Introduction

These Oreo Cupcakes combine rich chocolate cake with creamy Oreo buttercream for a delightful treat. Perfect for any occasion, they offer a perfect balance of flavors and textures that Oreo fans will love.

This image shows multiple chocolate cupcakes on a white cake stand and white marbled surface. Each cupcake has a dark brown base with ridged wrappers and is topped with two thick swirls of light grayish cream mixed with small black cookie crumbs. On top of the cream, there is a whole Oreo cookie placed vertically, and some crushed cookie crumbs are sprinkled around the frosting and the base. Scattered Oreo cookies and crumbs also lay on the white marbled surface in front and beside the stand. A glass bottle of milk blurred in the background adds to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 g boiling water
200 g granulated sugar
50 g dutch processed cocoa powder
160 g all-purpose flour
1 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp baking soda
½ tsp salt
120 g sour cream (room temperature)
75 g vegetable oil
2 large eggs (room temperature)
1 ½ tsp vanilla extract
6 Oreo cookies
200 g butter (cool room temperature)
315 g powdered sugar
1 tsp vanilla extract
2 tsp whole milk (room temperature)
12 Oreos for decoration + extra for crumbling on top

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) for a conventional oven and line a 12-cup cupcake tray with cupcake liners.
Step 2: Boil the water and set it aside to cool slightly while preparing other ingredients.
Step 3: In a large bowl, combine all dry ingredients: granulated sugar, cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir to combine evenly.
Step 4: In a separate bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and the cooled boiling water. Mix gently to avoid over-beating the eggs.
Step 5: Slowly pour the wet ingredients into the dry ingredients, stirring gently until smooth and lump-free.
Step 6: Divide the batter evenly among the cupcake liners and bake for 20 to 23 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: To prepare the Oreo buttercream, finely crush 6 Oreo cookies using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Sift the powdered sugar.
Step 8: Beat the butter in a mixer on medium-high speed for 4 minutes until creamy. Scrape down the bowl sides and beat for an additional 2 minutes.
Step 9: Add the powdered sugar, vanilla extract, and milk in two parts, mixing on low speed until fully incorporated. After mixing for about 2 minutes, scrape the bowl again.
Step 10: Stir in the crushed Oreo crumbs until evenly mixed into the buttercream.
Step 11: Fill a piping bag fitted with a round tip (such as Wilton 1A) with the buttercream. Pipe swirls onto the cooled cupcakes.
Step 12: Decorate each cupcake with a whole Oreo cookie and sprinkle with extra crushed Oreo crumbs on top.

Tips & Variations

For a stronger chocolate flavor, add an extra teaspoon of cocoa powder to the dry ingredients.
Room temperature ingredients help the batter combine smoothly and ensure a tender crumb.
Try using different flavored sandwich cookies for a fun twist on the classic Oreo cupcake.
If you don’t have a piping bag, spread the buttercream with a butter knife or spoon for a rustic look.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving for the best texture. The frosting is best enjoyed fresh but can be lightly refreshed by whipping before piping.

How to Serve

The image shows multiple chocolate cupcakes placed on a white round board with a white marbled background. Each cupcake has two thick, swirled layers of light grey cream with dark cookie crumbs mixed in, sitting atop the dark brown cupcake base wrapped in a dark brown liner. On top of the cream, a whole chocolate sandwich cookie with a detailed embossed pattern is standing upright, with additional cookie crumbs sprinkled around it. Some broken sandwich cookies and crumbs are scattered around the cupcakes on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the freshest taste.

Can I freeze Oreo cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator, then frost and decorate before serving.