Oreo Cupcakes
Hello friends, let’s make delicious Oreo Cupcakes today! They are baked with an Oreo cookie at the bottom, the chocolate cupcakes are moist and intense, topped with a Cookies and Cream frosting made with white chocolate, and cream cheese, which is tangy and goes so well with the whole Oreo theme.
I am updating this post from 2018 almost 2 years later on the dot. I am bringing some new pictures to freshen it all up!
The Oreo Cupcakes I made back then were topped with my stellar Homemade Oreos, but the ones I am bringing today were topped with the store-bought kind. And you can go with whatever you prefer.
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Making the homemade Oreos sure makes this a fun weekend project!
Also, this time around, the other modification I’ve included, is to place an Oreo cookie at the bottom of the cupcake tin before pouring the batter on top before baking.
This way, your Oreo Cupcakes will have an Oreo cookie at the bottom when you bake them! Which makes them so much more fun and interesting!
Check out what they will look like once the Oreo Cupcakes are baked!
My son prefers them without the Oreo on the bottom, so I baked half of the cupcakes without the Oreos.
And of course, I couldn’t not talk about that creamy frosting on top of the cupcakes! The Cookies and Cream frosting is made of cream cheese, butter, white chocolate, powdered sugar, vanilla, and Oreo crumbs.
And while I am on the subject, let me just say how important it is to use real white chocolate when making this recipe. Please don’t use the store-bought white chocolate chips, as most of them are not made of real white chocolate.
For it to be real white chocolate, it must contain at least 20% cocoa butter. I do use white chocolate chips, but they are from Callebaut, and contain 28% cocoa in them. Please do research before purchasing white chocolate to see what brands are actual real white chocolate.
The imitation candy will not melt properly, will seize and separate when you are trying to make the frosting.
And as you are making this Cookies and Cream Frosting, start by adding only 4 of the 5 cups of powdered sugar indicated in the recipe. And only add the final cup as needed.
As a rule of thumb, with most buttercream/cream cheese frostings, if the mixture is too runny, add more powdered sugar, and if the mixture is too thick, add more liquid to thin it out.
After piping the frosting on the Oreo Cupcakes, voila, just top it with an Oreo cookie, and you’re done! And like I’ve mentioned before, you can make your own Oreo Cookie by following this recipe.
And if you love these Oreo Cupcakes, you might also love some of these recipes:
- Apple Crisp Cupcakes
- Chocolate Strawberry Cupcakes
- Alfajor Cupcakes
- Cinnamon Roll Cupcakes
- Hot Chocolate Cupcakes
- Mocha Cupcakes
- Lindt Truffle Cupcakes
These Oreo Cupcakes will absolutely delight you! They are moist, rich, and the tanginess of the Cookies and Cream Frosting compliments the intensity of the chocolate fluffy cupcakes, with the delicious added crunch on top and on the bottom, in the form of Oreo cookies!
If you make these Oreo Cupcakes, or any of my other recipes, please tag me on instagram, and leave a review below! That means a lot to me!
Thank you so much for reading my blog! I hope you have a lovely day!
Oreo Cupcakes – Cookies and Cream Cupcakes
Ingredients
Chocolate Cupcake
- 1 1/2 cup all-purpose flour (6.75 oz, 191 grams)
- 1/4 cup unsweetened cocoa powder (0.71 oz, 20 grams)
- 1 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup brewed coffee* (240 ml)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1/2 cup canola oil (120 ml)
- 1 cup granulated sugar (7 oz, 200 grams)
- 14 Oreo cookies
Cookies and Cream frosting
- 6 oz white chocolate* chopped (170 grams, 1 cup)
- 8 oz cream cheese softened (226 grams, 1 cup)
- 4 oz butter unsalted and softened (113 grams, 1/2 cup)
- 5 cups confectioners sugar sifted (625 grams, 22 oz)
- 2 teaspoons vanilla
- 1/4 cup Oreo cookie crumbs
Instructions
Chocolate Cupcake
- Pre-heat the oven to 350ºF. Line a cupcake pan with cupcake liners or grease it with butter and flour.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- In another bowl, mix coffee, vinegar, vanilla and oil. Add the sugar and whisk to combine.
- Add the dry ingredients to the bowl. Whisk the batter briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
- Place one Oreo cookie on the bottom of each cupcake tin.
- Pour the batter over the Oreo cookies, distributing it evenly between the cupcake tins, and make sure to fill up to about 2/3 of the way. Bake for 15-20 minutes. Until a toothpick comes out clean, or when you can gently touch the top of a cupcake and it springs right back.
- Remove from the oven and let it cool.
Cookies and Cream frosting
- Pour the white chocolate into a microwave safe bowl. Microwave the white chocolate in 30 second intervals, whisking in between. Stir until it’s completely melted. Set aside to cool.
- In the bowl of a mixer, start creaming the cream cheese and butter together, by beating for a couple of minutes on medium speed.
- Once the cream cheese and butter are fluffy, add the melted white chocolate and keep creaming on medium speed until incorporated.
- Add 4 cups of confectioners sugar and mix on low speed until incorporated. Raise speed to medium, add vanilla, cookie crumbs, and mix until incorporated.
