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Oreo Cupcakes

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

These sweet cupcakes pack an Oreo punch! Crushed cookies go into both the batter and frosting, with a cookie topper to complete the look.

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Updated on Tue, 18 Mar 2025 21:23:11 GMT
Close-up of rich chocolate cupcakes with soft, swirled frosting and a cookie topper. Pin it
Close-up of rich chocolate cupcakes with soft, swirled frosting and a cookie topper. | chefmelt.com

These Oreo-stuffed treats bring cookie magic to cupcake form! The soft vanilla base packed with Oreo bits, topped with lush Oreo-infused buttercream and cute mini cookies makes them totally irresistible. They'll catch everyone's eye and satisfy any sweet tooth—perfect for special occasions or when you just need something indulgent.

What Makes These Treats Special

The marriage of fluffy cake and crunchy cookies in these Oreo cupcakes can't be beat. They look fancy but come together with simple pantry staples you probably have now. The buttercream is so loaded with cookie bits you might sneak spoonfuls before it reaches the cakes! They're fun to whip up and everyone who tries them will ask for seconds.

What You'll Need

  • Butter: Room temperature for the cake mixture and topping.
  • Granulated Sugar: Gives the cake its sweet backbone.
  • Vanilla Extract: Adds warmth to both cake and frosting.
  • Eggs: They bind everything together.
  • Milk: Creates softness in your batter.
  • All-Purpose Flour: The main building block.
  • Self-Rising Flour: Helps everything puff up nicely with built-in leavening.
  • Smashed Oreo Cookies: Folded into batter for cookie flavor in every bite.
  • Powdered Sugar: Makes your frosting silky and sweet.
  • Mini Oreo Cookies: Placed on top for an eye-catching finish.

Putting Together Your Cupcake Mix

Get Everything Ready
Turn your oven to 350°F (175°C). Put paper cups in 24 muffin spots and set them aside.
Cream Butter and Sugar
Beat your soft butter with sugar until it's really fluffy. Add vanilla and eggs one by one, making sure to scrape down the sides.
Combine Dry and Wet Stuff
Switch between adding your flours and milk to the mix, stirring until just combined. Gently stir in the crushed Oreos by hand so they spread out evenly.
Pop Them in the Oven
Spoon the mix into your paper cups, filling about 2/3 of each one. Bake for 18–20 minutes or until you can stick a toothpick in and it comes out clean. Let them cool completely before adding frosting.

Creating Your Oreo Topping

Start With Butter
In your mixing bowl, beat the soft butter with vanilla until it's smooth and fluffy. Gradually mix in the powdered sugar until it's all blended.
Mix In Extras
Pour in milk until you get the right thickness, then add finely ground Oreo pieces. Make sure the cookie bits are really small if you'll be using a piping bag.
Decorate
Put your frosting on the cooled cupcakes either with a piping bag or a knife. Top each one with a mini Oreo for that cute finishing touch.
Three chocolate cupcakes topped with cream frosting and decorated with Oreo cookies, placed on a white plate. Pin it
Three chocolate cupcakes topped with cream frosting and decorated with Oreo cookies, placed on a white plate. | chefmelt.com

Tasty Twists

  • Chocolate Oreo Cupcakes: Throw in 2 tablespoons of cocoa powder with your dry stuff for a chocolaty upgrade.
  • Oreo Cheesecake Cupcakes: Blend ½ cup of cream cheese into your batter for a tangy cheesecake vibe.
  • Oreo Red Velvet Cupcakes: Swap in cake flour and add red coloring to make them bright and velvety.
  • Toppings: Try different decorations like cookie crumbles, colorful sprinkles, or drizzled chocolate.

Keeping Them Fresh

Keep your Oreo cupcakes in a sealed container at room temp for 2-3 days max. Want them to last longer? Freeze the unfrosted ones in an airtight box for up to 3 months and thaw before adding frosting. You can also make the cakes a day early and frost them right before serving for the freshest taste. They're perfect for birthdays, get-togethers, or anytime you're craving something sweet!

Frequently Asked Questions

→ Can I prepare the cupcakes in advance?

Sure, bake them the day before and store them in a sealed container without the frosting. Make the icing the day you’ll eat them for the best taste.

→ Why combine two types of flour in this recipe?

This mix is key to the texture! Self-rising flour helps the cupcakes puff up perfectly, while all-purpose keeps them sturdy.

→ How should I crush the Oreo cookies?

Leave small chunks for the batter to give it a good crunch. When it comes to the frosting, grind them really fine so they won’t block your piping tool.

→ Can I freeze these cupcakes?

Yes, the plain cupcakes freeze wonderfully for a couple of months. Just make sure they’re in a tight container. Let them thaw fully before adding the fresh frosting.

→ How can I tell when they’re done baking?

Stick a toothpick into the middle of a cupcake—it should come out clean or have a crumb or two. Don’t cook them too long or they’ll dry out.

Oreo Cupcakes

Fluffy vanilla cupcakes filled with Oreo bits, topped with French-style buttery frosting and a mini cookie. Cookie lovers' paradise!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cupcakes)

Dietary: Vegetarian

Ingredients

01 1 cup of softened butter.
02 2 cups of regular white sugar.
03 1 tsp of vanilla flavoring.
04 4 large eggs.
05 1 cup whole milk.
06 1 ¼ cups of plain flour.
07 1 ½ cups of self-raising flour.
08 1 ½ cups of finely chopped Oreo biscuits.
09 ½ cup of softened butter.
10 1 tsp vanilla flavoring.
11 5 tbsp of milk.
12 1 pound of powdered sugar (roughly 3 ¾ cups).
13 ½ cup of ground Oreo biscuits.
14 24 mini Oreo biscuits for decoration.

Instructions

Step 01

Turn on the oven and preheat it to 175° C. Place cupcake liners into 24 muffin cups and keep them handy.

Step 02

In a large bowl, use a stand or hand mixer to cream the softened butter and sugar until it's airy and smooth.

Step 03

Add in the vanilla extract and beat in one egg at a time, mixing well after each. Scrape down the sides of the bowl with a spatula to make sure everything is even.

Step 04

Gradually combine the plain flour, self-raising flour, and milk by alternating between them until the mix is smooth.

Step 05

Scrape the bowl one more time, then gently fold the Oreo chunks into the batter by hand.

Step 06

Pour the batter into the prepared muffin cups, filling them about two-thirds of the way. Let them bake for 18-22 minutes, or until a toothpick poked in comes out clean.

Step 07

In another bowl, beat together the softened butter and vanilla. Add the powdered sugar slowly, then mix in the milk.

Step 08

Scrape the bowl down, then keep beating the frosting for an extra couple minutes until it’s fluffy. Stir in the crushed Oreos gently.

Step 09

Spread the frosting over the cooled cupcakes, and pop a mini Oreo on top to finish each one.

Notes

  1. To keep them soft and tender, make sure not to bake the cupcakes too long.
  2. Make a double batch of frosting if you want to use a piping bag for a fancy top.
  3. If you’re piping, crush the Oreos super fine for smoother frosting.

Tools You'll Need

  • A stand or hand mixer.
  • Cupcake tins.
  • A silicone spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products.
  • Eggs.
  • Flour (wheat).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 374
  • Total Fat: 15 g
  • Total Carbohydrate: 56 g
  • Protein: 4 g