If you are an Oreo lover looking for a dessert that takes your favorite cookie to the next level, this Oreo Cupcakes Recipe is a dream come true. These cupcakes deliver the perfect balance of rich, moist chocolate cake with the creamy, slightly tangy, and Oreo-studded frosting that simply melts in your mouth. Every bite offers a delightful contrast between soft cake, smooth cream cheese frosting, and crunchy cookie bits, making it an irresistible treat to share or savor solo. It’s a fantastic recipe that’s surprisingly easy to master, yet will have everyone asking for seconds!
Ingredients You’ll Need
The magic of this Oreo Cupcakes Recipe lies in a blend of simple, pantry-friendly ingredients that come together to create an extraordinary dessert. Each ingredient plays a vital role in achieving the perfect texture, rich flavor, or ideal consistency, from the cocoa-rich flour mixture to the luscious cream cheese frosting dotted with Oreo crumbs.
- 1 cup All-purpose flour: Provides the cupcake’s structure and fluffy crumb.
- 1/2 cup Dutch process cocoa powder: Adds deep chocolate flavor and rich color.
- 1 tsp Baking powder: Helps the cupcakes rise and stay light.
- 1/4 tsp Baking soda: Works alongside baking powder to enhance leavening.
- 1/2 tsp Salt: Balances sweetness and enhances flavor complexity.
- 1/2 cup Oil (canola or vegetable): Keeps the cupcakes moist and tender.
- 1 cup White granulated sugar: Sweetens the batter perfectly.
- 2 Large eggs (room temperature): Binds ingredients and adds richness.
- 1 tsp Pure vanilla extract: Boosts flavor depth.
- 1/2 cup Buttermilk (room temperature): Adds a slight tang and reacts with leaveners to create fluffiness.
- 1/2 cup Hot water: Intensifies the chocolate flavor and ensures a moist crumb.
- 8 oz Cream cheese (room temperature): The star of the frosting, giving it creamy tanginess.
- 2 TBSP Heavy cream: Adds silkiness to the cream cheese base.
- 1 tsp Pure vanilla extract: For a sweet, fragrant frosting finish.
- 1 1/4 cup Powdered sugar (sifted): Sweetens and stabilizes the frosting without graininess.
- 1 1/2 cup Heavy cream (cold): Whipped to stiff peaks for a light, airy frosting texture.
- 6 Oreos (crumbs): Blended into frosting for signature cookie crunch.
- Oreo crumbs (2 Oreos for decoration): Adds visual appeal and extra Oreo goodness on top.
- 6 Oreos cut in half (for decoration): The perfect finishing touch for presentation.
How to Make Oreo Cupcakes Recipe
Step 1: Prepare Your Cupcake Pan and Preheat
Start by preheating your oven to 350°F and lining a 12-cup cupcake tin with liners. This prep work ensures the cupcakes bake evenly and makes cleanup a breeze. Keep your liners ready so you can scoop batter without fuss later on.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Sifting helps aerate the mixture and prevents any lumps, leading to a smoother batter and a better rise during baking.
Step 3: Combine the Wet Ingredients
Whisk the oil, granulated sugar, vanilla extract, eggs, and buttermilk in a large bowl until combined and smooth. Then heat the water just until steaming—this step is crucial as it amplifies the richness of the cocoa powder. Slowly stir the hot water into your wet ingredients for a silky smooth batter base.
Step 4: Blend Dry and Wet Mixtures
Pour the sifted dry ingredients into the wet bowl and whisk them just until the batter is smooth and fully combined. Don’t overmix, or your cupcakes might become dense instead of fluffy and tender.
Step 5: Fill and Bake the Cupcakes
Use a large cookie scoop to fill each cupcake liner about three-quarters full. This ensures enough room for the batter to rise without spilling over. Bake for 17 to 20 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling like pure chocolate heaven!
Step 6: Cool the Cupcakes
Allow the cupcakes to set in the pan for 10 minutes so they firm up slightly, then transfer them to a wire rack to cool completely. This cooling step is important before adding frosting to prevent melting and sliding.
Step 7: Prepare the Whipped Oreo Cream Cheese Frosting
Blend six whole Oreos in a food processor until fine crumbs form—this will be folded into the frosting for that classic Oreo crunch. In a separate bowl, beat the cream cheese and 2 tablespoons of heavy cream on high for a minute until creamy and smooth.
Step 8: Whip the Frosting Base
In a larger chilled bowl fitted with a whisk attachment, beat 1.5 cups of cold heavy cream, powdered sugar, and vanilla extract on high speed until it starts thickening—this builds the perfect fluffy texture for your frosting.
Step 9: Combine Frosting Components
Next, add the cream cheese mixture into the whipped cream and beat until stiff peaks form. Gently fold in the Oreo crumbs with a spatula to evenly distribute those delightful cookie pieces throughout the frosting.
Step 10: Decorate the Cupcakes
Using a large piping bag fitted with a Wilton 1A tip (or a similar large round tip), pipe generous swirls of frosting on each cooled cupcake. Top each swirl decoratively with extra Oreo crumbs and half an Oreo cookie for that classic look and added crunch.
