Oreo Cupcakes

I don’t think there’s a dessert out there that couldn’t be improved by Oreo cookies and these Oreo Cupcakes are no exception! Homemade chocolate cupcakes baked with an Oreo cookie inside, and Oreo frosting piped on top.

If you love Oreo cookies be sure to check out my Oreo milkshake, Oreo cheesecake, and Oreo cookie Bars recipes.

I could never admit to how many Oreos were consumed while testing these Oreo Cupcakes (or how much of that heavenly Oreo frosting was eaten, plain). Oh my goodness these cupcakes are AMAZING!

How to make Oreo Cupcakes:

Cupcakes: Make batter for chocolate cupcakes (you can use any recipe or a cake mix). Add paper liners to a muffin tin. Place an Oreo at the bottom of each liner (optional). Spoon batter over top and bake according to recipe instructions.

Oreo frosting: Mix the butter with electric beaters until light and fluffy. Add powdered sugar and cream and mix well. Add vanilla. Stir in crushed Oreos. Pipe frosting onto cooled cupcakes. Top with an Oreo, if desired.

Make ahead and Freezing Instructions:

To make ahead: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks.

To freeze: Unfrosted or frosted cupcakes can be frozen for up to 3 months. The Oreo frosting can also be frozen for up to 3 months. Thaw overnight in the fridge.I find it easiest to frost frozen cupcakes and refrigerate for a few hours before serving. Remove from freezer 30 minutes before serving.

To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Consider trying these popular cupcake recipes:

• Homemade Funfetti Cupcakes
• Caramel Filled Chocolate Cupcakes
• Reese’s Peanut Butter Cupcakes
• Pumpkin Cupcakes with Cinnamon Cream Frosting

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Chocolate Cupcakes with Oreo Cream Frosting

Fluffy and moist chocolate cupcakes with an Oreo bottom crust and perfect Oreo cream frosting.

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 12

Calories: 261kcal

Author: Lauren Allen

Ingredients

• 12 chocolate cupcakes12 chocolate cupcakes
• 12 Oreo cookies (Optional, for placing in the batter)12 Oreo cookies (Optional, for placing in the batter)
• 12 Oreo cookies (for topping on the cupcake)12 Oreo cookies (for topping on the cupcake)

For the frosting:

• 3/4 cup butter3/4 cup butter
• 2 1/4 cups powdered sugar2 1/4 cups powdered sugar
• 1 1/2 - 2 Tablespoons heavy whipping cream1 1/2 - 2 Tablespoons heavy whipping cream
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 2/3 cup Oreo crumbs (from crushing Oreos in a food processor or with a rolling pin)2/3 cup Oreo crumbs (from crushing Oreos in a food processor or with a rolling pin)

Instructions

• Make batter for chocolate cupcakes.
• Place an Oreo at the bottom of each liner (optional). Spoon batter over top and bake according to recipe instructions.

For the frosting:

• Cream the butter with electric beaters until light and fluffy. 
• Add powdered sugar and cream and beat well. Add vanilla.
• Stir in crushed Oreos. Top cooled cupcakes with frosting. Add an Oreo on top, if desired.

Notes

Make Ahead Instructions: Unfrosted chocolate cupcakes will keep, covered, at room temperature or in the fridge for 2-3 days. Oreo frosting will keep in the fridge for 1-2 weeks. 

Freezing Instructions: Unfrosted or frosted cupcakes can be frozen for up to 3 months. The Oreo frosting can also be frozen for up to 3 months. Thaw overnight in the fridge.I find it easiest to frost frozen cupcakes and refrigerate for a few hours before serving. Remove from freezer 30 minutes before serving.

To freeze frosted cupcakes, flash-freeze them uncovered on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition

Calories: 261kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 200mg | Potassium: 52mg | Sugar: 27g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1.4mg

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I originally shared this recipe August 2015. Updated May 2020 with process photos and additional tips.