Skip to content 
My phone buzzed with a text from Grandma this afternoon: “Surprise me with something sweet today!” she wrote, followed by about twelve cookie emojis. I knew exactly what would make her smile… a batch of these incredible Oreo cupcakes that always remind us both of childhood birthday parties and pure happiness. Watching her face light up when she bit into one of these soft and fluffy treats with cookies and cream frosting was absolutely priceless.
These delicious cupcakes will melt in your mouth with their rich chocolate base and incredible creamy frosting loaded with crushed cookie bits. Every bite delivers that perfect cookies and cream experience that makes these treats a fun and cute homage to everyone’s favorite sandwich cookies.
What makes these easy Oreo cupcakes so special is how the rich chocolate cake and creamy frosting create this amazing balance that’s sophisticated enough for dinner parties but playful enough to make everyone giddy with excitement. Trust me, once you try these chocolate treats, regular vanilla cupcakes are going to feel pretty boring!
Jump To
Why You’ll Love This Oreo Cupcakes
These aren’t your typical cupcake recipes, and that’s exactly what makes them so irresistible! Here’s why you’ll be obsessed with these treats:
- Incredibly moist texture thanks to the perfect chocolate cake base
- Amazing cookies and cream frosting loaded with pulverized cookie crumbs
- Option to add cookies on bottom for extra surprise
- Easy preparation that comes together faster than you’d expect
- Perfect for any occasion from birthdays to just because moments
- Kid and adult approved these are serious crowd-pleasers
- Beautiful presentation with endless decoration possibilities
- Mini version available for bite-sized treats
- Better than bakery versions you can find nearby
- Instagram-worthy aesthetic that’s totally picture-perfect
It’s one of those very chocolate desserts that looks fancy but uses simple techniques that even beginners can master!
What You’ll Need
Don’t you love when the most impressive desserts come from ingredients you can grab at any grocery store? These chocolate Oreo cupcakes prove that amazing cookies and cream chocolate treats don’t require fancy techniques or specialty items.
The secret is using real Oreo cookies (not just black cocoa powder, though that works too!) and creating that perfect cream cheese frosting with Oreos that makes every bite taste like pure nostalgia.
Oreo Cupcakes Ingredients
For the Chocolate Cupcakes:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder (or black cocoa powder for deeper color)
- Baking powder
- Baking soda
- Salt
- Large eggs
- Buttermilk
- Vegetable oil
- Clear vanilla extract
- Hot coffee or hot water
For the Cookies and Cream Frosting:
- Unsalted butter, room temperature
- Cream cheese, softened
- Powdered sugar
- Clear vanilla extract
- Oreo cookies, crushed (save some whole ones for decoration!)
For Oreo Cupcakes with Oreo on Bottom:
- Additional whole Oreo cookies to place in cupcake liners
Why These Ingredients Matter
The combination of cocoa powder and hot coffee creates this incredible deep chocolate flavor that’s the perfect backdrop for all those Oreo pieces. Buttermilk keeps these cupcakes incredibly tender and moist. Grandma always insists on using clear vanilla extract because it won’t muddy the beautiful black and white color scheme. The cream cheese in the frosting adds this subtle tang that balances the sweetness perfectly, while those crushed Oreos give you that authentic cookies and cream experience in every bite!
How to Make Oreo Cupcakes
Step-by-Step Directions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- Optional: Place whole Oreos in the bottom of each liner for Oreo cupcakes with Oreo on bottom version.
- Whisk dry ingredients flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine wet ingredients eggs, buttermilk, oil, and vanilla in another bowl.
- Mix wet and dry ingredients until just combined (don’t overmix!).
- Slowly add hot coffee while whisking to create a smooth batter.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes until a toothpick comes out with just a few moist crumbs.
- Cool completely before frosting (this is crucial for the frosting!).
- Make the frosting beat butter and cream cheese until fluffy, add powdered sugar and vanilla.
- Fold in crushed Oreos for that perfect cookies and cream texture.
- Pipe or spread frosting using a Wilton 1M piping tip for beautiful swirls.
- Garnish with Oreo pieces and enjoy!
Grandma’s tip: She always lets the egg whites beaten to stiff peaks if making Swiss meringue buttercream version, but the cream cheese frosting is much easier and just as delicious!
