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.

Oreo Cupcakes

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!

oreo cupcakes with cookies and cream frosting and homemade Oreo cookie

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!

pouring chocolate batter on top of oreo cookie on cupcake pan

Check out what they will look like once the Oreo Cupcakes are baked!

Oreo Cupcakes baked with an oreo at the bottom

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.

Cookies and Cream Cupcakes

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.

Cookies and Cream 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.

piping frosting on cupcakes

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.

Oreo Cupcakes

And if you love these Oreo Cupcakes, you might also love some of these recipes:

Oreo Cupcakes with an oreo on the bottom

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!

Oreo Cupcakes

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!

Oreo Cupcakes

Thank you so much for reading my blog! I hope you have a lovely day!

Oreo Cupcakes
Oreo Cupcakes arranged on top of a wood board

Oreo Cupcakes – Cookies and Cream Cupcakes

Camila Hurst
These Oreo Cupcakes are made of Chocolate Cupcakes baked with an Oreo on the bottom, topped with Cookies and Cream Frosting.
4.94 from 15 votes
Prep Time 40 minutes
Cook Time 20 minutes
0 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 14 cupcakes
Calories 500 kcal


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


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!


*Coffee: If you don’t want to use coffee, feel free to substitute for hot water. You can also add a teaspoon of espresso powder, or simply leave the coffee out altogether. The coffee’s function is to enhance the chocolate taste, making it richer and more intense.
*White Chocolate: Make sure to use good quality white chocolate, with at least 20% cocoa butter percentage. Store bought chocolate chips usually are not made of real white chocolate, so be careful with those. They won’t melt properly, and will separate and spoil your frosting. I use Callebaut white chocolate chips, which have 28% cocoa butter.
*Here is my Homemade Oreo Cookie recipe if you want to use if for these Oreo Cupcakes.
Keyword cookies and cream, cupcakes, oreos

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      1. 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

  1. 5 stars
    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!

  2. 5 stars
    I am loving all the oreo dessert recipes around at the moment and these are some cute looking cupcakes.

  3. 5 stars
    Oreos, milk and cartoons are my regular Friday nights – I think it might have to be these Oreo cupcakes and cartoons this week!

  4. 4 stars
    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!

  5. 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!

    1. 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.

  6. Great cupcake, deliciously moist and decadent, frosting also scrumptious. Directions are always easy to follow Cam! Definitely making these again soon!

  7. These look amazing!! I was wondering if I could use Ghirardelli White Melting Wafers for the frosting? Thanks in advance!

  8. 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?

  9. Hello! These look amazing 🙂 Am curious if the cookie on the bottom gets soggy or stays the same oreo texture after being baked? Thanks!

  10. 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?

  11. 5 stars
    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

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