Easy Oreo Cookie Cupcakes
Easy Oreo Cookie Cupcakes (Rich Chocolate Cupcakes with Oreo Buttercream!)
If you’re an Oreo lover, these Easy Oreo Cookie Cupcakes are about to become one of your new favorite desserts. These rich, moist chocolate cupcakes are topped with creamy Oreo buttercream frosting and finished with a whole Oreo cookie for the ultimate sweet treat.
They’re soft, chocolatey, packed with crushed Oreos, and perfect for birthdays, holidays, or anytime you need a fun homemade dessert. Think of them as the cupcake version of cookies and cream ice cream—but even better.
Whether you’re baking for birthday parties, sharing on social media, or just satisfying a chocolate craving, this oreo cupcake recipe is guaranteed to impress.
Why You’ll Love These Oreo Cookie Cupcakes
- Rich chocolate flavor
- Creamy homemade Oreo frosting
- Soft and fluffy cupcakes
- Perfect for Oreo lovers
- Bakery-style cupcakes made at home
These are one of those favorite cupcake recipes people ask for again and again.
Ingredients You’ll Need
Cupcakes:
- 1 ½ cups all-purpose flour (purpose flour)
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup brown sugar
- 3 tbsp unsalted butter, softened
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup milk
Oreo Buttercream:
- 6 oreo cookies, finely crushed
- 1 cup unsalted butter, softened
- 3¾ cups confectioners sugar (powdered sugar)
- 1 tsp vanilla extract
- 2 tsp whole milk
- 12 Oreo cookies for decorating
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Buy Now → How to Make Easy Oreo Cookie Cupcakes
Step 1: Preheat the Oven
Preheat your preheated oven to 350°F and line your cupcake pan or muffin tins with paper cupcake liners.
Step 2: Mix the Dry Ingredients
In a separate large bowl, sift together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Set aside your dry ingredients.
Step 3: Cream Butter and Sugar
In another large mixing bowl, combine both sugars and softened butter.
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium-high speed until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine the Batter
Add half of the flour mixture and ½ cup milk.
Mix on low speed until combined.
Repeat with the remaining ingredients, mixing until the cupcake batter is smooth. Be careful not to overmix or create too many air bubbles.
Step 5: Fill and Bake
Fill the paper liners about ⅔ full.
Bake for 15–18 minutes (or up to 18-22 minutes depending on your oven) until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan before transferring them to a wire rack to cool completely.
How to Make Oreo Buttercream Frosting
Step 1: Crush the Oreos
Add the oreo cookies to a food processor and pulse into fine crumbs.
If you don’t have a processor, place them in a zip-top bag and crush them with a rolling pin.
Step 2: Beat the Butter
In a large bowl, beat the softened butter until light and fluffy.
Scrape down the sides of the bowl as needed.
Step 3: Add Remaining Ingredients
Add the confectioners sugar, vanilla, and milk in batches.
Mix on low speed until combined, then increase speed until smooth and creamy.
Fold in the crushed Oreo crumbs until evenly distributed.
This creates the perfect oreo buttercream frosting with that classic cookies-and-cream flavor.
How to Frost the Cupcakes
Transfer the frosting to a piping bag or frosting bag fitted with your favorite piping tip.
Pipe frosting onto the top of the cupcakes, then finish each one with a whole Oreo or mini oreo cookie.
Tips for the Best Oreo Cupcakes
- Use room temperature ingredients for smoother batter
- Don’t overmix the cupcake batter
- Sift powdered sugar to avoid lumps
- Let cupcakes cool fully before frosting
Fun Variations
Want to switch things up? Try these ideas:
- Add Oreo pieces inside the batter
- Use black cocoa powder for a deeper Oreo flavor
- Add espresso powder for richer chocolate flavor
- Make vanilla oreo cupcakes with a vanilla cupcake base
- Add cream cheese frosting instead of buttercream
These are such a fun way to make homemade cupcakes feel bakery-quality.
What to Serve with Oreo Cupcakes
These cupcakes pair perfectly with:
- Cold milk
- Coffee
- Vanilla ice cream
- Hot chocolate
They’re perfect for parties, celebrations, or anytime you want extra indulgent sweet treats.
🧁 More Dessert Recipes You’ll Love
If you loved these Easy Oreo Cookie Cupcakes, here are more fun dessert recipes from my site you should try next:
- My Reese’s Chocolate Cupcakes are rich, chocolatey, and loaded with peanut butter flavor.
- These Easy Chocolate Snickers Cupcakes are another candy-inspired dessert readers love.
- My Fruity Pebbles White Chocolate Cookies are colorful, chewy, and packed with fun flavor.
- Easy Lucky Charms Cereal Bars are gooey, nostalgic, and perfect for parties.
- My Easy Baked Funfetti Donuts are soft, colorful, and great for celebrations.
These are all perfect if you love fun homemade desserts.
Easy Oreo Cookie Cupcakes
Ingredients
- Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup brown sugar firmly packed
- 3 tbsp unsalted butter softened
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk
- Oreo Buttercream:
- 6 Oreo cookies, finely crushed
- 1 cup unsalted butter, softened
- 3¾ cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 teaspoons whole milk, at room temperature
- 12 Oreo cookies for decorating
Instructions
- Cupcakes:
- Preheat your oven to 350°F and line a cupcake tin with liners. Set aside.
- In a large bowl, sift together the flour, baking soda, cocoa, and salt. Set aside.
- In another bowl, combine both sugars and the butter. Use an electric mixer on medium-high speed to cream until light and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla extract until well mixed.
- Add half of the dry ingredients and ½ cup of milk to the sugar mixture. Mix on low speed until combined. Repeat with the remaining dry ingredients and ½ cup milk, mixing on low until well blended.
- Fill the cupcake liners ⅔ full with the batter. Bake for 15-18 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pans on wire racks for 25 minutes, then remove them from the pans and place directly on the racks to cool completely (about one hour).
- Oreo Buttercream:
- Place the Oreo cookies in a food processor and pulse until they turn into fine crumbs. If you don’t have a processor, add them to a zip-top bag and crush them with a rolling pin until finely ground. Set aside. Sift the confectioners sugar to remove any lumps.
- In a large bowl, beat the softened butter using a stand mixer fitted with the paddle attachment (or a hand mixer) on medium-high speed for about 4 minutes, until light and fluffy. Scrape down the sides of the bowl, then continue mixing for another 1–2 minutes.
- Add the confectioners sugar, vanilla extract, and milk in two additions. Mix on low speed until combined after each addition, then increase the speed slightly and beat until smooth and creamy. Scrape down the bowl as needed.
- Fold in the crushed Oreo crumbs and mix just until evenly incorporated.
- Transfer the buttercream to a piping bag fitted with your desired tip. Pipe onto cupcakes and finish by topping each with an Oreo cookie.
How to Store Cupcakes
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Bring them back to proper temperature before serving for the best flavor and texture.
Frequently Asked Questions
Can I use boxed cake mix?
Yes! You can use a boxed cake mix if you want a shortcut, but homemade gives the best flavor.
Can I make these ahead of time?
Absolutely. Bake the cupcakes a day ahead and frost before serving.
Why is my frosting too thick?
Add a tiny splash of milk or heavy cream until it reaches your desired consistency.
Can I freeze Oreo cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months.
Final Thoughts
These Easy Oreo Cookie Cupcakes are rich, creamy, chocolatey, and completely irresistible.
Between the soft chocolate cupcakes and creamy Oreo frosting, every bite is packed with cookies-and-cream flavor that Oreo lovers can’t resist.
Save this recipe because these cupcakes are guaranteed to disappear fast!
