add Oreo crumbs and mix until even.
- Fill a piping bag with the buttercream (round tip recommended) and pipe onto cooled cupcakes. Top each with a whole Oreo and extra crumbs.
Nutrition
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