Substitutions for Oreo Cupcakes
Need to make some swaps? These cookies and cream cupcakes are pretty adaptable for all your yummy foodies needs:
- Oreo cupcakes with cake mix: Use chocolate cake mix and follow box directions, add crushed Oreos to batter
- 3 ingredient Oreo cupcakes: Use cake mix, eggs, and oil (though homemade is much better!)
- Gluten-free version: Substitute 1:1 gluten-free flour blend
- Dairy-free: Use vegan butter and dairy-free cream cheese alternatives
- Different cookies: Try other chocolate sandwich cookies instead of Oreos
- Chocolate ganache drizzle: Replace frosting with ganache for richer flavor
- Mini Oreo cupcakes: Use mini muffin tin, bake for 12-15 minutes
- Sugar alternatives: Reduce sugar slightly and add stevia if desired
Oreo Cupcakes Variations
Want to mix things up? Here are some fun twists on these best birthday cupcakes that’ll make your dessert cookies and cream collection even more exciting:
- Birthday cake Oreo cupcakes: Add rainbow sprinkles to the batter and frosting
- Oreo bottom cupcakes: Place a whole Oreo in the bottom before adding batter
- Cookie dough Oreo brownie cupcakes: Add chunks of edible cookie dough on top
- Oreo tres leches cupcakes: Soak with three-milk mixture before frosting
- Double stuff version: Use double-stuffed Oreos for extra cream flavor
- Mint Oreo cupcakes: Use mint Oreos and add peppermint extract
- Cupcake sandwich: Cut cupcakes in half and sandwich with extra frosting
- White chocolate drizzle: Add melted white chocolate over the frosting
Essential Equipment
- Standard muffin tin for perfect cupcake shapes
- Cupcake liners (paper or foil work great)
- Large mixing bowls for batter and frosting
- Electric mixer (hand or stand mixer for fluffy frosting)
- Wilton 1M piping tip for professional-looking frosting swirls
- Food processor for crushing Oreos to perfect consistency
- Wire cooling rack for proper cooling
- Ice cream scoop or spoon for even batter distribution
The piping tip really makes a difference in presentation, turning these from homemade to bakery-beautiful!
Storage Tips for Oreo Cupcakes
- Room temperature: Keep for up to 2 days in airtight container
- Refrigerated storage: Best stored in fridge for up to 5 days due to cream cheese frosting
- Bring to room temp: Let sit for 30 minutes before serving for best texture
- Freezer friendly: Freeze unfrosted cupcakes for up to 3 months
- Individual wrapping: Wrap each cupcake for grab-and-go treats
- Frosting separately: Store extra frosting in fridge for up to 1 week
What to Serve With Oreo Cupcakes
These gorgeous cookies and cream cupcakes are perfect on their own, but here are some delightful pairings for complete yummy desserts aesthetic experiences:
- Cold milk the classic pairing that never goes out of style
- Vanilla ice cream for an over-the-top dessert experience
- Hot chocolate for the ultimate chocolate overload
- Fresh berries to add some bright color and tartness
- Coffee or espresso for sophisticated adult enjoyment
- Our chocolate chip cookies without brown sugar for a complete cookie-themed dessert spread
For more crowd-pleasing treats, try our German chocolate poke cake or our elegant white chocolate raspberry poke cake for variety. These Oreo cupcakes also pair beautifully with our pineapple cloud cake Starbucks copycat for a complete dessert buffet.
Grandma’s Secret for Oreo Cupcakes
Here’s what Grandma wrote on her recipe card in that familiar purple ink: “Room temperature ingredients are everything! Cold cream cheese makes lumpy frosting, and nobody wants that.”
Those room temperature ingredients create the silkiest, most pipeable frosting that makes these pictures of desserts worthy every single time.
FAQ for Oreo Cupcakes
What is the secret to good cupcakes?
The secret to perfect Oreo cupcakes (and all cupcakes really!) is not overmixing the batter, using room temperature ingredients, and measuring accurately. For these chocolate Oreo cupcakes specifically, that touch of hot coffee in the batter creates incredible moisture and depth of flavor. Also, make sure your cupcakes are completely cool before frosting, or that beautiful cookies and cream frosting will melt right off!
When were Oreo cakes discontinued?