How to Serve Oreo Cupcakes Recipe
Garnishes
For the ultimate Oreo experience, garnish these cupcakes with a sprinkle of crushed Oreos and half a cookie perched elegantly on top. This not only looks fun and inviting but also hints at the cookie crunch packed inside.
Side Dishes
Although these cupcakes are a treat all on their own, pairing them with a tall glass of cold milk or a scoop of vanilla ice cream really amplifies the creamy and chocolatey experience. Fresh berries on the side can add a nice contrast to the richness.
Creative Ways to Present
If you’re making Oreo cupcakes for a party or holiday, arrange them on a tiered stand decorated with Oreo crumbs and mini chocolate chips. Personalize by adding a drizzle of melted white or dark chocolate over the frosting for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store leftover Oreo cupcakes in an airtight container in the refrigerator to keep the frosting fresh and prevent the cupcakes from drying out. They will stay delicious for up to 3 days when chilled properly.
Freezing
You can freeze the baked, unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to 3 months. To freeze frosted cupcakes, freeze them on a tray first, then transfer to a container to keep the frosting intact.
Reheating
Allow frozen cupcakes to thaw in the refrigerator overnight. If you prefer them warm, take off the frosting and heat the cupcakes gently in the microwave for about 15 seconds before refrosting and serving.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity, which helps tenderize the cupcakes and interact with leavening agents.
Can I make these cupcakes vegan or dairy-free?
With some ingredient swaps like using dairy-free cream cheese, coconut cream instead of heavy cream, and flax eggs instead of eggs, you can make a vegan variation, though the texture and taste will vary slightly.
How do I prevent the frosting from melting in warm weather?
Make sure the cupcakes are completely cooled before frosting, keep the cupcakes refrigerated until serving, and avoid leaving them out for extended periods to maintain frosting stability.
Can I use a different frosting?
Absolutely! While the cream cheese Oreo frosting complements the cupcakes beautifully, you could experiment with a simple chocolate buttercream or even a classic vanilla buttercream for a different twist.
Is it okay to use mini Oreos instead of regular ones?
Mini Oreos can be used, especially in the frosting, but the larger cookies are ideal for decoration and provide the satisfying crunch and iconic look that make this Oreo Cupcakes Recipe special.
Final Thoughts
This Oreo Cupcakes Recipe is a true crowd-pleaser that combines two classic desserts into one unforgettable treat. From the rich chocolate base to the dreamy Oreo-studded frosting, every bite celebrates the joy of the beloved cookie in cupcake form. Whether you’re baking for a birthday, a family gathering, or just because, these cupcakes are guaranteed to bring smiles and happy taste buds. Grab your mixing bowls and cookies, and enjoy making these scrumptious delights with your favorite people!
Print
Oreo Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Oreo Cupcakes topped with a luscious whipped Oreo cream cheese frosting. Perfect for chocolate lovers, these cupcakes combine the deep flavor of Dutch cocoa with the creamy texture of a cream cheese-based frosting filled with crushed Oreos, making a delectable treat for any occasion.
Ingredients
Cake Ingredients
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 2 Large eggs (room temperature)
- 1 tsp Pure vanilla extract
- 1/2 cup Buttermilk (room temperature)
- 1/2 cup Hot water
Frosting Ingredients
- 8 oz Cream cheese (room temperature)
- 2 TBSP Heavy cream
- 1 tsp Pure vanilla extract
- 1 1/4 cup Powdered sugar (sifted)
- 1 1/2 cup Heavy cream (cold)
- 6 Oreos (crumbs)
- Oreo crumbs from 2 Oreos (for decoration)
- 6 Oreos cut in half (for decoration)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the oil, white granulated sugar, vanilla extract, eggs, and buttermilk until smooth. Heat the water on the stove until steaming, then slowly add it to the wet mixture, whisking continuously.
- Make Batter: Pour the dry ingredients into the wet ingredients and whisk until just combined, creating a smooth chocolate batter.
- Scoop and Bake: Using a large cookie scoop, fill each cupcake liner about 3/4 full with batter. Bake in the preheated oven for 17-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Oreo Crumbs: Using a food processor, finely grind 6 Oreos into crumbs. Set aside.
- Make Cream Cheese Mixture: In a small bowl, beat the room temperature cream cheese and 2 tablespoons of heavy cream on high speed for 1 minute until creamy and smooth.
- Whip Heavy Cream: In a separate metal mixing bowl with a whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat on high speed until the mixture begins to thicken.
- Combine Cream and Oreo Crumbs: Add the cream cheese mixture to the whipped cream and beat on high speed until stiff peaks form. Remove from the mixer and fold in the Oreo crumbs gently using a rubber spatula.
- Decorate Cupcakes: Using a large piping bag fitted with a Wilton 1A tip, pipe the whipped Oreo cream cheese frosting onto each cooled cupcake. Sprinkle extra Oreo crumbs on top and garnish with half an Oreo cookie on each cupcake.
Notes
- Ensure eggs, buttermilk, and cream cheese are at room temperature for best mixing results.
- Sifting powdered sugar helps avoid lumps in the frosting.
- Use a large piping tip to prevent Oreo crumbs from clogging while decorating.
- You can substitute canola oil with vegetable oil or melted butter for slight flavor variation.
- Store cupcakes in the refrigerator due to cream cheese frosting and consume within 2-3 days for optimal freshness.