- If the buttercream seems runny and not stiff enough, keep adding more powdered sugar as needed.
- And if the buttercream is too stiff, add a couple of teaspoons of water, or milk, to help thin it out.
- Put the frosting in a piping bag fitted with tip of choice to pipe on your cupcakes.
- Pipe the frosting over cupcakes and top with an Oreo cookie.
- You can make homemade or use store-bought.
- Cupcakes will keep for a few days in the fridge. Though it will all probably be gone before that!
These look so perfect! Such a good idea to make homemade Oreos too!
Thank you so much Christina!
Hi I’m wondering if you have a vanilla cake recipe that I can use with the Oreo cupcakes, my kids don’t like chocolate cake but love Oreos. I’d appreciate sharing if you have one that would go good with the Oreo at the bottom . Thank you
Sure you could for instance use the batter from these cupcakes https://www.piesandtacos.com/apple-crisp-cupcakes/ 🙂
Thank you!
These look delicious. I love Oreos and love to watch TV with them and milk, of course! Definitely going to have to give these a try as I’m sure my kids would love them.
Your kids will love it!! 🙂
yessss! This is the perfect recipe for me. Looks VERY tasty! Now, this recipe will be one of my favorites. Wonderful combination of ingredients.I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!
Thank you so much!
I love Oreo cookies and these cupcakes look absolutely amazing! The heart shaped cookie at the top is simply beautiful!
Thanks, Natalie!
Oreos are great aren’t they and lend tthemselves to bakes so well. These look fab!
Yes, they certainly do!
I am loving all the oreo dessert recipes around at the moment and these are some cute looking cupcakes.
Thanks, Danielle!
My bf looooved Oreos so he would go absolutely crazy for these! YUM!
Thank you, Vicky!
I hear you on oreo and milk!!! they go hand in hand. Love your gorgeous photos too.
You’re so kind. Thanks!
So much flavor in these cupcakes. And, thanks for admitting you like to dunk your Oreos in milk. Homemade Oreos are awesome.
haha thanks!!
Cookies & Cupcakes, this recipe is my Heaven!
heavenly indeed! Thank you!
Oreos, milk and cartoons are my regular Friday nights – I think it might have to be these Oreo cupcakes and cartoons this week!
Love the idea of homemade heart Oreos! I’ll have to make these as I bet that the kids are gonna love them.
they sure would love it!
I love your passion for your blog. Looks great.
They look absolutely phenomenal! I love oreo especially in baked goods!
No egs?
I dont use eggs in my chocolate cupcakes
I made these and the presentation and taste are both great. However, there are a few things to watch out for:
– the cupcakes take a while to cool so do not try to remove from the liner within the first hour of taking them out of the fridge
– the frosting is not as stable as regular cream cheese frosting and can get runny; it’s good to chill in the fridge before piping
– crush oreos very fine so they don’t clog your piping tip
Thanks for the recipe!
Hello! I’m planning to make those, using your recipe, but my kids prefer smaller cupcakes…usually they cannot eat the whole normal size cupcake.
So, if I’m making smaller, this is recipe for about 3 pans? And how long do I have to bake it, less then normal size cupcakes?
Thank you in advance!
Yes you will bake them a bit less, it will probably be 10 minutes baking. I recommend checking after the 8 minute mark, and if they look puffed and seem set on top, insert a toothpick, or simply gently touch the top of a cupcake, if it springs back they are done, if your finger sinks then continue to bake a little longer.
And yes I think it should make 36 to 40 mini cupcakes.
Thank you!!!
Update: I made them today… 12 minutes baking, and all ingredients make 48-50 small cupcakes. And they turnd up perfect!
Great cupcake, deliciously moist and decadent, frosting also scrumptious. Directions are always easy to follow Cam! Definitely making these again soon!
thank you so much my dear friend! so nice to see that you enjoyed it! they turned out beautiful!
These look amazing!! I was wondering if I could use Ghirardelli White Melting Wafers for the frosting? Thanks in advance!
You could experiment with it, I never ever use melting wafers for frosting, I use real white chocolate with at least 20% cocoa butter in it.
Hello! I am curious if I could make the icing ahead of time, then pipe it onto my cupcakes the day of. Do you have recommendations for how long it could be kept in the fridge?
for about 5 days.
Hello! These look amazing 🙂 Am curious if the cookie on the bottom gets soggy or stays the same oreo texture after being baked? Thanks!
they dont get soggy, they stay somewhat crunchy
These were absolutely delicious!! I used a Wilton 1M tip but still like the swirl and height on your cupcakes more. What tip did you use?
I think it was a 2D
Does this recipe not contain eggs?
no it doesnt
I made the cookies & cream frosting for devil’s food cupcakes I made last week. OMG. I don’t usually like frosting, but I loved this. I doubled the recipe so that I’d make sure to have enough, which I had way too much and I gave the rest to a friend to use on her cupcakes 🙂 YUM. Your site will be my g0-to source for anything I need in the future! <3
That’s so awesome!!! Thank you!!!
Hello! Can I make the cupcakes ahead of time and freeze it?
yes you can
Can this recipe be used to make an oreo cake? I am most definitely trying this as cupcakes as well!
yes you can!