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Oreo Cupcakes with Creamy Oreo Frosting

Chocolate Oreo Cupcakes

Ultra-moist chocolate cupcakes packed with crushed Oreo pieces, topped with a rich and creamy Oreo buttercream frosting. A decadent treat for cookie lovers.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.75 cups (220 g) all-purpose flour
  • 0.75 cup (150 g) granulated sugar
  • 0.33 cup (75 g) unsalted butter melted
  • 2 large eggs
  • 0.5 cup (120 ml) milk
  • 0.33 cup (80 ml) sour cream or Greek yogurt
  • 0.25 cup (60 ml) neutral oil
  • 0.5 cup (50 g) cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.5 cup (90 g) Oreo cookies roughly crushed, plus extra for garnish
Frosting
  • 1 cup (225 g) unsalted butter softened
  • 3-3.5 cups (360-420 g) powdered sugar sifted
  • 0.5 cup (60 g) Oreo cookies crushed
  • 2-4 tbsp heavy cream or milk
  • 1 tsp vanilla extract
Garnish
  • Whole Oreo cookies or halves

Equipment

  • Muffin Tin
  • Paper Liners
  • Electric Mixer
  • Piping Bag

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the melted butter with sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Mix in the milk, sour cream (or Greek yogurt), and neutral oil until combined. Add the dry ingredients in two additions, mixing until just combined. Gently fold in the 1/2 cup of crushed Oreos.
  5. Divide the batter evenly among the prepared liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the frosting: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream (or milk), and beat until light and fluffy. Beat in the crushed Oreos and vanilla extract. Adjust consistency with more cream or powdered sugar as needed.
  7. Pipe the frosting onto the completely cooled cupcakes in a swirl. Top each cupcake with a whole Oreo or an Oreo half and dust with extra Oreo crumbs.

Notes

Room Temperature Ingredients: Using room temperature eggs, milk, and sour cream will help them incorporate more easily into the batter and create a smoother texture.
Do Not Overmix: Mix the batter until the ingredients are just combined. Overmixing can lead to tough cupcakes.
Cool Completely: Ensure the cupcakes are completely cool before frosting, otherwise the frosting will melt.