Nabisco has discontinued various Oreo cake products over the years, but the classic Oreo cookies are still going strong! That’s why making these homemade Oreo cupcakes is so perfect. You get all that nostalgic Oreo flavor in a fresh, homemade treat that’s way better than any packaged cake could ever be.
Do Oreo cupcakes need to be refrigerated?
Yes! Because these cupcakes use cream cheese frosting with Oreos, they should be stored in the refrigerator. They’ll keep for up to 5 days covered. Just bring them to room temperature for about 30 minutes before serving for the best texture and flavor. The frosting gets nice and creamy again!
Did Lady Gaga make Oreos?
Lady Gaga partnered with Oreo for limited-edition pink and green cookies to promote her album “Chromatica,” but she didn’t actually make the cookies herself! However, she definitely inspired a lot of people to get creative with Oreo treats. These Oreo cupcakes would probably make her proud with their bold black and white aesthetic!
Can I make mini Oreo cupcakes instead?
Absolutely! Mini Oreo cupcakes are adorable and perfect for parties. Use a mini muffin tin, fill each cup about 2/3 full, and bake for 12-15 minutes. You’ll get about 36 mini cupcakes, and they’re perfect bite-sized treats that are great for Oreo cupcakes decoration projects.
Conclusion
There’s something so joyful about biting into one of these perfect Oreo cupcakes and getting that incredible combination of moist chocolate cake and creamy cookies and cream frosting in every single bite. These easy Oreo cupcakes prove that the most memorable desserts often come from combining simple ingredients in the most delicious way possible.
The beautiful contrast of deep chocolate cake studded with those signature Oreo pieces creates something truly special that brings out the kid in everyone. Whether you’re making these chocolate Oreo cupcakes for a birthday party, bake sale, or just because you’re craving something sweet, these Oreo cupcakes recipes deliver bakery-quality results that’ll have everyone asking for seconds.
If you loved these cookies and cream treats, don’t miss our delightful almond poppy seed muffins for more baked goods magic. And if you’re looking for something equally impressive but completely different, these red velvet cupcakes offer another stunning cupcake experience that’s perfect for special occasions.
What’s your favorite way to decorate Oreo cupcakes? Do you go classic with simple Oreo pieces or get creative with different toppings? Grandma and I love seeing how people make these recipes their own! Drop a comment below and let us know how your batch turned out.
Easy Oreo Cupcakes
Equipment
- 12-cup muffin tin Line with paper liners
- Electric hand or stand mixer For fluffy frosting
- Large mixing bowl For combining dry and wet ingredients
- Ice cream scoop Helps evenly portion the batter
- Wilton 1M piping tip Optional, but gives bakery-style frosting swirls
- Wire cooling rack Cool cupcakes completely before frosting
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour Spoon and level for accuracy
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder Can sub black cocoa powder for darker color
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt Just a pinch
- 1 large egg Room temperature
- 1/2 cup buttermilk Adds tenderness
- 1/4 cup vegetable oil Keeps cupcakes moist
- 1 tsp clear vanilla extract Keeps the frosting white
- 1/2 cup hot coffee Enhances the chocolate flavor
- 12 Oreo cookies Optional: for Oreo-on-bottom version
For the Cookies & Cream Frosting:
- 1/2 cup unsalted butter Softened
- 4 oz cream cheese Softened, full-fat preferred
- 2 cups powdered sugar Sifted for smoothness
- 1 tsp clear vanilla extract
- 8 Oreo cookies Crushed finely for folding into frosting
Instructions
- Slowly pour in the hot coffee while whisking the wet mixture. The batter will thin out, that’s what makes them moist and tender.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
- Slowly pour in the hot coffee while whisking the wet mixture. The batter will thin out — that’s what makes them moist and tender.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Fill each cupcake liner about 2/3 full using a scoop.
- Bake for 18–22 minutes or until a toothpick comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat butter and cream cheese until light and fluffy. Gradually beat in powdered sugar and vanilla extract until smooth. Fold in crushed Oreos gently.
- Pipe or spread frosting onto cooled cupcakes using a Wilton 1M tip. Garnish with extra Oreo pieces if desired.
Notes
To make it dairy-free, sub the butter and cream cheese with plant-based alternatives.
Store leftovers in the fridge for up to 5 days in an airtight container.
For an extra decadent twist, drizzle with a little chocolate ganache before frosting.
Grandma’s tip: Let your ingredients come to room temperature for the silkiest frosting!
